These chicken cutlets are simply the best ever. Each thin piece of chicken is coated in a seasoned panko breadcrumb mixture and pan-fried until perfectly crispy and golden brown. It's a quick and easy recipe to make, yet it tastes like something you'd get from a restaurant!
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My Take On Chicken Cutlets
Chicken cutlets are a nostalgic meal for me. Growing up, my mom used to make them for dinner all the time, and this recipe is reminiscent of what she used to make.
I'm definitely biased, but I truly think this is one of the best chicken cutlet recipes in the world!
The cutlets are super tender and juicy with a crunchy seasoned breading that's just so good. My special trick is the addition of parmesan cheese, garlic, and Italian seasoning in the breading, and it's what really takes the flavor up a notch.
The flavor is great, but the texture of these cutlets is what I love the most. My pro tip for getting the unbelievable texture is the pan-frying method. It cooks the chicken to perfection every time and really creates that restaurant-quality taste.
Why You'll Love This Recipe
They're super versatile. These fried chicken cutlets can be served with any side dish for any occasion, making them a versatile dinner for a busy weeknight dinner, holiday dinner, or a big family get-together.
A winning combination. From the crispy fried breading to the tender and juicy chicken, every element of this recipe is a home run.
Instant family favorite. Every time I make these cutlets, they are a hit. Adults and kids both love them, so you're guaranteed to have a successful dinner no matter who you're making them for.
- Chicken cutlets- you'll want about four to six pieces, thinly sliced. You can also use boneless skinless chicken breasts and cut them in half.
- Salt and pepper
- Panko breadcrumbs- for that perfect crispy and crunchy coating.
- Parmesan cheese- for a subtle cheesy flavor.
- Garlic cloves- for a little savory flavor.
- Italian seasoning- it has the best spices for cutlets.
- Eggs- to help the breading stick.
- Flour- to coat the chicken
- Parsley- for serving.
- Oil- for frying. I like to use EVOO.
How To Make Chicken Cutlets
1. Prep the chicken and breading. Dry the thin chicken with paper towels and season them with salt and pepper on both sides. Grab three bowls for the breading stations. Add the flour to one bowl and whisk the eggs in another. In the third bowl, combine the panko bread crumbs, parmesan cheese, garlic, Italian seasoning, salt, and pepper.
2. Bread the chicken. Working in batches, dip each piece of chicken into the flour, then into the egg mixture, and then into the panko mixture. Make sure the chicken is completely coated on both sides.
3. Fry the chicken: Heat oil in a large frying pan to 350°F (180°C) over medium-high heat. Once the oil is hot, put the dredged chicken into the oil and pan fry for about 4 minutes until golden. Then flip and continue frying on the other side for another 3-4 minutes till golden brown. Repeat with the remaining chicken and transfer the cooked chicken to a wire rack or paper towel-line plate to drain the excess oil.
4. Serve: Once all of the chicken has been pan fried, serve warm with fresh parsley and any dipping sauce you want. I like to serve the chicken with my keto BBQ sauce.
My Pro Tips To Make The Best Recipe
- Don't overcrowd the pan when frying the chicken, or it will decrease the oil temperature. You'll need to cook the chicken in two batches.
- Press the breadcrumbs into the chicken to make sure that it sticks.
- Use a meat mallet to flatten the chicken breasts until they're equal in thickness for even cooking. I recommend wrapping the cutles in plastic wrap beforehand.
- You know the chicken is fully cooked when it reaches an internal temperature of 165°F.
How I Recommend Storing and Reheating Leftovers
In the fridge: Store any leftovers in an airtight container or ziploc bag with the excess air squeezed out and keep them in the fridge for up to 3-4 days.
In the freezer: Allow the leftover chicken to cool completely, then store it in a freezer-safe container or freezer-safe bag and freeze them for up to 3 months.
Reheating: I like to put the leftover cutlets in the air fryer at 400°F for about 5-10 minutes. You can also reheat it in the microwave for about 30 seconds for a quicker method, but I don't like the texture it gives the chicken.
Frequently Asked Questions
What goes well with chicken cutlets?
How do you make chicken cutlets without the breading falling off?
My expert tip to prevent the breading from falling off is to first make sure that you pat the chicken dry with paper towels. Then cover the chicken completely in flour. After it's dipped in the egg, gently press the chicken into the bowl of breading to help it stick.
Can I make more servings for a crowd?
Yes, you can easily make more! All you have to do is double or triple the ingredients. Only bread a few pieces of chicken at a time, just enough to fit in your pan. Then pan fry the chicken in a few batches. When I'm making more servings, I'll get two frying pans going so I can cook more chicken at once.
More Chicken Recipes To Try Next
- Bake BBQ chicken wings
- Italian baked chicken
- Crispy chicken tenders
- Baked chicken and potatoes
- Baked thin sliced chicken breasts
- Baked chicken tenders with no breading
- 4-6 chicken cutlets, sliced thin
- Salt and pepper
- ½ cup panko breadcrumbs
- ¼ cup parmesan cheese, shredded
- 2 garlic cloves, minced
- 2 tbsp. Italian seasoning
- 2 eggs, beaten
- ½ cup flour
- Parsley to serve
- Oil to fry
- Season chicken with salt and pepper.
- Combine panko, Parmesan cheese, garlic, Italian seasoning, salt, and pepper in a bowl. Whisk the eggs in another bowl. Add the flour to a third bowl.
- Heat oil in a large frying pan over medium-high heat to 350°F ( 180ºC).
- Dip each chicken into the flour, then in the eggs, and then in the panko. Gently press the chicken on both sides into the breadcrumbs to help it stick.
- Fry each chicken cutlet for 3-4 minutes on each side until golden brown. Transfer cooked chicken to a wire rack to drain excess oil.
- Serve with fresh parsley.
Nutrition Information:Serving Size: 1 cutlet
Amount Per Serving: Calories: 401Total Fat: 13.6gSaturated Fat: 5.5gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 188mgSodium: 513mgCarbohydrates: 21.6gFiber: 1.5gSugar: 1.1gProtein: 45.9g