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 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.
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, 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.
Avocado Oil – You will need avocado oil for this recipe. It has a high smoke point and neautral flavor. Perfect for pan searing or sautéing.
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, lightly season 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.
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
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
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, 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.
3 Comments on “Crispy Chicken Cutlets”
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.
I didn’t know homemade chicken could be so flavorful and crispy without deep frying it.
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