If you're looking for the juiciest crispy 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! Crispy, juicy, tender golden chicken cutlets are a lot easier than you may think, so let's make them!
Making homemade chicken cutlets is great for any time of year, especially because it can be used for many different recipes.
Chicken is 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? No matter how many types of chicken recipes you like, you've got to perfect the ultimate chicken cutlet.
- What are the ingredients for these chicken cutlets?
- How do I make these juicy chicken cutlets?
- Recipe Swaps and Substitutions
- Other Cooking Options:
- Recipe Serving Suggestions
- Can I store this recipe? What about freezing the chicken?
- Hungry for More?
- Did you like this recipe? Share it!
- Juicy Crispy Chicken Cutlets Recipe
What are the ingredients for these chicken cutlets?
- Chicken Breast - I buy thicker chicken breasts to filet instead of buying already thinly sliced.
- Breadcrumbs - a staple ingredient for any chicken cutlet.
- Eggs - we whisk a few eggs together then dredge the chicken into the egg before we add to the breadcrumbs.
- Olive Oil - we are going to need quite a bit of olive oil to pan fry the cutlets.
- Salt - a little goes a long way.
- Pepper - fresh pepper makes a big difference here.
See the recipe card below for specific information about quantities.
How do I make these juicy chicken cutlets?
Step 1: Lay each cutlet down on the cutting board. Once all the chicken has been filleted, 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.
Step 2: Take a piece of chicken, dip into the egg, and then directly into the breading.
Step 3: 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.
Step 4: To pan fry: add oil and just a small tablespoon of butter 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
Here are some other options for making this recipe your own:
- Breadcrumbs: Opt for panko or a gluten free option for the breading
- Thin-sliced chicken: You certainly do not have to filet the chicken yourself. Simply use the already thinly sliced chicken breast and omit that step. I would still suggest using the meat tenderizer however, as it does help with making the chicken juicy and, well, tender.
- Oil: If you want to use avocado or coconut oil here, be my guest! Over the two, I'd recommend using avocado as it has a higher smoke point. My go to oils when frying chicken are olive oil or avocado oil.
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 - I mean, what's not to love about this option?
- 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 like my garlic and herb mashed potatoes. They are quite delicious and can be made simultaneously as you fry the chicken.
- 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!
- Over a yummy salad like my shaved brussel sprout salad, or tossed together with my caesar pasta salad.
Can I store this recipe? What about freezing the chicken?
To Store: These cutlets last really well in the fridge in a tightly sealed container for up to 5-6 days. They're delicious for lunch leftovers chopped in a salad!
To Freeze: Create the assembly line (filet, then bread and fry them), 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. Be sure to thaw in the fridge overnight, and when you want to warm them, place on a baking sheet and bake at 350º for 15 minutes or until they begin to bubble and the outsides get thick.
Hungry for More?
Looking for other recipes like this? Try these:
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Juicy Crispy Chicken Cutlets Recipe
- 1 frying pan
- 1 cutting board
- plastic wrap
- 1 meat tenderizer
- 1 mixing bowl
- 2-3 large chicken breasts
- 3 large eggs
- 1 cup breadcrumbs
- 1 cup olive oil
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.