Breaded Chicken Cutlets are made with chicken breasts that are pounded thin and then breaded with a combination of flour and seasoned breadcrumbs. This is another chicken cutlet recipe that's ready in under 20 minutes. It's also a great recipe to make extra and freeze for later.
You'll always have something on hand to make for dinner at the last minute. Pair this recipe with your family's favorite side dish and dinner is served!
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This recipe for breaded chicken cutlets is different from my popular Italian Style Chicken Cutlets. For this recipe, I dip the chicken cutlets into the flour first helps the egg wash stick better to the surface of the chicken.
I just started doing this for a few of my family favorite chicken recipes and chicken cutlet recipes. It really does help to keep the breadcrumbs sticking to the surface of the chicken; which can be a problem when preparing any form of breaded chicken.
Looking for more family favorite chicken recipes to add to your Weekly Meal Plan, check out a few of my family's favorites. I love adding having these recipes in my "arsenal," so to speak because they cook fast. Baked Chicken Cutlet Recipes or my Chicken Cutlets with Gravy.
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!
Cooking Tip: For detailed instructions with step-by-step photos, check out my post on how to get chicken cutlets thin so they cook fast.
Step-by-Step Directions
Step 1: Prepare the Chicken
- Dip the chicken cutlets one at a time in the flour, eggs and then into the breadcrumbs. Make sure both sides of the chicken are covered in breadcrumbs.
- I like to place the chicken cutlets on a baking tray lined with parchment paper to "rest" while the oil heats in the cast iron skillet.
Step 2: How to Cook the Chicken
- I love using my Lodge cast iron skillet pan, however, if you don't have one, a heavy frying pan works too.
- Add the vegetable oil to the pan and allow it to heat up. Do not add the chicken until the oil is hot, otherwise the chicken will absorb the oil and not get crispy.
- Cook the chicken for about 6 to 8 minutes on each side; or until the internal temperature of 165°F.
- Depending on how thin the cutlets are, they might cook faster or take a little longer. This is why I always recommend using a Digital Meat Thermometer to check before removing the chicken from the cast iron skillet.
Step 3: What pairs well with Chicken Cutlets?
I chose to serve rice pilaf and steamed green beans with this recipe the other night because both cook fast and I needed to get dinner on the table quickly.
Other family favorite side dishes are:
- Mashed potatoes
- Easy Mac and Cheese or even air fryer twice baked potatoes.
- If it’s summer time and you have access to fresh tomatoes, I would definitely serve my fresh tomato salad.
- Summer Fresh Salad would also be a great side dish recipe to serve with chicken.
Make sure you look through all my favorites on what to serve with this easy recipe here in my Side Dishes for Chicken Cutlets.
FREQUENTLY ASKED RECIPE QUESTIONS
Very simply, a chicken cutlet is a thinly sliced boneless, skinless chicken breast that's pounded thin so it cooks fast.
Because chicken cutlets are pounded thin, they cook fast. Most recipes are usually done in under 20 minutes. However, always use a digital meat thermometer to check the internal temperature reaches 165°.
Ready for more great recipes?
- Stuffed Chicken Cutlets – pounded thin boneless, skinless chicken breasts rolled up with a savory bread stuffing. Then cooked in a delicious gravy till tender.
- Fried Chicken Cutlets - crispy, tender thin-sliced chicken breasts coated in flour then fried till golden brown.
- 30 Minute Caprese Chicken Recipe - This is a unstuffed caprese chicken recipe that's ready in 30 minutes. Fresh tomato salad and mozzarella cheese on top of breaded chicken cutlets.
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📖 Recipe Card
Breaded Chicken Cutlets
Video
Ingredients
- 4 chicken cutlets; see note below
- ¼ cup vegetable oil
- ¾ cup all-purpose flour
- 1 cup Italian seasoned breadcrumbs
- 2 eggs
Method
- Add the flour, eggs and breadcrumbs to three separate bowls.
- Dip the chicken cutlets one at a time in the flour, eggs and then into the breadcrumbs. Make sure both sides of the chicken are covered in breadcrumbs. Then place on a baking tray while you get the cast iron skillet ready.
- Add the vegetable oil to the pan and allow it to heat up. Do not add the chicken until the oil is hot, otherwise the chicken will absorb the oil and not get crispy.
- Cook the chicken for about 6 to 8 minutes on each side; or until the internal temperature of 165 degrees.
- Depending on how thin the cutlets are, they might cook faster or take a little longer. This is why I always recommend using a Digital Meat Thermometer to check before removing the chicken from the cast iron skillet.
- Keep warm until ready to serve.
Nutrition
Notes
How to get Thin Chicken Cutlets:
- Lay the boneless skinless chicken breast on a cutting board that's been lined with waxed paper or parchment paper.
- Slice the chicken breast horizontally into two even pieces.
- Cover the chicken breasts with another sheet of parchment paper and using the smooth side of a mallet, gently pound the chicken until it is thin.
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