Who doesn’t love a good crispy chicken cutlet? These are packed with flavor and are easy to make.

Chicken cutlets are super versatile and can be made in many different ways and used in many different meals. You can even eat them as finger food too! I love to just grab one of these and dump it into one of my favorite sauces and eat away! They can be used in a salad, a sandwich, with a side dish like lemon rice (look for my lemon rice recipe, it is delicious), or pasta and sauce. The list goes on!

These cutlets don’t last very long in my household and there aren’t many of us! LOL! So be prepared for these to not stick around for too long!

Chicken

We eat a lot of chicken. Right now, it’s affordable and can be used in so many ways. In this ever-changing world, chicken seems to be the most budget-friendly right now and it’s so yummy! I make these at least twice a month, sometimes more!

I usually buy a 5-6lb pack of chicken and just make a big batch of these. A whole pack can get me about 18-20 pieces. It seems like a lot, but I promise you these go fast!

I like to cut them horizontally and thinly and can typically get 3 pieces out of one whole chicken breast. I don’t pound my cutlets as many people do. Because I cut them thinly, I don’t feel I need to pound them to make them more tender. Chicken breast is typically pounded for extra tenderness and to allow for it to be cooked evenly and at the same time. You can pound them if you wish or not. Either way, I promise these come out tender and juicy!

Seasonings

Cutlets are best when coated with flour, eggs, and Italian breadcrumbs. I like to buy seasoned breadcrumbs and Panko, and I always add a few more seasonings for added flavor. Feel free to use any breadcrumbs or panko and flour for this recipe! You can definitely customize this to your liking. Some people like to use oat flour or cornmeal. The options are limitless.

Assembly Line

It is always great to be prepared when making these cutlets. I love an assembly line. It is quick and easy and makes for easy cleanup. Using flour before dunking your cutlet into the eggs will help coat the chicken breast and keep the eggs from dripping off the breast before it gets dunked into the breadcrumbs. It all binds really well together.

Now, I like to fry these in some vegetable oil. I love how crispy and golden brown they get. These can be easily baked in an oven or even air fried. If you bake them, you can follow the same steps. Place them on a baking sheet lined with parchment paper and spray some olive oil on them to keep them moist and crispy at 375 degrees for about 10-15 minutes. The same steps can be used in an air fryer. While it may be healthier to bake them or air fry them, I feel like frying them just packs them with more flavor.

These are also great with some squeezed lemon for an added touch!

If you try making these cutlets, or any other recipe on my blog, feel free to share your thoughts in the comments below! I would love to hear from you! Don’t forget to check out my social media icons above! Feel free to follow me!

Bom apetite! Enjoy your meal!

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Crispy Chicken Cutlets

Lucy Figueiredo

Get the recipe for delicious and crispy chicken cutlets that are perfect for a quick and easy dinner. These cutlets are seasoned to perfection and coated with a crispy breading that will have your taste buds dancing with joy. With just a few simple ingredients, you can make a restaurant-quality dish right in your own kitchen. Whether you serve them with a side of vegetables or use them to make a chicken parmesan, these crispy chicken cutlets are sure to become a family favorite. Try the recipe now and enjoy a tasty and satisfying meal!

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Prep Time 25

Cook Time 1 30

Course Main Course

Cuisine American

Servings

Equipment

1 skillet

Ingredients

5 lbs of Boneless Skinless Chicken Breast thinly sliced
5-6 eggs whisked
2-3 cups of Italian Style Bread Crumbs
1 cup of Panko, seasoned
2-3 cups of all purpose flour
1 tbsp garlic powder
1 tbsp Italian seasoning
1 tbsp paprika
1 tbsp kosher salt
1 tbsp black pepper
½ cup of vegetable oil

Instructions

Set up 3 trays of your choice to create an assembly line. Aluminum trays work well.
Using an electric hand mixer, whisk eggs into one tray.
Dump 2-3 cups of flour in another tray, add salt and black pepper. Mix well.
Dump Italian bread crumbs and panko into the last tray with garlic powder, Italian seasoning and paprika. Mix well.
Take chicken breast and slice them thinly. I can usually get 3 slices out of one whole chicken breast.
Pour vegetable oil into a cast iron skillet, or any pan of your choice, and turn heat on medium-high heat.
Start your assembly line.
First, coat chicken breast with flour, then eggs and finally breadcrumbs.
Make sure to fully coat each of the pieces well to ensure that chicken will capture all of these flavors.
Place coated chicken in hot pan gently, and away from you so that you don’t get burned.
Lower heat to medium-low so you don't burn your cutlets. It will cook slower and evenly into a golden brown.
Cook 3-4 minutes on each side or until golden brown.
Add oil into the pan as needed.
Makes about 18-20 pieces.
Bom appetite! Enjoy this deliciousness!