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Crispy Breaded Chicken Cutlets

Thin, golden breaded chicken cutlets that are quick to pan-fry and serve with lemon and parsley.
Prep Time20 minutes
Cook Time5 minutes
Total Time30 minutes
Servings: 8 servings

Ingredients

  • 4 medium boneless skinless chicken breasts about 2 lbs total, slice each in half horizontally to make 8 cutlets
  • 1 1/2 tsp fine sea salt divided (1 tsp for seasoning, 1/2 tsp for breadcrumb mixture)
  • 1/2 tsp black pepper divided (1/2 tsp for seasoning)
  • 1/2 cup all-purpose flour
  • 2 large eggs plus 1 Tbsp water, whisked
  • 1 1/2 cups panko breadcrumbs or Italian breadcrumbs
  • 1/2 cup finely grated Parmesan cheese
  • 1/2 tsp garlic powder
  • 1 tsp Italian seasoning
  • extra light olive oil or neutral oil (canola or avocado) enough so oil comes about halfway up the sides of the chicken in the skillet
  • lemon wedges for serving
  • chopped parsley for serving
  • coarse salt for finishing

Instructions

  • Slice each of the 4 medium chicken breasts in half horizontally to yield 8 thin cutlets; place each cutlet between sheets of plastic wrap or parchment and pound to about 1/4-inch thickness.
  • Season both sides of the cutlets evenly with 1 tsp of the fine sea salt and 1/2 tsp black pepper.
  • Set up a breading station with three shallow dishes: put the 1/2 cup flour in the first, whisk the 2 eggs with 1 Tbsp water in the second, and combine the panko, 1/2 cup Parmesan, 1/2 tsp garlic powder, 1 tsp Italian seasoning, and the remaining 1/2 tsp salt in the third.
  • Dredge each cutlet lightly in flour, shaking off excess, dip into the egg wash, then press into the breadcrumb mixture so the coating adheres; place breaded cutlets on a tray and repeat with remaining pieces.
  • Let the breaded cutlets rest 5–10 minutes to set the coating while you heat the oil.
  • Pour enough oil into a large skillet so it comes about halfway up the sides of the chicken and heat over medium until shimmering and hot (a breadcrumb should sizzle immediately); maintain oil temperature around 350–375°F.
  • Sauté the cutlets about 2 minutes per side, or until deep golden and the internal temperature reaches 165°F on an instant-read thermometer.
  • Transfer cooked cutlets to a wire rack or paper towels to drain, sprinkle with a pinch of coarse flaky salt, squeeze with lemon juice, and serve with extra lemon wedges and chopped parsley.

Equipment

  • Cutting Board
  • chef's knife
  • plastic wrap or parchment
  • meat mallet or rolling pin
  • three shallow dishes or bowls
  • Large Skillet
  • wire rack or paper towels
  • instant-read thermometer (optional)

Notes

  • Breaded cutlets can be flash-frozen on a sheet pan then stored in a freezer bag for up to 1 month.
  • To cook from frozen, spray both sides with oil and bake at 450°F for 20–25 minutes until 165°F internally.
  • Let leftovers cool before refrigerating in an airtight container for up to 4–5 days.
  • Flash-freeze leftovers to store up to 2 months.
  • Reheat in a 375°F oven or air fryer about 10–15 minutes from cold or ~20 minutes from frozen until hot and crisp.