If you're looking for the best and juiciest chicken cutlets recipe, you've just found it. Breaded, tender, crispy chicken in just 30 minutes. This is one of those types of recipes that you make over and over again. Plus, chicken cutlets go with just about everything, so the limit does not exist! Let's get into how to make this recipe.
Making chicken cutlets is great for any time of year, especially because it can be used for many different recipes.
Chicken is truly a love language of mine, and of course I have a variety of chicken dishes like my chicken francese, tuscan chicken, and who can forget about my deliciously roasted chicken thighs? I can't help it, I LOVE chicken!
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What are the ingredients for this recipe?
This recipe requires just 6 ingredients, if you count salt and pepper, and is so great to prep the ingredients ahead of time.
- Chicken Breast - I buy thicker chicken breasts to filet instead of buying already thinly sliced.
- Breadcrumbs
- Eggs
- Olive Oil - we are going to need quite a bit of olive oil to pan fry the cutlets.
- Salt
- Pepper
See the recipe card below for specific information about quantities.
How do I make these cutlets?
There is a specific method I use when making breaded and pan fried chicken cutlets, and it's tried and true each and every time. I learned this from my grandmother, and ever since, it makes the world of a difference. So, let's get started!
Start by fileting each chicken breast to create thinner chicken cutlets. Lay each cutlet down on the cutting board. Once all the chicken has been fileted, place a large piece of plastic wrap on top of the cutlets. Using a meat hammer or tenderizer, pound the chicken a few times using the sharp, spiky side. This will help loosen up the muscle and the meat itself, resulting in very tender, juicy chicken cutlets. Once the chicken has been fully tenderized, season with salt and pepper on both sides.
Take a piece of chicken, dip into the egg, and then directly into the breading. Coat the chicken with the breadcrumbs until all of the flesh has been covered. Place on a clean plate and repeat this step for all the chicken cutlets.
Pan Fry method: add oil and butter to a medium frying pan over a medium heat. Once the oil is hot add in a few cutlets at a time, cooking on each side for approximately 4 minutes, or until the sides begin to turn golden brown. Flip and repeat for each cutlet.
Hint: You want to make sure that there is enough oil in the pan to cook the chicken and to prevent the chicken from sticking to the bottom. I would suggest having a ¼" to ½" thick depth of oil. You can also check the amount of oil by inserting a butter knife into the pan after you add the oil to see what level the oil is up to.
Recipe Swaps and Substitutions
This recipe has minimal ingredients that restrict dietary needs other than gluten free, but if you're vegan, of course a chicken recipe may not work for you. However, in order to make this gluten free, you will want to use gluten free breadcrumbs. You can also use panko if you'd prefer a crispier exterior. I've done this before and really love the added crunch with panko.
If you prefer to use thinly sliced chicken breasts, you can do so here too!
Other Cooking Options:
I know a lot of people prefer not to fry their chicken cutlets, so I wanted to offer a few other ways you can make them:
Baked Method: Spray the bottom of an oven safe dish with oil spray. Bake at 375º for 15-20 minutes.
Air Fry Method: Add chicken cutlets to the basket of the air fryer. Spray with a touch of olive oil, then fry at 400º for 14-15 minutes.
Recipe Serving Suggestions
Chicken cutlets are incredibly versatile, so here are some of my favorite ways to serve them:
- With pasta - the most popular pairing! I love a buttered orzo with these cutlets, or you can even pair this with my veggie pasta bake!
- With rice
- With roasted vegetables - this is my favorite way to pair this, I love making burnt broccoli and cauliflower to eat with my chicken cutlets.
- With mashed potatoes
- Chicken Parmigiana - the GOAT! I have a great paleo-friendly version that is in the works, and will add a link to this recipe as I am able! It is amazing!
Kitchen Equipment and Tools
The best part about making this recipe? MINIMAL EQUIPMENT! Of course, you'll need a large pan to fry the chicken, and a few other common kitchen items, but here's the entire list:
- Frying pan
- Cutting Board - as I said earlier, I like fileting my chicken myself, so I suggest a large cutting board to do this.
- Plastic wrap
- Meat Tenderizer/Hammer
- Mixing Bowl - for the egg
- Plates (preferably 3: for the breadcrumbs, for the finished breaded chicken, and for when you are finished frying the chicken)
- Tongs
How do I store this recipe?
These cutlets last really well in the fridge in a tightly sealed container for up to 5-6 days. You could also bread and fry them, and then place them in a ziploc bag to place in the freezer. If you freeze them, you want to consume them up to 1-2 months.
PRO TIP:
Be sure to season the chicken before you add the breadcrumbs! A little salt and pepper goes a long way.
Hungry for More?
Looking for other recipes like this? Try these:
The Best and Juiciest Crispy Chicken Cutlets Recipe
Equipment
- 1 frying pan
- 1 cutting board
- plastic wrap
- 1 meat tenderizer
- tongs
- plates
- 1 mixing bowl
Ingredients
- 2-3 large chicken breasts
- 3 large eggs
- 1 cup breadcrumbs
- 1 cup olive oil
- salt
- pepper
Instructions
Tenderizing the Chicken
- Start by fileting each chicken breast to create thinner chicken cutlets. Lay each cutlet down on the cutting board.
- Once all the chicken has been fileted, place a large piece of plastic wrap on top of the cutlets.
- Using a meat hammer or tenderizer, pound the chicken a few times using the sharp, spiky side. This will help loosen up the muscle and the meat itself, resulting in very tender, juicy chicken cutlets.
- Once the chicken has been fully tenderized, season with salt and pepper on both sides.
To Make the Cutlets
- Take a piece of chicken, dip into the egg, and then directly into the breading.
- Coat the chicken with the breadcrumbs until all of the flesh has been covered. Place on a clean plate and repeat this step for all the chicken cutlets.
- To fry the chicken, add the oil to a medium frying pan over a medium heat.
- Once the oil is hot add in a few cutlets at a time, cooking on each side for approximately 3 minutes, or until the sides begin to turn golden brown.
- Flip and repeat for each cutlet.
Abby P.
I usually hate making chicken cutlets because they always come out dry. This method and the step by step you give in the recipe was so easy to follow. These were the best chicken cutlets I have ever made. I paired with rice based on your recommendation and some steamed carrots, it was delicious!
Erica
Chicken cutlets are a crowd pleaser in my house. These come out perfect and so yummy!