Crispy, Juicy, and Irresistible: The Ultimate Breaded Chicken Cutlets Recipe

Master the art of perfectly cooked chicken with these incredible Breaded Chicken Cutlets. Imagine tender, juicy chicken breasts encased in a golden, gloriously crispy crust, fried to perfection. This timeless recipe is a true kitchen essential, promising a quick, easy, and utterly delicious dinner that will become a consistent family favorite. It’s the kind of dish everyone loves, combining simple ingredients with straightforward techniques to achieve impressive results every time.

Whether you’re looking for a stellar weeknight meal or a crowd-pleasing option for entertaining, these chicken cutlets deliver. Their versatility is unmatched; serve them nestled in a soft bun as a classic fried chicken sandwich, or pair them with elegant sides for a more refined dining experience. Think vibrant sauteed spinach, rich creamy mushroom sauce, or a refreshing Caesar salad complete with homemade dressing and crunchy croutons. The possibilities are endless, and the flavor is always phenomenal.

Every home cook needs a reliable, no-fail chicken recipe in their repertoire, and this breaded chicken cutlet recipe is precisely that. It’s often one of the first dishes many learn to prepare, and for good reason—it’s incredibly forgiving and consistently satisfying. For those evenings when you need a meal that’s both simple and exciting, these cutlets are your ultimate culinary secret weapon. They transform humble chicken breasts into a culinary delight, ensuring every bite is met with a delightful crunch and tender, juicy meat.

Why This Breaded Chicken Cutlets Recipe is a Must-Try

This recipe isn’t just easy; it’s a testament to how simple ingredients can create extraordinary flavor and texture. Here’s why these crispy chicken cutlets deserve a permanent spot in your weekly meal rotation:

• Uncomplicated Perfection: With just a handful of staple ingredients and a straightforward method, even novice cooks can achieve restaurant-quality results. There’s no complex technique or elaborate equipment required, making it accessible for everyone.
• Lightning Fast: From prepping the chicken to frying it until golden, this entire meal comes together in about 30 minutes. It’s an ideal solution for busy weeknights when time is of the essence but you still crave a homemade, satisfying dinner.
• Incredible Versatility: These cutlets are a blank canvas for flavor. Serve them as the star of your meal, slice them for salads, stuff them into sandwiches, or even chop them for wraps. They adapt effortlessly to whatever accompaniments you have on hand or whatever your mood dictates.
• Universally Loved: Crispy chicken is a dish that transcends age and palate preferences. It’s a guaranteed hit with kids and adults alike, making dinner time a joyous occasion rather than a negotiation.
• Budget-Friendly: Chicken breasts are generally an affordable protein, making this a cost-effective way to feed your family a delicious and wholesome meal without breaking the bank.

Ingredients for Crispy Breaded Chicken

Creating these delectable chicken cutlets starts with a few basic, high-quality ingredients. Here’s what you’ll need, along with some tips for selecting the best components:

• Boneless, Skinless Chicken Breasts: Aim for chicken breasts that are similar in size to ensure even cooking. These are the foundation of our juicy cutlets.
• Salt and Freshly Ground Black Pepper: Essential for seasoning the chicken from within, enhancing its natural flavor. Don’t skimp on this step!
• All-Purpose Flour: The first layer in our breading station, helping the egg adhere to the chicken and providing an initial crispiness. For a gluten-free option, cornstarch or a gluten-free flour blend works beautifully.
• Large Eggs: Whisked eggs act as the crucial binder, ensuring the breadcrumbs stick firmly to the chicken for that perfect golden crust.
• Bread Crumbs:
  • Regular Bread Crumbs: Fine, traditional breadcrumbs provide a classic, uniform coating.
  • Italian Seasoned Bread Crumbs: A fantastic shortcut if you want to infuse extra herb and garlic flavor without adding individual spices.
  • Panko Bread Crumbs (Optional, but recommended for extra crunch): While the original recipe advises against Panko, for *extra* crispiness, many cooks find Panko breadcrumbs to be superior due to their larger, flakier texture. Experiment to find your preference!
  • Homemade Bread Crumbs: For the ultimate flavor and texture, consider making your own from day-old bread. This offers unparalleled freshness and control over the texture.
• Spices:
  • Garlic Powder: Adds a savory depth that complements chicken beautifully.
  • Paprika: Contributes a mild, sweet flavor and a lovely reddish hue to the breading.
  • Italian Seasoning: A blend of dried herbs like oregano, basil, thyme, and rosemary, perfect for infusing Mediterranean flavors, especially if using plain breadcrumbs.
  • Optional Additions: Consider a pinch of onion powder for extra savoriness, or a tiny dash of cayenne pepper for a subtle kick.
• Cooking Oil for Frying: Essential for achieving that golden, crispy exterior. We’ll discuss the best types in more detail below.

How to Make Perfect Breaded Chicken Cutlets: Step-by-Step

Follow these simple steps to create perfectly crispy and juicy breaded chicken cutlets:

1. Prepare the Chicken: Start by placing each boneless, skinless chicken breast on a clean cutting board. Carefully slice each breast in half horizontally, creating two thinner cutlets. This ensures quicker and more even cooking.
2. Pound to Even Thickness: Cover the sliced chicken with a sheet of plastic wrap (saran wrap). Using a meat mallet or the bottom of a heavy skillet, gently pound each piece of chicken until it reaches a uniform thickness, about ¼ to ½ inch. This step is crucial for tender results and consistent cooking.
3. Season Generously: Season both sides of the pounded chicken cutlets liberally with salt and freshly ground black pepper. This is your primary opportunity to infuse flavor directly into the chicken meat.

4. Set Up Your Breading Station: Arrange three shallow dishes side by side. In the first dish, place the all-purpose flour. In the second, whisk the eggs until well combined. In the third dish, add your bread crumbs.
5. Season the Bread Crumbs: To the bread crumbs, add the garlic powder and paprika, stirring them in thoroughly to distribute the spices evenly. If you are using plain bread crumbs, this is also the perfect time to add about ½ teaspoon of Italian seasoning for an aromatic boost.
6. Dredge the Chicken: Take one piece of chicken at a time. First, dip it into the flour, ensuring it’s fully coated and shaking off any excess. Next, transfer it to the egg wash, coating both sides completely. Finally, place it into the seasoned bread crumbs, pressing gently to ensure a thick, even coating. Place the breaded cutlet on a separate clean plate and repeat with the remaining chicken pieces. Breading all the chicken before frying helps maintain a consistent cooking process and prevents uneven browning.

7. Heat the Oil: Pour about ½ to 1 inch of your chosen frying oil into a large skillet or frying pan. Heat the oil over medium heat. It’s crucial for the oil to be hot enough but not smoking before you add the chicken. You can test the oil by flicking a tiny bit of breadcrumb into it; if it sizzles gently, it’s ready.
8. Fry the Chicken: Carefully place 2-3 breaded chicken cutlets into the hot oil, ensuring you don’t overcrowd the pan. Overcrowding can lower the oil temperature, leading to greasy, less crispy chicken. Fry for about 3 to 4 minutes per side, until the crust is beautifully golden brown and crispy, and the chicken is cooked through (internal temperature of 165°F or 74°C).
9. Drain and Keep Warm: Once cooked, remove the chicken cutlets from the pan and place them on a plate lined with paper towels to drain any excess oil. Keep the cooked cutlets warm, perhaps in a low oven (around 200°F/93°C), while you fry the remaining pieces.

Choosing the Best Oil for Frying Chicken Cutlets

The type of oil you use for frying can significantly impact the final taste and texture of your breaded chicken cutlets. The key is to select an oil with a high smoke point and a neutral flavor. This ensures the oil can get hot enough to crisp the breading without burning, and it won’t impart unwanted flavors to your chicken.

• Recommended Oils:
  • Vegetable Oil: A classic choice, widely available, and has a neutral flavor and a high smoke point.
  • Canola Oil: Similar to vegetable oil, it’s neutral in flavor and has a good smoke point, making it excellent for frying.
  • Peanut Oil: Offers a slightly nutty flavor (though often subtle) and has a very high smoke point, ideal for deep-frying and achieving extra crispiness.
  • Sunflower Oil / Safflower Oil: Both are great options with high smoke points and mild flavors.
• Not Recommended:
  • Olive Oil: Regular olive oil has a lower smoke point and a distinct flavor that can overpower the chicken and burn easily at frying temperatures. It’s best reserved for sautéing, roasting, or dressings. Extra virgin olive oil has an even lower smoke point and should definitely be avoided for frying.
  • Butter: While delicious for flavor, butter has a very low smoke point and will burn quickly, turning your breading black before the chicken is cooked through.

Exciting Variations to Elevate Your Breaded Chicken

While the classic breaded chicken cutlet is perfect as is, it’s also wonderfully adaptable! Here are a few creative variations to try:

• Cheesy Parmesan Delight: For an irresistible boost of flavor and an even crispier texture, add freshly grated Parmesan cheese (about ¼ cup per ½ cup of bread crumbs) to your breading mixture. The cheese toasts beautifully as it fries, creating a rich, savory crust that’s incredibly addictive.
• Gluten-Free Alternative: Easily make this recipe gluten-free by swapping out the all-purpose flour for cornstarch or your favorite gluten-free flour blend. Combine this with gluten-free bread crumbs, and you have a delicious, crispy option for those with dietary restrictions.
• Baked for a Lighter Option: If you prefer a lighter, less fried version, you can bake your breaded chicken cutlets. Place the breaded chicken breasts on a parchment paper-lined baking sheet and bake in a preheated oven at 400°F (200°C) for 15 to 18 minutes, or until cooked through and golden. Always check the internal temperature to ensure it reaches 165°F (74°C).
• Spicy Kick: Infuse some heat by adding a pinch of cayenne pepper or a dash of chili powder to your bread crumb mixture. Adjust the amount to your preferred spice level.
• Herbaceous Twist: Incorporate finely chopped fresh herbs like parsley, thyme, or rosemary into the breadcrumbs for an aromatic and vibrant flavor profile.
• Air Fryer Method: For a quick and healthier option, air fry your breaded cutlets! Lightly spray the breaded chicken with cooking oil, then air fry at 375°F (190°C) for 10-15 minutes, flipping halfway, until golden and cooked through.

Expert Tips for the Crispiest and Juiciest Cutlets

Achieving perfectly crispy on the outside and wonderfully juicy on the inside chicken cutlets is all about attention to a few key details:

• Chicken Preparation is Key:
  • Even Thickness: Always slice and pound your chicken breasts to a uniform thickness (about ¼ to ½ inch). This ensures that every part of the chicken cooks at the same rate, preventing dry spots or undercooked areas.
  • Pat Dry: Before dredging in flour, make sure your chicken pieces are thoroughly patted dry with paper towels. Excess moisture can prevent the breading from adhering properly and result in a less crispy crust.
• Breading Mastery:
  • The Order: Stick to the classic flour-egg-breadcrumb sequence. The flour creates a dry surface for the egg to cling to, and the egg acts as the glue for the breadcrumbs.
  • Press Firmly: When coating in breadcrumbs, gently but firmly press the chicken into the crumbs to ensure a thick, even layer. This creates a robust crust that won’t fall off during frying.
  • Homemade Breadcrumbs: While store-bought are fine, homemade breadcrumbs often provide a superior texture and flavor. They are easy to make from day-old bread. Avoid fine panko if you desire a truly light and delicate coating; traditional breadcrumbs are better for that. However, if you want maximum crunch, panko is a great choice despite the original recipe’s note.
  • Double Breading (Optional): For an extra thick and crunchy crust, you can dip the chicken in the egg wash and breadcrumbs a second time. This works especially well if you prefer a very substantial breading.
• Frying Finesse:
  • Preheat Oil Properly: Always heat your frying oil over medium heat *before* adding the chicken. The oil should be hot enough to sizzle immediately when a tiny piece of breading is dropped in, but not smoking. If the oil isn’t hot enough, the breading will soak up too much oil, resulting in a greasy cutlet. If it’s too hot, the breading will burn before the chicken is cooked through.
  • Don’t Overcrowd the Pan: Fry only 2-3 cutlets at a time, depending on the size of your pan. Overcrowding lowers the oil temperature, leading to less crispy, more oily chicken. Give each cutlet enough space to fry properly.
  • Maintain Oil Temperature: Keep an eye on the oil temperature throughout the frying process. Adjust the heat as needed to maintain a consistent sizzle without burning.
  • Rest After Frying: After frying, transfer the cutlets to a wire rack set over paper towels (rather than directly on paper towels). This allows air to circulate, keeping the bottom crispy, and prevents the chicken from steaming. Let them rest for a few minutes before serving to allow the juices to redistribute, ensuring maximum juiciness.

What to Serve with Breaded Chicken Cutlets

The beauty of breaded chicken cutlets lies in their versatility. They pair wonderfully with almost any side dish, making meal planning a breeze. Here are some fantastic serving suggestions to inspire your next dinner:

• Hearty & Classic:
  • Creamy Mashed Potatoes: A comforting and timeless pairing that soaks up any delicious pan drippings.
  • Fluffy Rice or Pasta: Serve alongside a simple lemon-butter sauce or a rich gravy for a complete meal.
• Fresh & Vibrant Vegetables:
  • Sautéed or Roasted Vegetables: Broccoli, green beans, or asparagus complement the richness of the chicken.
  • Sauteed Spinach: A quick, healthy, and flavorful green side.
  • Sauteed Mushrooms: Earthy and savory, they add a wonderful depth of flavor.
  • Sauteed Kale with Bacon: A robust and flavorful leafy green option.
• Sweet & Savory Sides:
  • Creamed Corn: A sweet and creamy indulgence that pairs beautifully.
  • Candied Sweet Potatoes: Offers a delightful contrast with their sweetness.
  • Roasted Potatoes and Carrots: A simple, hearty, and flavorful vegetable medley.
• Sauces & Toppings:
  • Lemon Wedges: A squeeze of fresh lemon juice brightens the flavor of the fried chicken.
  • Dipping Sauces: Marinara sauce, honey mustard, ranch, or a creamy garlic aioli.
  • Creamy Mushroom Sauce: A rich and savory sauce to spoon over the cutlets.
• Salads for Freshness:
  • Crisp Green Salad: A simple mixed greens salad with a light vinaigrette provides a refreshing contrast.
  • Caesar Salad: The tangy, garlicky dressing and crunchy croutons are a perfect match.
  • Coleslaw: A classic picnic side that adds a cool, creamy crunch.

Storage and Reheating Tips

Breaded chicken cutlets are best enjoyed fresh, but leftovers can be stored and reheated while maintaining some of their delicious crispiness:

• Storage: Allow the cooked chicken cutlets to cool completely. Store them in an airtight container in the refrigerator for up to 3-4 days.
• Reheating: To best retain crispiness, avoid the microwave, which tends to make them soggy.
  • Oven: Preheat your oven to 350°F (175°C). Place the cutlets on a wire rack set over a baking sheet. Heat for 10-15 minutes, or until warmed through and the breading is crisp again.
  • Air Fryer: Reheat in an air fryer at 350°F (175°C) for 5-8 minutes, flipping halfway, until crispy and heated through.
  • Skillet: Reheat in a lightly oiled skillet over medium heat for a few minutes per side until crisp and hot.

More Delicious Chicken Dinner Recipes to Explore

If you loved these breaded chicken cutlets, you’ll surely enjoy these other fantastic chicken dinner ideas:

• Crispy Coconut Chicken: A tropical twist on crispy chicken.
• Skillet Chicken Thighs: Juicy and flavorful, all cooked in one pan.
• Chicken Paprikash: A hearty and comforting Hungarian classic.
• Lemon Pepper Chicken: Zesty, savory, and wonderfully simple.
• Air Fryer Chicken Parmesan: A healthier take on a beloved Italian-American dish.
• Chick-fil-A Nuggets Copycat Recipe: Recreate your favorite fast-food nuggets at home.

For even more inspiring meal ideas, feel free to browse our extensive Dinner category.

If you liked this recipe and decide to make it, we’d love to see your creations! Snap a photo and share it on INSTAGRAM! Don’t forget to tag me @crunchycreamysweet so I can check it out and leave a comment!

Breaded Chicken Cutlets

Author: Anna

These Breaded Chicken Cutlets are made with chicken breasts, dipped in flour, egg, breadcrumbs and fried until crispy on the outside and juicy on the inside. It’s a quick and easy dinner idea everyone loves!

Prep Time

15 mins

Cook Time

15 mins

Total Time

30 mins

Course

Main Dish

Cuisine

American

Servings

4 servings

Calories

179 kcal

Ingredients

• 2 boneless skinless chicken breasts
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ¼ cup all-purpose flour
• 2 large egg
• ½ cup bread crumbs (plain or Italian style)
• ¼ teaspoon garlic powder
• ¼ teaspoon paprika
• Parsley for garnish

Instructions

1. Place chicken on cutting board and slice each one in half, lengthwise.
2. Cover chicken with a sheet of saran wrap and pound each piece with a mallet, so it is even thickness throughout.
3. Season with salt and pepper on both sides.
4. Prepare the breading station with 3 shallow dishes: one for flour, one for eggs and one for bread crumbs.
5. Add garlic powder and paprika to bread crumbs and stir in. If you are using plain bread crumbs, add ½ teaspoon of Italian seasoning as well.
6. Dip each piece of chicken into flour, then eggs, lastly into bread crumbs. Place on a plate. Repeat with each piece. I find it easier to bread the chicken first, then fry. This way you won’t burn the chicken while breading the remaining pieces.
7. Heat up oil in a large pan.
8. Fry 2 chicken cutlets at a time, until golden brown on each side, about 3 to 4 minutes. You don’t want to overcrowd the pan.
9. Remove chicken onto a plate and keep warm until serving.
10. Garnish with chopped fresh parsley and serve.

Notes

• Add freshly grated Parmesan cheese to bread crumbs for even more crunch and a taste of toasted cheese.
• To bake: place breaded chicken breasts on a parchment paper-lined baking sheet and bake in 400 degrees F for 15 to 18 minutes; check the internal temperature of each chicken piece to make sure they are cooked through.
• Please note that the nutrition value can vary depending on what product you use. The information below is an estimate. Always use a calorie counter you are familiar with.

Nutrition

Calories: 179kcal | Carbohydrates: 16g | Protein: 17g | Fat: 4g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 118mg | Sodium: 487mg | Potassium: 281mg | Fiber: 1g | Sugar: 1g | Vitamin A: 198IU | Vitamin C: 1mg | Calcium: 42mg | Iron: 2mg