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Chicken Cutlets

Quick and easy chicken cutlets with a crispy coating, perfect for weeknight dinners.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian-American
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 4 boneless skinless chicken breasts (about 6 to 8 ounces each)
  • 1 cup all-purpose flour
  • 2 large eggs
  • 1 cup panko breadcrumbs
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon Italian seasoning
  • 1/2 cup vegetable oil for frying
  • Lemon wedges for serving

Equipment

  • Cutting board
  • Sharp chef's knife
  • Meat mallet or rolling pin
  • Three shallow bowls or plates
  • Large skillet (10 to 12 inches)
  • Paper towels
  • Tongs or spatula

Method
 

  1. Prepare your chicken by butterfly slicing thick breasts if necessary.
  2. Pound the chicken to an even thickness of about one-quarter inch.
  3. Set up your breading station with flour, egg mixture, and breadcrumbs.
  4. Bread each cutlet by coating in flour, then egg, and finally breadcrumbs.
  5. Let the breaded cutlets rest at room temperature for 5 to 10 minutes.
  6. Heat the vegetable oil in a skillet over medium-high heat until shimmering.
  7. Fry the first cutlet for 3 to 4 minutes without moving it.
  8. Flip and fry the other side for another 2 to 3 minutes until golden and cooked through.
  9. Transfer cooked cutlets to a paper towel-lined plate to drain excess oil.
  10. Serve while warm with lemon wedges.

Notes

These cutlets are versatile and can be served over pasta, in sandwiches, or on salads.