Crispy Chicken Cutlets

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Crispy Chicken Cutlets are coated in breadcrumbs and pan fried until golden and crisp on the outside while staying tender and juicy on the inside.

Course Main Dish

Cuisine American

Prep Time 5

Cook Time 12

Total Time 17

Servings cutlets

Calories 335kcal

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.

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.