Crispy Chicken Cutlets are crispy, juicy, and so fast and easy. They are perfect eaten as a main dish, added to a burger bun for a chicken sandwich, or sliced and added to a salad.
At a Glance: Crispy and juicy chicken • Serves 4 • Perfect for dinner any night of the week • Ready in less than 20 minutes •
Thinly sliced crispy chicken breasts
Chicken cutlets are simply chicken breasts cut in half horizontally to form thin fillets or cutlets. Most grocery stores sell chicken cutlets in the meat department, but I usually prefer to buy two chicken breasts and slice them in half myself. The cost per pound is usually cheaper for chicken breasts than for cutlets, but it may depend on your store.
One advantage of using the thinly sliced chicken breasts or cutlets is that they cook up so quickly. Which means less time at the stove, and dinner is on the table in no time at all.
Key ingredients
- Chicken - Use boneless, skinless chicken breast cut horizontally in half, or use chicken cutlets, which are already sliced into thin strips.
- Panko - Coarse breadcrumbs that add an extra crispy layer. I prefer to use unseasoned panko.
- Eggs - Helps the panko breadcrumbs stick to the chicken.
- Seasoning - I use garlic powder, onion powder, paprika, Italian seasoning, salt, and pepper.
- Olive Oil and Butter - Used for frying the cutlets.
Making crispy chicken cutlets
- If using whole chicken breasts, slice each in half horizontally so the cutlets are similar in size.
- Pat the chicken dry with a paper towel.
- Sprinkle each side with salt and pepper.
- Beat the eggs in a bowl.
- Working with one cutlet at a time, dip first in the egg.
- In another bowl, combine panko and seasoning.
- Dip each cutlet into the breadcrumbs, flipping to coat both sides. Press down to help ensure the breadcrumbs stick to the chicken.
- Heat the oil and butter in a large skillet. You want the oil to be hot, but not smoking. You can test by tossing a small breadcrumb into the oil; if it sizzles, it's hot.
- Cook for 3-5 minutes per side until golden brown and fully cooked (165°F). If needed, drizzle additional oil around the cutlets after you flip them.
Recipe tips
- Use evenly sized pieces of chicken. Keeping the chicken pieces about the same thickness helps them cook evenly so none are overcooked while others are still finishing.
- Pat the chicken dry. Removing excess moisture helps the egg and breadcrumbs stick better and prevents the coating from sliding off.
- Use a simple egg and breadcrumb coating. Dip the chicken in beaten eggs, then coat well with breadcrumbs so every part of the chicken is covered.
- Press the breadcrumbs onto the chicken. Gently pressing helps the coating adhere and creates a more even, crispy crust.
- Cook in hot oil. Make sure the oil is hot before adding the chicken so the breadcrumbs crisp immediately instead of soaking up oil.
- Don’t overcrowd the pan. Leave space between the cutlets so they brown properly.
- Let them rest on a wire rack. Placing the cutlets on a rack instead of paper towels helps keep the bottoms crisp. If you need to keep the chicken warm for a few minutes, place the rack on a baking sheet and place in a preheated 200°F oven. This will help keep the chicken warm and crisp.
Frequently asked questions
Crispy chicken cutlets are best served right after cooking while the coating is crisp. If needed, you can keep them warm in a 200°F oven for up to 20 minutes.
Yes, boneless skinless chicken thighs can be used. You may need to adjust the cooking time so the chicken is fully cooked through.
Serving suggestions
Serve these crispy chicken cutlets with your favorite sides like Mashed Potatoes, Buttered Peas, and Quinoa Salad.
They also work well when added to a hamburger bun along with tomato and lettuce for a chicken sandwich, or sliced and served on top of a Caesar Salad.
If you make this recipe, I’d love to hear about it! Leave a comment below and snap a picture and tag me on Instagram @beyondthechickencoop
Check out all my delicious chicken recipes.
Crispy Chicken Cutlets
Ingredients
Chicken
- 2 chicken breasts (or 4 chicken cutlets)
- ½ teaspoon salt
- ¼ teaspoon pepper
Breading
- 2 eggs
- 1 cup panko
- ½ teaspoon salt
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon paprika
- ½ teaspoon Italian seasoning
Cooking
- 2-4 tablespoons olive oil
- 2 tablespoons salted butter
Garnish
- ½ teaspoon fresh parsley (optional)
Instructions
- If using whole chicken breasts, slice each in half horizontally so the cutlets are similar in size.2 chicken breasts, ½ teaspoon salt, ¼ teaspoon pepper
- Pat the chicken dry with a paper towel, and sprinkle each side with salt and pepper.
- Beat the eggs in a bowl.2 eggs
- In a separate bowl, combine panko and seasoning.1 cup panko, ½ teaspoon salt, ½ teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoon paprika, ½ teaspoon Italian seasoning
- Working with one cutlet at a time, dip first in the egg.
- Dip each cutlet into the breadcrumbs, flipping to coat both sides. Press down to help ensure the breadcrumbs stick to the chicken.
- Heat 2 tablespoons of oil and the butter in a skillet. You want the oil to be hot, but not smoking. You can test by tossing a small breadcrumb into the oil; if it sizzles, it's hot.2-4 tablespoons olive oil, 2 tablespoons salted butter
- Cook for 3-5 minutes per side until golden brown and fully cooked (165°F). Add the remaining 1-2 tablespoons of oil after flipping the chicken if the pan needs more.
Notes
- Use evenly sized pieces of chicken. Keeping the chicken pieces about the same thickness helps them cook evenly so none are overcooked while others are still finishing.
- Pat the chicken dry. Removing excess moisture helps the egg and breadcrumbs stick better and prevents the coating from sliding off.
- Use a simple egg and breadcrumb coating. Dip the chicken in beaten eggs, then coat well with breadcrumbs so every part of the chicken is covered.
- Press the breadcrumbs onto the chicken. Gently pressing helps the coating adhere and creates a more even, crispy crust.
- Cook in hot oil. Make sure the oil is hot before adding the chicken so the breadcrumbs crisp immediately instead of soaking up oil.
- Don’t overcrowd the pan. Leave space between the cutlets so they brown properly.
- Let them rest on a wire rack. Placing the cutlets on a rack instead of paper towels helps keep the bottoms crisp. If you need to keep the chicken warm for a few minutes, place the rack on a baking sheet and place in a preheated 250°F oven. This will help keep the chicken warm and crisp.
Nutritional Disclaimer:
Nutritional information is provided as a courtesy and should only be construed as an estimate rather than a guarantee. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.
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