Crispy Breaded Chicken Cutlets
on Jul 31, 2025
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There are few things more satisfying than a golden, crispy chicken cutlet that’s crunchy on the outside and juicy on the inside. These breaded chicken cutlets are a weeknight staple in our house — easy to make, endlessly adaptable, and universally adored (a kid favorite, if ever there was one). Serve them as is, with a squeeze of lemon, tuck them into sandwiches, or slice them over a salad and call it dinner. No deep frying, no stress, just a reliably delicious pan-fried chicken situation.
Breaded chicken cutlets are one of those dinners that make everyone at the table happy — grown-ups, kids, picky eaters, leftover-lunch-lovers. There’s just something about that crispy coating and juicy chicken inside that makes you feel like you’ve won dinner. And the best part? They’re totally doable on a weeknight. With a few simple tricks (Pat the chicken dry! Season every layer!), you get cutlets that are crunchy on the outside, tender on the inside, and begging to be served with anything from a green salad to a mountain of mashed potatoes. This is the kind of back-pocket recipe (easy, crunchy, and family friendly) that just keeps on giving.
Having a batch of these in the fridge means that you can pull together a fast lunch or dinner within minutes. Try these as part of Chicken Katsu or Chicken Milanese, slice them up, and add them to salads and grain bowls. Or, make a gorgeous sandwich with a crispy chicken cutlet, topped with anything from some pickled onions to herbed mayo to roasted peppers.
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What's In This Post?
Breading the Cutlets for Pan-Fried Chicken
You can use chicken breasts sliced horizontally into two or even three thin cutlets, pounded chicken breasts, or purchased thinly sliced chicken cutlets for this. You can also use boneless, skinless chicken thighs if you prefer dark meat.
Once cut, breading the chicken cutlets is easy. All you need is three shallow bowls for your breading station, containing seasoned flour, beaten eggs, and breadcrumbs.
Make It Your Own
The breading includes a very simple seasoned flour with salt and black pepper, but you can add any of the following to the flour:
- 1 tablespoon onion powder
- 2 teaspoons sweet paprika
- 1 teaspoon smoked paprika
Kitchen Smarts
Don’t skip the flour layer — it helps the eggs stick, which allows the breadcrumbs to stick.
Add any of the following to the breadcrumbs or panko:
- 1/4 cup grated Parmesan cheese
- Sprinkle the crispy chicken cutlets with fresh herbs such as chopped oregano or thyme just before serving.
Baked Breaded Chicken Cutlets
Preheat the oven to 425 degrees F. Lightly oil a baking sheet and bake the breaded cutlets for 20 to 25 minutes, flipping halfway. You can also bake them on a wire rack placed in the rimmed baking sheet. I still recommend flipping them, but with the wire rack, the bottoms will still crisp up pretty well, though they won’t get quite as brown.
How to Serve Breaded Chicken Cutlets
- Over a green salad with vinaigrette.
- Sliced and tucked into a sandwich or wrap.
- Alongside mashed potatoes, rice, or pasta.
- Warmed with some melty mozzarella and tomato sauce as a basic Chicken Parmesan.
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How to Make Breaded Chicken Cutlets
Ingredients
- 4 boneless, skinless chicken breasts (sliced horizontally into 8 thin cutlets)
- ¾ cup all-purpose flour
- Kosher salt and freshly ground pepper (to taste)
- 3 large eggs
- 1 ½ cups plain breadcrumbs (or panko)
- ¼ cup olive oil or vegetable oil
Instructions
- In a shallow bowl, combine the flour with 1 teaspoon salt and 1/2 teaspoon pepper. In another shallow bowl, beat the eggs with 1/2 teaspoon salt and 1/4 teaspoon pepper. Place the breadcrumbs or panko in a third shallow bowl.
- Dredge each cutlet in the flour, then dip into the egg (allowing any excess egg to drip back into the bowl), then press the cutlets firmly into the breadcrumbs until fully coated.
- Heat the oil in a large skillet over medium heat. Add the cutlets, in a single layer (you will have to cook them in batches), and cook for about 3 to 4 minutes per side until golden brown and cooked through. Don’t crowd the pan!
- Transfer to a paper-towel-lined plate to drain. Sprinkle lightly with salt and pepper. Serve hot or at room temperature.
Notes
- Cooked breaded chicken cutlets will keep for up to 5 days in an airtight container in the fridge. You can serve them cold, room temperature, or rewarm them in a 400-degree oven for about 5 minutes.
- You can also bread the cutlets up to a day in advance. Leave them on a wire rack placed over a baking sheet in the fridge, uncovered, so the coating doesn’t get soggy.
Nutrition
What to Know About Making Breaded Chicken Cutlets
Yes! After cooking and cooling, freeze them in a single layer, then transfer to a freezer bag, pressing out any excess air before sealing. Reheat in a preheated 400-degree oven to crisp them up. You can heat them frozen; that will take about 15 minutes to heat through. Or, defrost them in the fridge overnight and heat in the oven for about 10 minutes until crispy and warm throughout.
You can bread the cutlets a few hours ahead and refrigerate them until ready to cook. Or, cook them fully and reheat in the oven as needed.
