Chicken Cutlets Recipe (2024)

Published July 24, 2024.This post may contain affiliate links. Please read my disclosure policy.

This easy-to-make chicken cutlets recipe involves coating them in flour, egg wash, seasoned bread crumbs and pan-frying until golden brown. This is it if you are looking for a versatile, delicious dish.

We are big chicken eaters in our house. It’s delicious, easy to cook with, and versatile in many dishes. If you feel the same way, try myTuscan Chicken or Chicken Biryani.

Chicken Cutlets

Chicken cutlets are thin, tender slices of breaded meat sauteed until golden brown. The word cutlet refers to the thin slice of meat regardless of whether it’s breaded. The chicken can be breaded in regular or seasoned breadcrumbs, like with a Milanese.

Cutlet comes from the French word Côtellete, a piece of meat dipped in egg and bread crumbs and fried. The variation of this French dish can also be seen in Italian cutlets and Austrian Wiener schnitzel, both of which would have originally used veal instead of chicken.

Ingredients and Substitutions

• Chicken — Boneless, skinless chicken breasts are best. However, you can also use boneless, skinless thighs.
• Flour – All-purpose or bread flour will work well.
• Eggs – Large eggs at room temperature or chilled is great.
• Bread Crumbs – You can use panko, regular bread crumbs, or Italian bread crumbs.
• Oil – I used a combination of olive and avocado oil. Any neutral-flavored oil will also work.
• Seasoning – Only coarse salt and freshly cracked pepper is used.

How to Make Chicken Cutlets

Thinly slice each chicken breast in half widthwise.

Place each sliced chicken breast between two pieces of plastic wrap and gently pound them using a meat mallet or tenderizer until it is no thicker than ¼” of an inch.

Add flour to a cake in a large shallow bowl, whisking together the flour with salt and pepper.

Whisk the eggs, salt, and pepper together in a separate cake tin or large shallow bowl.

Mix the bread crumbs, salt, and pepper in a separate cake tin or large shallow bowl. Set it to the side.

Season the chicken on both sides with salt and pepper.

Next, dredge one chicken breast into the flour to coat it.

Transfer it to the egg wash pan, dunk it, and flip it until coated on all sides.

Next, add the bread crumbs and shake the pan to get the crumbs to move over the top of the chicken. Flip the chicken over and press it down to get the crumbs to stick to the chicken completely. Place it on a sheet tray lined with parchment paper or a platter.

Repeat the process until all the chicken is breaded.

Add the oil to a large frying pan over medium heat until it reaches 375°.

Add the breaded chicken two or so at a time to the pan of hot oil and cook for 2 to 3 minutes per side or until golden brown on both sides and cooked throughout.

Set the chicken cutlets on a rack over a sheet tray and repeat the process until all the chicken is cooked.

Serve it with an optional garnish of parsley, Parmigiano, and sliced lemon. Add them to a chicken cutlet sandwich or as a lemon butter chicken cutlet.

Make-Ahead and Storage

Make-Ahead:These chicken cutlets are meant to be eaten as soon as they’re done cooking. You can keep them warm over a rack on a sheet tray and in the oven at low temperatures (<200°) for up to 30 minutes.

How to Store:Store it in plastic in the refrigerator for up to 3 days. It freezes well, covered individually in plastic for up to 3 months.

How to Reheat:Add the desired number of chicken cutlets to a sheet tray lined with parchment paper and bake in the oven at 350° for 8 to 10 minutes or until hot.

More Chicken Recipes

• Chicken Shawarma
• Chicken Vegetable Soup
• Perfect Chicken Breast
• Cornish Hen
• Chicken Parmigiana