Easy Breaded Chicken Cutlets
If you’ve ever wondered how to make the perfect Breaded Chicken Cutlets, wonder no more. This is your ultimate guide to breading and cooking perfectly juicy chicken breasts. Super easy, absolutely delicious and always a crowd pleaser.
We’re a family of crispy chicken lovers. Whether it’s deep fried, air fried or baked, we can’t get enough of juicy, crunchy chicken. These breaded chicken cutlets are no different. They’re as perfect for a speedy weeknight meal as they are for a weekend feast.
However, there are a few tips and tricks to ensuring your chicken turns out golden brown, crisp and juicy with a crust that doesn’t fall off while frying. In this post I’ll take you through all the steps and variations to getting the perfect breaded chicken cutlet, every time. (The full step-by-step guide with images can be found in the recipe card below.)
Ingredients and Substitutions
- Chicken breasts. Boneless, skinless chicken breasts. I prefer slicing whole chicken breasts into cutlets myself but feel free to use cutlets if your supermarket carries them.
- Flour. The flour creates the first layer of breading which allows the egg and breadcrumbs to stick to the chicken while frying. Some people don’t include flour but it’s a fool-proof way to making sure the chicken is perfectly coated. Gluten-free all-purpose flour will work well as substitute.
- Eggs. Beaten egg is the glue that binds the breadcrumbs with the chicken. It works much better than milk, which is sometimes used instead.
- Breadcrumbs. I prefer using Panko Breadcrumbs as they fry into a super crisp coating. Italian breadcrumbs, fresh homemade breadcrumbs, gluten-free breadcrumbs or dried breadcrumbs can all be used.
- Seasonings: This is where the fun happens. For a super simple weeknight meal I always go for garlic powder, onion powder, dried oregano, salt and black pepper. Adding finely grated Parmesan cheese is always a great idea and works well if you’re serving the chicken as part of an Italian meal. Fresh herbs like thyme, finely chopped rosemary, parsley or basil can also be added. Spices like Italian seasoning, cayenne pepper, smoked paprika, chilli powder, curry powder, etc. can all be added too, depending on the meal you’re serving.
How To Make Breaded Chicken Cutlets
- Prepare the dredging station: Start by placing the flour and breadcrumbs into separate deep bowls or dishes then whisk the eggs into a third bowl. Season the flour and breadcrumbs.
- Slice: Slice the chicken in half, creating two thin cutlets.
- Dredge: Coat the chicken first in flour, then in the egg and finally in the breadcrumbs.
- Fry: Fry in hot oil until crisp and golden on both sides.
Can I Make This Ahead?
Once fried, the chicken is best served immediately while hot and crunchy. However, you can bread the chicken a day in advance and keep on a baking sheet lined with parchment paper, covered with plastic wrap in the fridge. You can freeze the chicken cutlets in the same way and keep in the freezer for up to 3 months. Leftovers can be kept in an airtight container in the refrigerator for up to 3 days and reheated in the air fryer or a hot oven until crisp.
Serving Suggestions
Breaded chicken is great with a variety of side dishes. Whether you want a light, refreshing salad or creamy mashed potatoes, I’ve yet to find a side dish that doesn’t work with crispy, juicy chicken.
- Arugula salad
- Easy Cucumber Tomato Onion Salad
- Cheesy Mashed Potatoes
- Creamy mushroom sauce
- Easy Air Fryer Broccoli
How To Serve Breaded Chicken
Breaded chicken cutlets are great in a variety of dishes. From Chicken Parmesan and Chicken Milanese to adding it to perfect pasta dishes, you can’t go wrong.
Ingredients
- 1 lb (500g) chicken breasts boneless and skinless
- 1 cup flour
- 2 cups panko breadcrumbs
- 2 tsp salt
- 2 tsp pepper
- 2 tsp garlic powder
- 2 tsp onion powder
- 2 tsp dried oregano
- oil, for frying I prefer using avocado oil or a neutral vegetable oil.
Instructions
- Place the chicken breasts on a cutting board. Place your hand on the chicken then using a sharp knife, carefully slice each in half.
- Slice all the way through, creating two thin cutlets.
- Place the flour, breadcrumbs and eggs into three separate dishes – make sure they're deep enough to easily coat the chicken. Season the flour with 1 tsp salt, 1 tsp pepper and 1 tsp garlic powder. Whisk the eggs and season the breadcrumbs with the remaining spices.
- Coat the cutlets first in the flour. I prefer using forks to prevent my hands from getting caked up with the breading.
- Next, coat the chicken in the beaten egg.
- Finally, coat the chicken in the breadcrumbs. Press down on the chicken, turn it over and make sure that every nook and cranny is covered in the crumbs.
- Place the breaded chicken cutlets on a sheet pan then heat the oil.
- Heat a cup of oil in a large skillet or pan set over medium-high heat. Once hot, add the chicken cutlets and cook for 2-3 minutes per side until golden brown and crisp.
- Once cooked through, remove from the oil and allow to drain on kitchen paper.
- Slice and serve with lemon wedges and your preferred side dishes.
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