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 your favorite salad. Another option is to serve them with a side of roasted potatoes. No matter how you serve them, they’re guaranteed to be great.

Crispy Chicken Cutlets – Healthyish Foods

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 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, salt and 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.

Oil / Butter – You will need both oil and butter for this recipe.

Lemon / Parsley – Garnish the fried cutlets with lemon and parsley.

How to Make Crispy Chicken Cutlets

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, you’ll run them through the breading station.

On the first plate, combine cornstarch, salt and 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 olive oil and butter in a large pan over medium high heat.

Once hot, add the cutlets.

Cook for 5-6 minutes per side or until the internal temperature reaches 165 degrees Fahrenheit.

Serve hot with lemon and parsley.

Crispy Chicken Cutlets – Healthyish Foods

Storage

Store any leftovers in an airtight container in the refrigerator for three to four days. Reheat in the microwave until heated through. Looking for more recipes?

Crispy Chicken Cutlets – Healthyish Foods

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.
5 from 2 votes
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Ingredients

  • 1 lb. chicken breasts, butterfly into four cutlets
  • 1 large egg
  • 1 tablespoon 2% milk
  • 2 tablespoons cornstarch
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ cup panko breadcrumbs
  • ¼ cup Italian breadcrumbs
  • ¼ cup grated parmesan cheese
  • 2 tablespoons olive oil
  • 1 tablespoon butter
  • 1 lemon, cut into wedges
  • 2 tablespoons parsley, chopped small

Equipment

  • 1 large non-stick pan
  • 4 plates
  • 1 plastic bag
  • 1 mallet

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, you’ll run them through the breading station. You’ll need four plates.
  • On the first plate, combine cornstarch, salt, and 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.
  • Place the breaded pieces on the fourth plate.
  • Heat olive oil and butter in a large pan over medium high heat.
  • Once hot, add the cutlets.
  • Cook for 5-6 minutes per side or until the internal temperature reaches 165 degrees Fahrenheit. Watch them so they do not get too brown on any one side.
  • Serve hot with lemon and parsley.

Nutrition

Serving: 1serving, Calories: 331kcal, Carbohydrates: 15g, Protein: 30g, Fat: 17g, Saturated Fat: 5g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 8g, Trans Fat: 1g, Cholesterol: 132mg, Sodium: 692mg, Potassium: 526mg, Fiber: 1g, Sugar: 2g, Vitamin A: 436IU, Vitamin C: 19mg, Calcium: 119mg, Iron: 2mg