These Breaded Chicken Cutlets are crispy on the outside, tender on the inside, and ready in about 20 minutes.
Made with a simple breadcrumb coating and a few pantry staples, they're perfect for busy weeknight dinners.
Wondering what to serve with chicken cutlets? Pair them with mashed potatoes, rice pilaf, green beans, or a fresh salad for an easy family meal.
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Originally published in 2021, this recipe has been updated with new photos, side dish ideas, helpful cooking tips, storage information, and answers to frequently asked questions.
Recipe at a Glance
Prep: 5 min | Cook/Bake: 15 min | Difficulty: Easy | Servings: 4
Main Ingredients: chicken cutlets, Italian seasoned breadcrumbs, eggs, vegetable oil
Why You’ll Love It: These crispy breaded chicken cutlets are quick to prepare and pair well with a variety of family-friendly side dishes.
Best For: Weeknight dinners, meal prep, and easy family meals.
Equipment Needed:
What to Serve with Breaded Chicken Cutlets
Chicken cutlets pair well with a variety of side dishes. For a quick weeknight dinner, I often serve them with rice pilaf and steamed green beans.
Other family favorites include mashed potatoes, Easy Mac and Cheese, Air Fryer Twice Baked Potatoes, Fresh Tomato Salad, and Summer Fresh Salad.
Looking for more ideas? Browse my complete collection of side dishes for chicken cutlets.
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Main Ingredients Needed
Here's a quick overview of the ingredients for this recipe. Find the exact amounts and click the Instacart button to easily add them to your cart – all in the printable recipe card below!
Substitutions and Variations
- Breadcrumbs: Use plain, Italian-seasoned, panko, gluten-free, or homemade breadcrumbs.
- Parmesan Cheese: Replace with Romano cheese or Pecorino Romano for a sharper flavor.
- Vegetable Oil: Canola oil, avocado oil, or another neutral cooking oil can be used for frying.
- Extra Seasoning: Add garlic powder, onion powder, paprika, or Italian seasoning to the breadcrumb mixture.
Step-by-Step Directions
This section includes step-by-step photos and instructions to guide you through the recipe. For the complete printable version, scroll down to the recipe card below.
Step 1: Dip each chicken cutlet in the flour, then the eggs, and finally the breadcrumbs, coating both sides evenly. Place the breaded cutlets on a parchment-lined baking sheet while the oil heats in the skillet.
Why Thin Chicken Cutlets Work Best
Thin chicken cutlets cook quickly and evenly, which helps create a crispy breadcrumb coating without overcooking the chicken.
If you're starting with whole chicken breasts, take a look at my tutorial on how to get chicken cutlets thin before making this recipe.
Step 2: Heat the vegetable oil in a cast iron skillet over medium-high heat. Once the oil is hot, cook the chicken cutlets for 6 to 8 minutes per side, or until golden brown and the internal temperature reaches 165°F when checked with a digital meat thermometer.
Insider Tips from My Kitchen to Yours
✔️ DO let the breaded chicken cutlets rest on a baking sheet for a few minutes before frying to help the coating stick better.
❌ DO NOT add the chicken to cold oil, or the breading can become greasy instead of crispy and golden brown.
Recipe FAQ's
To view the answers, simply click on the down arrow (⬇) next to each question. If you have any other questions not answered here, please leave a comment!
The safest way is to use a digital meat thermometer. The chicken is fully cooked when the thickest part reaches 165°F.
Chicken cutlets can be served with potatoes, rice, vegetables, or salad. They are also delicious in sandwiches, over pasta, or topped with marinara sauce and mozzarella cheese.
Complete Your Chicken Cutlet Dinner
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📖 Recipe Card
Breaded Chicken Cutlets
Video
Ingredients
- 4 chicken cutlets, pounded thin
- ¼ cup vegetable oil
- ¾ cup all-purpose flour
- 1 cup Italian seasoned breadcrumbs
- 2 large eggs, beaten
Method
- Add the flour, eggs, and breadcrumbs to three separate shallow bowls.
- Dip each chicken cutlet in the flour, then the eggs, and finally the breadcrumbs, coating both sides evenly. Place the breaded cutlets on a baking sheet while the oil heats in the skillet.
- Heat the vegetable oil in a cast iron skillet over medium-high heat. Once the oil is hot, cook the chicken cutlets for 6 to 8 minutes per side, or until golden brown and the internal temperature reaches 165°F.
- Transfer the cooked chicken cutlets to a plate and keep warm until ready to serve.
Nutrition
Notes
Tips
- Pound the chicken to an even thickness so it cooks quickly and evenly.
- Let the breaded cutlets rest for a few minutes before frying to help the coating stick better.
- Use a digital meat thermometer to check that the chicken reaches an internal temperature of 165°F before serving.
Storage & Make Ahead
- Store leftover chicken cutlets in an airtight container in the refrigerator for up to 4 days.
- To freeze, place cooled cutlets in a freezer-safe container and freeze for up to 3 months.
- Reheat in the oven or air fryer to help maintain a crispy coating.
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