Crispy Breaded Chicken Cutlets

The recipe everyone needs to have in their back pocket.

If there’s one thing you need to know how to make, it’s crispy breaded chicken cutlets. An absolute staple to have in your back pocket—perfect for a thousand different dishes and ideal for meal prepping at the beginning of the week. This chicken cutlet recipe is the definition of crispy, easy enough for a beginner in the kitchen. If there’s one recipe you should save from my site…this is it.

WHAT YOU’LL NEED FOR BREADED CHICKEN CUTLETS

• Skinless Chicken Breasts – There are two options here: you can purchase pre-cut chicken cutlets, though they are harder to find and typically more expensive, or you can cut your own from whole chicken breasts, which is my preferred method.
• Plain Italian Bread Crumbs – Yes, we use two different types of breadcrumbs in this recipe for optimal coverage and texture. Italian breadcrumbs are finer and ensure full coverage on each piece of chicken. Be sure to choose plain, unseasoned breadcrumbs.
• Panko Bread Crumbs – Panko breadcrumbs are larger and flakier, which creates a crispy, crunchy texture after frying. As with Italian breadcrumbs, opt for plain, unseasoned varieties.
• Egg
• All Purpose Flour
• Oil – To fry without the risk of the oil burning, use a neutral-flavored, high-smoke-point oil such as canola, vegetable, or avocado oil. Technically, olive oil doesn’t burn at frying temperatures, but it will impart an olive oil flavor.

TOOLS NEEDED

• Optional Candy Thermometer -New to frying? Consider a candy thermometer your best friend. Optimal frying temperature is 350F.
• Meat Mallet, Rolling Pin, or Wine Bottle – Or something else that can assist with flattening out the chicken.

HOW TO MAKE BREADED CHICKEN CUTLETS

Prep + Cut the Cutlets – If starting with pre-cut chicken cutlets, move to the next paragraph. If starting with chicken breasts- Hi! You’ll need to cut them before pounding them out. Place the chicken breast flat on a cutting board. Using a sharp knife, slice the breast in half horizontally. The best way to do this is to place your other hand flat on top of the breast and use long, steady strokes to guide the knife through the center. Aim to make the pieces as even as possible.

Next, find something heavy if you don’t have a meat mallet—a wine bottle works well. Place each cutlet between two sheets of plastic wrap. Pound the cutlet until it is half its original thickness. If you prefer super-thin cutlets, continue pounding until you reach your desired thickness.

Pre-Bread- Yes, we are going to pre-bread all the cutlets beforehand. Why? Because no one wants to start frying while breading at the same time. It’s messy, and you risk getting distracted and potentially burning the chicken.

Set up your breading station:
– A bowl of flour
– A bowl of 3 beaten eggs
– Combo of both breadcrumbs in a bowl.
Season each shallow bowl with a heavy pinch of salt.

Season the cutlets generously with kosher salt. One by one, dredge each piece of chicken in flour, then dip in egg, and finally coat with the breadcrumb mixture, pressing firmly to ensure the breadcrumbs adhere. Place the breaded cutlets on a baking sheet and repeat with the remaining pieces. At this point, you can either refrigerate them (covered) for later or proceed directly to frying.

Fry – In a large, deep pan or skillet, add 1 ½ inches of oil and heat it to 350°F over medium-high heat. Once at temp, lower to medium. If you don’t have a thermometer, test the temperature by dipping the edge of a piece of chicken into the oil—I find that using a breadcrumb can be misleading. If the oil starts bubbling around the chicken, it’s ready. Depending on thickness, the cutlets will cook for 3–5 minutes per side and should be golden brown before flipping.

Once done, remove them from the pan and place them on either a paper towel-lined plate to soak up the excess oil or a wire rack. Sprinkle with a pinch of salt, then continue cooking the remaining cutlets.

Can I use less oil? Trust me, you don’t want to. Using too little oil increases the risk of running out and having to add more mid-cook. When you do that, the oil must reheat, which can lead to uneven cooking. Just add the proper amount at the beginning for the best results

RECIPE VIDEO

WASY TO ENJOY BREADED CHICKEN CUTLETS

Honestly, I eat these as they are (sometimes with a side of arugula)—they’re that good! But if you’re looking for inspiration on how to enjoy this dish, look no further.

My go-to is always a sandwich. A crusty baguette or soft roll with tomato, lettuce, bacon, and mayo makes for an easy, delicious combo that complements the chicken without overpowering it.

You can also slice these crispy chicken cutlets and add them to a salad. They pair especially well with my Kale Caesar Salad , Brussels Sprouts Caesar Salad, or Spicy Caesar Salad.

Add it to pasta dishes such ad my Buffalo Chicken Pasta or this Roasted Tomato Pasta Sauce for a crispy protein addition.

Hot Tip! These chicken cutlets are a blank canvas and can be dressed up however you like. When you remove the chicken from the pan, sprinkle it with salt and your seasoning of choice. My personal favorites are za’atar, Parmesan cheese, or even The Spice House Cacio e Pepe Seasoning. Italian seasoning works well here too. (Also, for 10% off use my code THEBOLDAPPETITE.)

STORING/REHEATING

Breaded chicken cutlets can be wrapped in aluminum foil and stored in the refrigerator for 3–4 days, making this a great meal prep option. When ready to reheat, place them in a 400°F oven for 5–10 minutes until warmed through. I recommend avoiding the microwave, as it will make them lose their crispiness.