Perfectly Crispy Chicken Cutlets
Nothing quite compares to biting into a perfectly fried chicken cutlet—crispy and golden on the outside, juicy and tender inside. This straightforward recipe uses everyday pantry ingredients and comes together quickly, making it ideal for hectic weeknights or laid-back weekend meals. Enjoy these cutlets on their own, layered into sandwiches, or paired with your favorite sides—they’re bound to become a household staple.
🍗 Crispy Chicken Cutlets
📝 Ingredients
| Ingredient | Amount | Purpose |
|---|---|---|
| Chicken breasts | 2 large | Main protein |
| Panko breadcrumbs | 1¼ cups | Light, crunchy coating |
| Grated Parmesan cheese | ¼ cup | Adds savory depth |
| Garlic powder | 1 tsp | Flavor enhancer |
| Egg | 1 | Helps breading stick |
| Salt & black pepper | To taste | Seasoning |
| Vegetable oil | ⅓ cup | For pan-frying |
👩🍳 Preparing the Chicken
1. Slightly Chill the Chicken
Place the chicken breasts in the freezer for about 20 minutes. This firms them up just enough to make slicing and pounding easier.
2. Slice and Pound
Carefully slice each breast horizontally to create four thin cutlets. Place them between parchment paper or plastic wrap and gently pound to about ¼-inch thickness so they cook evenly.
🥣 Set Up the Breading Station
Breadcrumb Mixture
In a shallow bowl, combine panko, Parmesan, garlic powder, salt, and pepper. The panko ensures a crisp, airy coating.
Egg Wash
In another bowl, whisk the egg until fully blended.
Bread the Cutlets
Dip each cutlet into the egg, allowing excess to drip off, then press firmly into the breadcrumb mixture until evenly coated. Set aside while the oil heats.
🍳 Frying the Cutlets
Heat the Oil
Warm the vegetable oil in a skillet over medium heat (about 350°F). Test by dropping in a breadcrumb—it should sizzle immediately.
Cook Until Crisp
Fry the cutlets for 2–3 minutes per side, until golden brown and crisp. The internal temperature should reach 165°F. Transfer to a paper towel–lined plate or wire rack to drain briefly.
🍴 Serving Ideas
- Over pasta with marinara for an easy chicken parm
- In sandwiches with lettuce, tomato, and mayo or aioli
- Alongside mashed potatoes, roasted vegetables, or coleslaw
- Sliced over Caesar or mixed green salads
💡 Crispiness Tips
- Pound chicken evenly for uniform cooking
- Stick with panko for maximum crunch
- Maintain hot oil—cool oil leads to soggy breading
- Press breadcrumbs firmly onto the chicken
- Drain properly and avoid stacking cutlets
