Chicken Cutlets

5 from 3 votes

Crispy Chicken Cutlets are golden brown on the outside, tender and juicy on the inside, and made with simple pantry staples. They cook quickly in a skillet, making them perfect for an easy weeknight dinner or to use in sandwiches, salads, and more.

Prep Time15

Cook Time5

Let Sit:5

Total Time25

Course: Main Course

Cuisine: American

Servings:

Author: Carrie Barnard

Cost: $12.67, $2.11 per Servings

Ingredients

2 Pounds Boneless Skinless Chicken Breasts (approximately 4 breasts)
2 cups Panko Bread Crumbs
1 cup Finely Grated Parmesan Cheese
½ teaspoon Garlic Powder
1 teaspoon Black Pepper
1 ½ teaspoon Salt (divided)
3 Large Eggs
2 Tablespoons Water
¾ cup All Purpose Flour
Olive Oil (for frying)

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!

Video

Notes

You can use Grated Pecorino Romano Cheese instead of parmesan if you prefer.

When breading the chicken, I prefer to set up a breading station and place the bowls in a line to easily coat all the pieces. I find it best to use one hand for the dry steps (breadcrumbs and flour) and the other hand for the wet stations (like raw chicken and egg mixture) so that you don’t bread your fingers as well.

I use an instant-read meat thermometer to make sure that the chicken is cooked through before removing it from the skillet.

Refrigerate any leftovers in an airtight container for up to 5 days.

Nutrition