Savor the golden crunch of Chicken Cutlet, a timeless comfort dish with juicy chicken breast coated in seasoned breadcrumbs and pan-fried to perfection. This breaded chicken is quick to make and versatile for any meal. Try this pan-fried chicken recipe for a crowd-pleasing favorite!
Why You’ll Love This Recipe
- Golden Crunch: Crispy breadcrumbs make this breaded chicken irresistible.
- Quick and Easy: Ready in under 30 minutes for this pan-fried chicken.
- Versatile Dish: Perfect for dinners or sandwiches with this breaded chicken.
- Kid-Friendly: Loved by all ages, this pan-fried chicken is a hit.
- Customizable: Add spices or cheese to this Chicken Cutlet for extra flavor.
Ingredients for Chicken Cutlet
Here’s what you’ll need for this pan-fried chicken (serves 4–6):
- 1 lb (450g) boneless, skinless chicken breasts, sliced or pounded to ½-inch thickness
- ½ cup (60g) all-purpose flour
- 2 large eggs
- 1 cup (100g) panko or Italian breadcrumbs
- ¼ cup (25g) grated Parmesan cheese (optional)
- ½ tsp garlic powder
- ½ tsp paprika
- ½ tsp salt
- ¼ tsp black pepper
- ½ cup (120ml) vegetable oil for frying
- Lemon wedges for serving
- 2 tbsp chopped fresh parsley for garnish
Equipment
- Three shallow bowls
- Large skillet
- Paper towels or wire rack
- Tongs or spatula
- Meat mallet (optional)
- Measuring cups and spoons
Ingredient Tips
- Breadcrumbs: Panko gives a light crunch; Italian breadcrumbs add flavor to this breaded chicken.
- Chicken: Thinly sliced or pounded breasts cook evenly for this pan-fried chicken.
- Parmesan: Optional for umami depth in this breaded chicken.
- Oil: Use neutral oils like canola for a clean fry in this pan-fried chicken.
- Lemon: Fresh wedges brighten the flavor of this breaded chicken.
Directions for Chicken Cutlet
Let’s make this crispy Chicken Cutlet!
Prep Chicken
I slice 1 lb chicken breasts in half horizontally or pound to ½-inch thickness. I season both sides with ½ tsp salt and ¼ tsp pepper for this breaded chicken.
Set Up Breading Station
In three shallow bowls, I place: ½ cup flour in the first; 2 whisked eggs in the second; and 1 cup breadcrumbs mixed with ¼ cup Parmesan, ½ tsp garlic powder, ½ tsp paprika, and a pinch of salt in the third for this pan-fried Chicken Cutlet.
Bread Chicken
I dredge each chicken piece in flour, shaking off excess, dip in egg, then coat in the breadcrumb mixture, pressing gently for an even coating on this breaded chicken.
Heat Oil
I heat ½ cup vegetable oil in a large skillet over medium-high until shimmering (a breadcrumb should sizzle immediately) for this pan-fried chicken.
Fry Cutlets
I fry the cutlets in batches, 3–4 minutes per side, until golden and cooked through (internal temperature 165°F/74°C). I transfer to a paper towel-lined plate or wire rack to drain for this Chicken Cutlet.
Garnish and Serve
I sprinkle 2 tbsp chopped parsley over the hot cutlets and serve with lemon wedges for this pan-fried chicken.
Nutrition
- Prep Time: 15 minutes
- Cook Time: 10–12 minutes
- Total Time: ~25–30 minutes
- Servings: 4–6 (1 cutlet per serving)
- Calories: ~300–350 kcal per serving
- Macros per Serving: 15g carbs, 25g protein, 15g fat, 1g fiber
Variations for Chicken Cutlet
Try these twists on this pan-fried chicken recipe:
- Spicy Kick: Add ½ tsp cayenne to the breadcrumbs for a bold Crispy Chicken Cutlet.
- Herb Boost: Mix 1 tsp dried oregano into the breadcrumbs for this breaded chicken.
- Cheese Swap: Use Pecorino instead of Parmesan for a sharper pan-fried chicken.
- Baked Option: Bake at 425°F (220°C) on a wire rack for 20–25 minutes, flipping halfway, for a lighter breaded chicken.
- Mustard Marinade: Soak in buttermilk and 1 tbsp Dijon for 30 minutes before breading for a tangy pan-fried chicken.
Serving Ideas:
- Pair with a green salad for a light meal.
- Serve with mashed potatoes for comfort.
- Tuck into a bun with lettuce and mayo for a sandwich.
Storage
I store this breaded chicken in an airtight container in the fridge for up to 3 days. To reheat, I use an oven or air fryer at 350°F (175°C) for 5–7 minutes to restore crispiness. For freezing, I freeze breaded (unfried) cutlets on a tray, then store in a freezer bag for up to 2 months, frying from frozen with extra time.
Serving Tips
- Presentation: Serve this Chicken Cutlet on a platter for classic appeal.
- Garnish: Add parsley and lemon wedges for flair in this pan-fried chicken.
- Pairing: Pair with salad or pasta to complement the breaded chicken.
- Portion Size: 1 cutlet per person as a main or sandwich.
- Occasions: Ideal for weeknight dinners, picnics, or family meals.
FAQs About Chicken Cutlet
Here are answers to some common questions about Chicken Cutlet:
How do I keep this pan-fried chicken crispy?
Press breadcrumbs firmly and fry in hot oil without crowding for Chicken Cutlet.
Can I bake this breaded chicken instead of frying?
Bake at 425°F on a wire rack for 20–25 minutes for a lighter Chicken Cutlet.
What’s the best oil for frying this pan-fried chicken?
Use neutral oils like canola or vegetable for this breaded chicken.
Can I freeze this breaded chicken?
Freeze breaded, unfried cutlets and fry from frozen, adding 1–2 minutes for this pan-fried chicken.
Does this pan-fried chicken need a marinade?
Not required, but a 30-minute buttermilk soak enhances flavor for Chicken Cutlet.
More Chicken Recipes
- Chicken Piccata with Lemon Sauce
- Chicken Cabbage Savory Pirog
- Chicken and Broccoli Baked Alfredo
- Green Chile Chicken Enchiladas
- Mexican Pulled Chicken
Conclusion
Chicken Cutlet is a golden, crispy classic that’s versatile and easy to love. This pan-fried chicken recipe is a must-try. Make this breaded chicken, share with loved ones, and enjoy the comforting crunch!
Chicken Cutlet
Ingredients
- 1 lb 450g boneless, skinless chicken breasts, sliced or pounded to ½-inch thickness
- ½ cup 60g all-purpose flour
- 2 large eggs
- 1 cup 100g panko or Italian breadcrumbs
- ¼ cup 25g grated Parmesan cheese (optional)
- ½ tsp garlic powder
- ½ tsp paprika
- ½ tsp salt
- ¼ tsp black pepper
- ½ cup 120ml vegetable oil for frying
- Lemon wedges for serving
- 2 tbsp chopped fresh parsley for garnish
Instructions
Prep Chicken
- I slice 1 lb chicken breasts in half horizontally or pound to ½-inch thickness. I season both sides with ½ tsp salt and ¼ tsp pepper for this breaded chicken.
Set Up Breading Station
- In three shallow bowls, I place: ½ cup flour in the first; 2 whisked eggs in the second; and 1 cup breadcrumbs mixed with ¼ cup Parmesan, ½ tsp garlic powder, ½ tsp paprika, and a pinch of salt in the third for this pan-fried Chicken Cutlet.
Bread Chicken
- I dredge each chicken piece in flour, shaking off excess, dip in egg, then coat in the breadcrumb mixture, pressing gently for an even coating on this breaded chicken.
Heat Oil
- I heat ½ cup vegetable oil in a large skillet over medium-high until shimmering (a breadcrumb should sizzle immediately) for this pan-fried chicken.
Fry Cutlets
- I fry the cutlets in batches, 3–4 minutes per side, until golden and cooked through (internal temperature 165°F/74°C). I transfer to a paper towel-lined plate or wire rack to drain for this Chicken Cutlet.
Garnish and Serve
- I sprinkle 2 tbsp chopped parsley over the hot cutlets and serve with lemon wedges for this pan-fried chicken.
Notes
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