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How to Make Chicken Cutlets

Crispy golden breaded chicken cutlets on a white plate ready to serve
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Learn how to slice chicken breasts into thin even cutlets and coat them in a crispy Panko breadcrumb crust. This easy chicken cutlets recipe is ready in 25 minutes and includes a skillet and air fryer option.

Ingredients

Scale
  • 2 boneless, skinless chicken breasts
  • 1/4 cup all-purpose flour
  • 2 large eggs, beaten
  • 1 cup Panko breadcrumbs
  • 2 teaspoons Italian seasoning
  • Kosher salt, to taste
  • Ground black pepper, to taste
  • Cooking oil for frying (vegetable or canola oil recommended)

Instructions

  1. Place one chicken breast flat on a cutting board with the thicker side facing away from you. Hold firmly and position your knife horizontally at the midpoint of the thicker side, parallel to the board.
  2. Slice lengthwise through the breast, angling the knife slightly downward toward the thinner end. Cut all the way through to create two even cutlets. Repeat with the second breast.
  3. Place each cutlet between two sheets of plastic wrap and pound with a meat mallet until even at about 1/4 to 1/2 inch thick.
  4. Set up three shallow bowls: flour in bowl one, beaten eggs in bowl two, and Panko breadcrumbs mixed with Italian seasoning, salt, and pepper in bowl three.
  5. Coat each cutlet in flour on both sides, shaking off any excess. Dip into egg, letting extra drip off, then press firmly into the breadcrumb mixture on both sides. Repeat for all cutlets.
  6. Add about 1/2 inch of cooking oil to a large skillet over medium-high heat. Heat oil to between 350 and 375 degrees F. Drop a small breadcrumb into the oil to test – it should sizzle immediately.
  7. Place cutlets in the hot oil without crowding the pan. Fry in batches for 3 to 4 minutes per side until deep golden brown and cooked through to 165 degrees F.
  8. Transfer to a wire rack or paper towel-lined plate. Do not stack. Serve hot with your favorite sides.

Notes

  • Air Fryer Option: Preheat air fryer to 350 degrees F for 4 to 5 minutes. Bread cutlets as instructed. Cook for 10 minutes total, flipping once halfway through.
  • Use vegetable or canola oil for a neutral flavor and high smoke point when frying.
  • Do not overcrowd the pan or the oil temperature will drop and the coating will absorb oil instead of crisping.
  • Reheat leftovers in a 375 degree oven or air fryer to restore the crispy coating. Avoid microwave reheating.
  • Leftover cutlets are great in sandwiches, wraps, or sliced over salads.

Nutrition

Find it online: https://www.benefitiany.com/chicken-cutlets/