Easy Breaded Chicken Cutlets

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Breaded chicken cutlets are incredibly easy to make with just 5 main ingredients. Simply prep, dredge, fry, and serve!

Prep Time15

Cook Time15

Total Time30

Course: Dinner Recipes

Cuisine: American

Servings:

Calories: 687kcal

1½ pounds chicken cutlets or chicken breasts sliced in half horizontally (boneless and skinless)
½ teaspoon kosher salt
¼ teaspoon black pepper
½ cup all-purpose flour
3 large eggs beaten
1 cup Italian seasoned breadcrumbs
⅓ cup Parmesan cheese grated
½ cup olive oil or vegetable oil for frying
Fresh parsley optional
lemon wedges optional

Place each piece of chicken between plastic wrap and pound to an even thickness of about ¼-inch using a rolling pin or meat pounder.
Arrange three shallow plates or bowls: one with flour mixture, one with egg mixture, and one with a mixture of breadcrumbs, Parmesan cheese, kosher salt (½ teaspoon), and pepper (¼ teaspoon).
Coat each thin slice of chicken breast in the flour mixture, then dip it in egg mixture, removing the excess egg, then press it into the breadcrumb mixture, ensuring complete coverage for a crispy crust.
Heat the oil in a large skillet over medium-high heat. Once the hot oil is ready (350 degrees F), use tongs to add the chicken pieces in a single layer. Cook the first batch for 3-4 minutes on the first side until golden brown. The cooking time is about 3-4 minutes per side until your crispy breaded chicken reaches an internal temperature of 165 degrees F.
Transfer the fried chicken cutlets to a wire rack or paper towels, then garnish them with parsley and serve with lemon wedges (optional).

Pat the chicken breast dry before breading to help the flour stick to it better.
Test the oil temperature by dropping a few breadcrumbs into it. If they sizzle, it’s ready for the chicken. Remember the temp should be 350 degrees F.
Resist the urge to cook all of the cutlets at once. The oil temperature may fluctuate if the pan is overcrowded. The cutlets fry up so quickly anyway… so there really isn’t a need to stuff them all in at the same time.
Store leftover cutlets in an airtight container in the fridge for up to 3-4 days. To reheat, place on a wire rack and bake at 375 degrees F for about 10-15 minutes to crisp them up again.