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Crispy Breaded Chicken Cutlets Recipe

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3.9 from 7 reviews

Crispy Breaded Chicken Cutlets are tender, juicy chicken breasts sliced thin, breaded with a mixture of Italian and panko breadcrumbs, and perfectly fried to golden brown perfection. This classic recipe yields flavorful cutlets with a crunchy exterior and moist interior, perfect for a quick weeknight dinner or a delicious main course.

Ingredients

Chicken

  • 3 skinless chicken breasts

Breading

  • 1/2 cup flour
  • 3 eggs
  • 1 cup unseasoned Italian breadcrumbs
  • 1 cup unseasoned panko breadcrumbs

Other

  • Neutral oil (canola, vegetable, or avocado) for frying
  • Salt, to taste

Instructions

  1. Prep the chicken: Place each chicken breast flat on a cutting board and slice horizontally to create thinner cutlets. Use a sharp knife and steady strokes.
  2. Pound the cutlets: Place chicken pieces between two layers of plastic wrap and pound them with a meat mallet or rolling pin until they are about half their original thickness. Season each side with a pinch of salt.
  3. Prepare the breading station: Set up three bowls: one with flour mixed with salt, one with beaten eggs seasoned with salt, and one with a combination of Italian and panko breadcrumbs also seasoned with salt.
  4. Bread the chicken: Dredge each cutlet first in the flour, then dip it in the beaten eggs, and finally coat it thoroughly with the breadcrumb mixture pressing firmly to adhere. Place the breaded cutlets on a baking sheet.
  5. Heat the oil: Preheat 1 1/2 inches of neutral oil in a deep skillet or pan to 350℉. If using no thermometer, heat for several minutes and test by dipping the edge of a chicken piece; it should bubble gently when ready.
  6. Fry the cutlets: Fry 1-2 cutlets at a time without crowding the pan. Cook for 3–5 minutes per side, or until golden brown and cooked through.
  7. Drain and season: Remove the cooked cutlets and place them on a paper towel-lined plate or wire rack to drain excess oil. Sprinkle with a pinch of salt. Repeat with remaining cutlets.

Notes

  • Make sure the oil temperature is consistent to achieve even golden crust and avoid soggy cutlets.
  • Do not overcrowd the pan to maintain oil temperature and even cooking.
  • If you do not have a meat mallet, a rolling pin or wine bottle works well to pound the chicken.
  • Use unseasoned breadcrumbs to control the seasoning and prevent excess saltiness.
  • For a crispier crust, combine Italian breadcrumbs with panko breadcrumbs.

Find it online: https://dishcooks.com/crispy-breaded-chicken-cutlets-recipe/