Crispy Chicken Cutlets are a delightful combination of crunchy, golden coating and juicy, tender chicken inside. This dish is perfect for a quick weeknight dinner or as a main course for family gatherings. Coated with a crispy panko and Parmesan crust, these chicken cutlets are easy to make, require minimal ingredients, and are incredibly satisfying. Whether served with a side of pasta, salad, or just with a squeeze of lemon, these cutlets are sure to become a family favorite!
Why This Recipe Works
Simple Ingredients, Big Flavor: The combination of panko bread crumbs, Parmesan cheese, and garlic powder creates a flavorful, crispy coating that locks in moisture and adds a savory punch to the chicken. The egg helps the coating adhere perfectly.
Quick and Easy: This recipe comes together quickly, with just a short time needed for freezing and prepping the chicken. The cooking time is fast, making this dish an excellent option for busy weeknights.
Perfectly Crispy: The panko bread crumbs provide a light, crispy texture that’s far superior to regular breadcrumbs. The Parmesan cheese adds a nutty richness that enhances the flavor.
What You’ll Need for This Recipe
2 large chicken breasts (skinless, boneless)
1 ¼ cups panko bread crumbs
¼ cup grated Parmesan cheese
1 teaspoon garlic powder
1 egg
Salt & pepper, to taste
⅓ cup vegetable oil (for frying)
How to Make Crispy Chicken Cutlets
Step 1: Prepare the Chicken
Freeze the Chicken: Place the chicken breasts in the freezer for about 20 minutes. This makes them firm and easier to slice. You don’t want them frozen solid, just firm enough for easier cutting.
Cut and Pound the Chicken: Once the chicken is slightly firm, cut the breasts in half horizontally to make two thinner pieces from each breast. Next, use a meat mallet or rolling pin to pound each piece to about ¼ inch thickness. This helps the chicken cook quickly and evenly.
Step 2: Prepare the Coating
Prepare the Panko Mixture: In a shallow dish, combine panko bread crumbs, grated Parmesan cheese, and garlic powder. Mix well.
Whisk the Egg: In another shallow dish, whisk the egg. This will help the coating stick to the chicken.
Step 3: Coat the Chicken
Dip the Chicken: First, dip each chicken cutlet in the egg, ensuring it’s fully coated. Then, transfer it to the panko mixture, pressing gently to make sure the crumbs adhere to the chicken. Coat both sides thoroughly for the best crispiness.
Step 4: Cook the Chicken
Heat the Oil: Heat the vegetable oil in a large skillet over medium heat. Make sure the oil is hot before adding the chicken; you can test this by dropping a few breadcrumbs in the pan — if they sizzle immediately, the oil is ready.
Fry the Chicken: Carefully place the breaded chicken cutlets into the skillet, cooking 2-3 minutes per side until golden brown and crispy. Use tongs to flip the chicken, ensuring even cooking.
Check for Doneness: To ensure the chicken is cooked through, check the internal temperature with a meat thermometer. The chicken should reach 165°F (75°C) in the center.
Drain the Chicken: Once the chicken is cooked, transfer the cutlets to a plate lined with paper towels to drain any excess oil.
Step 5: Serve
Rest and Serve: Let the cutlets rest for a minute or two before serving. This will help retain the juiciness inside the chicken.
Garnish and Enjoy: Serve the crispy chicken cutlets with a garnish of fresh herbs or a squeeze of lemon for an extra burst of flavor.
Helpful Tips + Tricks for Success
Ensure the Right Thickness: Pounding the chicken to an even thickness ensures the cutlets cook quickly and evenly. Thicker pieces may take longer to cook, and thinner pieces might dry out.
Don’t Skip the Freezing: Freezing the chicken for about 20 minutes makes slicing and pounding easier. It also helps the breading stay intact during cooking.
Watch the Oil Temperature: The oil should be hot but not smoking. If the oil is too hot, the breading may burn before the chicken cooks through. If it’s too cool, the breading won’t get crispy. The ideal temperature for frying is 350°F.
Double Coat for Extra Crunch: For an even crispier crust, consider double-coating the chicken. After the first egg and breadcrumb dip, dip the chicken back into the egg and breadcrumb mixture again.
Substitute Olive Oil: While vegetable oil is great for frying, olive oil can also be used for a slightly richer flavor.
Baked Version: If you prefer a healthier version, you can bake the breaded cutlets in the oven at 400°F (200°C) for about 20 minutes, flipping halfway through.
Serving Suggestions
With a Fresh Salad: Serve the crispy chicken cutlets on a bed of fresh greens, such as arugula or spinach, with a light vinaigrette for a simple, balanced meal.
Over Pasta: These cutlets make a fantastic addition to pasta dishes like spaghetti or linguine. Serve with marinara sauce and a sprinkle of Parmesan for an easy yet delicious meal.
With Mashed Potatoes: Pair the crispy chicken with mashed potatoes or roasted vegetables for a comforting, hearty meal.
Sandwich Style: Use the cutlets to make crispy chicken sandwiches. Add lettuce, tomato, and your favorite sauce for a quick lunch option.
Nutritional Information
- Servings: 4
- Calories per Serving: ~400 kcal
- Protein: 35g
- Carbs: 15g
- Fat: 22g (mostly healthy fats from oil and chicken)
- Sodium: 800mg (depending on the salt used)
Time
- Preparation Time: 15 minutes
- Cooking Time: 10 minutes
- Total Time: 25 minutes
Conclusion
These Crispy Chicken Cutlets are the perfect balance of crispy, crunchy, and juicy, making them a winner for any meal. Whether you enjoy them with a simple salad, a creamy pasta, or as a sandwich, they are sure to become a go-to recipe in your rotation. The best part is they are quick to make, requiring just a few basic ingredients and minimal cooking time. With these tips and tricks, you can ensure your chicken cutlets come out perfect every time!