Chicken Cutlets

These crispy Chicken Cutlets have a deeply golden, seasoned breadcrumb coating and tender, juicy chicken inside. Shallow-fried until perfectly crisp, they’re an easy, versatile breaded chicken dinner the whole family will love.

Course Chicken Dinner, Main Course

Cuisine American

Keyword chicken breast recipes, fried chicken recipes

Prep Time 30

Cook Time 15

Total Time 45

Servings servings

Calories 392kcal

Author Kathleen

Ingredients

3 large boneless skinless chicken breasts, about 2 pounds
1 teaspoon table salt divided
1/2 teaspoon black pepper
3/4 cup all-purpose flour
2 large eggs
1 tablespoon water
1 1/3 cups panko breadcrumbs
2/3 cup Italian-seasoned breadcrumbs
1/2 cup finely grated Parmesan cheese
1 teaspoon garlic powder
1/2 teaspoon onion powder
vegetable or avocado oil for frying
lemon wedges for serving, optional

US Customary - Metric

Instructions

Make the cutlets. Slice each chicken breast (3) horizontally into 2 thin cutlets. If needed, place the chicken between sheets of plastic wrap and gently pound to an even 1/4-inch thickness. Pat dry with paper towels. Season both sides with 3/4 teaspoon salt and the black pepper (1/2 teaspoon).
Set up the breading station. Place the flour (3/4 cup) in a shallow dish. In a second shallow dish, whisk the eggs (2) with the water (1 tablespoon). In a third dish, combine the panko (1 1/3 cups), Italian breadcrumbs (2/3 cup), Parmesan (1/2 cup), garlic powder (1 teaspoon), onion powder (1/2 teaspoon), and remaining 1/4 teaspoon salt.
Bread the chicken. Working with one cutlet at a time, dredge it in flour and shake off the excess. Dip into the egg mixture, allowing the excess to drip off, then press firmly into the breadcrumb mixture until thoroughly coated on both sides.
Heat the oil. Pour enough oil into a large skillet to generously coat the bottom, about 1/4 inch deep. Heat over medium to medium-high heat until the oil is hot and shimmering.
Fry the cutlets. Working in batches so you don’t crowd the skillet, add the chicken and cook for about 2–3 minutes per side, or until deeply golden and crisp and the chicken reaches 165°F (74ºC).
Adjust the heat as needed to maintain a steady sizzle without letting the coating brown too quickly.
Add more oil between batches as needed to maintain about ¼-inch depth, and let it heat before adding the next batch.
If loose breading in the skillet becomes very dark, scoop it out between batches so it doesn’t burn.
Drain and serve. Transfer the cooked cutlets to a wire rack set over a baking sheet.

Notes

Keep them thin: An even 1/4-inch thickness lets the chicken cook through before the breading gets too dark.
Press on the crumbs: Gently pressing the panko mixture onto the chicken helps create a complete, substantial crust.
Don't crowd the pan: Crowding drops the oil temperature and can make the breading greasy instead of crisp.
Use a wire rack: Draining on a rack keeps the underside crispy. Paper towels can trap steam and soften the crust.
Watch your heat: The Parmesan and breadcrumbs brown quickly. Reduce the heat if the coating is getting dark before the chicken is cooked through.

Nutrition