If you’re craving a perfectly crispy and juicy chicken dish, this chicken cutlet recipe is a must-try! A chicken cutlet is made from tender, thinly pounded chicken breast, coated with breadcrumbs, and fried until golden brown. This recipe delivers restaurant-quality flavor right from your kitchen — crisp on the outside and juicy inside. Whether for a quick weeknight dinner, a lunch sandwich, or a family gathering, chicken cutlets never disappoint.
Ingredients
Here’s everything you’ll need for this easy chicken cutlet recipe:
- 2 large boneless, skinless chicken breasts
- 1 cup all-purpose flour
- 2 large eggs
- 2 tablespoons milk
- 1½ cups breadcrumbs (plain or panko for extra crunch)
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- ½ teaspoon black pepper
- 1 teaspoon salt
- ½ cup grated Parmesan cheese (optional)
- Vegetable oil (for frying)
- Lemon wedges (for serving)
Step-by-Step Instructions
Follow these simple steps to make the best chicken cutlet recipe at home:
- Prepare the Chicken:
Slice each chicken breast horizontally to create two thinner pieces. Place them between plastic wrap and gently pound to ¼-inch thickness using a meat mallet or rolling pin. - Season the Chicken:
Lightly season both sides of each piece with salt, pepper, and paprika. - Set Up the Breading Station:
- Place flour in one shallow dish.
- In a second bowl, whisk together eggs and milk.
- In a third bowl, mix breadcrumbs, garlic powder, Parmesan cheese, and a pinch of salt.
- Bread the Chicken:
Dredge each cutlet in flour (shake off excess), dip into the egg mixture, then coat evenly in breadcrumbs. Press the breadcrumbs gently so they stick well. - Heat the Oil:
Pour about ½ inch of vegetable oil into a large skillet and heat over medium-high until shimmering (around 350°F or 175°C). - Fry the Cutlets:
Carefully place the chicken cutlets in the pan. Fry for 3–4 minutes per side or until golden brown and cooked through. Transfer to a plate lined with paper towels to drain excess oil. - Serve:
Serve hot with lemon wedges, salad, or mashed potatoes.
Nutrition Facts
| Nutrient | Per Serving |
| Calories | 350 kcal |
| Protein | 32 g |
| Carbohydrates | 20 g |
| Fat | 15 g |
| Fiber | 1 g |
Tips & Variations
- For extra crispiness: Use panko breadcrumbs instead of regular.
- Healthier option: Bake at 400°F (200°C) for 20 minutes instead of frying.
- Flavor boost: Add Italian seasoning or chili flakes to the breadcrumbs.
- Cheesy twist: Top the cooked cutlet with melted mozzarella for a chicken parm-style dish.
- Make ahead: Bread the chicken in advance and refrigerate for up to 8 hours before frying.
Serving Suggestions
- Pair your chicken cutlet recipe with mashed potatoes, steamed vegetables, or a fresh garden salad.
- Slice and serve in a sandwich or wrap with lettuce, tomato, and mayo.
- Top with marinara sauce and cheese for an easy chicken parmesan variation.
- Serve with pasta or rice pilaf for a hearty dinner.
FAQs
1. Can I use chicken thighs instead of breasts?
Yes! Boneless chicken thighs work great — they’re juicy and flavorful. Just adjust cooking time slightly.
2. How do I keep chicken cutlets crispy?
Drain on paper towels and avoid covering immediately. For reheating, bake in the oven at 375°F for 10 minutes.
3. Can I freeze chicken cutlets?
Absolutely! Freeze cooked or uncooked breaded cutlets between parchment sheets in an airtight container for up to 2 months.
4. What oil is best for frying?
Use neutral oils with a high smoke point like vegetable, canola, or sunflower oil.
Conclusion
This chicken cutlet recipe is the ultimate comfort food — crispy on the outside, juicy on the inside, and full of flavor. It’s easy to make, family-friendly, and perfect for any meal. Try it once, and it’s sure to become a regular in your kitchen!
