Crispy Chicken Cutlets
These Crispy Chicken Cutlets are what dreams are made of. They’re crispy on the outside, juicy in the center and perfect any night of the week. They’re so good your entire family will want them on repeat.
Enjoy these cutlets with a side of pasta for a heartier meal or over top of my Butter Lettuce Salad Recipe. Another option is to serve them with a side of my Greek Lemon Potatoes. No matter how you serve them, they’re guaranteed to be great.
Why You’ll Love this Recipe
- Loaded with flavor. These crispy chicken cutlets are the ultimate weeknight meal. The chicken is tender and juicy on the inside with a perfectly crispy crust on the outside. The combination of Italian breadcrumbs, panko breadcrumbs and parmesan cheese takes this crust to the next level.
- Easy to make. With only a few simple ingredients, you’ll have dinner on the table.
- Perfect for meal prep. Any leftover cutlets are easy to store and reheat and enjoy throughout the week.
- Can be made in a variety of ways. Whether you air fry, pan fry or oven bake these cutlets they are crispy and delicious. I’ve included directions for all cooking methods below.
Ingredients Needed for Crispy Chicken Cutlets
- Chicken Breasts – For this recipe you’ll need one pound of chicken breasts. Butterfly the breasts (which means cut them in half) so you end up with four thin cutlets. Place the cutlets in a plastic bag and gently pound them until they are about ¼ inch thick.
- Plate 1: Cornstarch / Seasonings – Combine cornstarch, kosher salt and black pepper. The cornstarch helps the egg stick to the chicken. While the seasonings enhance the flavor.
- Plate 2: Egg / Milk – You will need egg and milk for this recipe. It allows the breadcrumbs to stick to the chicken.
- Plate 3: Breadcrumbs / Parmesan Cheese – You’ll need a combination of panko breadcrumbs and Italian breadcrumbs for this recipe. You will also add some parmesan cheese to the breading mixture.
- Avocado Oil – You will need avocado oil for this recipe. It has a high smoke point and neutral flavor. Perfect for pan searing or sautéing.
- Lemon / Parsley – Garnish the fried cutlets with lemon and parsley.
Variations
- Keep it simple. Serve these cutlets with a side of BBQ sauce or ketchup.
- Make it fancy. Top with marinara sauce and mozzarella for a simple chicken parmesan.
- Slice them thin. Slice the cutlets into strip and tuck them in a wrap or enjoy over a salad.
Other Cooking Methods
- Air fry the chicken. Air fry the cutlets instead of pan frying them. Preheat the air fryer to 390 degrees. Spray the basket with avocado oil spray. Add the chicken cutlets making sure not to overcrowd the basket. The cutlets should not overlap. Spray the cutlets with avocado oil spray and bake for 8-10 minutes flipping halfway through. Spray the second side with avocado oil spray so they get crispy and golden brown. Work in batches if necessary.
- Oven bake instead of pan fry. Preheat the oven to 400 degrees Fahrenheit. Line a baking tray with parchment paper. Bread the chicken according to the steps listed and add it to the tray. Spray the chicken with avocado oil spray and bake for 20-22 minutes flipping halfway through. Be sure to spray the second side with avocado oil spray so the chicken gets extra crispy.
- No matter how you cook the cutlets, the internal temperature should reach 165 degree Fahrenheit to ensure doneness. Cooking time will vary based on the thickness of the cutlets.
How to Make Crispy Chicken Cutlets
Step 1: Butterfly and pound the chicken cutlets. This allows for quick, even cooking. Once pounded, lightly season with kosher salt and black pepper.
Step 2: Dredge the cutlets through the cornstarch mixture.
Step 3: Then dredge the cutlet through the egg mixture.
Step 4: Finally, dredge the cutlet through the breadcrumb cheese mixture. Making sure its well coated on both sides each time.
Step 6: Repeat for all cutlets.
Step 7: Heat avocado oil in a large pan and shallow fry until cooked through. The internal temperature should reach 165 degrees Fahrenheit to ensure doneness. Cooking time will vary based on the thickness of you chicken.
Expert Tips
- Use cornstarch instead of flour when breading. That is the secret to getting the crispiest crust.
- When shallow frying, do not overcrowd the pan. This will lower the oil temperature too much and yield soggy chicken versus crispy chicken.
- Once cooked through, set the cooked chicken on a paper towel for 30 seconds to absorb excess oil, then quickly move the chicken to a cooling rack. This prevents the bottom of the chicken from getting soggy. Otherwise, steam will build up underneath the hot chicken and make the crust soggy.
- Let the chicken rest for 5 minutes before slicing.
- Cooking time will vary based on the thickness of the chicken.
Frequently Asked Questions
Yes. Olive oil will work fine. However, it will impart a flavor to the cutlets. Avocado oil is neutral and has a higher smoke point making it better for shallow frying.
Store any leftovers in an airtight container in the refrigerator for three to four days. Reheat in the microwave until heated through.
Yes! It helps the chicken cook more quickly and evenly.
Yes! Once the cutlets are breaded you can lay them on a baking tray lined with parchment paper, cover with saran wrap and refrigerate until you’re ready to shallow fry them. Let them rest at room temp for 10 minutes before shallow frying.
Other Chicken Recipes to Consider Trying
Crispy Chicken Cutlets
Equipment
- 1 large nonstick pan
- 4 plates
- 1 plastic bag
- 1 mallet
Ingredients
Chicken
- 1 lb. chicken breasts, butterfly into four thin cutlets
- pinch kosher salt, season the chicken
- pinch black pepper, season the chicken
- 2-3 tablespoons avocado oil, for pan frying the chicken, more as needed
Breading
- 1 large egg
- 1 tablespoon 2% milk
- ¼ cup cornstarch
- pinch kosher salt
- pinch black pepper
- ¼ cup panko breadcrumbs
- ¼ cup Italian breadcrumbs
- ¼ cup grated parmesan cheese
Garnishes
- 1 lemon, cut into wedges, serve on the side
- 2 tablespoons Italian parsley, chopped small
Instructions
- Butterfly two chicken breasts, you’ll end up with four thin cutlets. Place the cutlets in a plastic bag (one at a time) pound them until they’re about ¼ inch thick. This allows for quick, even cooking. Once pounded, lightly season them with kosher salt and black pepper. Next, run them through the breading station.
- On the first plate, combine cornstarch, kosher salt and black pepper. Combine one egg and milk on the second plate. Whisk well. Then, combine panko, Italian breadcrumbs and grated parmesan cheese on the third plate. Dredge the cutlets through the cornstarch mixture, then the egg mixture, and finally the breading mixture. Make sure they are well coated during each stop.
- Heat avocado oil in a large pan over medium high heat. Once hot, add the cutlets. But do not overcrowd you pan. Cook in batches if necessary. Pan fry for 5-6 minutes per side or until the internal temperature reaches 165 degrees Fahrenheit. Cooking time will vary based on the thickness of you chicken. Serve hot with lemon and parsley.Pro Tip: Once cooked through, set the cooked chicken on a paper towel for 30 seconds to absorb excess oil, then quickly move the chicken to a cooling rack. This prevents the bottom of the chicken from getting soggy. Otherwise, steam will build up underneath the hot chicken and make the crust soggy.
10 Comments on “Crispy Chicken Cutlets”
Could you just use thin chicken breast
Yes! you can pound them thinner if needed.
Let me edit my post. I have had a brain freeze! I used baking soda, not corn starch! I will definately try again!😂
Oh no! Better luck next time! Baking soda is a leavening agent, make sure you use cornstarch!!
I just made these for dinner tonight. I used corn starch. The breading fell off the cutlets and they were very salty. Did you mean to say baking powder, not corn starch??
This recipe is so similar to my very Italian mother in law’s. She taught me and I feel I do a pretty good job! Chicken cutlets are the favorite of my entire family. She didn’t do the cornstarch. I am definitely going to try that next time I make them. Thank you 🙏
Hope you enjoy!
I made this with thinly sliced chicken breast and without the parmesan cheese unfortunately….as I was out. But it came out delicious and we loved it. Very similar crust to fish sticks. Will definitely make again
I didn’t know homemade chicken could be so flavorful and crispy without deep frying it.
These are delicious and easy to make. I used chicken tenders and pounded them to equal size. I didn’t have Italian seasoned bread crumbs so I just doubled the panko and added dried Italian seasoning and some garlic and onion powder. I forgot the corn starch and they still turned out great. Your kids will love these dipped in a little ranch dressing or whatever they like.