How to Make Breaded Chicken Cutlets
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.
Servings: 4 People
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
Calories: 2163kcal | Carbohydrates: 189g | Protein: 144g | Fat: 88g | Saturated Fat: 16g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 49g | Trans Fat: 0.1g | Cholesterol: 780mg | Sodium: 2482mg | Potassium: 2273mg | Fiber: 10g | Sugar: 11g | Vitamin A: 848IU | Vitamin C: 5mg | Calcium: 408mg | Iron: 16mg