Chicken Cutlet Recipe
This simple homemade Chicken Cutlet Recipe delivers golden, crispy breaded chicken in under 30 minutes and makes a family-friendly dinner that’s both comforting and crowd-pleasing.
When I first learned how to make these breaded chicken cutlets in my cozy home kitchen, they felt like a warm hug on a plate. A classic poultry dish, each cutlet is pounded thin, dipped in seasoned egg wash, rolled through crunchy breadcrumbs, then fried until just-right crisp. You can serve them beside a light salad for a healthy twist or pile them on crusty rolls for a handheld delight. Inspired by Sunday suppers and quick weeknight fixes, this recipe balances comfort food vibes with straightforward, homemade simplicity.
Why You’ll Love This Recipe
- Ready in under 30 minutes for busy weeknights.
- Uses pantry staples you probably already have.
- Extra-crispy breaded crust with a tender, juicy interior.
- Family-friendly—kids and picky eaters both give it two thumbs up.
- Versatile: pairs happily with salads, pasta, or steamed veggies.
- Simple prep—no fancy tools, just a meat mallet, plates, and skillet.
- Customizable seasoning makes it perfect for picky palates.
- Great meal-prep option: refrigerate or freeze for later.
Ingredients
- 4 boneless, skinless chicken breasts (about 1½ lb total), trimmed and pounded to ¼-inch thickness
- Salt and black pepper, to taste (kosher salt recommended)
- 1 cup all-purpose flour (or gluten-free 1:1 blend)
- 2 large eggs, beaten (buttermilk works too for extra tang)
- 1 cup plain breadcrumbs (panko yields extra crispiness; Italian-seasoned is fine)
- ½ cup grated Parmesan cheese (optional, for a cheesy crust)
- 1 tsp garlic powder (or 2 cloves fresh garlic, minced)
- 1 tsp paprika (smoked paprika adds depth)
- ½ tsp dried thyme or Italian seasoning
- Vegetable oil or light olive oil, for shallow frying (about ½ inch deep)
Tips:
- Use fresh, high-quality chicken for the juiciest results.
- Pounding the breasts evens thickness and speeds cooking.
- Let chicken rest at room temperature for 10 minutes before breading.
Directions
-
Season and Dredge. Season both sides of each breast with salt and pepper. Place flour in a shallow dish. Dip each piece in flour, shaking off excess.
Tip: Keep one hand for dry dredging and the other for wet—this cuts down on clumps. -
Egg Wash. Beat eggs in a second dish; whisk in a pinch of salt, garlic powder, and paprika. Coat each floured breast in the egg wash, turning to cover.
-
Breadcrumb Coating. Combine breadcrumbs, Parmesan, and thyme in a third shallow bowl. Press each egg-coated chicken into crumbs, covering all sides.
-
Heat the Oil. Pour oil into a large skillet to ½-inch depth. Heat over medium-high until shimmering. Test with a pinch of crumbs—they should sizzle gently.
-
Fry to Golden. Carefully add cutlets in batches to avoid crowding. Fry 3–4 minutes per side, or until golden brown and an instant-read thermometer reads 165°F at center.
Tip: Adjust heat so crust browns evenly without burning. -
Drain and Rest. Transfer cutlets to a wire rack or paper towels. Let rest 5 minutes so juices redistribute and crust stays crisp.
Servings & Timing
Yield: Serves 4 (one cutlet per person)
Prep Time: 15 minutes
Cook Time: 10–12 minutes
Rest Time: 5 minutes
Total Time: About 30 minutes
Variations
- Parmesan-Pepper: Swap half the breadcrumbs for extra Parmesan and add cracked black pepper.
- Lemon-Herb: Stir chopped parsley and lemon zest into the crumbs.
- Spicy Kick: Mix ½ tsp cayenne or chili powder into the egg wash.
- Oven-Baked: Arrange breaded cutlets on parchment-lined sheet; bake at 425°F for 15–18 minutes, flipping halfway.
- Gluten-Free Crunch: Use almond flour and crushed gluten-free cornflakes for a nutty twist.
- Pesto Coat: Spread a thin layer of pesto on chicken before breading for herby flavor.
Storage & Reheating
Refrigerator: Store in an airtight container for up to 3 days.
Freezer: Flash-freeze on a tray, then transfer to a freezer bag for up to 2 months.
Reheating: Warm in a 375°F oven or toaster oven on a wire rack for 8–10 minutes—this keeps crust crisp. Avoid microwaves, which make breading soggy.
Make-Ahead: Fully breaded cutlets can rest covered in the fridge for up to 2 hours before frying.
Notes
- Letting breaded chicken rest briefly before frying helps crumbs stick better.
- For extra-thick crust, dip again in egg wash and breadcrumbs (double-dredge).
- A cast-iron skillet is ideal; it holds steady heat and gives you an even fry.
- If oil starts smoking, lower heat—burnt oil tastes sharp.
- Season early: salting before dredging draws moisture inward for juicier meat.
FAQs
Q: How thin should I pound each breast?
A: About ¼ inch. Even thickness means quick, even cooking.
Q: Why is my breading falling off?
A: Shake off excess flour, use separate hands for dry and wet steps, and press crumbs firmly.
Q: Can I bake instead of fry?
A: Yes—bake at 425°F for 15–18 minutes, flipping halfway for golden color.
Q: Is it safe to cook from frozen?
A: Thaw overnight in the fridge for best results; frozen breaded chicken won’t cook evenly.
Q: What oil has the best smoke point?
A: Avocado, light olive, or refined canola oil all work nicely.
Q: Can I prep everything ahead?
A: Definitely—season and pound chicken, then refrigerate up to 2 hours before breading.
Q: How do I make it dairy-free?
A: Skip the Parmesan and use dairy-free breadcrumbs or crushed cereal.
Q: Any tips for gluten-free?
A: Use a certified gluten-free flour blend and breadcrumbs or crushed gf crackers.
Conclusion
With this Chicken Cutlet Recipe in your back pocket, weeknight dinners just got a lot more exciting. Each cutlet is a thin, crispy canvas for your favorite sides—zesty arugula salad, creamy mashed potatoes, or even tucked into a hearty sandwich. Give it a try, leave a note below with your favorite twist, and don’t forget to explore my other simple, family-friendly poultry dishes for more home-cooked joy!
Chicken Cutlet Recipe
Ingredients
- 4 boneless, skinless chicken breasts chicken breasts (about 1½ lb total), trimmed and pounded to ¼-inch thickness
- Salt and black pepper to taste (kosher salt recommended)
- 1 cup all-purpose flour (or gluten-free 1:1 blend)
- 2 large eggs eggs, beaten (buttermilk works too for extra tang)
- 1 cup plain breadcrumbs (panko yields extra crispiness; Italian-seasoned is fine)
- ½ cup grated Parmesan cheese (optional, for a cheesy crust)
- 1 tsp garlic powder (or 2 cloves fresh garlic, minced)
- 1 tsp paprika (smoked paprika adds depth)
- ½ tsp dried thyme or Italian seasoning
- Vegetable oil or light olive oil for shallow frying (about ½ inch deep)
Instructions
- Season both sides of each breast with salt and pepper. Place flour in a shallow dish. Dip each piece in flour, shaking off excess.
- Beat eggs in a second dish; whisk in a pinch of salt, garlic powder, and paprika. Coat each floured breast in the egg wash, turning to cover.
- Combine breadcrumbs, Parmesan, and thyme in a third shallow bowl. Press each egg-coated chicken into crumbs, covering all sides.
- Pour oil into a large skillet to ½-inch depth. Heat over medium-high until shimmering. Test with a pinch of crumbs—they should sizzle gently.
- Carefully add cutlets in batches to avoid crowding. Fry 3–4 minutes per side, or until golden brown and an instant-read thermometer reads 165°F at center.
- Transfer cutlets to a wire rack or paper towels. Let rest 5 minutes so juices redistribute and crust stays crisp.
