These Easy Chicken Cutlets are a classic and satisfying dish that’s perfect for a quick and easy weeknight meal! Imagine tender, juicy chicken breasts coated in a crispy, flavorful breading and fried to golden perfection. This recipe is simple to follow and delivers restaurant-quality cutlets that are perfect for serving with your favorite sides or using in sandwiches and wraps.
Why You’ll Love This Recipe
- Crispy and Flavorful: The combination of panko breadcrumbs and Parmesan cheese creates a crispy and flavorful coating that elevates the chicken to a whole new level.
- Easy to Make: This recipe is simple to follow and requires minimal ingredients, making it perfect for beginner cooks or busy weeknights.
- Versatile: Serve these chicken cutlets with your favorite sides, such as mashed potatoes, roasted vegetables, or a simple salad. They’re also great for sandwiches, wraps, or salads.
- Quick and Convenient: This dish comes together in just 40 minutes, making it a fantastic option when you’re short on time but still crave a delicious and satisfying meal.
Ingredients
- Chicken breasts: Use high-quality chicken breasts for the best flavor and texture.
- Salt, pepper, and garlic powder: Seasonings to enhance the flavor of the chicken and flour mixture.
- Panko Italian breadcrumbs: Japanese-style breadcrumbs that create a light and crispy crust.
- Parmesan cheese: Adds a salty and cheesy flavor to the breading.
- Eggs: Bind the breading ingredients together.
- Flour: Helps the breading adhere to the chicken.
- Vegetable oil: Used for frying the chicken cutlets.
Note: For exact measurements, see the recipe card below!
How to Make Easy Chicken Cutlets
Step 1: Prepare the Chicken
Slice the chicken breasts lengthwise in half to make them thinner. Place the chicken cutlets between two pieces of plastic wrap and use a rolling pin or a heavy object to pound them to an even thickness. Cut the flattened chicken breasts into cutlet-sized pieces. Season the chicken with salt, pepper, and garlic powder.
Step 2: Prepare the Breading Station
Set up a breading station with three shallow bowls: one with the Panko breadcrumbs and Parmesan cheese, one with the whisked eggs, and one with the flour seasoned with salt, pepper, and garlic powder.
Step 3: Coat and Fry the Chicken
Dip each chicken cutlet in the flour mixture, then the egg mixture, and finally the breadcrumb mixture, pressing gently to ensure the crumbs adhere. Heat a large skillet over medium-high heat and add enough vegetable oil to coat the bottom of the pan. Cook the chicken cutlets in batches for a few minutes per side, or until golden brown and cooked through (internal temperature of 165ยฐF).
Step 4: Drain and Serve
Transfer the cooked chicken cutlets to a paper towel-lined plate to absorb any excess oil. Serve warm with your favorite sides or use in sandwiches and wraps.
Pro Tips for Making the Recipe
- Use thin-sliced chicken breasts: Thin-sliced chicken breasts cook quickly and evenly.
- Pat the chicken dry: Patting the chicken dry helps the breading adhere better and ensures a crispy crust.
- Don’t overcrowd the pan: Overcrowding the pan will lower the oil temperature and result in soggy chicken.
- Adjust the heat: If the chicken is browning too quickly, reduce the heat to medium-low.
- Use a meat thermometer: An instant-read thermometer is the best way to ensure the chicken is cooked to a safe internal temperature.
How to Serve
These Easy Chicken Cutlets are delicious with a variety of sides and can be used in many dishes:
- Pasta: Serve the chicken cutlets with your favorite pasta, such as spaghetti, fettuccine, or penne.
- Roasted Vegetables: Roasted vegetables, such as asparagus, broccoli, or Brussels sprouts, add a healthy and colorful touch.
- Salad: Add the chicken cutlets to your favorite salad for a protein boost.
- Sandwiches: Use the chicken cutlets to make delicious chicken parmesan sandwiches or wraps.
Make Ahead and Storage
These Easy Chicken Cutlets are best enjoyed fresh, but you can also prepare components ahead of time or store leftovers for later.
Storing Leftovers
Store leftover chicken cutlets in an airtight container in the refrigerator for up to 3 days.
Reheating
Reheat gently in the oven at 350ยฐF for about 10 minutes, or until warmed through.
FAQs
1. Can I use boneless, skinless chicken thighs instead of chicken breasts? Yes, you can! Chicken thighs are more flavorful and forgiving than chicken breasts, so they’re a great option for this recipe.
2. Can I use regular breadcrumbs instead of panko breadcrumbs? Yes, you can! However, panko breadcrumbs will give the chicken cutlets a lighter and crispier crust.
3. Can I bake the chicken cutlets instead of frying them? Yes, you can! Preheat your oven to 400ยฐF and bake the chicken cutlets for about 20-25 minutes, or until golden brown and cooked through.
4. Can I add other seasonings to the breading? Absolutely! Feel free to experiment with your favorite seasonings, such as paprika, onion powder, or dried herbs.
This Easy Chicken Cutlets Recipe is a simple, flavorful, and versatile way to enjoy a classic dish. With its easy preparation, crispy coating, and endless serving options, it’s a recipe you’ll want to make again and again!
PrintEasy Chicken Cutlets Recipe
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Category: Main Course, Poultry
- Method: Pan-fry
- Cuisine: American
Description
These Easy Chicken Cutlets are a classic and versatile dish that’s perfect for any night of the week! Tender chicken breasts are pounded thin, coated in a flavorful breadcrumb mixture, and pan-fried until golden brown and crispy. They’re delicious on their own, served with pasta, or used in your favorite chicken recipes.
Ingredients
- 1 lb boneless, skinless chicken breasts
- Salt, pepper, garlic powder, to taste
- 1 cup Panko Italian breadcrumbs
- 1 cup grated Parmesan cheese
- 3 large eggs
- 1 cup all-purpose flour
- Vegetable oil, for frying
Instructions
- Prep Chicken: Butterfly chicken breasts lengthwise. Place between two sheets of plastic wrap and pound to an even thickness. Cut into desired cutlet size. Season with salt, pepper, and garlic powder.
- Set Up Breading Station: Prepare three shallow dishes: one with breadcrumbs and Parmesan cheese, one with beaten eggs, and one with flour seasoned with salt, pepper, and garlic powder.
- Bread Chicken: Coat each chicken cutlet in the flour mixture, then the egg mixture, and finally the breadcrumb mixture.
- Pan-Fry: Heat vegetable oil in a large skillet over medium-high heat. Fry chicken cutlets in batches until golden brown and cooked through (internal temperature of 165ยฐF/74ยฐC).
- Drain and Serve: Let cutlets cool on paper towels to absorb excess oil. Serve as desired.
Notes
- You can use a meat mallet or the bottom of a heavy pan to pound the chicken breasts.
- If you don’t have Panko breadcrumbs, you can use regular breadcrumbs.
- Serve with your favorite pasta dish, or use these cutlets to make chicken Parmesan sandwiches.
Nutrition
- Serving Size: 2-3 cutlets
- Calories: 400
- Sugar: 2g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 120mg
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