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!

plated Crispy Chicken Cutlets

What Is A Chicken Cutlet?

A chicken cutlet is a thin piece of 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 crosswise (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

Chicken Tip

Freeze chicken breasts for 20 to 30 minutes before cutting. This makes them firm and easier to slice, chop or dice for ANY recipe, or for making cutlets!

breading chicken to make Crispy Chicken Cutlets

How To Make Chicken Cutlets

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

  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 to dress them up for the grownups in the room, or serve them with buffalo sauce or honey mustard dressing.

Crispy Chicken Cutlets with parsley in a dish

Oil for Frying

My choice of oil for pan-frying is 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.

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!

Best Breaded Chicken Dishes

Did your family love these Crispy Chicken Cutlets? Be sure to leave a rating and a comment below!

Crispy Chicken Cutlets with parchment paper and parsley
5 from 94 votes↑ Click stars to rate now!
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Crispy Chicken Cutlets

Breaded chicken cutlets are fried up in a skillet with panko and parmesan for a sure hit every time! 
Prep Time 10 minutes
Cook Time 15 minutes
Freeze Chicken 20 minutes
Total Time 45 minutes
Servings 4 servings
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Ingredients  

  • 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

Instructions 

  • 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.

Notes

Leftover chicken can be stored in an airtight container in the fridge for up to 3 days. Reheat in a skillet on the stovetop. 
5 from 94 votes

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.

Course Chicken, Dinner, Entree, Main Course
Cuisine American
baked Crispy Chicken Cutlets in a bowl with a title
baked Crispy Chicken Cutlets with a title
cooked Crispy Chicken Cutlets with a title
cooked and plated Crispy Chicken Cutlets with writing

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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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Comments

  1. Pro tip from a former Chick-fil-a employee: marinate the cutlets in pickle juice for at least an hour prior to breading, they will be extra juicy inside. Also dry them off prior to breading.

  2. Could this be baked to avoid using oil? If so, at what temperature and for how long would you bake them. I love your recipes – easy and yummy!5 stars

  3. I made this chicken cutlet recipe with the honey mustard sauce …. Both were delicious! I didn’t change a thing except to grate a little parm directly onto the chicken, rather than into the panko only. I used whole wheat panko for a little extra nutrition.

    I will definitely make this again. I’ve since used the honey mustard sauce as salad dressing and a dip with veggies. I think this recipe lends itself to all sorts of changes. Italian seasonings with tomato sauce or Tex mex seasoning with guacamole or salsa etc….love it! Thank you!!5 stars

  4. 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!

  5. 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.

    Thanks!

    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!

  6. 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

    1. I use mayonnaise mixed with a bit of Dijon mustard instead of an egg. It works great and since there was an egg shortage here in the states earlier this year eggs got to be very expensive. I hated the thought of throwing the leftover egg away. It adds a bit of fat as well so they come out great in the air fryer.