Chicken Cutlets Recipe

Course: Dinner, Main Course

Cuisine: American, Italian

Prep Time: 15

Cook Time: 15

Total Time: 30

Servings: cutlets

Calories: 472kcal

Thin slices of chicken breast are breaded and pan-fried to create super crispy and flavorful chicken for weeknight dinners.

Step-by-step photos can be seen below the recipe card.

Slice each chicken breast in half into two thinner cutlets. Pat all sides of the chicken dry.
2 boneless, skinless chicken breasts
Grab 3 shallow bowls for your breading station.
In the first bowl, whisk together the flour and a big pinch of salt and pepper.
½ cup all-purpose flour, Kosher salt and freshly ground black pepper
To the second bowl, add the eggs, dijon, a few dashes of hot sauce and whisk until well combined.
2 large eggs, 2 teaspoons Dijon mustard, 2-3 dashes hot sauce
In the third bowl, stir together the panko, parmesan, Italian seasoning, garlic powder, and another big pinch of salt and pepper.
1½ cups Panko breadcrumbs, ¼ cup freshly grated Parmesan cheese, 1 tablespoon Italian seasoning, ½ teaspoon garlic powder
Dredge the chicken in the flour, eggs, and breadcrumbs. Press the breadcrumbs onto the outside of the chicken to help it adhere.
Heat a large nonstick skillet over medium heat. Add in the oil.
4 tablespoons olive oil
Once the oil is hot, add in the chicken, cooking in batches if needed. You want it to start sizzling right when you add the first piece of chicken. If your oil isn't hot enough, remove the chicken and wait. Cook on each side until golden brown and cooked through, about 4 minutes per side.
Transfer the chicken to a paper towel lined plate to absorb any excess oil. Serve with lemon wedges and a pinch of flaky salt.
Lemon wedges, Flaky salt

Season the chicken with salt and pepper at every step.
When breading the chicken, be sure to shake off any excess flour, egg, and breadcrumbs at each stage. This ensures a thin, even coating for a crispy result. Use one hand for dry ingredients and the other for wet ingredients to avoid a sticky mess.
After breading, press the breadcrumbs onto the chicken firmly, so they adhere well. This will create a better crust.
If you have time, place the breaded chicken into the fridge for 30 minutes before frying. This helps the breading adhere.
The Italian seasoning can be substituted for 2 tablespoons of fresh chopped herbs.
Choose a heavy-bottomed skillet or frying pan. Cast iron works great. Make sure the pan isn't overcrowded; leave space between the cutlets to promote even frying.
Fry the cutlets in batches to avoid overcrowding the pan, which can cause them to steam rather than fry. Keep fried cutlets warm in a low oven while you cook the remaining batches.

Storage: Store chicken cutlets in an airtight container or Ziplock bag in the refrigerator for up to 3 days or in the freezer for up to 3 months.