Chicken Cutlet Recipe

I absolutely love this recipe because it’s a perfect blend of crispy, savory goodness with just the right amount of cheesy flavor from the Parmesan—it’s my ultimate comfort food. Plus, whipping up these golden chicken cutlets feels like a little culinary accomplishment, and the fresh lemon squeeze at the end totally elevates the whole experience!

The Chicken Cutlet Recipe holds a special place in my heart. I adore crispy, and I adore savory.

When I think of the flavors and textures I love, Chicken Cutlet is usually at or near the top of the list. Boneless chicken breasts are pounded thin and sleek and then dipped in my favored trifecta of coating.

That coating is made of 3 ingredients, all of which I adore: flour, panko breadcrumbs, and grated Parmesan cheese. And those ingredients are seasoned, too, with a good dose of garlic powder and a sprinkle (or two) of paprika.

If you’re not into frying, that’s okay; I’ll show you how to do it in a pan. And you can also bake these cutlets if frying isn’t your thing.

Ingredients

• Chicken Breasts: High in protein, low in fat, promotes muscle health.
• All-purpose Flour: Source of carbohydrates, helps coat chicken for frying.
• Panko Breadcrumbs: Light texture, adds a crispy exterior, low in calories.
• Parmesan Cheese: Rich in calcium, enhances flavor, adds umami depth.
• Garlic Powder: Adds savory flavor, low in calories, may boost immunity.
• Paprika: Adds mild heat, rich in antioxidants, enhances color.
• Vegetable Oil: High smoke point, ideal for frying, provides essential fats.

Ingredient Quantities

• 2 boneless, skinless chicken breasts
• 1 cup all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 large eggs
• 2 tablespoons milk
• 1 cup panko breadcrumbs
• 1/2 cup grated Parmesan cheese
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 1/2 cup vegetable oil for frying
• Lemon wedges for serving
• Chopped fresh parsley for garnish (optional)

Instructions

1. Begin with the chicken breasts sandwiched between two sheets of plastic wrap. Employing a meat mallet, pound them to an even thickness, which should measure close to 1/2 inch when you are done.

2. Your breading station should have three shallow dishes set up. In the first shallow dish, the combination of flour, salt, and black pepper should be present.

3. Whisk together the milk and eggs in the second dish until thoroughly combined.

4. In the third dish, combine panko breadcrumbs, grated Parmesan cheese, garlic powder, and paprika.

5. Coat each chicken breast with the flour mixture, shaking off any excess.

6. Coat the floured chicken breast fully in the egg mixture.

7. Finally, coat the chicken breast with the breadcrumb mixture, pressing it into the mixture and making sure it is evenly coated all over.

8. In a big frying pan, warm the vegetable oil over medium-high heat until it shines.

9. Cautiously position the chicken breasts that have been coated in breadcrumbs into the hot oil. Fry for approximately 4 to 5 minutes on each side, or until the color is a rich golden brown and the chicken is cooked through.

10. Take the chicken cutlets out of the skillet and place them on paper towels to drain. They should be hot when served. You can make things a little fancier by presenting lemon wedges and chopped fresh parsley alongside the cutlets.

Equipment Needed

1. Plastic wrap
2. Meat mallet
3. 3 shallow dishes
4. Whisk
5. Large frying pan
6. Tongs or slotted spoon
7. Paper towels
8. Knife (for cutting lemon wedges and parsley, if using)
9. Cutting board

FAQ

• What type of chicken should I use for cooking cutlets?For optimal results, use boneless, skinless chicken breasts because they are simple to slice and they cook in a jiffy.
• Can I use regular breadcrumbs instead of panko?Indeed, standard breadcrumbs can be replaced, yet panko will provide a fluffier and crunchier structure.
• How can I ensure the chicken cutlets are evenly cooked?Ensure that the chicken breasts are sliced evenly and pounded to an even thickness before cooking.
• Is it possible to bake the cutlets instead of frying?Indeed, it is possible to bake them at 400°F (200°C) for approximately 15-20 minutes or until they are fully cooked and have developed a crispy texture.
• Can I prepare chicken cutlets in advance?The chicken can be breaded and kept in the refrigerator for as long as a day before it is cooked. If necessary, the baked chicken cutlets can be reheated.
• What can I serve with chicken cutlets?Accompany it with a crisp salad, some sautéed vegetables, or mashed potatoes, and you’ve got dinner that tastes—and looks—gourmet. You don’t even have to tell anyone how easy it was.

Substitutions and Variations

1 cup all-purpose flour: Substitute with 1 cup of whole wheat flour for a tastier, nutty flavor.
2 large eggs. If you want to make this recipe eggless, substitute 1/2 cup buttermilk plus 1 tablespoon cornstarch for the 2 large eggs.
1 cup panko breadcrumbs. Substitute with 1 cup crushed cornflakes for a crunchier texture.
1 teaspoon garlic powder: Use 2 cloves of fresh minced garlic instead.
1/2 cup vegetable oil for frying: Replace with 1/2 cup light flavored olive oil.

Pro Tips

1. Marinate the Chicken For an extra flavor boost, marinate the chicken breasts in buttermilk or a seasoned milk mixture for at least 30 minutes before starting. This will tenderize the meat and add depth to the flavor.

2. Season the Flour Add additional spices or herbs to the flour mixture, such as cayenne pepper for a bit of heat or Italian seasoning for extra flavor.

3. Use a Thermometer While frying, use an instant-read thermometer to ensure the oil is at the correct temperature (around 350°F or 175°C). This helps achieve a crispy exterior without absorbing too much oil.

4. Rest Before Cutting Allow the fried chicken cutlets to rest for a few minutes after draining on paper towels. This resting period helps the juices redistribute, ensuring juicy chicken when sliced.

5. Double-Coat for Extra Crispiness Dip the chicken back into the egg mixture and then into the breadcrumbs for a second time if you prefer an extra crispy coating. Just make sure to press the breadcrumbs firmly onto the chicken.