Name: Chicken Cutlets Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Ingredients: 4 boneless, skinless chicken breasts; Salt and pepper, to taste; 1 cup all-purpose flour; 2 large eggs; 2 tablespoons water; 2 cups breadcrumbs (Panko recommended); 1 teaspoon garlic powder; 1 teaspoon paprika; ½ cup grated Parmesan cheese; Vegetable oil, for frying

These Chicken Cutlets are a classic and versatile dish that’s perfect for a quick and easy weeknight meal. Tender chicken breasts are coated in a crispy breadcrumb mixture and pan-fried to golden perfection. They’re simple to make, flavorful, and can be customized with your favorite seasonings and sides.

Why You’ll Love This Recipe

Crispy and Flavorful: The breadcrumb coating creates a crispy and flavorful crust, while the chicken stays juicy and tender on the inside.
Easy to Make: With simple ingredients and straightforward instructions, these chicken cutlets are a breeze to prepare.
Versatile: Serve them with your favorite sides, such as mashed potatoes, roasted vegetables, or a fresh salad, for a complete and satisfying meal.

Ingredients

Here’s what you’ll need to make these delicious Chicken Cutlets:

Chicken breasts: Boneless and skinless.
Salt and pepper: To taste.
All-purpose flour: Used to coat the chicken cutlets before dipping in the egg mixture.
Eggs: Whisked with water to create an egg wash that helps the breadcrumbs adhere to the chicken.
Breadcrumbs: Preferably Panko breadcrumbs for a lighter and crispier crust.
Garlic powder and paprika: Adds flavor to the breadcrumb mixture.
Parmesan cheese: Grated, adds a salty and nutty flavor to the crust.
Vegetable oil: For frying the chicken cutlets.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

How to Make Chicken Cutlets

Step 1: Prepare the Chicken

If the chicken breasts are thick, pound them to an even ½-inch thickness using a meat mallet. This helps them cook evenly and stay tender. Season both sides of the chicken breasts with salt and pepper.

Step 2: Set Up the Dredging Station

Set up a dredging station with three shallow dishes. In the first dish, place the flour. In the second dish, whisk together the eggs and water. In the third dish, combine the breadcrumbs, garlic powder, paprika, and grated Parmesan cheese.

Step 3: Coat the Chicken

Dredge each chicken breast in the flour, shaking off any excess. Dip the floured cutlet in the egg mixture, then press it into the breadcrumb mixture, making sure it’s fully coated on both sides. Place the coated cutlets on a plate and allow them to sit for about 10 minutes before frying. This will help the breading adhere better during cooking.

Step 4: Fry the Chicken

Heat a layer of vegetable oil (about ¼ inch deep) in a large skillet over medium-high heat. Once the oil is hot, add the chicken cutlets to the skillet in batches, making sure not to overcrowd the pan. Fry for about 4-5 minutes per side, or until golden brown and cooked through. The internal temperature of the chicken should reach 165°F (75°C).

Step 5: Drain and Serve

Remove the cooked chicken cutlets from the skillet and place them on a wire rack or a plate lined with paper towels to drain any excess oil. Serve immediately with your favorite sides.

Pro Tips for Making the Recipe

Use high-quality ingredients: The better the quality of your chicken and breadcrumbs, the better the flavor and texture of the cutlets.
Don’t overcrowd the pan: Overcrowding the pan will lower the oil temperature and result in soggy cutlets. Cook in batches to ensure crispiness.
Adjust the seasonings: Feel free to adjust the amount of garlic powder, paprika, or Parmesan cheese in the breadcrumb mixture to suit your taste.

How to Serve Chicken Cutlets

Weeknight Meal: These Chicken Cutlets are perfect for a quick and easy weeknight dinner.
With Sides: Serve them with your favorite sides, such as mashed potatoes, roasted vegetables, pasta, or a fresh salad.
Sandwiches: Use the chicken cutlets to make delicious sandwiches or wraps.

Make Ahead and Storage

Storing Leftovers

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 2 months.

Reheating

Reheat gently in the oven or air fryer to maintain crispiness. Avoid using the microwave, as it can make the breading soggy.

FAQs

Can I use boneless, skinless chicken thighs instead of chicken breasts?
Yes, you can use boneless, skinless chicken thighs, but they may require a slightly longer cooking time.

Can I bake the chicken instead of frying it?
Yes, you can bake the chicken in a preheated oven at 400°F (204°C) for about 20-25 minutes, or until golden brown and cooked through. However, the chicken may not be as crispy as the fried version.

Can I make this dish gluten-free?
Yes, you can use gluten-free flour and gluten-free breadcrumbs.

How can I make this dish spicier?
Add a pinch of cayenne pepper or red pepper flakes to the flour mixture or the breadcrumb mixture.

There you have it! A delicious and easy-to-make recipe for Chicken Cutlets that’s perfect for any occasion. Enjoy!