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Chicken Cutlet Recipe
Crispy, golden, and downright comforting—this simple homemade chicken cutlet recipe brings family-friendly goodness to your table in under 30 minutes.
I’ve been making this breaded poultry dish since my own kids were little, tossing chicken breasts in seasoned crumbs and frying them until they sing with crunch. You know what makes it special? A handful of pantry staples and a splash of olive oil turn plain chicken into a crave-worthy comfort food perfect for busy weeknights or casual Sunday dinners. Let me share why these cutlets are my go-to, plus tips I’ve picked up over decades of cooking.
Why You’ll Love This Recipe
- Ready in about 25 minutes—just enough time to set the table and pour a glass of wine
- Uses basic ingredients you likely have on hand
- Triple-coated for extra crispy, golden crunch
- Customizable: swap panko, gluten-free crumbs or add Parmesan for flair
- One-pan frying keeps kitchen cleanup minimal
- Kid-approved comfort food that pairs with veggies or salads
- Family-friendly portions that stretch easily for lunchboxes
- Flavorful seasoning blend—no bland bites here!
Ingredients
• 4 boneless, skinless chicken breasts (about 1½ pounds total), halved or butterflied for even thickness
• ¾ cup all-purpose flour (substitute ½ cup almond flour for gluten-free)
• 2 large eggs, beaten
• 1 cup panko breadcrumbs (or plain breadcrumbs)
• ½ cup finely grated Parmesan cheese (optional, for extra flavor)
• 1 teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• ½ teaspoon garlic powder
• ¼ teaspoon paprika (smoked paprika for warm depth)
• 2 tablespoons chopped fresh parsley (or 1 tsp dried)
• 3 tablespoons olive oil (or a mix of olive oil and butter for richer taste)
• Lemon wedges, for serving
(Tip: Pat chicken dry and, if needed, sandwich between plastic wrap to pound to about ¼” thickness—this helps them cook evenly.)
Directions
- Prep the chicken: Place breasts between two sheets of waxed paper and gently pound with a meat mallet until uniformly ¼” thick. Season both sides with half the salt, pepper, and garlic powder.
- Set up dredging stations: In one shallow dish, whisk flour with a pinch of paprika; in a second bowl, beat eggs; in a third, combine panko, Parmesan, remaining seasonings, and parsley.
- Coat the cutlets: Dredge each piece first in flour (shake off excess), then dip in egg wash, and finally press into the breadcrumb mixture, ensuring an even, snug coating.
- Chill briefly: Transfer coated cutlets to a plate, cover lightly with plastic wrap, and chill 5–10 minutes—this helps the breading adhere.
- Heat the pan: Warm olive oil over medium-high heat in a large skillet (cast iron works beautifully here). Test by sprinkling a few crumbs; they should sizzle on contact.
- Fry until golden: Lay cutlets in a single layer (you may need two batches). Cook 3–4 minutes per side, or until a deep golden crust forms and the internal temperature reads 165°F. Adjust heat as needed to avoid burning.
- Drain and rest: Place cooked cutlets on a wire rack atop a baking sheet to keep them crisp. Let rest 2–3 minutes before serving with lemon wedges.
Servings & Timing
Yield: Serves 4 (1–2 cutlets per person)
Prep Time: 15 minutes (including pounding and dredging)
Chill Time: 5–10 minutes for breading set
Cook Time: 8–10 minutes
Total Time: About 30 minutes
Variations
• Italian-Style Cutlets: Stir chopped basil, oregano, and sun-dried tomato pieces into breadcrumbs.
• Spicy Kick: Add ¼ teaspoon cayenne and a dash of chili powder to the seasoning blend.
• Baked Version: Arrange cutlets on a parchment-lined sheet, spray lightly with cooking oil, and bake at 425°F for 15–18 minutes.
• Herb-Lemon Twist: Grate zest of one lemon into the egg wash and mix minced rosemary with crumbs.
• Dairy-Free: Skip Parmesan and use coconut oil for frying.
• Chicken Parmesan: After frying, top each cutlet with marinara and mozzarella; broil until cheese bubbles.
Storage & Reheating
Refrigerator: Store cooled cutlets in an airtight container for up to 3 days.
Freezer: Layer between parchment paper in a freezer-safe bag for up to 1 month.
Reheat: Bake at 350°F for 8–10 minutes until heated through and crisp, or reheat in a toaster oven on medium.
Make-Ahead Tip: Prep and bread chicken, then keep on a tray, covered, in the fridge up to 4 hours before frying.
Notes
I’ve learned over the years that moisture is the enemy of crispiness—so always pat your chicken truly dry before dredging. If your kitchen’s humid, let the coated cutlets rest on a rack rather than a plate; air circulation keeps them crunchy. And honestly, using a mix of olive oil and a pat of butter takes flavor up a notch without much fuss.
FAQs
Q: Can I substitute chicken thighs for breasts?
A: Yes—trim fat and butterfly thighs, then pound to even thickness before breading and frying.
Q: Why did my breadcrumbs fall off?
A: Likely the oil was too hot or the cutlets weren’t pressed firmly. Chill them briefly after coating so the crumbs stick.
Q: Is it healthier to bake instead of fry?
A: Baking reduces oil but may yield a slightly less golden crust; try a light spray of oil for better browning.
Q: Can I use store-bought seasoned crumbs?
A: Absolutely—just skip extra salt in the flour or adjust seasoning to taste.
Q: How do I know when the chicken is done?
A: Use an instant-read thermometer; 165°F at the thickest part signals safe, juicy meat.
Q: What oil is best for frying?
A: Neutral oils like avocado or vegetable work well, but extra-virgin olive oil adds a lovely flavor at moderate heat.
Q: Any tips for extra crunch?
A: Mix equal parts panko and crushed cornflakes for a nostalgic twist.
Q: Can I make these gluten-free?
A: Swap flour and crumbs for gluten-free versions—just watch them closely so they don’t brown too fast.
Conclusion
These crispy, breaded chicken cutlets prove that an easy, homemade poultry dish can be both comforting and a little special. Whether you’re feeding a crowd on a chilly evening or packing lunches for a busy week, this Chicken Cutlet Recipe has you covered. Give it a whirl, leave a comment below sharing your favorite twist, and don’t forget to check out my other simple, family-friendly recipes for cozy dinners. Enjoy!
Chicken Cutlet Recipe
Ingredients
- 4 boneless, skinless chicken breasts (about 1½ pounds total), halved or butterflied for even thickness
- ¾ cup all-purpose flour substitute ½ cup almond flour for gluten-free
- 2 large eggs beaten
- 1 cup panko breadcrumbs or plain breadcrumbs
- ½ cup finely grated Parmesan cheese optional, for extra flavor
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- ½ teaspoon garlic powder
- ¼ teaspoon paprika smoked paprika for warm depth
- 2 tablespoons chopped fresh parsley or 1 tsp dried
- 3 tablespoons olive oil or a mix of olive oil and butter for richer taste
Instructions
- Place breasts between two sheets of waxed paper and gently pound with a meat mallet until uniformly ¼" thick. Season both sides with half the salt, pepper, and garlic powder.
- In one shallow dish, whisk flour with a pinch of paprika; in a second bowl, beat eggs; in a third, combine panko, Parmesan, remaining seasonings, and parsley.
- Dredge each piece first in flour (shake off excess), then dip in egg wash, and finally press into the breadcrumb mixture, ensuring an even, snug coating.
- Transfer coated cutlets to a plate, cover lightly with plastic wrap, and chill 5–10 minutes—this helps the breading adhere.
- Warm olive oil over medium-high heat in a large skillet. Test by sprinkling a few crumbs; they should sizzle on contact.
- Lay cutlets in a single layer. Cook 3–4 minutes per side, or until a deep golden crust forms and the internal temperature reads 165°F. Adjust heat as needed to avoid burning.
- Place cooked cutlets on a wire rack atop a baking sheet to keep them crisp. Let rest 2–3 minutes before serving with lemon wedges.
