This post may contain affiliate links. Please read our disclosure policy.
Golden and irresistibly crispy, these Crispy Chicken Cutlets are your go-to easy chicken dinner for busy weeknights. Made with tender, thin chicken breasts coated in a panko and Parmesan crust, they fry up in just minutes for a satisfying, crunchy dinner.
Great for piling them on top of pasta, serving over greens, or sandwiching between buns, this easy weeknight dinner winner is packed with flavor and texture.
Try this next: My Chicken Parmesan Bake or easy Chicken Caesar Wraps are both delicious ways to use this homemade breaded chicken!
Pin this recipe for later!Why I Love This Recipe
- Quick and Easy – Ready in just 25 minutes and great for busy weeknights.
- Deliciously Crispy – Crunchy panko-Parmesan coating that holds up beautifully!
- Customizable – Versatile serving options: sandwiches, salads, pasta, or wraps.
- Uses Simple Ingredients – Made with simple pantry-staples. You probably have everything you need right now!
RECIPE WALK-THROUGH
Before You Begin
Assemble your ingredients and do any prep that needs to be done. It makes the whole process much easier!
- Chicken Cutlets: Can’t find cutlets? Just slice chicken breasts horizontally and pound to ¼-inch thickness.
- Cornstarch: Helps create that ultra-crispy crust by absorbing moisture from the chicken.
- Panko Breadcrumbs: These Japanese-style breadcrumbs give a lighter, crunchier texture than regular breadcrumbs.
- Grated Parmesan: Adds salty, nutty flavor. Make sure it’s grated, not shredded.
How To Make Crispy Chicken Cutlets
See the recipe card below for full, detailed instructions
Season & Prep: Season your chicken and set up a breading station with a flour-cornstarch mix, beaten eggs, and a panko-Parmesan mixture with Italian spices.
Dredge: Dredge each cutlet through the three stations, pressing the crumbs to coat well.
Fry: In a hot skillet with a thin layer of oil, fry the cutlets until golden brown and cooked through, about 3-5 minutes per side.
Drain: Drain on a paper towel-lined plate or wire rack and garnish with parsley and lemon slices.
Frequently Asked Questions
Can I bake these chicken cutlets instead of frying them?
Yes, you can bake them, though they won’t be quite as crispy as the fried version. Place the breaded cutlets on a wire rack set over a baking sheet, spray lightly with cooking spray, and bake at 425℉ for about 20 minutes, flipping halfway through. For extra crunch, you can broil them for the last 1-2 minutes.
What’s the best oil for frying chicken cutlets?
Use a neutral oil with a high smoke point like avocado oil, canola oil, or peanut oil. Olive oil is not recommended for frying at high heat as it can burn easily and affect the flavor.
How do I keep the breading from falling off during cooking?
Press the breadcrumb mixture firmly onto the chicken, and let the breaded cutlets rest for 5-10 minutes before frying. This helps the coating adhere better. Also, avoid flipping the cutlets too soon. To develop a solid crust, let them cook undisturbed for a few minutes per side.
Serving Suggestions
- Breaded Chicken Salad: Serve with lemon wedges and a side salad for a lighter meal.
- Breaded Chicken Parmesan: Top with marinara and mozzarella for a classic chicken Parmesan.
- Easy Wraps: Slice and serve in wraps with lettuce, cheese, and your favorite salad dressing. My kids love Chicken Ranch Wraps with crumbled bacon inside!
- Copycat Chicken Sandwiches: Make into sandwiches with fresh tomato, lettuce, and mayo.
- Crispy Chicken Pasta: Serve over pasta for extra weeknight meal options.
- Keep it Basic: Kids love them plain or with a side of ketchup or ranch.
Storage Tips
The Best Way to Store Leftovers
Fridge: Store leftovers in the fridge for up to 4-5 days in an airtight container.
Freezer: To freeze, wrap tightly, and store for up to 3 months.
Reheat: Reheat in a 350℉ oven or, for the crispiest results, in the air fryer at 400℉ for 5-7 minutes.
Recipe Tips
- Let breaded cutlets rest for 5 minutes before frying to help the coating set.
- For most even cooking, avoid crowding the pan. Fry in batches, if necessary.
- A meat thermometer ensures juicy chicken. You want to aim for 165℉ internal temp.
More Chicken Recipes
- Fried Chicken Thighs
- Slow Cooker Mushroom Chicken
- Crack Chicken Stuffed Baked Potatoes
- Chicken Fried Chicken
- Oven Baked Chicken Breasts
Crispy Chicken Cutlets
Ingredients
- 4 Chicken cutlets or 2 chicken breast cut in half horizontally and evenly pounded to ¼” thickness
- 1 cup All purpose flour
- 1 tablespoon Cornstarch
- 2 Eggs beaten
- 1 ½ cups Panko breadcrumbs
- ½ cup Grated Parmesan cheese not shredded
- 2 teaspoons Salt divided
- ½ teaspoon Pepper
- 1 teaspoon Dried Italian seasoning
- 1 teaspoon Paprika
- 1 teaspoon Garlic powder
- Oil for frying
- Lemon slices and chopped fresh parsley for garnish
Instructions
- Season the chicken cutlets with 1 teaspoon salt and pepper. In a shallow bowl or plate combine the flour and cornstarch, set aside. In a second shallow bowl or plate place the beaten eggs, set aside. In a third bowl or plate combine the breadcrumbs, Parmesan and the remaining seasonings.
- Fill a large cast iron or heavy skillet with ¼” of oil and heat oil over medium heat.
- Dip the cutlet first in the flour mixture, shaking off any excess flour. Then dip the floured cutlet into the egg mixture, letting any excess drop off, and finally dredge the cutlet into the breadcrumbs mixture, pressing them in to firmly adhere the crumbs.
- Cooking 2 cutlets at a time so as not to crowd the pan, fry in the hot skillet for 3-5 minutes per side until golden brown and cooked through to 165℉. Remove to a paper towel lined plate or a wire rack to drain off excess grease. Sprinkle with additional salt if desired. Repeat with remaining cutlets. Top with fresh chopped parsley and thin lemon slices for garnish.
Notes
Nutrition
Nutritional Disclaimer Kristin Maxwell of “Yellow Bliss Road” is not a dietician or nutritionist, and any nutritional information shared is an estimate. For accurate calorie counts and other nutritional values, we recommend running the ingredients through your preferred online nutritional calculator. Calories and other nutritional values can vary depending on which brands were used.
