How to Make Crispy Chicken Cutlets (5 Ways to Serve Them)
jump toRECIPE
I have been making big batches of chicken cutlets on repeat for years and since becoming a mom of two, it has become a non-negotiable part of my routine. These thin, crispy, golden cutlets work for toddlers, baby-led weaning babies, and adults equally, which makes them one of the most versatile proteins you can have on hand.
The technique is straightforward: boneless, skinless chicken breasts are butterflied to create an even thickness, then pounded thin with a mallet so they cook quickly and evenly after breading and shallow frying. I use a combination of panko and plain breadcrumbs for the perfect crunch!
Below you’ll find everything you need to know — including my five favorite ways to serve them and full freezer instructions for making a batch that lasts until you really need it! For more favorite meals to stock your freezer I recommend trying my refried bean and cheese burritos and slowly-simmered 4-meat bolognese sauce.
Why You’ll Love These Crispy Chicken Cutlets
- Freezer friendly – Cook a double batch, freeze half, and you have a ready-to-go protein that reheats beautifully straight from the freezer on the nights when cooking feels impossible.
- Extremely versatile protein – Serve topped with a Caesar salad for lunch, alongside roasted seasonal vegetables for dinner, or transform into chicken parmesan in just ten minutes.
Key Ingredients in This Recipe
- Chicken – The chicken breasts are halved so it’s easier to butterfly and pound out the chicken thinly so it cooks quickly in the pan.
- Flour – First dredging the chicken in flour dries any moisture left and provides a base to keep the chicken moist and help the breading adhere.
- Seasoning – I season the flour with salt, pepper, onion powder and garlic powder to deepen the flavor of the chicken.
- Egg – Beating the eggs with a bit of milk helps to thin the mixture and helps the breading to adhere to the chicken.
- Panko – Panko, Japanese breadcrumbs, make a great crust on fried foods and, because they are lighter, they absorb less oil than other breadcrumbs, keeping the chicken crispier.
- Plain breadcrumbs – I use both plain breadcrumbs and panko breadcrumbs in this recipe for a crispy crust on the chicken cutlets. I opt for plain breadcrumbs rather than Italian seasoned breadcrumbs because I add my own spices.
- Parmesan – I find a bit of cheese adds additional salty flavor and helps create the perfect golden crust.
- Lemon zest – A bit of grated lemon zest adds a bright flavor to the coating of the chicken.
A full ingredient list with exact amounts can be found in the recipe card below.
Chicken Cutlet with Caesar Salad
Skip the croutons in this tableside caesar salad and use the crispy chicken cutlets for the needed crunch! I pile the salad over the top and finish with extra grated Parmesan.
Chicken Cutlet with Tahini and Tomato Cucumber Salad
Finely dice a seeded hot house tomato, english cucumber, red onion and parsley, stirring to combine for a simplified Shirazi salad. Drizzle tahini under the chicken cutlet and serve the salad over the top.
Easy Chicken Parmesan
All you need is a reheated cutlet + simple marinara sauce + mozzarella under the broiler. Top with fresh basil leaves and it’s done in 10 minutes.
Chicken Cutlet Sandwich
Swap cutlets for fried chicken in your favorite sandwiches from this crispy buffalo chicken sandwich to this pimento cheese fried chicken sandwich.
Katsu-Style
Serve the crispy cutlet over a bed of white rice, finely shredded green cabbage tossed in rice vinegar, then drizzle with tonkatsu sauce for a katsu-inspired take. For a more traditional dish try this crispy pork katsu sandwich.
Top Tips for Making Chicken Cutlets
- Pound the chicken to an even thickness. This is the most important step. Uneven chicken means uneven cooking — you’ll end up with dry edges before the thicker parts are cooked through. Aim for about ½” (1.3cm) thickness throughout.
- Set up your breading station before you start. Flour, egg wash, and breadcrumbs in three separate shallow dishes lined up in order. Having everything ready before you touch the chicken makes the process cleaner and faster. I like using these eighth sheet pans since they are shallow.
- Don’t overcrowd the pan. I recommend cooking in batches if needed. Overcrowding drops the oil temperature and causes the chicken to steam rather than fry, which ruins the crispy coating you worked hard to build.
- Only flip once. Resist the urge to move the chicken around. Let it develop a deep golden crust on one side before flipping (about 3-4 minutes per side, depending on thickness).
- Drain on a wire rack, not paper towels. A wire cooling rack keeps air circulating around the cutlet and prevents the bottom from getting soggy while you finish the rest of the batch.
Swaps and Substitutions
- To make gluten-free: Swap the panko and plain breadcrumbs for gluten-free breadcrumbs.
- Seasoning: Add other chopped herbs like oregano and basil or thyme to the panko and breadcrumb mixture to mix up the flavor.
- Dairy-free: Though hard cheeses like Parmesan have an extremely low lactose level you can omit it to make the recipe dairy-free.
How to Make Crispy Chicken Cutlets (Step-by-Step)
Cut each chicken breast in half lengthwise and make small slices on the cut underside to butterfly the chicken.
Place each piece of chicken on a cutting board sandwiched between sheets of parchment paper. Use a mallet to gently pound them so they are about ½” (1.3cm) thick. Be careful that the meat does not break.
To bread the chicken, set up three separate bowls. Place the flour in the first bowl and season with the garlic powder, onion powder, salt and pepper. In the second bowl beat the eggs with the milk. In the third bowl combine the fine breadcrumbs, panko breadcrumbs, Parmesan cheese, and lemon zest.
Add enough vegetable oil to a large frying pan so that it is ¼-inch (6mm) deep. Heat until the surface of the oil is shiny. Take a piece of chicken and dredge through the flour, then the egg mixture, and then the breadcrumbs, shaking off any excess coating.
Fry until the chicken is completely cooked through and golden brown on each side, about 8 minutes total.
Remove to a baking rack to drain the excess oil. Continue the process until all of the chicken is fried. Serve or use as needed!
How to Freeze Chicken Cutlets
Add to resealable plastic bags and store, frozen, for up to 3 months. They will last longer if vacuum-sealed. They can also be refrigerated for up to 5 days.
How to Reheat Chicken Cutlets From Frozen
- In the oven. Heat oven to 375ºF (190ºC). Arrange cutlets in an even single layer on a baking sheet and bake until thawed and golden brown, flipping half way through, about 20 minutes. If the breading isn’t crispy enough, broil on high for 1 to 2 minutes until crispy.
- In the air fryer. Heat air fryer to 375ºF (190ºC). Arrange in an even single layer, working in batches if needed, and cook until thawed and golden brown, flipping half way through, about 10 to 12 minutes total.
I hope you love these crispy chicken cutlets. If you make them be sure to leave a comment and a rating so I know how you liked them. Enjoy!
How to Make Crispy Chicken Cutlets (5 Ways to Serve Them)
Rate this Recipe
Equipment:
Ingredients:
- 2 large boneless, skinless chicken breasts (about 1½ pounds)
- 1 cup all-purpose flour
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- Kosher salt, as needed
- Freshly ground black pepper, as needed
- 3 large eggs
- 2 tablespoons whole milk
- 1 cup plain breadcrumbs
- 1 cup panko breadcrumbs
- ½ cup grated Parmesan cheese
- 1 tablespoon grated lemon zest
- Vegetable oil, for frying, as needed
Instructions:
- Cut each chicken breast in half lengthwise and make small slices on the cut underside to butterfly the chicken.
- Place each piece of chicken on a cutting board sandwiched between sheets of parchment paper. Use a mallet to gently pound them so they are about ½” (1.3cm) thick. Be careful that the meat does not break.
- To bread the chicken, set up three separate bowls. Place the flour in the first bowl and season with the garlic powder, onion powder, salt and pepper. In the second bowl beat the eggs with the milk. In the third bowl combine the fine breadcrumbs, panko breadcrumbs, Parmesan cheese, and lemon zest.
- Add enough vegetable oil to a large frying pan so that it is ¼-inch (6mm) deep. Heat until the surface of the oil is shiny.
- Take a piece of chicken and dredge through the flour, then the egg mixture, and then the breadcrumbs, shaking off any excess coating.
- Fry until the chicken is completely cooked through and golden brown on each side, about 8 minutes total.
- Remove to a baking rack to drain the excess oil. Continue the process until all of the chicken is fried.
Notes:
- In the oven. Heat oven to 375ºF (190ºC). Arrange cutlets in an even single layer on a baking sheet and bake until thawed and golden brown, flipping half way through, about 20 minutes. If the breading isn’t crispy enough, broil on high for 1 to 2 minutes until crispy.
- In the air fryer. Heat air fryer to 375ºF (190ºC). Arrange in an even single layer, working in batches if needed, and cook until thawed and golden brown, flipping half way through, about 10 to 12 minutes total.
Nutrition:
TAG ME ON INSTAGRAM TO BE FEATURED ON MY STORIES! @cookingwithcocktailrings
Rate + Review
WHAT DID YOU THINK OF THIS RECIPE?