Name: Chicken Cutlets Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Italian-American
Ingredients: 4 boneless, skinless chicken breasts (pounded to 1/2-inch thickness); 1 cup all-purpose flour; 2 large eggs; 2 tablespoons milk or water; 1 1/2 cups seasoned breadcrumbs or panko; 1/2 cup grated Parmesan cheese; 1 teaspoon garlic powder; 1 teaspoon Italian seasoning; 1/2 teaspoon salt; 1/2 teaspoon black pepper; vegetable oil or olive oil; lemon wedges and chopped parsley (optional)

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This Chicken Cutlets Recipe is pure crispy, golden comfort food magic. It’s one of those irresistible dishes that feels equally at home on a bustling weeknight or as the shining center of a family dinner. Thin chicken breasts are coated in a savory Parmesan breadcrumb crust and quickly pan-fried until juicy on the inside and crunchy on the outside. It’s a recipe I return to over and over again because it’s easy, crave-worthy, and guaranteed to disappear in record time. Whether you pile them onto a plate with lemon wedges or tuck them into a sandwich, this Chicken Cutlets Recipe never disappoints!

Ingredients You’ll Need

Gathering the right ingredients is the first step toward cutlet perfection! Each element in this Chicken Cutlets Recipe plays a crucial role in creating flavor, crunch, and that picture-perfect golden color. Let’s break down what you’ll need—and why every ingredient is a game-changer.

Chicken breasts: These are best when pounded to even thickness, ensuring each cutlet cooks quickly and stays juicy.
All-purpose flour: The essential first step that helps the egg mixture adhere and forms a light, crisp base.
Eggs: Whisked with a splash of milk for richness, eggs create the “glue” that binds the coating to the chicken.
Milk or water: Just a couple tablespoons thins the egg wash for perfect coverage.
Seasoned breadcrumbs or panko: Breadcrumbs give a traditional crunch, while panko takes it up a notch with even more texture.
Grated Parmesan cheese: Adds an irresistible savory depth and helps the crust get that gorgeous golden color.
Garlic powder: Just a teaspoon brings a balanced hint of aromatic flavor to every bite.
Italian seasoning: Bring out a herby, classic Italian-American note that makes the cutlets sing.
Salt: Essential for seasoning both chicken and coating—never skip this step!
Black pepper: A touch of heat and depth for flavor complexity.
Vegetable or olive oil: Pick your favorite oil for frying; either ensures a perfectly crisp exterior and juicy center.
Lemon wedges and chopped parsley (optional): These finishing touches elevate your presentation, freshness, and zing!

How to Make Chicken Cutlets Recipe

Step 1: Pound the Chicken

Lay each chicken breast between two sheets of plastic wrap or parchment paper. Using a meat mallet or rolling pin, gently pound until the chicken is an even 1/2-inch thick. This step ensures even cooking and super tender results. Chicken cutlets that are all the same thickness will fry up beautifully golden without any risk of dry spots.

Step 2: Set Up a Dredging Station

Grab three shallow bowls for a tidy, efficient dredging process. Add flour to the first bowl. In the second, whisk eggs with milk until smooth. In the third bowl, mix together the breadcrumbs (or panko), Parmesan, garlic powder, Italian seasoning, salt, and pepper. An organized station means your Chicken Cutlets Recipe gets that perfect, even coating!

Step 3: Dredge the Chicken

Work with one piece of chicken at a time. First, coat in flour and shake off any excess. Then, dip into the egg mixture and let any drips fall back. Finally, press into the breadcrumb-Parmesan mixture, making sure every inch is covered. Pressing gently helps that crust stick tight for maximum crunch when frying.

Step 4: Fry the Cutlets

In a large skillet, pour about 1/4-inch of vegetable or olive oil and heat over medium. The oil should shimmer but not smoke. Tip: a tiny pinch of breadcrumb should sizzle instantly when dropped in. Fry the chicken cutlets in batches—don’t overcrowd the pan! Cook for 3 to 4 minutes per side until deep golden brown and the chicken is cooked through. Let them drain on a plate lined with paper towels to remove any extra oil.

Step 5: Serve and Enjoy

Serve your homemade Chicken Cutlets Recipe hot, garnished with chopped parsley and fresh lemon wedges for that irresistible pop of brightness. Prepare yourself for the crunch—it’s a moment worth savoring!

How to Serve Chicken Cutlets Recipe

Garnishes

A sprinkle of fresh chopped parsley looks gorgeous against the golden brown exterior, while a squeeze of lemon adds brightness and a little zing. Parmesan shavings or a dusting of sea salt are also lovely finishing touches that celebrate the homemade flair of your Chicken Cutlets Recipe.

Side Dishes

You can’t go wrong partnering these cutlets with simple pasta tossed in olive oil and garlic, a vibrant tomato salad, or classic mashed potatoes. Roasted vegetables, a crisp green salad, or even garlicky bread round out the meal and soak up every last bit of flavor.

Creative Ways to Present

Slice cutlets and layer over a Caesar salad for a crowd-pleasing lunch, stuff them in crusty rolls for quick sandwiches with a tangy aioli, or serve as kid-friendly “finger food” with dips. If you’re in the mood, go parm-style: top with marinara and mozzarella, then melt under the broiler for an impromptu Chicken Parmesan!

Make Ahead and Storage

Storing Leftovers

Let the cooked cutlets cool to room temperature before transferring to an airtight container. Store in the fridge for up to three days. They’re delicious reheated, but also fantastic cold in sandwiches or sliced over greens.

Freezing

To freeze, layer the cooled Chicken Cutlets Recipe between sheets of parchment paper in a resealable bag or freezer-safe container. Freeze for up to 2 months. Thaw cutlets overnight in the refrigerator before reheating for best results.

Reheating

For the crispiest results, reheat the cutlets in a 400°F oven for about 10 minutes—this keeps the coating crunchy and the chicken juicy. If you’re in a rush, a few minutes in an air fryer or toaster oven works well too. Microwave reheating is possible but can soften the crust.

FAQs

Can I use chicken thighs instead of breasts?

Absolutely! Boneless, skinless chicken thighs are a fantastic substitute that bring even more juiciness. Just pound them to an even thickness as you do with breasts. The process for the Chicken Cutlets Recipe stays exactly the same.

Is it necessary to use both Parmesan and breadcrumbs?

For that classic savory crust, Parmesan and breadcrumbs work together perfectly. However, if you need a dairy-free option, you can skip the cheese or replace it with extra herbs and spices. The chicken will still fry up delicious and golden!

Can I bake the cutlets instead of frying?

Yes! For a lighter take on the Chicken Cutlets Recipe, bake at 400°F on a parchment-lined baking sheet for 20 to 25 minutes, flipping halfway through. They’ll still get crisp—especially if you use panko breadcrumbs and spray or brush with a little oil.

How do I avoid soggy cutlets?

The secret is to make sure your oil is hot enough before adding the chicken, and not to overcrowd the pan. Drain the cutlets on a paper towel afterward, and serve immediately for maximum crunch!

What’s the best way to ensure even cooking?

Always pound your chicken to a consistent 1/2-inch thickness. This makes sure every piece cooks through at the same rate, giving you perfectly juicy results every time you make this Chicken Cutlets Recipe.

Final Thoughts

If you’re looking for a foolproof, incredibly satisfying meal, this Chicken Cutlets Recipe is just the ticket. Every bite brings together tender, juicy chicken with a perfectly crispy crust—plus it’s endlessly versatile. Don’t be surprised if it becomes the most-requested dinner in your home. Give it a try and make it your own!

Chicken Cutlets Recipe

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4.9 from 8 reviews

Author: admin
Total Time: 30 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

A classic and easy Chicken Cutlets recipe that results in crispy, golden-brown breaded chicken. These juicy cutlets are perfect for a quick and satisfying dinner.

Ingredients

Scale

Chicken Cutlets:

4 boneless, skinless chicken breasts (pounded to 1/2-inch thickness)

Breading:

1 cup all-purpose flour
2 large eggs
2 tablespoons milk or water
1 1/2 cups seasoned breadcrumbs or panko
1/2 cup grated Parmesan cheese
1 teaspoon garlic powder
1 teaspoon Italian seasoning
1/2 teaspoon salt
1/2 teaspoon black pepper

For Frying:

vegetable oil or olive oil

To Serve:

lemon wedges and chopped parsley (optional)

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Instructions

Pound Chicken: Place the chicken breasts between two sheets of plastic wrap and pound to 1/2-inch thickness.
Prepare Dredging Station: Set up three bowls with flour, egg and milk mixture, and breadcrumb mixture.
Dredge Chicken: Coat each chicken cutlet in flour, egg mixture, and breadcrumb mixture.
Fry Cutlets: Fry the cutlets in hot oil until golden brown and cooked through.
Serve: Drain on paper towels and serve hot with lemon wedges and parsley.