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Crispy Breaded Chicken Cutlets

These Crispy Breaded Chicken Cutlets offer a perfect combination of juicy, tender chicken with a deliciously crunchy exterior, ideal for home-cooked meals and family gatherings.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Italian
Calories: 375
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 medium boneless (skinless) chicken breasts (about 2 lbs total, 8 oz each) Juicy and tender, perfect for cutlets.
  • 1.5 tsp fine sea salt (divided) Enhances the flavor of the chicken.
  • 0.5 tsp black pepper Adds a subtle hint of spice.
  • 0.5 cup all-purpose flour Creates a light coating for the chicken.
  • 2 large eggs (plus 1 Tbsp water) Acts as a binding agent for the breadcrumbs.
  • 1.5 cups panko breadcrumbs (or Italian breadcrumbs) Provides that irresistible crunch.
  • 0.5 cup finely grated Parmesan cheese Adds a savory, cheesy flavor.
  • 0.5 tsp garlic powder Infuses the chicken with aromatic notes.
  • 1 tsp Italian seasoning Offers a blend of herbs that enhances the profile.
  • as needed amount extra light olive oil (or a neutral oil like canola or avocado) Necessary for pan-frying and achieving the crispy texture.
For Serving
  • to taste lemon wedges (chopped parsley and coarse salt) Brightens the dish with acidity and freshness.

Method
 

Preparation
  1. Slice each chicken breast in half horizontally to create 8 thin cutlets, and pound them gently to a 1/4-inch thickness.
  2. Season the chicken on both sides with 1 teaspoon of salt and 1/2 teaspoon of black pepper.
Breading Station
  1. In the first dish, pour in the plain flour. In the second dish, whisk together the eggs and a tablespoon of water until well combined.
  2. In the third dish, mix the panko breadcrumbs, grated Parmesan cheese, garlic powder, Italian seasoning, and the remaining 1/2 teaspoon of salt.
Breading the Cutlets
  1. Dredge each seasoned cutlet lightly in the flour, shake off any excess, then dip into the egg wash, and finally press into the breadcrumb mixture.
  2. Place each breaded cutlet on a tray and let them rest for 5-10 minutes.
Cooking
  1. Heat oil in a large skillet over medium heat until hot (about 350-375°F).
  2. Carefully add the cutlets to the hot oil, frying for about 2 minutes on each side or until golden and cooked to an internal temperature of 165°F.
  3. Transfer cooked cutlets to a wire rack or paper towels, sprinkle with flaky salt, and squeeze fresh lemon juice over them before serving.

Notes

For crispy breading, let the breaded cutlets rest before frying. Ensure the oil is sufficiently hot to prevent greasiness. For a lighter option, you can also bake the cutlets at 400°F for about 20 minutes, flipping halfway through.