These crispy breaded chicken cutlets are fried to golden perfection with a crunchy coating and juicy center. An easy fried chicken cutlet recipe made with seasoned breadcrumbs and panko that’s perfect for weeknight dinners or chicken parmesan.
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
When it comes to the nutrition information provided for recipes, it’s important to keep in mind that it’s just an estimate. The actual nutritional values can vary based on the specific ingredients and brands you use. Be mindful that any nutritional information provided is intended as a general guideline rather than exact values.Notes
Resting the breaded cutlets helps the coating stick.