Why You’ll Love This Recipe

Crispy Chicken Cutlets are golden, juicy, and irresistibly crunchy on the outside while remaining tender and flavorful inside. Perfect for weeknight dinners or special gatherings, these cutlets are versatile and pair well with salads, pasta, or sandwiches. Their satisfying crunch and rich seasoning make them a crowd-pleaser for all ages.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

boneless skinless chicken breastssalt and pepperall-purpose flourlarge eggsbreadcrumbs (preferably panko for extra crunch)grated Parmesan cheesegarlic powderpaprikaolive oil or vegetable oil (for frying)lemon wedges (for serving)

directions

Slice the chicken breasts horizontally to create thin cutlets. Pound them gently for even thickness.

Season both sides of the cutlets with salt and pepper.

Set up a breading station with three shallow dishes: one with flour, one with beaten eggs, and one with a mixture of breadcrumbs, Parmesan, garlic powder, and paprika.

Dredge each cutlet in flour, dip in egg, then coat in the breadcrumb mixture, pressing gently to adhere.

Heat oil in a large skillet over medium-high heat.

Fry the cutlets in batches for 3-4 minutes per side, or until golden brown and cooked through.

Transfer to a paper towel-lined plate to drain excess oil.

Serve hot with lemon wedges.

Servings and timing

This recipe yields 4 servings.Preparation time: 15 minutesCooking time: 15 minutesTotal time: 30 minutes

Variations

Use Italian-seasoned breadcrumbs for extra flavor.

Add chopped fresh herbs like parsley or basil to the breadcrumb mix.

Substitute chicken with thin pork cutlets or turkey.

Top with mozzarella and marinara sauce for an easy chicken parmesan.

Bake instead of fry for a lighter version—400°F for 20 minutes, flipping halfway.

storage/reheating

Store leftover cutlets in an airtight container in the refrigerator for up to 3 days.Reheat in an oven or air fryer at 375°F for 5-7 minutes to restore crispiness.Avoid microwaving, as it can make the coating soggy.

FAQs

Can I make these cutlets ahead of time?

Yes, you can bread them and refrigerate for up to 24 hours before frying.

What’s the best oil for frying?

Use oils with a high smoke point like vegetable, canola, or peanut oil.

Can I freeze chicken cutlets?

Yes, freeze after breading or after frying. Reheat from frozen in the oven or air fryer.

Why is my breading falling off?

Make sure to pat the chicken dry and press the breadcrumbs firmly onto each cutlet.

Can I use regular breadcrumbs instead of panko?

Yes, but panko yields a crispier texture.

Are these spicy?

Not unless you add spice—feel free to include cayenne pepper or hot sauce in the egg mix.

Can I use gluten-free breadcrumbs?

Absolutely, this recipe works well with gluten-free alternatives.

Do I need to use Parmesan?

It adds flavor but can be omitted or replaced with nutritional yeast or another hard cheese.

How do I know the chicken is cooked?

The internal temperature should reach 165°F, and the juices should run clear.

Can I make this in an air fryer?

Yes, cook at 400°F for 10-12 minutes, flipping halfway through.

Conclusion

Crispy Chicken Cutlets are a quick, easy, and satisfying meal that delivers on both flavor and texture. Whether you fry, bake, or air fry them, they’re guaranteed to be a hit on any dinner table. Customize them to your liking and enjoy the delicious crunch in every bite.