Go Back
Crispy Breaded Chicken Cutlets are displayed as a featured image, showcasing their golden-brown coating and delicious texture.

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
Cook Time 15 minutes
Total Time 35 minutes
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.