These Breaded Chicken Cutlets are made with chicken breasts, dipped in flour, egg, breadcrumbs and fried until crispy on the outside and juicy on the inside. It's a quick and easy dinner idea everyone loves!
Serve them in a bun as a fried chicken sandwich or with sauteed spinach, creamy mushroom sauce or Caesar salad with homemade dressing and croutons for a meal packed with flavor!
This recipe should be in every home cook's collection. It's a basic breaded chicken cutlet, the easiest chicken dinner you can make, and one that everyone loves. It was one of the first dinners I learned how to cook and it's still my go-to when I need easy and not boring.
Breaded chicken breasts, cut into cutlets, can be served with practically any vegetable side dish. You can also layer them with mayo, lettuce and serve in a bun for a delicious fried chicken sandwich!
Turn a simple chicken breast into crispy on the outside and juicy on the inside chicken. It's perfect for a simple dinner or special occasion. Your guests will love it!
Ingredients:
- boneless skinless chicken breasts
- salt and pepper
- flour
- bread crumbs
- eggs
- spices (garlic powder, paprika, Italian seasoning)
How to make Breaded Chicken Cutlets?
- Start by slicing each chicken breast in half, lengthwise.
- Cover chicken with a sheet of saran wrap and pound each piece with a mallet, so it is even thickness throughout.
- Season with salt and pepper.
- Prepare the breading station: 3 shallow dishes with flour, eggs and bread crumbs.
- Add seasoning to bread crumbs and stir in.
- Dip each piece of chicken into flour, then eggs, lastly into bread crumbs. Place on a plate. Repeat with each piece.
- Heat up oil in a pan.
- Fry chicken until golden brown on each side, about 3 to 4 minutes.
- Remove and keep warm until serving.
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What is the best oil for frying chicken cutlets?
I use vegetable or canola oil. Olive oil is not recommended for frying. It's better for sauteing and roasting.
Variations:
- cheesy: add freshly grated Parmesan cheese to bread crumbs; this will add even more crunch and a taste of toasted cheese (so good!)
- gluten-free: use cornstarch in place of flour and gluten-free bread crumbs
- baked: place breaded chicken breasts on a parchment paper-lined baking sheet and bake in 400 degrees F for 15 to 18 minutes; check the internal temperature of each chicken pieces to make sure they are cooked through;
Best tips:
- chicken: try to select chicken breasts approximately the same size; slice in half and then pound until the piece is the same thickness so the chicken will cook evenly;
- breading: homemade bread crumbs are the best; don't use panko
- frying: heat up oil over medium heat before adding breaded chicken to the pan; this will allow the breading to cook until crispy and not soak up too much oil
What to serve with breaded chicken cutlets?
Any vegetable side dish works with this chicken dish. I prefer to serve it with mashed potatoes and roasted or sauteed vegetables, like broccoli, spinach or mushrooms. You can serve it with rice or pasta and gravy or sauce.
Some of the side dishes that I recommend:
More chicken dinner recipes:
- Crispy Coconut Chicken
- Skillet Chicken Thighs
- Chicken Paprikash
- Lemon Pepper Chicken
- Air Fryer Chicken Parmesan
- Chick-fil-A Nuggets Copycat Recipe
For more recipes like this one, feel free to browse our Dinner category.
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Breaded Chicken Cutlets
Ingredients
- 2 boneless skinless chicken breasts
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ cup all-purpose flour
- 2 large egg
- ½ cup bread crumbs plain or Italian style
- ¼ teaspoon garlic powder
- ¼ teaspoon paprika
- parsley for garnish
Instructions
- Place chicken on cutting board and slice each one in half, lengthwise.2 boneless skinless chicken breasts
- Cover chicken with a sheet of saran wrap and pound each piece with a mallet, so it is even thickness throughout.
- Season with salt and pepper on both sides.½ teaspoon salt, ¼ teaspoon black pepper
- Prepare the breading station with 3 shallow dishes: one for flour, one for eggs and one for bread crumbs.¼ cup all-purpose flour, 2 large egg, ½ cup bread crumbs
- Add garlic powder and paprika to bread crumbs and stir in. If you are using plain bread crumbs, add ½ teaspoon of Italian seasoning as well.¼ teaspoon garlic powder, ¼ teaspoon paprika
- Dip each piece of chicken into flour, then eggs, lastly into bread crumbs. Place on a plate. Repeat with each piece. I find it easier to bread the chicken first, then fry. This way you won't burn the chicken while breading the remaining pieces.
- Heat up oil in a large pan.
- Fry 2 chicken cutlets at a time, until golden brown on each side, about 3 to 4 minutes. You don't want to overcrowd the pan.
- Remove chicken onto a plate and keep warm until serving.
- Garnish with chopped fresh parsley and serve.parsley
Notes
- Add freshly grated Parmesan cheese to bread crumbs; this will add even more crunch and a taste of toasted cheese
- To bake: place breaded chicken breasts on a parchment paper-lined baking sheet and bake in 400 degrees F for 15 to 18 minutes; check the internal temperature of each chicken piece to make sure they are cooked through.
- Please note, that the nutrition value can vary depending on what product you use. The information below is an estimate. Always use calorie counter you are familiar with.
Paula R. says
I like to make them because they're tasty and juicy. They literally take me a minute and my family loves them. We often reach for your recipes for side dishes. They're always great
Jola says
It looks very appetizing. I already know what's going to be for dinner tonight.
Janet says
I Have some store bought chicken cutlets in my freezer - can I use them for this recipe? Thanks!
Anna says
Absolutely! I hope you love the dish, Janet!
Linda C Johnston says
Ummm ummm good! Thank you!
Gina Ceraso says
So easy and incredibly delicious! Even my picky son loved them!
Beth says
This looks so delicious and very tasty! The family is going to love this recipe. Anything chicken is always a huge hit here!
Julia says
A well cooked chicken cutlet is one of the best things out there! Thank you for this recipe and yes, making your own breadcrumbs definitely makes a difference!