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Crispy Chicken Cutlets – Chicken breasts are sliced, pounded, breaded with a flavorful panko bread crumb coating and pan-fried until crisp and juicy!
What’s not to love about Crispy Chicken Cutlets? They’re crispy on the outside (of course) and tender and juicy on the inside. Not to mention, they’re incredibly simple to put together and take no time at all! They can be served with just about anything you can think of and are always a crowd pleaser.
These Crispy Chicken Cutlets are ideal for those busy weeknights because they cook so quickly! 5 minutes in a skillet and they’re done. I find that the cutlets from the grocery store are often unevenly sized, so I prefer to buy boneless, skinless chicken breasts and slice them myself. This recipe will prove that these cutlets trump all!
What is a chicken cutlet?
A chicken cutlet is just a chicken breast that has been cut in half and pounded out to make the meat thinner and give it an even thickness. The trickiest part of the whole process is cutting the chicken breasts in half! You have to be extra careful and make sure to use a sharp knife because it will help cut, instead of tear – resulting in perfectly sliced cutlets!
Ingredients
- Chicken – Chicken breasts, boneless, skinless. While you can buy store bought cutlets, I find that they are uneven in thickness and I prefer to make my own!
- Flour – All purpose, for the coating.
- Garlic Powder – My favourite!
- Salt & Pepper – To taste.
- Eggs
- Mustard – I used dijon mustard because I find it has the best flavor.
- Bread Crumbs – Panko bread crumbs are best for a super crispy outside.
- Cheese – Parmesan cheese for this one!
- Olive Oil – Substitute sunflower oil, safflower oil or avocado oil.
- Lemon – Cut into wedges, for serving!
How to make crispy chicken cutlets
- Prep the Chicken – With your knife parallel to the cutting board and one hand firm on top of a chicken breast, carefully slice it in half. Repeat with the other breast.
- Pound the Chicken – Place a chicken cutlet between 2 sheets of plastic wrap and gently pound until its about 1/4″ thick. Repeat with the remaining chicken.
- Make the Dredges – Grab 3 shallow plates or bowls. In the first, mix the flour with the garlic powder and 1/4 tsp each salt and pepper. Whisk the eggs with the dijon mustard and 1/4 tsp each salt and pepper in the second bowl. Finally, mix the breadcrumbs, parmesan, and remaining salt and pepper in the third bowl.
- Coat the Cutlets – Grab a chicken cutlet and dredge it in flour to coat fully, then the egg mixture, then the breadcrumb mixture. Set it aside on a plate and repeat with the remaining cutlets.
- Cook – Heat the olive oil in a large skillet over medium-high heat. Once hot, add the cutlets. If you can’t fit them all, do this in batches. Cook for 3-4 minutes per side or until golden brown.
- Serve – Serve the cutlets with fresh lemon wedges for squeezing.
What to serve with your chicken cutlets
You can serve these cutlets with just about anything, they’re incredibly versatile! Chicken Cutlets pair well with a plethora of side dishes, my favourite being mashed potatoes and roasted brussel sprouts or beans but there are a ton of options! Here’s a few for example:
- Spring Potato Salad
- Rice – Dirty Rice, Cauliflower Rice, or Instant Pot Rice
- Creamy Cucumber Salad
- Oven Roasted Carrots
- Balsamic Parmesan Roasted Asparagus
- Garlic Cheese Bread
- Cheesy Potato Casserole
- Mashed Cauliflower
- Easy Oven Roasted Potatoes
The list is endless! Like I said, these Crispy Chicken Cutlets pair well with ANYTHING!
Leftovers
Keep leftover chicken cutlets refrigerated in airtight containers for 3-4 days.
You can also freeze your leftover breaded cutlets for 1-3 months.
Keep them Crispy!
If you want to reheat your leftovers and keep that crispiness, reheat them in the oven at 400F until desired crispness.
Did you like this recipe? Try these!
- Crispy Fried Chicken
- Crispy Fried Zucchini
- Chicken Parmesan
- Cheesy Chicken Fritters
- Marry Me Chicken
- Creamy Chicken Piccata
- Cilantro Lime Chicken
- Skillet Chicken Satay
- Oven Baked Chicken Thighs
- Pan Roasted Chicken and Vegetables
Crispy Chicken Cutlets
Equipment
Ingredients
- 2 chicken breasts boneless, skinless
- 3/4 cup all-purpose flour
- 1 teaspoon garlic powder
- 3/4 teaspoon salt or to taste
- 3/4 teaspoon pepper or to taste
- 2 large eggs
- 1 tablespoon dijon mustard
- 1 1/2 cups panko breadcrumbs
- 1/4 cup parmesan cheese
- 1/4 cup olive oil
- 1 lemon cut into wedges, for serving
Instructions
- Prep the Chicken: With your knife parallel to the cutting board and one hand firm on top of a chicken breast, carefully slice it in half. Repeat with the other breast.
- Pound the Chicken: Place a chicken cutlet between 2 sheets of plastic wrap and gently pound until its about 1/4" thick. Repeat with the remaining chicken.
- Make the Dredges: Grab 3 shallow plates or bowls. In the first, mix the flour with the garlic powder and 1/4 tsp each salt and pepper. Whisk the eggs with the dijon mustard and 1/4 tsp each salt and pepper in the second bowl. Finally, mix the breadcrumbs, parmesan, and remaining salt and pepper in the third bowl.
- Coat the Cutlets: Grab a chicken cutlet and dredge it in flour to coat fully, then the egg mixture, then the breadcrumb mixture. Set it aside on a plate and repeat with the remaining cutlets.
- Cook: Heat the olive oil in a large skillet over medium-high heat. Once hot, add the cutlets. If you can't fit them all, do this in batches. Cook for 3-4 minutes per side or until golden brown.
- Serve: Serve the cutlets with fresh lemon wedges for squeezing.
Tips & Notes:
- Keep leftover chicken cutlets refrigerated in airtight containers for 3-4 days.
- You can also freeze your leftover breaded cutlets for 1-3 months.
- If you want to reheat your leftovers and keep that crispiness, reheat them in the oven at 400F until desired crispness.
