Crispy Chicken Cutlets
Easy breaded Chicken Cutlets are a simple, but delicious entree for nearly any side. The crispy panko breading browns up beautifully in the skillet while the chicken stays moist and juicy. This 30-minute chicken recipe requires just a few pantry staples and can be frozen for an even faster, ready-to-cook dinner. Serve over pasta, rice, mashed potatoes, or even salad greens for a filling and satisfying meal your family will love.
Ingredients
- 4 medium boneless, skinless chicken breasts (about 2 lbs total, 8 oz each)
- 1 1/2 tsp fine sea salt, divided
- 1/2 tsp black pepper
- 1/2 cup all-purpose flour
- 2 large eggs, plus 1 Tbsp water
- 1 1/2 cups panko breadcrumbs, or Italian breadcrumbs
- 1/2 cup finely grated Parmesan cheese
- 1/2 tsp garlic powder
- 1 tsp Italian seasoning
- Extra light olive oil, or a neutral oil like canola, or avocado
- Lemon wedges, chopped parsley and coarse salt, for serving
Instructions
- Prep the chicken: Slice each chicken breast in half horizontally to make 8 thin cutlets. Place between sheets of plastic wrap or parchment and pound to 1/4-inch thickness. Season all over with 1 tsp salt and 1/2 tsp black pepper.
- Make the breading station: In the first dish, add the plain flour. In the second dish, whisk together the eggs and water. In the third dish, combine panko, Parmesan, garlic powder, Italian seasoning, and the remaining 1/2 tsp salt.
- Bread the cutlets: Dredge each cutlet lightly in the flour, shaking off excess. Dip in the egg wash, then press into the breadcrumb mixture so it adheres. Place on a tray and repeat. Let breaded cutlets rest 5–10 minutes to help the coating set.
- Pan-fry: Add enough oil to a large skillet so it comes about halfway up the sides of the chicken. Heat over medium until the oil is shimmering and hot (a breadcrumb should sizzle immediately when dropped in. Keep the oil between 350-375˚F. Sauté about 2 minutes per side or until deep golden and the center reaches 165˚F on an instant thermometer. Transfer to a wire rack or paper towels and sprinkle with a pinch of flaky salt. Squeeze on some lemon juice and serve with more lemon wedges and parsley for garnish.
Notes
Make Ahead: Bread cutlets, arrange on a sheet pan, flash freeze, then transfer to a freezer-safe bag for up to 1 month. To cook from frozen, spray both sides with oil and bake at 450°F for 20–25 min or until internal temp reaches 165°F.
Leftovers: Let cool, refrigerate in an airtight container for up to 4–5 days, or flash freeze then store up to 2 months. Reheat in a 375°F oven or air fryer—about 10–15 min from cold, or 20+ min from frozen—until hot and crisp.
Nutrition Facts
Crispy Chicken Cutlets
Amount per Serving
Calories
308
% Daily Value*
Fat
13
g
20
%
Saturated Fat
3
g
19
%
Trans Fat
0.02
g
Polyunsaturated Fat
2
g
Monounsaturated Fat
7
g
Cholesterol
119
mg
40
%
Sodium
776
mg
34
%
Potassium
488
mg
14
%
Carbohydrates
15
g
5
%
Fiber
1
g
4
%
Sugar
1
g
1
%
Protein
30
g
60
%
Vitamin A
237
IU
5
%
Vitamin C
3
mg
4
%
Calcium
95
mg
10
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
