These Easy Fried Chicken Cutlets are a quick, tasty, and fuss-free way to enjoy a delicious meal. These thinly sliced, tender chicken breasts cook fast, making them perfect for busy weeknights or special occasions. With a crispy golden exterior and juicy, flavorful inside, they’re always a crowd-pleaser.
What is A Chicken Cutlet?
A chicken cutlet refers to a boneless skinless chicken breast that has been thinly sliced and pounded out to an even thickness. They’re used frequently in Italian recipes such as Chicken Piccata, chicken Francaise, chicken saltimbocca and chicken Marsala. You can also make cutlets from veal, pork, or beef.
Why This Recipe Works:
- This recipe is beginner-friendly and simple to make, with no oven required!
- Homemade seasoned breadcrumbs create a crispy, cheesy coating, while pounding the chicken thin ensures it cooks quickly and stays juicy.
- Seasoning the chicken before breading and adding grated cheese to the egg mixture makes the cutlets extra flavorful and crispy.
- The recipe is quick, making it perfect for busy nights when you want a comforting, satisfying meal.
- The combination of crispy breadcrumbs and juicy chicken creates a deliciously balanced texture in every bite.
Ingredients of Fried Chicken Cutlets:
Chicken cutlets are similar to chicken scallopini in that they are sliced thin and pounded out, but chicken cutlets are usually bigger.
Chicken Breasts: Use boneless, skinless chicken breasts. Slice them thinly and pound them to ensure even cooking and a tender texture. Pre-sliced cutlets from the store can save time.
Flour: Regular all-purpose flour helps create a crispy coating and gives the breading something to stick to.
Eggs: Beaten eggs act as a binding agent, helping the breading adhere to the chicken.
Breadcrumbs: Use plain or seasoned breadcrumbs for a crispy, golden coating. Panko breadcrumbs can be used for extra crunch.
Parmesan Cheese (Optional): Adds a savory, cheesy flavor to the breading.
Salt and Pepper: Essential for seasoning the chicken and enhancing overall flavor.
Garlic Powder (Optional): Adds depth and extra flavor to the breading.
White vinegar: Vinegar in a marinade helps tenderize the chicken by breaking down its proteins, making it juicier and softer. It also adds a subtle tangy flavor that enhances the overall taste of the dish.
Heavy Cream: Adding heavy cream to cutlets marinade, helping the breadcrumbs stick better. It also adds a subtle, luxurious flavor to the chicken cutlets.
Oil: Use a neutral oil like vegetable or canola for frying. Olive oil works for pan-frying but may burn at high heat.
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How to make chicken cutlets – Step by step instructions
Prepare the chicken cutlets
Slice: Lay a whole chicken breast flat on a cutting board and place your palm on top to steady it. Using a sharp chef’s knife or fillet knife, slice the chicken lengthwise into three thinner pieces, starting from the thickest side. Don’t worry if the slices aren’t perfectly even. To save time, you can also buy thin-sliced chicken breasts from the store.
Pound: Cover each chicken slice with plastic wrap and use the flat side of a meat mallet to pound it to about ½ inch thickness. This ensures even cooking. Skip this step if your chicken is already thin and evenly sliced.
Marinate the Chicken cutlets: In a bowl, combine salt, pepper, chili flakes, garlic powder, vinegar, and milk cream. Rub this seasoning mixture evenly over both sides of each chicken cutlet. Let the cutlets marinate for 20-30 minutes to enhance their flavor before cooking.
Prepare the breading station
Breadcrumb Mixture:
In a medium shallow bowl, mix breadcrumbs, parsley, and Italian seasoning. Add salt and pepper, then use your fingers to combine the ingredients thoroughly.
Egg Mixture:
In another shallow bowl, whisk together 3 eggs, 1/2 cup of cheese, 1 tablespoon of water, and a pinch of salt and pepper until smooth and well blended.
Flour Mixture:
Mix corn starch and flour in a separate shallow bowl or plate. Season with salt and pepper, then mix until evenly combined.
Bread the Chicken:
Coat with Flour: Take a piece of chicken and dip it into the flour, ensuring all sides are coated. Tap off any excess flour (*See note).
Dip in Egg Mixture: Submerge the chicken in the egg mixture, allowing the excess to drip off.
Coat with Breadcrumbs: Transfer the chicken to the breadcrumb mixture. Press down firmly and turn it over to ensure even coating on all sides.
Set Aside: Place the breaded chicken on the reserved plate and repeat the process with the remaining pieces.
Fry the chicken cutlets:
Line a sheet pan with foil or paper towels, then place a wire rack on top for draining.
Heat a generous amount of olive oil in a large, heavy-bottomed skillet over medium-high heat.Add 1-3 pieces of chicken at a time (depending on pan size), avoiding overcrowding.
Cook the chicken until golden brown on each side, then remove and place on the wire rack or paper towels to drain.
Tips for Success:
- Let the breaded chicken rest for about 30 minutes before frying to help the breading adhere better.
- Avoid overcrowding the pan when frying; cook only a few pieces at a time.
- Use a fork to flip the chicken in the pan for easier handling.
- Drain the chicken on a rack to maintain crispiness, rather than paper towels.
What To Serve With Easy Fried Chicken Cutlets:
Serve the crispy chicken cutlets with a sprinkle of flaky sea salt and a squeeze of fresh lemon for simplicity and flavor.
Make a delicious chicken cutlet sandwich by layering on an Italian roll with sharp provolone, roasted Italian long hots, and sautéed broccoli rabe.
For a twist, smother the cutlets with marinara sauce and fresh mozzarella, then broil for a crispy chicken pram sandwich. Add to salads, such as a warm spinach salad or kale Caesar, or pair with a bowl of soup like New England clam chowder or creamy lobster bisque.
Helpful Kitchen Equipment
- Cutting Board & Sharp Knife – A sturdy cutting board and a sharp knife are essential for trimming and portioning chicken breasts. A sharp knife ensures clean cuts, reducing shredding and making even portions for uniform cooking.
- Mixing Bowls – Use mixing bowls for marinating and coating the chicken. A large bowl allows room to toss and coat the chicken evenly, making the breading process mess-free and efficient.
- Tongs – Tongs make flipping and lifting chicken easy while keeping your hands safe from hot oil or oven heat. Opt for long, heat-resistant tongs for better control and safety.
- Heavy-Duty Skillet or Frying Pan – A heavy-duty skillet distributes heat evenly, ensuring the chicken fries up golden and crispy. A cast-iron skillet works best for maintaining a consistent temperature during frying.
- Wire Rack & Baking Sheet – After frying, place the chicken on a wire rack set over a baking sheet. This setup allows air circulation, keeping the chicken crispy and preventing sogginess. These gadgets make crispy chicken cooking easier, safer, and more effective!
FAQs
1. How can I ensure the breading sticks well?
Allow the breaded chicken cutlets to chill in the refrigerator for about 30 minutes before frying. This resting time helps the coating set, reducing the chance of it falling off during frying.
2. Which oil is best for frying chicken cutlets?
Choose oils with a high smoke point like vegetable, canola, or peanut oil for frying. Olive oil can work too, but avoid extra-virgin olive oil as it has a lower smoke point.
3. How do I keep fried chicken cutlets crispy?
After frying, place the cutlets on a wire rack instead of paper towels. This prevents steam buildup, keeping the coating crispy. To keep them warm and crispy longer, place them in a 250°F (120°C) oven until serving.
4. How can I avoid greasy chicken cutlets?
Ensure the frying oil is hot enough before adding the cutlets. If the oil isn’t properly heated, the breading will absorb more oil, making the cutlets greasy. Wait for the oil to shimmer before frying.
7. Can I make chicken cutlets ahead of time?
Absolutely! Bread the cutlets, place them on a tray, and freeze until firm. Transfer them to a freezer bag for long-term storage. Fry them directly from frozen, allowing extra cooking time.
8. How do I know when the chicken cutlets are done?
Cook the cutlets until they are golden brown on the outside and the juices run clear. Use an instant-read thermometer for accuracy; the internal temperature should reach 165°F (74°C).
Easy Fried Chicken Cutlets
Description
Want an easy dinner that’s crispy, juicy, and ready in minutes? Try these irresistible chicken cutlets.They’re simple to make, packed with flavor, and sure to become a family favorite.
Ingredients
Instructions:
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Prepare the Chicken Cutlets:
Slice: Lay a chicken breast flat, steady with your palm, and slice lengthwise into three thin pieces. Alternatively, use store-bought thin-sliced chicken breasts. Pound: Cover each piece with plastic wrap and pound to ½-inch thickness for even cooking. Skip this if already thin.
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Prepare the Flour, Egg, and Breadcrumb Mixtures:
- In one shallow bowl, mix corn starch with corn flour and season with salt and pepper.
- In another shallow bowl, whisk together eggs, cheese, a pinch of salt, 3-4 tbsp water until smooth.
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In a third shallow bowl, combine breadcrumbs, parsley, Italian seasoning and a pinch of salt and pepper.Â
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Marinate the Chicken Cutlets:
- In a bowl, combine salt, pepper, chili flakes, garlic powder, vinegar, and milk cream.
- Rub this seasoning mixture evenly over both sides of each chicken cutlet.
- Let the cutlets marinate for 20-30 minutes to enhance their flavor before cooking.
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Coat the Chicken:
- Take one piece of chicken, dip it into the flour to coat on all sides, then tap off the excess.
- Next, dip it into the egg mixture, letting any excess drip off.
- Transfer the chicken into the breadcrumb mixture, pressing down and turning it to ensure an even coating.
- Place the breaded chicken cutlets on a plate.
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Fry the Chicken:
- Line a sheet pan with foil or paper towels, then place a wire rack on top for draining.
- Heat a generous amount of olive oil in a large, heavy-bottomed skillet over medium-high heat.
- Add 1-3 pieces of chicken at a time (depending on pan size), avoiding overcrowding.
- Cook the chicken until golden brown on each side, then remove and place on the wire rack or paper towels to drain.
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Keep Warm and Serve:
- Serve immediately, or place the breaded chicken in a 250°F oven for up to 1 hour to keep warm.
- Amount Per Serving
- Calories 489kcal
- % Daily Value *
- Total Fat 14g22%
- Saturated Fat 5g25%
- Cholesterol 197mg66%
- Sodium 792mg33%
- Potassium 725mg21%
- Total Carbohydrate 41g14%
- Dietary Fiber 2g8%
- Sugars 2g
- Protein 47g94%
- Vitamin A 460 IU
- Calcium 269 mg
- Iron 4 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Resting the Breaded Chicken: Let the breaded chicken sit for about 30 minutes before frying. This will help the breading adhere better, resulting in a crispier texture.
Avoid Overcrowding: When frying, don't overcrowd the pan, as this can cause the oil temperature to drop, leading to soggy cutlets. Fry in batches if necessary.
Drain Properly: For crispier results, place the fried chicken on a wire rack rather than paper towels, allowing air circulation and preventing the crust from becoming soggy.
Storage: Leftovers can be stored in the refrigerator for up to 5 days or frozen for up to 3 months. Reheat in the oven for the best crispiness.
