These super simple, 5 ingredient chicken cutlets are hit the spot good. Always tender & juicy, use them for everything from pasta to tasty chicken sandos.
Chicken cutlets are one of the most versatile, all-American dishes on the planet. As a busy mom, I’m constantly trying to get enough protein on my kids’ plates and these cutlets are always a crowdpleaser. With a super short ingredient list and some ridiculously easy prep, I’m confident you are going to fall in love with them too.
What are Chicken Cutlets?
Chicken cutlets feature pounded chicken breasts that are pounded thin, breaded, and pan-fried until crispy. You’ll find them served at Italian-American restaurants as salad toppers, pasta toppers, or protein for a tasty sandwich. Much like fried chicken, they are kid-approved and super versatile.
How to Whip Up Crispy Chicken Cutlets
With just 5 ingredients you likely already have hanging out in your kitchen, these cutlets come together in a pinch. Below, find a simplified overview of the recipe before you get started.
- Prep the Chicken: First, slice the chicken breasts in half lengthwise. Next, use a meat tenderizer or meat mallet to pound each breast until it’s about 1/3-inch thick.
- Prep the Breading and Eggs: Grab two shallow bowls. In the first one, combine the parmesan cheese, panko breadcrumbs, and garlic parsley salt. In the second one, whisk the eggs until smooth.
- Dredge the Chicken: Next, dip each breast in the whisked eggs, followed by a dredge in the breadcrumbs.
- Fry the Chicken: In a large skillet preheated with oil over medium heat, cook the chicken cutlets on each side until golden brown. Place the cooked cutlets on a baking sheet lined with paper towels to absorb up the extra grease. Enjoy atop salads, in sandwiches, or with pasta, rice, or potatoes!
3 Pro Tips for the Tastiest Chicken Cutlets
Here you’ll find 3 pro tips that will help you make the tastiest chicken cutlets on the planet.
- Play around with different breading seasonings. While the cutlets are delicious as-is, you can add some seasonings into the breading to elevate the flavor even more. Italian seasoning, freshly cracked black pepper, or cayenne pepper all work great.
- Cook the chicken cutlets in batches. Avoid crowding the cutlets in the oil or they will have a hard time getting crispy and cooking evenly. If you have to, cook them in batches.
- Use a meat thermometer to gauge doneness. The safe internal temperature of cooked chicken is 165°F. Take the guesswork out of gauging doneness by investing in an instant read thermometer.
Ideas for Serving Your Chicken Cutlets
If you’re looking for ideas on how to serve these crispy chicken cutlets, the possibilities are endless. Below, find a handful of suggestions to keep you inspired.
- Chicken Cutlet Sandwiches: Make a classic chicken sandwich with brioche buns, mayo, mustard, thick slices of tomato, and fresh lettuce.
- Caesar: Top a homemade caesar salad with a cutlet and serve with a couple of lemon wedges.
- Chicken Cutlet Pasta: Pair the cutlets with a steaming bowl of fettuccine alfredo pasta (kid-friendly!!!).
- All-American Comfort Dinner: Serve the cutlets alongside creamy mashed potatoes, your favorite roasted vegetables, and a slice of cheesy bread.
Ways to Store Leftover Chicken Cutlets
Whether have a couple of cutlets to store in the fridge or a batch you’d like to freeze, find all the best storage tips here.
- Refrigerator: To keep cutlets on hand for up to 3 days, store them in an airtight container in the fridge. This will keep them from turning soggy faster.
- Freezer (Raw): To freeze raw cutlets, bread them as directed and place them on a baking sheet lined with parchment paper. Next, pop the entire baking sheet into the freezer uncovered. Once completely frozen, transfer the cutlets to a freezer-safe bag and store them for up to a month. To cook the cutlets, simply fry them from frozen.
Reheating Tip: The best way to reheat cutlets is in the oven or in an air fryer until crispy and warmed through. Avoid microwaving the cutlets, as fried food is prone to turning soggy.
What is the difference between chicken cutlets and chicken tenders?
Chicken cutlets are boneless, skinless chicken breasts that have been sliced in half, pounded until thin, breaded, and pan-fried. On the other hand, chicken tenders are made from a cut from the beast meat called the pectoralis minor and are typically breaded and deep-fried.
What is the difference between a chicken cutlet and a fillet?
The difference between a cutlet and a fillet is that a cutlet is sliced in half and pounded thin before being fried, while a fillet is kept thick.
Why is my breading not sticking to chicken?
You’re breading is not sticking to the chicken if your breasts have too much moisture. To prevent this, pat them dry with a paper towel before dunking them in the egg mixture and breadcrumbs.
How do you stop chicken cutlets from burning?
To prevent your chicken cutlets from burning, cook them on medium heat.
What kind of oil do you use to fry cutlets?
Use either olive oil or vegetable oil to fry your cutlets.
Other Crispy Chicken Recipes
- Homemade Air Fryer Chicken Nuggets – Kid-friendly, healthy chicken nuggets
- Baked Chicken Wings – Crispy, 3-ingredient chicken wings
- Crispy Air Fryer Chicken Wings (Video) – No-guilt crispy chicken wings
- Air Fryer Buffalo Chicken Wings – Tangy, air fryer chicken wings
Share Some Love ❤️
- Cut the chicken breasts in half lengthwise. Using a meat tenderizer, pound the chicken breasts until each one is about 1/3-inch thick.
- On a large plate, combine the parmesan cheese, panko bread crumbs, and garlic parsley salt.
- In a separate bowl, whisk the eggs together until smooth.
- Dip the chicken into the whisked eggs, followed by a dunk in the breadcrumbs.
- Preheat a skillet with oil over medium heat. Cook the chicken cutlets on each side for about 3 minutes, or until the internal temperature reaches 165°F. Enjoy over pasta, rice, or sandwiched between two pieces of bread with your favorite toppings!