Chicken Cutlets
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Looking for a quick and flavorful chicken dinner for a busy weeknight? Look no further! These Crispy Chicken Cutlets are the perfect solution. Bursting with Italian-inspired flavors, these tender and crispy cutlets will become a family favorite in no time. They are easy to make and require only a handful of ingredients.
Not only are these a family favorite, but it’s also a great way to stretch your cooking budget. You’ll get cutlets that easily serve 4 adults. We even use them for sandwiches.
If you’re looking for something more for a snack board or an appetizer, just cut each one into 3 smaller pieces and they fit perfectly on slider buns.
Ingredients
- Chicken breasts
- Eggs
- Parmesan cheese – If you prefer not to use it, you can omit it or substitute it with nutritional yeast for a cheesy flavor.
- Italian Bread Crumbs – For a gluten-free version, use gluten-free breadcrumbs or almond flour.
- Salt
- Pepper
- Oil for frying
- Lemons – for serving
Directions
1 – Slice each chicken breast into 4 thin slices. Alternatively, you can pound the chicken breasts to 1/4 to 1/2 inch thickness and cut them into four pieces.
2 – Add the eggs, Parmesan cheese and 1 tablespoon of water to another shallow dish and beat the eggs.
3 – Combine the breadcrumbs, salt, and pepper in a shallow dish. Mix well.
4 – Dip each chicken cutlet into the beaten eggs, making sure to cover the entire piece, allowing any excess to drip off.
5 – Put the chicken in the breadcrumb mixture and coat completely, press lightly to ensure each piece is well coated.
6 – Add 1 /4 inch of oil in a large skillet or frying pan and heat over medium-high heat until it’s hot but not smoking.
7 – Gently place the breaded chicken cutlets into the hot oil, making sure not to overcrowd the pan.
8 – Fry the cutlets for about 3-4 minutes per side or until they are irresistibly golden brown and cooked through.
9 – Remove from the oil and drain on paper towels or a cooling rack for a few minutes before serving.
Pro Tips
- Using the Parmesan cheese in the egg wash rather than the breadcrumbs keeps the cheese from burning before the breading has browned.
- Ensure your chicken pieces are roughly the same thickness so they cook evenly.
- Thinner slices will cook quickly. This ensures a crispy outside without drying out the chicken.
- Pressing the breadcrumbs onto the egg-washed chicken ensures the breading doesn’t fall off during cooking.
- Don’t add the cutlets to the oil until it’s hot but not smoking. This will prevent the breading from absorbing too much oil.
- Don’t leave the skillet while frying; these cook so fast you don’t want to risk burning them.
- Chicken is done when it reaches 165℉.
Serving Suggestions
These are great for making a quick chicken parm. Just top with your favorite red pasta sauce, a mozzarella or Italian cheese sprinkle, and Parmesan cheese. Then bake for a few minutes at 350 until the cheese has just melted.
Slice them into finger-sized slices and serve with dipping sauces like Ranch for a quick appetizer.
Serve with potatoes or pasta and a vegetable for a quick weeknight meal.
Use them on a bun for sandwiches worthy of dinner. Or cut the cooked chicken into smaller pieces and make sliders.
You’ll want to put this quick and easy chicken recipe in your weekly rotation. It turns ordinary chicken breasts into a quick weeknight dinner that even picky kids will eat; it’s like chicken nuggets made with real meat.
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Chicken Cutlets
Ingredients
- 2 chicken breasts cut into 8 thin cutlets
- 3 eggs
- 2 tablespoons grated parmesan cheese
- 2 cups Italian bread crumbs
- 1/2 teaspoon salt
- ½ teaspoon of pepper
- Oil for cooking
- Lemons for serving, optional
Instructions
- Slice the chicken breasts into 4 thin slices each, for a total of 8.
- Mix the eggs, Parmesan cheese, and 1 tablespoon of water in a shallow bowl and mix well.
- Mix the breadcrumbs with salt and pepper in a shallow dish. Set aside.
- Dip each chicken piece into the beaten eggs, allowing the excess to drip off.
- Coat the chicken with the breadcrumb mixture, and press lightly into the chicken to adhere.
- Heat oil in a large skillet over medium-high heat.
- Fry the breaded chicken cutlets for 3-4 minutes per side until they turn golden brown and are cooked through (internal temp of 165°F/74°C).
- Drain on paper towels or a cooling rack before serving.
Notes
- Use Parmesan cheese in the egg wash to prevent burning the cheese and achieve a golden breading.
- Ensure even thickness for evenly cooked and crispy chicken.
- Press breadcrumbs onto egg-washed chicken to secure the breading.
- Fry in hot oil to avoid excessive oil absorption.
- Stay attentive while frying to prevent burning, as they cook quickly.
- Chicken is cook through at 165°F internal temperature.
Nutrition
Nutrition information is automatically calculated and may vary based on exact ingredients used. For accuracy, consult a registered dietitian or nutritionist.
This recipe was written and tested by a human.
Editor: Oliver Baysinger
Elizabeth (Beth) Mueller
Elizabeth (Beth) Mueller is a food journalist, CEO of Pear Tree Kitchen, and co-creator of Food Blogger Help. She also has a bachelor’s degree in philosophy and a registered nurse licensed in the State of Oklahoma. When she has free time between writing, blogging, and cooking, she can be found volunteering as an RN with the Oklahoma Medical Reserve Corps.