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Chicken Cutlets Recipe

These Chicken Cutlets are SO CRISPY! A simple recipe that delivers juicy, golden perfection in every bite.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Servings: 4 servings

Ingredients

  • 4 pieces boneless skinless chicken breasts 7 to 9 ounces each
  • 1 cup all-purpose flour
  • 5 large eggs
  • 3 cups regular or Italian bread crumbs
  • Coarse salt and freshly cracked pepper to taste
  • Avocado or olive oil for frying

Instructions

  • Start by placing the chicken breasts between two pieces of plastic wrap. Using a meat mallet or a rolling pin, gently pound the chicken to about ½ inch thickness. Season both sides with coarse salt and freshly cracked pepper.
  • In three separate shallow dishes, place the following: In the first dish, add the all-purpose flour. In the second dish, crack the eggs and whisk them until well combined. In the third dish, pour in the bread crumbs, mixing in a bit more salt and pepper for flavor.
  • Coat each chicken breast in flour, shaking off any excess. Next, dip it into the egg mixture, letting any excess drip off before finally coating it with the bread crumbs. Press the crumbs onto the chicken to ensure a good coating. Repeat this process for all chicken breasts.
  • In a large frying pan, heat about ¼ inch of avocado or olive oil over medium heat. You’ll know it’s ready when a small piece of bread crumbs sizzles upon contact with the oil.
  • Carefully add the breaded chicken cutlets to the hot oil, cooking in batches if necessary to avoid overcrowding the pan. Fry for about 3-4 minutes on each side, or until golden brown and cooked through. Use a cooking thermometer to ensure the internal temperature reaches 165°F.
  • Once cooked, transfer the cutlets to a plate lined with paper towels to absorb any excess oil. Serve them hot with your choice of sides, or let them cool and store them for later.

Equipment

  • Meat Mallet or Rolling Pin
  • Three Shallow Dishes
  • Frying pan
  • Cooking thermometer
  • Paper Towels

Notes

  • Store cooled chicken cutlets in an airtight container in the refrigerator for up to 3 days.
  • Reheat in the oven at 375°F for 10-15 minutes to maintain crispiness.
  • Consider using chicken thighs for a juicier alternative.