Crispy Chicken Cutlets

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Crispy Chicken Cutlets are a delicious way to enjoy chicken breasts! Chicken is breaded with a light panko bread crumb coating and pan-fried until crisp and juicy

Serve these cutlets on their own, with honey mustard sauce or in hamburger rolls for the perfect chicken sandwich recipe!

Crispy Chicken Cutlets on a plate with parsley

What Is A Chicken Cutlet?

A chicken cutlet is a thin piece of a chicken breast. Cutlets can be purchased but are easy to prepare with whole chicken breasts too. Since chicken cutlets are thinner and generally more even they cook quickly and evenly!

To prepare chicken cutlets, cut a chicken breast in half cross-wise (image below) and then pound it until it’s about 1/4″ thick with a meat mallet. That’s all there is to it!

Crispy Chicken Cutlets being cut with a knife

Quick Chicken Hack Freezing chicken for 20 to 30 minutes before cutting it makes it so easy to slice, chop or dice for ANY recipe!

You can then slice it for stir fry, or create cutlets or even fillets so quickly. No more frustrating attempts, the knife cuts right through the chicken like nothing when it’s slightly frozen!

How To Make Chicken Cutlets

This easy chicken cutlet recipe is as easy as 1, 2, 3 and ready in under 30 mins!

Crispy Chicken Cutlets being dipped in egg and bread mixture

  1. Cut the slightly frozen breasts in half lengthwise, then pound with a meat tenderizer or mallet to about 1/4″ thickness.
  2. Dredge chicken pieces first in beaten egg, then the breadcrumb mixture (per recipe below).
  3. Pan fry in oil until golden brown and crispy!

Serve with your favorite dipping sauces for a delicious appetizer or main course.

Add a slice of lemon on the side dresses them up for the grownups in the room, or serve them with buffalo sauce, or honey mustard dressing. For a similar baked-not-fried version try this crispy parmesan crusted chicken.

Crispy Chicken Cutlets with parsley in a dish

Oil for Frying

My choice of oil for pan-frying is a vegetable oil. It has a high smoke point and panfrying is usually a quick process. Vegetable oil can have an unpleasant smell if it is hot for too long so preheat your oil just before cooking.

Refined peanut oil is a great choice as well (and it is perfect for deep frying too).

What To Serve With Chicken Cutlets

The question should really be “What not to serve?” So many wonderful things go with these cutlets it’s hard to pick just a few.

  • Serve baked corn on the cob with a side of garlic ranch mashed potatoes and just watch the kids clean their plates!
  • Or keep it simple and make an overnight salad so that all you have to do is make the chicken the next day! Super delicious, and a time saver too!
  • Turn them into sandwiches with fresh lettuce, tomatoes and mayonnaise.

Have an array of appetizers for a party or even for supper, and make everyone’s favorites! Include these tasty, crispy chicken cutlets in the mix and they’ll be the first thing to disappear off the plate!

Delicious Breaded Chicken Dishes

Crispy Chicken Cutlets with parchment paper and parsley
5 from 27 votes
Review Recipe

Crispy Chicken Cutlets

Prep Time 10 minutes
Cook Time 4 minutes
Freeze Chicken 20 minutes
Total Time 34 minutes
Servings 4 servings
Author Holly Nilsson
Breaded chicken is fried up in a skillet with panko and parmesan for a sure hit every time! 


  • 2 large chicken breasts
  • 1 ¼ cups panko bread crumbs
  • ¼ cup parmesan cheese grated
  • 1 teaspoon garlic powder
  • 1 egg
  • salt & pepper to taste
  • cup vegetable oil

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  • Freeze chicken breasts about 20 minutes or so.
  • Cut chicken breasts in half horizontally and pound to ¼" thickness.
  • Combine panko bread crumbs, parmesan cheese and garlic powder in a small shallow dish.
  • Whisk egg in a separate bowl. Dip chicken in egg and then in the crumb mixture pressing to adhere.
  • Preheat oil in a large skillet over medium heat. Gently add chicken and cook 2-3 minutes per side or until golden brown and chicken reaches 165°F.

Nutrition Information

Calories: 402, Carbohydrates: 14g, Protein: 30g, Fat: 25g, Saturated Fat: 17g, Cholesterol: 117mg, Sodium: 385mg, Potassium: 479mg, Fiber: 1g, Sugar: 1g, Vitamin A: 142IU, Vitamin C: 1mg, Calcium: 120mg, Iron: 2mg

(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)

Keyword chicken cutlets
Course Chicken, Main Course
Cuisine American
Crispy Chicken Cutlets on a baking sheet and being dipped with writing
Crispy Chicken Cutlets in parchment paper with a title
Crispy Chicken Cutlets in a dish with a title
About the author


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Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!

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Recipe Rating


  1. This looks like a great, easy recipe. On an unrelated note, I love those breading trays in the third photo, they look so convenient. Where are they from, are you able to share?

      1. Hi Marilyn, you can use bread crumbs if you prefer just keep in mind that panko tends to result in a crispier crunchier coating. Hope that helps!

  2. I have a couple of chicken breasts and plan to have them on two consecutive days. Should I (a) bread and cook both, refrigerating the second one and reheating it the next day or (b) bread them both at the same time but keep the second one refrigerated though uncooked overnight. Or maybe it’s (c), meaning I should just forget about preparing the second one ahead of time.


    1. Hi Steve, with option a) your chicken breasts won’t be as crispy as the first day but still taste delicious. For crispy chicken cutlets both days I would prep the breadcrumb mixture (or save the extra) and use that the next day to speed prep up a little bit. But I wouldn’t pre-bread the chicken cutlet. If you do try pre-breading we would love to hear how it turns out!

  3. I love cooking chicken breasts this way, it is a quick and easy way to add flavour to what can be a very bland piece of chicken. There is also a way to add even more flavour to this dish, simply replace the egg wash with mayonnaise before dredging in the breadcrumbs. It adds extra taste to the end result. You can also use something such as Miracle Whip or similar preparation. This is also a way out for times you plan to make this but discover you are out of eggs!5 stars