If there’s one dinner that never fails in my kitchen, it’s crispy breaded chicken cutlets. They’re golden, crunchy on the outside, juicy on the inside, and always a hit with everyone at the table. Whether I’m serving them with lemon wedges, turning them into chicken parmesan, or stacking them on a sandwich, these cutlets disappear fast.
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This recipe is simple, classic, and all about technique. With a few easy tips, you’ll get that perfectly crispy coating that actually sticks. And yes… these are absolutely RIDIC-ULICIOUS.
Table of contents
Why You’ll Love These Crispy Chicken Cutlets
These chicken cutlets are everything a comfort food dinner should be.
They’re crispy without being greasy, full of flavor, and incredibly versatile.
- Extra-crispy coating with real crunch
- Juicy, tender chicken every time
- Made with simple pantry ingredients
- Perfect for chicken parmesan, sandwiches, or salads
- Family-friendly and great for make-ahead meals
The Secret to Perfectly Crispy Chicken Cutlets
The key to getting that restaurant-style crunch comes down to a few simple steps. First, the chicken is sliced and pounded thin so it cooks quickly and evenly. Next, a combination of Italian breadcrumbs and panko creates the perfect balance of flavor and texture. Finally, letting the breaded chicken rest before frying helps the coating adhere so it doesn’t fall off in the oil.
It’s a small step, but it makes a big difference.
Ingredients You’ll Need
Chicken
- 1½ pounds boneless, skinless chicken breasts
- Salt and black pepper
Breading Station
- 1 cup all-purpose flour
- 2 large eggs
- 1 tablespoon milk or water
- 1½ cups Italian-style breadcrumbs
- ½ cup panko breadcrumbs
Seasonings
- 1½ teaspoons garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- Optional: ¼ cup grated Parmesan cheese, pinch of crushed red pepper
For Frying
- Neutral oil (vegetable, canola, or peanut oil)
How to Make Crispy Breaded Chicken Cutlets
Step 1: Prepare the Chicken
Slice the chicken breasts horizontally to create thin cutlets. Place them between sheets of plastic wrap and gently pound to an even thickness, about ¼ inch. Season both sides lightly with salt and black pepper.
Step 2: Set Up the Breading Station:
- Bowl 1: Flour mixed with half of the seasonings
- Bowl 2: Eggs whisked with milk or water
- Bowl 3: Italian breadcrumbs, panko, remaining seasonings, and Parmesan if using
Step 3: Bread the Chicken
Dredge each cutlet in the flour, shaking off any excess. Dip into the egg mixture, then press firmly into the breadcrumb mixture, making sure the chicken is fully coated.
Place the breaded cutlets on a wire rack and let them rest for 10–15 minutes. This step helps the breading stick and stay crispy while frying.
Step 4: Fry Until Golden
Heat about ½ inch of oil in a large skillet over medium-high heat until it reaches 350–360°F. Fry the chicken cutlets in batches, cooking for 3–4 minutes per side, until golden brown and cooked through.
Transfer to a wire rack or paper towel-lined plate and lightly season with salt while hot.
Chicken Parmesan Variation
These crispy chicken cutlets are perfect for turning into classic chicken parmesan.
Preheat the oven to 400°F. Place the fried chicken cutlets on a baking sheet or oven-safe dish. Spoon marinara sauce over each cutlet, keeping it light so the coating stays crispy. Top with shredded mozzarella and a sprinkle of grated Parmesan. Bake for 10–15 minutes, just until the cheese is melted and bubbly.
Serve over pasta, on a hoagie roll, or with a simple salad.
FAQ
Why isn’t my breading sticking?
Letting the breaded cutlets rest before frying is key. It allows the coating to hydrate and adhere to the chicken.
Can I bake or air fry these chicken cutlets?
Yes. While frying gives the crispiest results, these can be baked at 425°F or air fried until golden. Spraying lightly with oil helps with browning.
Can I make these ahead of time?
You can bread the chicken and refrigerate it for up to 8 hours before frying, or freeze the uncooked breaded cutlets for later use.
Storage & Reheating
Store leftover chicken cutlets in an airtight container in the refrigerator for up to 3 days. Reheat in a 375°F oven or air fryer until hot and crispy. Avoid microwaving, as it softens the coating.
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If you’re a fan of easy chicken dinners like my homemade chicken corn soup or my Pennsylvania Dutch chicken and waffles, these crispy breaded chicken cutlets deserve a spot on your weekly menu.
Crispy Breaded Chicken Cutlets (Fried to Perfection)
Ingredients
- 1½ pounds chicken breasts boneless-skinless
- Salt and black pepper to taste
- 1 cup all-purpose flour
- 2 large eggs
- 1 tablespoon milk or water
- 1½ cups breadcrumbs Italian-style
- ½ cup breadcrumbs panko
- 1½ teaspoons garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- ¼ cup Parmesan cheese grated -optional
- Neutral oil for frying
Instructions
- Slice chicken breasts horizontally and pound to ¼-inch thickness. Season lightly with salt and pepper.
- Prepare three bowls: flour with half the seasonings, eggs with milk, and breadcrumbs with panko and remaining seasonings.
- Dredge chicken in flour, dip in egg, then press into breadcrumb mixture.
- Let breaded chicken rest on a wire rack for 10–15 minutes.
- Heat oil in a skillet to 350–360°F.
- Fry chicken in batches for 3–4 minutes per side until golden brown and cooked through.
- Drain on a rack or paper towels and season lightly with salt.
Notes
- Resting the breaded cutlets helps the coating stick.
- Use a thermometer to maintain oil temperature.
- Perfect for chicken parmesan or sandwiches.