Crispy Chicken Cutlets
Crispy, golden-brown breaded chicken cutlets that are quick to make and perfect for weeknight dinners.
Equipment
- Meat Mallet or Rolling Pin
- 3 shallow dishes
- Large Skillet
- Tongs
- Wire Rack
- Paper Towels
Ingredients
- 4 chicken breasts (boneless, skinless) pounded to 1/2-inch thickness if needed
- salt to taste
- black pepper to taste
- 1 cup all-purpose flour
- 2 large eggs
- 2 tablespoons water
- 2 cups breadcrumbs preferably Panko
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1/2 cup Parmesan cheese grated
- vegetable oil for frying, about 1/4-inch deep in the skillet
Instructions
- If any chicken breasts are thick, place them between plastic wrap and gently pound to an even 1/2-inch thickness; season both sides with salt and pepper.
- Set up three shallow dishes: one with the flour, one with the eggs beaten with the water, and one with the breadcrumbs mixed with garlic powder, paprika, and grated Parmesan.
- Dredge each breast in flour, shaking off excess, then dip into the egg mixture and press into the breadcrumb mixture to coat completely.
- Let the breaded cutlets rest on a plate for about 10 minutes to help the coating set.
- Heat about 1/4 inch of vegetable oil in a large skillet over medium-high heat until shimmering but not smoking.
- Fry the cutlets in batches for 4–5 minutes per side, or until golden brown and an instant-read thermometer inserted into the thickest part reads 165°F (75°C).
- Transfer cooked cutlets to a wire rack set over a baking sheet to drain briefly before serving.
Notes
- Bread the cutlets up to 4 hours ahead and refrigerate before frying.
- To bake, cook at 425°F (220°C) for about 20 minutes, flipping once and spraying with oil.
- Air-fryer option: 375°F (190°C) for 10–12 minutes, flipping halfway.
- Store cooked leftovers in the fridge for up to 3 days.
- Freeze cooked cutlets in a single layer, then transfer to a freezer bag.
- Customize with different spices, lemon zest, or use chicken thighs if desired.