If you have ever craved a dish that perfectly balances golden crunch with tender, juicy chicken, then this Crispy Chicken Cutlets Recipe is your new go-to. The magic lies in the delicate breading that crisps up wonderfully while keeping the chicken inside moist and flavorful. Whether you’re cooking for a family dinner or impressing friends on a casual weekend, these cutlets deliver on taste, texture, and simplicity in a way that feels both comforting and elevated. Get ready to fall in love with this classic that’s surprisingly easy to master!
Ingredients You’ll Need
The beauty of the Crispy Chicken Cutlets Recipe is in its straightforward ingredients, each chosen to build layers of flavor and create irresistible texture. From the seasoned flour to the crispy panko crumbs, every component plays its part in making these cutlets memorable.
- 2 pounds thinly sliced chicken breasts: The star of the dish, tender and perfect for quick cooking when sliced thin.
- 1 cup all-purpose flour: Creates the initial dry coating to help the wet layer stick and provides a light crust foundation.
- 1 tablespoon seasoned salt: Adds depth of flavor right in the flour stage to season the chicken thoroughly.
- 2 large eggs: Acts as a glue to hold the crunchy crumbs in place.
- 1 tablespoon water: Loosens the egg mixture for an even, luscious coat.
- 1 teaspoon hot sauce: Introduces a subtle heat that wakes up the flavors without overpowering the cutlets.
- 2 cups panko breadcrumbs: These Japanese-style crumbs are key for that ultra-crispy texture everyone adores.
- 1 teaspoon garlic powder: Enhances the savory notes with a warm hint of garlic.
- 1 teaspoon kosher salt: Balances and highlights all the savory flavors in the panko mixture.
- ½ teaspoon black pepper: Adds a gentle kick and complexity.
- ¼ cup grated Parmesan cheese: Brings a rich, nutty dimension to the crispy coating.
- 1 cup light oil: (such as light olive oil, canola oil, or vegetable oil) For frying the cutlets to a golden-brown perfection without heavy greasiness.
How to Make Crispy Chicken Cutlets Recipe
Step 1: Prep Chicken
Start by trimming any excess fat from your thinly sliced chicken breasts and pat them dry. Getting the chicken dry ensures the breading sticks well and doesn’t slip off during frying. It also helps achieve that coveted crispiness.
Step 2: Set Up Breading Station
Organize your workspace by preparing three shallow bowls: The first with the flour mixed with seasoned salt, the second with eggs whisked together with water and hot sauce, and the third with panko breadcrumbs combined with garlic powder, kosher salt, black pepper, and Parmesan cheese. This setup makes the breading process smooth, efficient, and even.
Step 3: Bread Chicken
Take each chicken breast and first coat it evenly in the flour mixture, which helps the egg batter cling better. Next, dip it in the egg wash, shaking off any excess so the coating doesn’t get soggy. Finally, dredge the chicken in the flavorful panko mixture. Lay each breaded cutlet on a plate, ready for frying.
Step 4: Fry Cutlets
Heat your chosen oil in a 10-inch skillet over medium heat until it reaches about 350°F (177°C). You can test readiness by dipping a wooden spoon into the oil — if bubbles form immediately, it’s perfect. Fry the cutlets in batches, cooking each side for 2 to 3 minutes until they have a gorgeous golden-brown crust and the chicken is fully cooked.
Step 5: Drain and Serve
Once your cutlets are beautifully crisp and cooked through, transfer them to a paper towel-lined plate to soak up any excess oil. Serving them warm ensures you enjoy the full crunchiness and juicy interior these Crispy Chicken Cutlets Recipe is known for.
How to Serve Crispy Chicken Cutlets Recipe
Garnishes
A sprinkle of fresh herbs like parsley or basil adds a vibrant pop of color and freshness that complements the richness of the cutlets wonderfully. A wedge of lemon on the side adds a bright tang that cuts through the crispy crust and elevates every bite.
Side Dishes
This dish pairs beautifully with simple sides such as a garlicky green salad, buttery mashed potatoes, or roasted vegetables. The simplicity of these sides balances the hearty crispiness of the chicken and rounds out the meal perfectly for any occasion.
Creative Ways to Present
For a fun twist, try serving the cutlets topped with marinara sauce and melted mozzarella for an easy chicken Parmesan style feast. Or, slice the cutlets and use them as filling for sandwiches with crisp lettuce, tomato, and a zesty aioli for a handheld delight that everyone will adore.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftovers from your Crispy Chicken Cutlets Recipe, store them in an airtight container in the refrigerator. They will stay delicious for up to 3 days and make for easy next-day meals.
Freezing
To freeze cutlets, let them cool completely, then layer them between sheets of parchment paper in a freezer-safe container or bag. They freeze well for up to 2 months and are ready to crisp up again whenever you need an effortless meal.
Reheating
The best way to reheat these cutlets is in the oven at 375°F (190°C) on a wire rack set over a baking sheet. This method keeps the crust crispy and the chicken tender, restoring much of the freshly-cooked magic.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Boneless, thinly sliced chicken thighs can be used for a more flavorful and slightly juicier alternative, although the cooking time may vary slightly.
Is panko essential for the crust?
Panko breadcrumbs are preferred because of their larger, flakier texture that creates an extra crispy crust, but regular breadcrumbs can work in a pinch, just expect a denser crust.
Can I bake the cutlets instead of frying?
Yes! For a lighter option, bake at 425°F (220°C) on a greased rack for about 20 minutes, flipping halfway through, until golden and cooked through.
What oil is best for frying the cutlets?
Use light-tasting oils with high smoke points such as light olive oil, canola, or vegetable oil. These allow the chicken to fry up crisp without imparting heavy or overpowering flavors.
How can I make this recipe gluten-free?
Simply substitute the all-purpose flour and breadcrumbs with gluten-free flour and gluten-free panko breadcrumbs. The result will be just as crispy and delicious!
Final Thoughts
There’s something genuinely comforting about a perfectly crispy, flavorful chicken cutlet that feels special yet easy to make at home. This Crispy Chicken Cutlets Recipe brings together simple ingredients and straightforward steps to create a dish you’ll want to cook again and again. So gather your ingredients, roll up your sleeves, and get ready to wow yourself and your loved ones with this truly irresistible meal.
Print
Crispy Chicken Cutlets Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Frying
- Cuisine: American
Description
This Crispy Chicken Cutlets recipe delivers tender, juicy chicken breasts coated in a seasoned, crunchy panko breadcrumb crust. Perfectly pan-fried to a golden brown, these cutlets make a quick and delicious meal ready in just 30 minutes.
Ingredients
Chicken
- 2 pounds thinly sliced chicken breasts
Breading
- 1 cup all-purpose flour
- 1 tablespoon seasoned salt
- 2 large eggs
- 1 tablespoon water
- 1 teaspoon hot sauce
- 2 cups panko breadcrumbs
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- ¼ cup grated Parmesan cheese
Frying
- 1 cup light oil (such as light olive oil, canola oil, or vegetable oil)
Instructions
- Prep Chicken: Trim any excess fat from the chicken breasts and pat them dry thoroughly to ensure the breading adheres properly.
- Set Up Breading Station: Prepare three shallow bowls: one with flour mixed with seasoned salt, one with eggs whisked together with water and hot sauce, and one with panko breadcrumbs combined with garlic powder, kosher salt, black pepper, and grated Parmesan cheese.
- Bread Chicken: Dip each piece of chicken first into the flour mixture, coating evenly. Then dip into the egg mixture, allowing excess to drip off. Finally, coat in the panko breadcrumb mixture. Place each breaded cutlet on a plate ready for frying.
- Fry Cutlets: Heat the oil in a 10-inch skillet over medium heat until it reaches 350°F (177°C). Use a wooden spoon test—if bubbles form immediately around the spoon, the oil is ready. Fry the cutlets in batches for 2-3 minutes per side or until golden brown and fully cooked through. Adjust the heat as necessary to avoid burning.
- Drain and Serve: Transfer the cooked chicken cutlets to a plate lined with paper towels to drain any excess oil. Serve immediately while warm for the crispiest texture.
Notes
- Use a meat thermometer to ensure chicken reaches an internal temperature of 165°F for safety.
- Do not overcrowd the pan to maintain oil temperature and ensure even frying.
- You can substitute panko with regular breadcrumbs, but panko will yield a crispier crust.
- For a spicier cutlet, increase the hot sauce in the egg wash or add cayenne pepper to the breadcrumb mixture.
- Leftover cutlets can be reheated in the oven at 350°F for 10 minutes to maintain crispiness.
