Description
Crispy Chicken Cutlets — golden, crunchy, and juicy on the inside! This easy 30-minute recipe is perfect for dinner, sandwiches, or meal prep. Try it once, and it’ll become your new favorite weeknight meal.
Ingredients
- 2 large boneless, skinless chicken breasts, halved and pounded thin
- 1 cup all-purpose flour
- 2 large eggs, beaten
- 1 ½ cups panko breadcrumbs (or Italian-style breadcrumbs)
- ¼ cup grated Parmesan cheese (optional)
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Salt and pepper, to taste
- ½ cup vegetable oil (or olive oil, for frying)
- Lemon wedges, for serving
- Fresh parsley, chopped, for garnish
Instructions
-
Prepare the Chicken
Slice chicken breasts in half lengthwise and pound them to ½-inch thickness using a meat mallet or rolling pin. Season both sides with salt and pepper. -
Set Up the Breading Station
In three separate shallow bowls:-
Bowl 1: All-purpose flour
-
Bowl 2: Beaten eggs
-
Bowl 3: Panko breadcrumbs, Parmesan, garlic powder, and paprika mixed together
-
-
Bread the Chicken
Dredge each chicken piece first in flour (shake off excess), then dip into the egg, and finally coat thoroughly with breadcrumbs. Press gently so the coating adheres. -
Fry the Cutlets
Heat oil in a large skillet over medium-high heat. When hot, add chicken cutlets in batches and fry 3–4 minutes per side until golden brown and crispy. -
Drain and Serve
Transfer cooked cutlets to a paper towel–lined plate to remove excess oil. Garnish with chopped parsley and serve with lemon wedges.
Notes
- Use thin chicken pieces for even cooking and the crispiest texture.
- Don’t overcrowd the pan — this keeps the oil hot and ensures even browning.
- For extra crunch, mix crushed cornflakes or panko together.
- Air Fryer Option: Cook at 400°F (200°C) for 10–12 minutes, flipping halfway through.
- Storage: Refrigerate leftovers for up to 3 days or freeze up to 2 months. Reheat in the oven for best crispiness.
- Prep Time: 15 minutes
- Cook Time: 15 minutes