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.
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.
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.
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