Welcome to your new favorite recipe! These crispy chicken cutlets are a true weeknight hero, transforming simple ingredients into a meal that feels both comforting and special. Get ready to master the art of golden-brown, perfectly seasoned chicken that’s tender on the inside and irresistibly crunchy outside. Whether you’re serving them with pasta, in a sandwich, or as a standalone dish, this recipe for chicken cutlets will quickly become a staple in your home cooking repertoire.
Why You’ll Love This Chicken Cutlet Recipe
This chicken cutlet recipe is a game-changer for home cooks of all levels, promising a dish that’s both satisfying and surprisingly simple to master. It delivers everything you want in a classic comfort food.
- Incredibly Crispy Coating: Achieve that coveted golden-brown crunch every single time.
- Moist and Tender Chicken: The meat stays juicy and flavorful beneath its crispy shell.
- Easy to Make: Designed for beginner-friendly success with clear, step-by-step guidance.
- Flavorful Seasoning: Infused with classic Italian-inspired herbs and rich cheese.
- Quick Cooking Time: Perfect for busy weeknights, ready in under 30 minutes.
- Versatile: Pairs wonderfully with a variety of sides and dishes.
This reliable recipe guarantees a delicious meal everyone will adore.
Ingredients
Creating the perfect crispy chicken cutlets starts with quality ingredients. Here’s what you’ll need:
- 3 cups homemade breadcrumbs or panko
- 3 cloves garlic, finely minced or grated
- 2 tablespoons fresh Italian flat leaf parsley, finely minced
- 1/2 teaspoon dried Italian seasoning (optional)
- 1 1/4 cup finely grated Pecorino Romano or Parmesan cheese (or both), divided
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 3 large eggs
- 1 cup all-purpose flour
- 2 lbs boneless, skinless chicken breasts, thinly sliced
- Extra virgin olive oil, for frying
Notes & Substitutions:
- Breadcrumbs: Panko breadcrumbs are highly recommended for their superior crispiness, but traditional breadcrumbs work well too. You can also make your own from stale bread.
- Cheese: Parmesan or Pecorino Romano adds a salty, umami depth. Feel free to use one or both, or omit it for a dairy-free version.
- Chicken: Boneless, skinless chicken breasts are ideal. You can use chicken tenders for smaller pieces or even thinly sliced boneless chicken thighs for a different texture.
- Oil: Extra virgin olive oil imparts a lovely flavor, but for a higher smoke point, neutral oils like canola, grapeseed, or sunflower oil are excellent alternatives.
- Seasonings: Feel free to customize. Add a pinch of onion powder, smoked paprika, or a dash of cayenne for a subtle kick.
Equipment
Having the right tools makes the cooking process smoother and more enjoyable. Here are the essential items you’ll need for perfect crispy chicken cutlets:
- Meat Mallet: Crucial for pounding the chicken to an even thickness, ensuring uniform cooking.
- Shallow Bowls/Plates (3-4): For setting up your breading station (flour, egg wash, breadcrumbs).
- Large Heavy-Bottomed Skillet: Cast iron or stainless steel works best for even heat distribution during frying.
- Wire Rack: Placed over a baking sheet, this allows air to circulate, keeping the fried cutlets crispy.
- Tongs or Fork: For easily handling the chicken during breading and frying.
- Optional: Meat Thermometer: For verifying the internal temperature of the chicken (165°F/74°C).
How To Make Chicken Cutlets
Follow these clear, step-by-step instructions to create perfectly crispy and delicious chicken cutlets.
- Prepare the Breading Station: In a medium shallow bowl, combine the breadcrumbs, minced garlic, parsley, Italian seasoning (if using), and ¾ cup of the grated cheese. Season generously with salt and pepper. Use your fingers to thoroughly mix, ensuring the garlic is evenly distributed. In a second shallow bowl, whisk together the 3 eggs, the remaining ½ cup cheese, a pinch of salt and pepper, and 1 tablespoon of water until well combined. Pour the all-purpose flour into a third shallow bowl or plate, season it with salt and pepper, and mix well.
- Prepare the Chicken: Take one piece of thinly sliced boneless, skinless chicken breast and place it on a cutting board. Cover it with a piece of plastic wrap. Using a meat mallet, pound the chicken until it’s about ½ inch thick. This ensures even cooking and tenderness. Repeat this process with all remaining chicken pieces. Season each pounded chicken piece on both sides with salt and pepper.
- Bread the Chicken: Set up your breading station in an assembly line: chicken on the far left, followed by the flour bowl, then the egg wash, then the breadcrumb mixture, and finally a clean plate or baking sheet to hold the breaded chicken cutlets.
- First, take a seasoned chicken piece and dredge it in the seasoned flour, tapping off any excess.
- Next, dip it into the egg mixture, allowing any extra to drip back into the bowl.
- Finally, transfer the chicken to the breadcrumb mixture. Press the chicken firmly into the breadcrumbs, flipping and coating thoroughly until it’s completely covered.
- Place the breaded chicken on your reserved plate or baking sheet. Repeat with all remaining chicken pieces.
- Pan-Fry the Chicken: Heat a generous amount of extra virgin olive oil in a large, heavy-bottomed sauté pan over medium-high heat. The oil should be about ¼ to ½ inch deep. Once the oil is shimmering and hot (you can test by dropping a pinch of breadcrumbs in; it should sizzle immediately), carefully place 1-3 chicken pieces into the pan. Do not overcrowd the pan, as this can lower the oil temperature and lead to soggy cutlets. Cook for 3-5 minutes per side, or until the chicken is golden brown and cooked through, reaching an internal temperature of 165°F (74°C). The USDA provides detailed guidance on safe minimum internal temperatures for poultry to ensure food safety.
- Drain and Serve: Once cooked, use tongs to carefully remove the crispy chicken cutlets from the pan. Transfer them to a wire rack set over a baking sheet to drain any excess oil. This step is crucial for maintaining crispiness. Serve immediately for the best texture and flavor. If you’re cooking in batches, you can keep the cooked cutlets warm in a 250°F (120°C) oven for up to an hour before serving.
Pro Tips for Crispy Success
Achieving truly perfect, crispy chicken cutlets involves a few simple techniques. Master these tips for outstanding results every time:
- Resting is Key: After breading, let your cutlets rest on a plate for at least 10-30 minutes before frying. This allows the breading to adhere better, preventing it from falling off in the pan.
- Mind the Oil Temperature: Ensure your oil is hot enough before adding the chicken, but not smoking. Too cool, and the breading absorbs too much oil, becoming greasy. Too hot, and the outside burns before the inside cooks.
- Don’t Overcrowd the Pan: Frying in batches is essential. Overcrowding lowers the oil temperature drastically, resulting in steamed, not fried, chicken that lacks crispness.
- Use Tongs or a Fork: These tools help you handle the delicate breaded chicken without stripping the coating, both during breading and while flipping in the hot oil.
- Drain on a Wire Rack: Never place fried cutlets directly on paper towels for draining. A wire rack allows air to circulate underneath, preventing the bottom from becoming soggy.
- Leftover Breading: Don’t waste leftover seasoned breadcrumbs! Freeze them in an airtight container for future batches of crispy chicken or other breaded delights.
Serving, Storage, and Variations
These versatile chicken cutlets can elevate any meal. Here’s how to make the most of them:
Serving Suggestions:
Serve these golden beauties with fresh lemon wedges for a bright finish. They pair wonderfully with a simple side salad, over a bed of pasta with marinara sauce, or tucked into a crusty roll for an incredible sandwich. They also make a fantastic main course with roasted vegetables or creamy mashed potatoes.
Storage:
- Refrigerate: Store leftover cooked chicken cutlets in an airtight container in the refrigerator within two hours of cooking. They will keep well for 3-4 days.
- Reheat: For best results, reheat in a preheated oven at 375°F (190°C) for 10-15 minutes, or in an air fryer at 350°F (175°C) for 5-8 minutes, until heated through and re-crisped. Avoid the microwave if you want to retain crispiness.
Variations:
- Spice it Up: Add a pinch of smoked paprika, cayenne pepper, or a dash of chili powder to the breadcrumb mixture for a spicy kick.
- Herb Swaps: Experiment with other fresh herbs like oregano, thyme, or basil in your breading.
- Global Flavors: Infuse the breading with Asian-inspired spices like ginger and garlic powder, or Mediterranean flavors with za’atar and sumac.
- Other Proteins: This breading method works beautifully with other proteins like thinly pounded veal or even firm white fish fillets.
- Vegetarian Alternatives: Apply this technique to slices of eggplant, seitan, or firm tofu for delicious plant-based cutlets.
Nutritional Information
Here is an estimated nutritional breakdown for one serving of these crispy chicken cutlets. Please note that these values are approximate and can vary based on specific ingredients, portion sizes, and preparation methods. For comprehensive nutritional data on a vast array of foods, consider exploring the USDA’s FoodData Central database.
| Nutrient | Amount (per serving) |
|---|---|
| Calories | 489 kcal |
| Carbohydrates | 41 g |
| Protein | 47 g |
| Fat | 14 g |
| Saturated Fat | 5 g |
| Polyunsaturated Fat | 2 g |
| Monounsaturated Fat | 4 g |
| Trans Fat | 0.03 g |
| Cholesterol | 197 mg |
| Sodium | 792 mg |
| Potassium | 725 mg |
| Fiber | 2 g |
| Sugar | 2 g |
| Vitamin A | 460 IU |
| Vitamin C | 4 mg |
| Calcium | 269 mg |
| Iron | 4 mg |
Frequently Asked Questions (FAQ)
- How do I get the breading to stick to my chicken cutlets?
For the best adhesion, ensure your chicken is patted dry before dredging. Also, letting the breaded chicken rest for 10-30 minutes before frying helps the coating set and stick firmly.
- Why are my chicken cutlets oily?
Oily chicken usually means the frying oil wasn’t hot enough. When the oil is too cool, the breading absorbs more fat instead of crisping up quickly. Always ensure your oil is shimmering before adding the chicken.
- How do I keep chicken cutlets crispy after frying?
Drain them on a wire rack over a baking sheet, not on paper towels. This allows air to circulate, preventing the bottom from steaming and becoming soggy. If keeping warm, use a low oven.
- Can I fry chicken cutlets in olive oil?
Yes, you can! Extra virgin olive oil imparts a lovely flavor. While it has a lower smoke point than some other oils, it works perfectly for pan-frying these cutlets over medium-high heat.
- Can chicken cutlets be made ahead of time?
You can bread the chicken a few hours in advance and store it covered in the refrigerator. For best crispiness, fry them fresh. Cooked cutlets can be reheated in an oven or air fryer.
Conclusion
You now have all the tools and knowledge to create restaurant-quality crispy chicken cutlets right in your own kitchen! This recipe proves that exceptional flavor and texture are easily achievable with a few simple techniques and quality ingredients. From the initial pounding to the final golden sizzle, each step contributes to a meal that’s both comforting and incredibly satisfying. We encourage you to try this recipe for chicken cutlets and discover the joy of homemade deliciousness. Share your culinary creations with us and let us know how your perfect crispy chicken turns out!
Chicken Cutlets
Kitchen Equipment
- Medium shallow bowl
- Cutting board
- Plastic wrap
- Meat mallet
- Large, heavy bottomed saute pan
- Rack
- Oven
Recipe Ingredients
Main Ingredients
- 3 cups Homemade breadcrumbs or panko
- 3 cloves Garlic finely minced or grated
- 2 tablespoons Fresh Italian flat leaf parsley finely minced
- 1/2 teaspoon Dried Italian seasoning optional
- 1 1/4 cup Pecorino Romano or parmesan cheese finely grated, divided
- Kosher salt to taste
- Freshly ground black pepper to taste
- 3 Large eggs
- 1 cup All purpose flour
- 2 lbs Boneless skinless chicken breasts thinly sliced
- Extra virgin olive oil for frying
Step-by-Step Instructions
Preparation
- Combine breadcrumbs, garlic, parsley, Italian seasoning, and ¾ cup cheese in a medium shallow bowl. Season with salt and pepper, then mix thoroughly until the garlic is evenly distributed.
- In another medium shallow bowl, whisk together 3 eggs with ½ cup cheese, a pinch of salt and pepper, and 1 tablespoon water until combined.
- Pour all-purpose flour into a third shallow bowl, season with salt and pepper, and mix to combine.
- Place a piece of thinly sliced chicken on a cutting board, cover with plastic wrap, and pound to about ½ inch thick using a meat mallet; repeat for remaining chicken.
- Season each piece of pounded chicken on both sides with salt and pepper.
- Set up a breading station: chicken on the far left, followed by the flour, then egg, then breadcrumbs, and finally a landing plate for the breaded chicken.
- Dip one piece of chicken into the flour to coat all sides, then tap off any excess.
- Next, dip the floured chicken in the egg mixture, allowing any excess to drip off.
- Transfer the chicken into the breadcrumbs, pressing down and moving it around to ensure it is thoroughly coated; place on the reserved plate and repeat with remaining pieces.
Cooking
- Heat a generous amount of olive oil in a large, heavy-bottomed saute pan over medium-high heat. Place 1-3 chicken breasts in the pan at a time, ensuring not to overcrowd.
- Cook the chicken until golden brown on each side, then remove and transfer to a rack or paper towels to drain.
- Serve immediately, or place in a 250 degree F oven for up to 1 hour before serving to keep warm.
