Golden, Crunchy, and Perfectly Juicy Chicken Cutlets

If you want a simple and delicious chicken recipe, Crispy Chicken Cutlets are excellent. This is the ultimate classic recipe – Tender chicken breasts fried to golden perfection, which smothered in a parmigiana marinara and served over spaghetti and zoodles. It’s speedy enough for a weeknight dinner and impressive enough for guests. Offered with mashed potatoes and/or salad and pasta, these cutlets are comfort food at its best — rich with flavor.

Good technique is the key to great crispy cutlets, both the breading and the frying. The addition of panko breadcrumbs adds a light extra crunch, and the mix of Parmesan and seasonings in the crust adds depth. And, pounding the chicken so it’s an even thickness helps it cook fast and even, and it comes out juicy every time.

Why You’ll Love This Recipe

Panko crusted, deep fried, crispy, golden brown on the outside and perfectly juicy and tender on the inside.

Basic ingredients you already have!

Fast and easy to prepare and cook for those busy nights

Multi-Use: Great for the main dish, salads or sandwiches

Kid-friendly and crowd-pleasing

Ingredients

2 boneless, skinless breasts of chicken (approximately 1 lb), butterflied

½ cup all-purpose flour

1 teaspoon salt

½ teaspoon black pepper

1 teaspoon garlic powder

2 large eggs

1 cup panko breadcrumbs

½ cup grated Parmesan cheese

2 tablespoons olive oil or vegetable oil (for frying)

Fresh parsley, chopped (for garnish)

Instructions

Make the chicken: Lay the chicken breasts between two pieces of plastic wrap and pound them to an even thickness of about ½ inch. This way, the cutlets can cook evenly.

Set up breading stations:

In one shallow dish, combine flour, salt, black pepper, and garlic powder.

Beat the eggs in another bowl.

Into a third bowl, mix panko crumbs and Parmesan cheese.

Bread the chicken:

Dredge each chi cken in the seasoned flour, shaking off the excess.

Dip into the beaten eggs, allowing excess to drip off.

Roll in the panko-Parmesan mix, so the fish is well coated.

Cook: Heat oil in large skillet over medium heat. Working in batches, add cutlets to the skillet and cook 4-5 minutes on each side, until golden brown and cooked through (165 degrees).

Serve: Transfer the cutlets to a paper towel-lined plate to drain the oil. Garnish with parsley and serve hot.

Perfect Crispy Chicken Cutlets Step by Step Photos For experienced cooks at the end of the day: Tips for the perfectly crispy chicken cutlets

You can use panko breadcrumbs for extra crunch in lieu of regular breadcrumbs.

Do not crowd the pan; you may need to cook in batches.

Wait until the oil really sizzles before you toss the chicken in it so it doesn’t get soggy.

Add Italian seasoning or paprika to the breadcrumb mixture for a little more flavor.

Storage

The cutlets can be stored in the fridge in an airtight container for up to 3 days.

Reheat in a frying pan or in the oven to keep crunchy.

Cutlets can be frozen, cooked or uncooked, for up to 2 months.

FAQs

Crispy Chicken Cutlets

Golden and crunchy chicken cutlets with a tender, juicy inside. Easy to prepare and perfect for quick dinners or special occasions.

Prep : 10 Total : 25 minutes

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Ingredients

  

• 2 boneless skinless chicken breasts (halved)
• ½ cup all-purpose flour
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon garlic powder
• 2 large eggs
• 1 cup panko breadcrumbs
• ½ cup grated Parmesan cheese
• 2 tablespoons olive oil or vegetable oil
• Fresh parsley for garnish

Instructions

 

• Pound chicken breasts to ½-inch thickness.
• Prepare flour, eggs, and breadcrumb stations.
• Coat chicken in flour mixture, dip in eggs, then press into panko-Parmesan.
• Fry in heated oil 4–5 minutes each side until golden and cooked.
• Drain and garnish. Serve immediately.

Notes

• Use panko for the crispiest texture.
• Make sure oil is hot before frying.
• Can double recipe easily for larger groups.
• Leftovers reheat best in the oven to keep crispiness.