There’s nothing quite like biting into a perfectly golden, crispy chicken cutlet — crunchy on the outside, tender and juicy on the inside. This recipe for crispy chicken cutlets is incredibly simple, fast, and uses basic pantry staples. Whether you serve them over a salad, in a sandwich, or with mashed potatoes and gravy, they’re guaranteed to become a go-to favorite for busy weeknights or weekend comfort meals.
Let’s walk through every step of making these crispy delights, including tips to make sure your cutlets come out perfectly crunchy every single time.
Ingredients for Crispy Chicken Cutlets
Chicken & Coating
- 2 large chicken breasts
- 1 ¼ cups panko bread crumbs
- ¼ cup grated parmesan cheese
- 1 teaspoon garlic powder
- 1 egg
- Salt & pepper to taste
- ⅓ cup vegetable oil (for frying)
Preparing the Chicken
Freeze Chicken for Easy Slicing
Start by placing the chicken breasts in the freezer for about 20 minutes. This firms them up slightly, making them easier to slice horizontally into even cutlets. It also helps reduce tearing and gives you better control when pounding them flat.
Slice and Pound Evenly
After chilling, slice each chicken breast in half horizontally to create four thinner pieces. Lay them between plastic wrap or parchment paper and pound to an even ¼-inch thickness. Pounding ensures that the chicken cooks evenly and quickly, helping prevent overcooking the outside while waiting for the inside to cook through.
Making the Breading Station
Combine Dry Ingredients
In a shallow dish or pie plate, combine:
- Panko bread crumbs
- Grated parmesan cheese
- Garlic powder
- A pinch of salt and freshly cracked black pepper
Mix well to evenly distribute the flavors. Panko crumbs are key here — they create a crunchier texture than regular breadcrumbs thanks to their light and airy texture.
Whisk the Egg
In a separate bowl, beat the egg until fully mixed. This will help the crumb mixture stick to the chicken.
Coating the Chicken
Dip each chicken cutlet first into the egg, ensuring it’s completely coated. Let any excess drip off, then press the chicken into the breadcrumb mixture. Firmly press both sides into the crumbs so they adhere well, forming an even coating. Set the breaded cutlets aside on a plate while you prepare the oil.
Cooking the Chicken Cutlets
Heat the Oil
In a large skillet, heat the vegetable oil over medium heat. You want the oil hot enough to sizzle but not smoke — around 350°F is ideal. If you don’t have a thermometer, drop in a small piece of breadcrumb — it should sizzle instantly.
Fry to Perfection
Carefully place the cutlets into the hot oil. Don’t overcrowd the pan — cook in batches if needed. Fry for 2–3 minutes per side, or until the coating is deeply golden and crispy, and the internal temperature of the chicken reaches 165°F.
Once cooked, transfer the cutlets to a paper towel-lined plate to drain any excess oil. Let them rest for a minute or two before serving.
Serving Suggestions
These cutlets are wonderfully versatile. Here are some delicious ways to serve them:
- Over pasta: Top a bowl of spaghetti with marinara and a sliced cutlet for a quick chicken parmesan.
- In sandwiches: Serve in a crusty roll with lettuce, tomato, and a slather of mayo or spicy aioli.
- With sides: Pair with mashed potatoes, coleslaw, or roasted veggies for a satisfying dinner.
- In salads: Slice and add to a Caesar salad or any mixed greens for a protein-packed lunch.
Tips for Extra Crispy Cutlets
- Don’t skip the pounding step. Even thickness ensures even cooking and better crispiness.
- Use panko instead of regular breadcrumbs. It gives a lighter and crunchier coating.
- Make sure oil is hot enough. Too cool, and the coating will soak up oil and get soggy; too hot, and it will burn before the chicken cooks.
- Press the crumbs firmly onto the chicken. This helps them stick better and not fall off during cooking.
- Drain on paper towels or a wire rack. Avoid stacking the cutlets so they stay crispy.
FAQs
Can I use chicken thighs instead of breasts?
Yes, boneless skinless chicken thighs work great. Just be sure to pound them to an even thickness and trim any excess fat.
What’s the best oil for frying chicken cutlets?
Use a neutral oil with a high smoke point like vegetable oil, canola oil, or peanut oil. Avoid olive oil as it burns quickly at high temperatures.
Can I bake these cutlets instead of frying?
Yes, for a healthier version, you can bake the cutlets at 425°F on a greased baking sheet. Bake for about 18–20 minutes, flipping halfway through, until golden and crispy.
Can I make them ahead?
You can bread the cutlets ahead of time and refrigerate them, covered, for up to 4 hours before cooking. Fried cutlets also reheat well in the oven at 350°F for 10–12 minutes.
Can I freeze the chicken cutlets?
Absolutely! After breading (but before frying), place them in a single layer on a baking sheet and freeze until solid. Then transfer to a freezer-safe bag. When ready to cook, fry directly from frozen (just add a minute or two to the cooking time) or bake in the oven.
What’s the difference between panko and regular breadcrumbs?
Panko is a Japanese-style breadcrumb made from crustless white bread that’s been dried and flaked. It’s lighter, airier, and stays crisp longer than traditional breadcrumbs, making it ideal for cutlets.