These Crispy Chicken Cutlets are a classic comfort food that’s easy to make and incredibly satisfying. With a golden-brown crust and tender, juicy center, this dish is perfect for busy weeknights or a special weekend dinner. Serve with your favorite sides for a complete meal everyone will love.
Ingredients
- 2 large boneless, skinless chicken breasts (sliced in half horizontally or pounded thin)
- 2 large eggs
- 1 ½ cups plain or seasoned bread crumbs
- 1 tsp garlic powder
- 1 tsp salt
- ½ tsp black pepper
- 2 tbsp butter (or olive oil for frying)
- Optional: grated Parmesan cheese (add ¼ cup to the breading for extra flavor)
Instructions
1. Prepare the Chicken
Place the chicken breasts between two sheets of parchment paper or plastic wrap. Pound them evenly using a meat mallet or rolling pin until about ¼ inch thick. This helps them cook evenly and stay juicy inside.
2. Set Up a Breading Station
In one shallow bowl, beat the eggs. In another, combine the bread crumbs, garlic powder, salt, and pepper. (Add Parmesan if using.) Dip each chicken cutlet into the egg mixture, then press into the breadcrumb mixture until evenly coated.
3. Pan-Fry the Cutlets
Heat the butter (or oil) in a large skillet over medium heat. Once hot, place the cutlets in the pan without crowding. Cook for about 3-4 minutes per side until golden brown and crispy. Flip carefully to avoid removing the crust.
4. Finish in the Oven
Transfer the cutlets to a baking sheet and place in a preheated oven at 400°F (200°C) for 8-10 minutes. This step ensures the chicken is cooked through while staying crispy on the outside.
5. Rest and Serve
Let the cutlets rest for 3–5 minutes after removing from the oven. Serve warm with mashed potatoes, salad, or your favorite dipping sauce.
Storage and Reheating Tips
- Refrigerate: Store leftovers in an airtight container for up to 3 days.
- Reheat: For best results, reheat in the oven or air fryer at 350°F (175°C) to keep the coating crispy.
- Freeze: Freeze uncooked breaded cutlets on a baking sheet, then transfer to a freezer bag. Cook from frozen, adding a few extra minutes to the oven time.
Expert Tips for Perfect Cutlets
- Thin and Even: Even thickness ensures quick, even cooking and prevents dryness.
- Double breading: For extra crunch, dip twice in egg and breadcrumbs.
- Rest after frying: This helps the juices redistribute and keeps the crust intact.
Frequently Asked Questions (FAQs)
Can I use chicken thighs instead of breasts?
Yes, boneless skinless thighs work well and stay juicy. Adjust cooking time slightly.
Can I bake instead of frying?
Absolutely. Bake at 425°F (220°C) on a greased wire rack for 20–25 minutes, flipping halfway through.
What oil is best for frying cutlets?
Neutral oils like canola, vegetable, or avocado oil are ideal. Olive oil works but has a lower smoke point.
Final Thought
These Crispy Chicken Cutlets are the kind of recipe that never goes out of style—simple, satisfying, and always a hit with the whole family. Whether you’re serving them up for a quick dinner or adding them to a weekend spread, their juicy center and golden crunch make them irresistible every time. Keep this recipe in your weekly rotation, and you’ll always have a delicious go-to meal ready in no time.
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