How to Make Crispy Chicken Cutlets (5 Ways to Serve Them)

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.

Course Main Course

Cuisine American, Italian

Prep Time 10

Cook Time 20

Servings

Calories 430kcal

Author Kylie Mazon-Chambers

Equipment

Meat mallet

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

US Customary - Metric

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

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.

Nutrition