BEST CRISPY BREADED CHICKEN CUTLETS

I can still picture my grandma, sleeves rolled up to her elbows, humming a jaunty tune as she expertly dredged chicken, creating what I later learned to call Crispy Breaded Chicken Cutlets, a staple on our family table. The symphony of sizzling oil and the irresistible aroma always signaled a comforting, satisfying meal was on its way. Follow along, and I promise you’ll be serving up perfectly golden, irresistibly crispy chicken cutlets that will have everyone asking for seconds!

The Secret to Perfect Crispy Breaded Chicken Cutlets

Okay, friend, let’s talk chicken. Crispy, juicy, golden chicken. It’s a weeknight hero, a crowd-pleaser, and honestly, just plain delicious. But sometimes, achieving that perfect crispy exterior while keeping the chicken moist inside can feel like a culinary tightrope walk. Fear not! I’m here to guide you through every step, sharing all my secrets to ensure your Crispy Breaded Chicken Cutlets are a resounding success. We’re talking restaurant-quality results right in your own kitchen!

What You’ll Need: The Ingredient Rundown

Before we dive into the how-to, let’s gather our ingredients. Quality ingredients are key, my friend. Don’t skimp!

• Chicken Breasts: About 2 pounds, boneless and skinless. Look for breasts that are relatively uniform in thickness.
• All-Purpose Flour: For the first layer of breading. This helps the egg adhere properly.
• Eggs: Large eggs, lightly beaten. These will bind the flour and breadcrumbs.
• Breadcrumbs: Panko breadcrumbs are my absolute favorite for that extra-crispy texture. You can use regular breadcrumbs, but trust me, panko makes a difference.
• Grated Parmesan Cheese: Adds a wonderful savory flavor and helps with browning.
• Italian Seasoning: A blend of herbs that brings everything together.
• Garlic Powder: Because everything is better with garlic!
• Salt and Black Pepper: To taste. Don’t be shy with the seasoning!
• Olive Oil: For pan-frying. You can also use vegetable oil or canola oil.
• Fresh Parsley (Optional): For garnish. Adds a pop of color and freshness.

Step-by-Step Guide: From Chicken to Crispy Perfection

Alright, let’s get down to business. Follow these steps carefully, and you’ll be amazed at how easy it is to make perfect Crispy Breaded Chicken Cutlets.

Step 1: Prepare the Chicken

First things first, let’s prep those chicken breasts. Place each breast on a cutting board and use a sharp knife to slice it horizontally into two thinner cutlets. This not only helps the chicken cook faster and more evenly but also increases the surface area for maximum crispiness. Now, place the cutlets between two sheets of plastic wrap and gently pound them with a meat mallet or rolling pin to about 1/4-inch thickness. This tenderizes the chicken and ensures a uniform thickness for even cooking. Season the cutlets generously with salt and pepper on both sides. This is crucial for flavorful chicken!

Step 2: Set Up the Breading Station

Now for the fun part: the breading station! This is where the magic happens. Set up three shallow dishes in a row. In the first dish, place the all-purpose flour. In the second dish, whisk the eggs with a tablespoon of water. In the third dish, combine the panko breadcrumbs, Parmesan cheese, Italian seasoning, and garlic powder. Mix well. This ensures an even distribution of flavor throughout the breading.

Step 3: The Breading Process

This is where technique matters. Take one chicken cutlet at a time and dredge it in the flour, making sure to coat both sides completely. Shake off any excess flour. Next, dip the floured cutlet into the egg mixture, ensuring it’s fully coated. Let any excess egg drip off. Finally, transfer the cutlet to the breadcrumb mixture and press gently to adhere the breadcrumbs to both sides. Make sure the cutlet is completely coated in breadcrumbs. Repeat this process with all the chicken cutlets. For an extra-crispy coating, you can double-dredge the cutlets by repeating the egg and breadcrumb steps.

Step 4: Cooking the Chicken Cutlets

Now it’s time to cook those beauties! Heat about 1/4 inch of olive oil in a large skillet over medium heat. The oil should be hot enough that a breadcrumb dropped into it sizzles gently. Carefully place the breaded chicken cutlets into the hot oil, being careful not to overcrowd the pan. Cook for about 3-4 minutes per side, or until the chicken is golden brown and cooked through. The internal temperature should reach 165°F (74°C). If the breadcrumbs are browning too quickly, reduce the heat slightly. Remove the cooked chicken cutlets from the skillet and place them on a wire rack to drain excess oil. This is essential for maintaining that crispy texture! Avoid placing them on paper towels, as this will make them soggy.

Step 5: Serve and Enjoy!

Congratulations! You’ve successfully made Crispy Breaded Chicken Cutlets. Garnish with fresh parsley, if desired, and serve immediately. These cutlets are delicious on their own or as part of a larger meal. They pair perfectly with pasta, salads, mashed potatoes, or roasted vegetables. The possibilities are endless!

Tips and Tricks for Crispy Chicken Cutlet Success

Here are a few extra tips and tricks to ensure your Crispy Breaded Chicken Cutlets are the best they can be:

• Don’t Overcrowd the Pan: Overcrowding the pan will lower the oil temperature and result in soggy chicken. Cook the cutlets in batches if necessary.
• Use a Meat Thermometer: A meat thermometer is your best friend when it comes to ensuring the chicken is cooked through. Insert the thermometer into the thickest part of the cutlet to check the internal temperature.
• Let the Chicken Rest: After cooking, let the chicken rest on a wire rack for a few minutes before serving. This allows the juices to redistribute, resulting in a more tender and flavorful cutlet.
• Spice it Up: Feel free to add other spices to the breadcrumb mixture, such as paprika, cayenne pepper, or onion powder.
• Make it Gluten-Free: For a gluten-free version, use gluten-free flour and gluten-free breadcrumbs.
• Get Creative with Toppings: Top your Crispy Breaded Chicken Cutlets with your favorite sauce, such as marinara, pesto, or a lemon-butter sauce.

Serving Suggestions: Complete the Meal

Now that you’ve mastered the art of Crispy Breaded Chicken Cutlets, let’s talk about serving suggestions. These cutlets are incredibly versatile and can be paired with a variety of sides to create a complete and satisfying meal.

• Pasta: Serve the cutlets over your favorite pasta with marinara sauce, Alfredo sauce, or pesto.
• Salad: Top a fresh salad with sliced chicken cutlets for a light and healthy meal.
• Mashed Potatoes: A classic pairing! Serve the cutlets with creamy mashed potatoes and gravy.
• Roasted Vegetables: Roasted vegetables, such as broccoli, carrots, or Brussels sprouts, make a delicious and nutritious side dish.
• Sandwiches: Use the cutlets to make delicious chicken sandwiches or sliders.

Variations on a Theme: Beyond the Basic Cutlet

Once you’ve mastered the basic Crispy Breaded Chicken Cutlet, you can start experimenting with different variations. Here are a few ideas to get you started:

• Lemon-Herb Cutlets: Add lemon zest and fresh herbs, such as parsley, thyme, or rosemary, to the breadcrumb mixture.
• Spicy Cutlets: Add a pinch of cayenne pepper or a dash of hot sauce to the egg mixture or breadcrumb mixture.
• Parmesan-Crusted Cutlets: Increase the amount of Parmesan cheese in the breadcrumb mixture for an extra cheesy flavor.
• Italian-Style Cutlets: Use Italian-seasoned breadcrumbs and serve with marinara sauce and mozzarella cheese.

Other Chicken Recipes You Might Enjoy

If you’re a fan of chicken recipes, here are a few more you might enjoy. Consider trying my Baked Crunchy Hot Honey Chicken for a sweet and spicy kick, or maybe the Mozzarella Ranch Chicken Bombs for a cheesy and flavorful experience. For something with a unique twist, the Dill Pickle Parmesan Chicken is always a hit. If you’re craving more parmesan goodness, then the Oven-baked Crispy Parmesan Chicken or Crispy Parmesan Chicken could be your next favorite. And if you want to add some crunch, try my Pretzel Chicken. There’s a chicken recipe for every mood and occasion!

Troubleshooting: Common Issues and Solutions

Even with the best instructions, things can sometimes go awry in the kitchen. Here are a few common issues you might encounter when making Crispy Breaded Chicken Cutlets and how to solve them:

• Chicken is Dry: Make sure you’re not overcooking the chicken. Use a meat thermometer to ensure it reaches an internal temperature of 165°F (74°C). Also, pounding the chicken to a uniform thickness helps it cook evenly.
• Breadcrumbs are Falling Off: Make sure you’re pressing the breadcrumbs firmly onto the chicken. You can also try double-dredging the cutlets for a more secure coating. Ensure you shake off excess flour and egg before moving to the next step.
• Chicken is Soggy: Make sure the oil is hot enough before adding the chicken to the skillet. Overcrowding the pan can also lower the oil temperature and result in soggy chicken. Drain the cooked chicken cutlets on a wire rack to remove excess oil.
• Breadcrumbs are Burning: Reduce the heat slightly if the breadcrumbs are browning too quickly. You can also try using a lower-heat oil, such as vegetable oil or canola oil.

Storage and Reheating: Making the Most of Leftovers

If you happen to have any leftover Crispy Breaded Chicken Cutlets (which is unlikely, but possible!), here’s how to store and reheat them:

• Storage: Store the cooked chicken cutlets in an airtight container in the refrigerator for up to 3-4 days.
• Reheating: For the best results, reheat the cutlets in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until heated through. You can also reheat them in a skillet over medium heat or in the microwave, but they may not be as crispy.

Conclusion: Your Crispy Chicken Journey

There you have it! You’re now equipped with all the knowledge and tips you need to create truly amazing Crispy Breaded Chicken Cutlets. Remember, practice makes perfect, so don’t be discouraged if your first batch isn’t flawless. Keep experimenting, have fun in the kitchen, and enjoy the delicious results. Now go forth and make some chicken magic!

BEST Crispy Breaded Chicken Cutlets

These crispy breaded chicken cutlets are a family favorite, delivering a perfectly golden and irresistibly crispy exterior with a moist and tender interior. This recipe guides you through each step, ensuring restaurant-quality results in your own kitchen.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 15 minutes mins

Total Time 35 minutes mins

Servings: 4

Course: Main Course

Cuisine: American

Calories: 450

Ingredients Equipment Method Notes

Ingredients

  

• 2 pounds boneless, skinless chicken breasts
• 1 cup all-purpose flour
• 2 large eggs, lightly beaten
• 1 1/2 cups Panko breadcrumbs
• 1/2 cup grated Parmesan cheese
• 2 teaspoons Italian seasoning
• 1 teaspoon garlic powder
• Salt and black pepper to taste
• 1/2 cup olive oil, for pan-frying
• Fresh parsley, for garnish optional
• 1 tablespoon water

Equipment

• cutting board
• sharp knife
• Plastic wrap
• Meat mallet or rolling pin
• Three shallow dishes
• whisk
• large skillet
• wire rack
• Meat Thermometer

Method

 

1. Slice each chicken breast horizontally into two thinner cutlets.
2. Place the cutlets between two sheets of plastic wrap and gently pound them with a meat mallet or rolling pin to about 1/4-inch thickness.
3. Season the cutlets generously with salt and pepper on both sides.
4. Set up three shallow dishes: one with flour, one with beaten eggs mixed with 1 tablespoon of water, and one with a mixture of panko breadcrumbs, Parmesan cheese, Italian seasoning, and garlic powder.
5. Dredge each chicken cutlet in the flour, shaking off any excess.
6. Dip the floured cutlet into the egg mixture, ensuring it’s fully coated, letting excess egg drip off.
7. Transfer the cutlet to the breadcrumb mixture and press gently to adhere the breadcrumbs to both sides, ensuring it’s completely coated.
8. Heat about 1/4 inch of olive oil in a large skillet over medium heat.
9. Carefully place the breaded chicken cutlets into the hot oil, being careful not to overcrowd the pan.
10. Cook for about 3-4 minutes per side, or until the chicken is golden brown and cooked through, reaching an internal temperature of 165°F (74°C).
11. Remove the cooked chicken cutlets from the skillet and place them on a wire rack to drain excess oil.
12. Garnish with fresh parsley, if desired, and serve immediately.

Notes

Don’t overcrowd the pan, cook in batches if needed. Use a meat thermometer to ensure the chicken is cooked through. Let the chicken rest on a wire rack for a few minutes before serving. For extra flavor, add paprika, cayenne pepper, or onion powder to the breadcrumb mixture. To make gluten-free, use gluten-free flour and breadcrumbs. Serve with pasta, salads, mashed potatoes, or roasted vegetables. Store leftovers in an airtight container in the refrigerator for up to 3-4 days and reheat in a preheated oven at 350°F (175°C) for 10-15 minutes.