These Crispy Chicken Cutlets are golden on the outside, juicy on the inside, and made with simple pantry ingredients. They cook fast in a skillet, which makes them perfect for busy weeknights. This is one of those reliable, family-tested meals you can serve as-is or turn into multiple dinners.
Why You’ll Love Chicken Cutlets!
I love sharing recipes like these because they truly make dinnertime easier! These chicken cutlets are made with simple, affordable ingredients, cook in minutes, and can easily turn into more than one meal, which is a lifesaver on busy weeks.
You’ll love this stovetop recipe because it’s crispy, flavorful, and dependable. It’s the kind of dinner you can serve as-is with your favorite vegetable, tuck into sandwiches, or turn into quick chicken parmesan the next night.
My goal is always to help you get a homemade dinner on the table without stress or overspending. When a recipe is affordable, flexible, and something everyone actually eats, that’s a win for all of us.
More stovetop recipes my kids love is Teriyaki Chicken & Rice and Texas Roadhouse Butter Chicken Skillet. For even more ideas, make sure to check out my Quick and Easy Chicken Dinners Series.
Recipe Snapshot
- Budget-Friendly: Uses affordable boneless, skinless chicken breasts and pantry staples
- Family-Tested: Crispy coating kids love, simple flavors everyone eats
- Real-Life Prep Time: 25–30 minutes total
- Method: Stovetop skillet
- Freezer-Friendly: Yes (great for meal prep)
- Best For: Weeknight dinners, chicken sandwiches, salads, meal prep
Ingredients
- Boneless, Skinless Chicken Breasts – Slice and pound to ½-inch thickness for even cooking.
- Panko Bread Crumbs – Gives the crispiest texture. Regular breadcrumbs can be used but won’t be as crunchy.
- Finely Grated Parmesan Cheese – Adds flavor and helps the coating brown. Pecorino Romano is a good substitute.
- Garlic Powder, Black Pepper, Salt – Simple seasoning adds so much flavor. Season both the coating and the finished cutlets.
- Large Eggs & Water – Helps the breadcrumbs stick evenly.
- All Purpose Flour – Sreates the base layer so the breading adheres properly.
- Extra Virgin Olive Oil – Use enough for a thin layer in the pan and heat to 350–375°F for best results.
Helpful Kitchen Tools
- Meat Mallet – A meat mallet helps pound the chicken to an even ½-inch thickness so it cooks quickly and evenly. This prevents dry spots and undercooked centers, and it also tenderizes the meat for juicier cutlets. Even thickness is one of the biggest keys to getting that perfect golden crust without overcooking.
- Wire Rack – A wire rack is helpful for two reasons. First, you can place breaded chicken on it before cooking so the coating stays intact and doesn’t get soggy. Second, after frying, setting the cutlets on a wire rack (instead of directly on paper towels) allows air to circulate underneath, keeping the crust crisp instead of steaming on the bottom.
How to Make Chicken Cutlets
Step 1 – Trim any excess fat from the chicken breasts and filet them into approximately 8 pieces.
Step 2 – Cover the chicken with plastic wrap and use a meat mallet to gently pound the chicken breast until they are approximately ½ inch thick.
Step 3 – In a shallow bowl, stir together the Panko bread crumbs, parmesan cheese, garlic powder, black pepper and half of the salt.
Step 4 – In a separate shallow bowl whisk together the eggs and water. Pour the flour into another shallow bowl. Dip a piece of the chicken in the flour until coated on both sides, egg mixture, and breadcrumbs.
Step 5 – Heat a thin layer of olive oil in a large skillet over medium high heat. The oil should be around 350-375 degrees F. Place the coated chicken in the pan in a single layer. You may have to cook in batches depending on the size of your pan.
Step 6 – Cook for 1-2 minutes on each side until the breaded cutlets is golden brown and reaches an internal temperature of 165 degrees F. Transfer the chicken to a plate lined with paper towels to soak up the excess oil. Sprinkle the remaining salt, parsley and squeeze of fresh lemon juice for even more flavor! Serve & Enjoy!
Tips for Success
- Use two hands when breading – One for dry ingredients and one for wet to avoid coating your fingers.
- Don’t overcrowd the pan – This keeps the coating crispy instead of soggy.
- Check temperature with an instant-read thermometer – It’s the easiest way to avoid overcooking.
- Pound evenly – Thin, even cutlets cook quickly and stay juicy.
Variations & Substitutions
- Cheese swap – Use Pecorino Romano instead of Parmesan.
- Seasoning boost – Add Italian seasoning, Italian breadcrumbs or paprika to the breadcrumb mixture.
- Air fryer option – Cook at 400°F for 8–10 minutes, flipping halfway, until 165°F internally.
- Oven baked option – Bake at 425°F for 15–20 minutes on a wire rack.
What to Serve with Chicken Cutlets?
These crispy chicken cutlets pair perfectly with simple sides like pasta salad, Rosemary Roasted Potatoes, Best Mashed Potatoes, fresh salads, or Instant pot White Rice Recipe. Which makes easy to build a complete, family-friendly meal.
My kids love to dip the chicken cutlets into Homemade Buffalo Sauce Recipe, Homemade BBQ Sauce and Homemade Ranch Dressing!
Storage & Freezer Instructions
- Refrigerator – Store in an airtight container for up to 5 days.
- Reheat – Reheat in the air fryer or oven at 375°F to keep crispy. Microwave works but softens the coating.
- Freezer
- Cool completely.
- Freeze in a single layer, then transfer to a freezer zip-top bag.
- Freeze up to 3 months. Reheat from frozen at 400°F until heated through.
How to Use Leftovers
- Slice for chicken sandwiches
- Top with marinara and mozzarella for quick chicken parmesan
- Add to salads or wraps
- Serve over pasta or rice bowls
FAQs
Chicken cutlets are simply chicken breasts that have been sliced in half horizontally and pounded thin so they cook quickly and evenly.
Cook in hot oil, avoid overcrowding the pan, and let them drain on paper towels. Reheat in the oven or air fryer instead of the microwave.
Yes. You can bread them ahead and refrigerate for several hours before cooking, or fully cook and reheat when ready to serve.
Use a meat thermometer. Chicken is safe to eat when it reaches an internal temperature of 165°F.
Yes. Freeze them in a single layer, then store in a freezer-safe bag. Cook from frozen, adding a few extra minutes to the cooking time.
Chicken Cutlets
Ingredients
- 2 Pounds Boneless Skinless Chicken Breasts ($7.96, approximately 4 breasts)
- 2 cups Panko Bread Crumbs ($1.72)
- 1 cup Finely Grated Parmesan Cheese ($1.37)
- ½ teaspoon Garlic Powder ($0.06)
- 1 teaspoon Black Pepper ($0.05)
- 1 ½ teaspoon Salt ($0.02, divided)
- 3 Large Eggs ($0.55)
- 2 Tablespoons Water
- ¾ cup All Purpose Flour ($0.14)
- Olive Oil ($0.80, for frying)
See how we calculate recipe costs.
Instructions
- Trim any excess fat from 2 pounds boneless skinless chicken breasts and filet them into approximately 8 pieces.
- Cover the chicken with plastic wrap and use a meat mallet to gently pound each piece until they are approximately ½-inch thick.
- In a shallow bowl, stir together 2 cups Panko bread crumbs, 1 cup finely grated Parmesan cheese, ½ teaspoon garlic powder, 1 teaspoon black pepper, and ¾ teaspoon salt.
- In a separate shallow bowl, whisk together 3 large eggs and 2 tablespoons water.
- Pour ¾ cup all purpose flour into another shallow bowl.
- Dip each piece of chicken into the flour until coated on both sides.
- Then dip it in the egg mixture and let the excess dip off into the bowl.
- Place the chicken in the breadcrumbs. Press it down into the mixture and flip it to coat both sides.
- Transfer the chicken to a separate plate.
- Continue this process with the remaining chicken until all is coated.
- Heat a thin layer of olive oil in a large skillet over medium high heat. The oil should be around 350-375 degrees F.
- Place the coated chicken in the pan in a single layer. You may have to cook in batches depending on the size of your pan.
- Cook for 1-2 minutes on each side until the chicken is golden brown and reaches an internal temperature of 165 degrees F.
- Transfer the chicken to a plate lined with paper towels to soak up the excess oil, then sprinkle the tops with the remaining ¾ teaspoon salt.
- Let it sit for at least 5 minutes and then it’s ready to serve and enjoy!
Recipe Video
Recipe Notes
Nutrition Facts
More Easy Chicken Recipes
I’d love to hear how these chicken cutlets turn out for you! If you try this recipe, please leave a comment and star rating to let others know how it worked for your family. Your feedback helps us continue creating affordable, dependable recipes you can count on.
Can they be made in an air fryer. If so at what temperature and for how long do you suggest? Thank you.
Bibi – Yes, I think these would be great in the air fryer! I would air fryer at around 375 degrees F. Spray the cutlets with a bit of oil so that they get crispy and cook for 10-12 minutes, flipping them halfway through the cooking time. Let me know how they turn out!
Oh My Gosh, Carrie, I followed your suggestion for the air fryer cooking and the cutlets were amazing. I sprayed them lightly with a little bit of avocado oil and they were not greasy whatsoever. I did flip them half way through per your directions as well. Thank you so much for another incredible recipe. I’m so glad I found your YouTube channel.
Also, can this be cooked in the oven. And for how long.
Can pork chops be used instead of chicken.
Carrie,
Are you sure the sodium of each cutlet is 1203 mg?? Kraft grated Parmesan
Itself is only 80mg for 2 tsp. The Nutritional facts listed did not say per cutlet. What is the actual aversge number of ounces per chicken cutlet?
Hey Diana – I doubled checked the sodium information and it is correct. The nutritional information is per serving with is a little more than 1 cutlet. The recipe makes approximately 8 and serves 6 so the information is for 1.25 cutlets. The sodium is coming from the chicken, bread crumbs, parmesan cheese and salt in this recipe.
These chicken cutlets were so easy to make! Crispy, juicy and they cooked so fast.