What’s in This Chicken Cutlets Recipe?
Crispy on the outside, moist and tender on the inside, these breaded and fried chicken cutlets are the perfect weeknight main that’ll please even the pickiest of eaters.
Chicken: Using thinly-sliced boneless, skinless chicken breasts ensures these cutlets are perfectly cooked and never dry. Flour: All-purpose flour helps the eggs stick to the cutlets. Eggs: Help the breading stick to the cutlets. Mustard: Adds a delightful zip to the cutlets. Feel free to add a few dashes of hot sauce for a bit of spice, too! Breading: A coating made from Panko breadcrumbs and Parmesan cheese is shatteringly crisp. Seasoning: Italian seasoning and garlic powder add classic flavor to these cutlets.
Notes from the Test Kitchen
These breaded chicken cutlets are crispy, crunchy perfection. If you have time, place the breaded chicken into the fridge for 30 minutes before frying. This helps the breading adhere.
Variations on Breaded Chicken Cutlets
These Italian cutlets can easily be adapted for other cuisines by changing up the seasonings. Try chicken seasoning, Creole seasoning, blackened seasoning, everything bagel seasoning, or herbs de Provence.
How to Store and Reheat
Store leftover chicken cutlets in an airtight container or Ziplock bag in the refrigerator for up to 3 days. Reheat in a 350°F oven for 5-7 minutes, or until warmed through.
How to Freeze
Freeze chicken breast cutlets in an airtight container or Ziplock bag for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Serving Suggestions
Serve these crispy breaded chicken cutlets with pasta and marinara sauce, rice, or mashed potatoes. We also love them sliced on top of a salad for a quick lunch.
How to Make Chicken Cutlets Step by Step
Prep the Chicken: Slice 2 boneless, skinless chicken breasts in half into two thinner cutlets each. Pat all sides of the chicken dry. Grab 3 shallow bowls for your breading station. In the first bowl, whisk together ½ cup of all-purpose flour and a big pinch of salt and pepper. To the second bowl, add 2 large eggs, 2 teaspoons of Dijon mustard, and a few dashes of hot sauce and whisk until well combined. In the third bowl, stir together 1½ cups of Panko breadcrumbs, ¼ cup of grated Parmesan cheese, 1 tablespoon of Italian seasoning, ½ teaspoon of garlic powder, and another big pinch of salt and pepper. Dredge the Chicken: Dredge the chicken in the flour, eggs, and breadcrumbs. Press the breadcrumbs onto the outside of the chicken to help it adhere. Cook the Chicken: Heat a large nonstick skillet over medium heat. Add in 4 tablespoons of olive oil. Once the oil is hot, add in the chicken, cooking in batches if needed. You want it to start sizzling right when you add the first piece of chicken. If your oil isn’t hot enough, remove the chicken and wait. Cook on each side until golden brown and cooked through, about 4 minutes per side. Transfer the chicken to a paper towel lined plate to absorb any excess oil. Serve with lemon wedges and a pinch of flaky salt.
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