Fried Chicken Cutlets - crispy, tender thin-sliced chicken breasts coated in flour then fried till golden brown.
Another one of my delicious chicken cutlet recipes that can help you get dinner on the table in under 30 minutes for busy weeknights.
For this recipe I used Italian seasoning, but you can easily use your favorite seasoning such as garlic powder, homemade ranch dressing seasoning blend or even use my Homemade Spice Rub that I use for my Roasted Chicken Recipe.
When I need to get dinner on the table fast, I always choose a recipe with chicken cutlets. They taste delicious and cook up fast. I love adding a chicken cutlet recipe at least twice to my Weekly Meal Plan.
What is a Chicken Cutlet?
Very simply, a chicken cutlet is a thinly sliced boneless, skinless chicken breast that's pounded thin so it cooks fast. Try one of my favorite recipes, Italian Chicken Cutlets.
How long to cook thin Chicken Cutlets?
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°F.
Helpful Kitchen Tools
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4 Pieces Breading Trays SetMore InformationStainless-Steel Breading TraysMore InformationThe Pioneer Woman Baking DishMore InformationDigital Instant Read Meat Thermometer KitchenMore InformationMeat Tenderizer, Heavy Duty Hammer MalletMore Information
Main Ingredients Needed
This is an overview of the ingredients and instructions. Be sure to see the recipe card below for exact quantities, detailed instructions and special notes.
- Chicken Cutlets – try to make sure the chicken cutlets are very similar in size so the chicken cooks evenly.
- Egg
- Milk
- Flour
- Italian Seasoning
Step-by-Step Directions
- Step 1: Lay the boneless skinless chicken breasts on a cutting board that’s been lined with waxed paper or parchment paper.
- Step 2: Using a sharp knife, slice the chicken breast down the side lengthwise cutting all the way through until you have thin chicken cutlets.
- Step 3: 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.
- Step 4: In a flat shallow bowl, whisk the egg and milk together. Then in a separate flat shallow bowl, combine the flour and Italian seasoning.
- Step 5: Dip a chicken cutlet in the egg and milk mixture, making sure both sides are coated. Let excess drip off, then coat with the flour mixture.
- Step 6: Carefully lower the coated chicken into the hot oil. Repeat with the remaining pieces.
Cooking Tip: The oil is ready when you drop a little bit of water on it and the water sizzles and pops.
Frying Instructions:
- In a large, heavy, cast iron skillet or frying pan, heat about 1 inch of oil to 350 F° while you prepare the chicken cutlets.
- The oil is ready when you drop a little bit of water on it and the water sizzles and pops.
- Fry the chicken for about 3 to 4 minutes on each side, until browned and the internal temperature reaches 165 degrees F.
- Drain the chicken on layers of paper towels or a piece of parchment paper. Serve immediately.
Side Dishes for Chicken Cutlets
Serve these fried chicken cutlets with mashed potatoes, 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.
Make sure you look through all my favorites on what to serve with this easy recipe here in my Side Dishes for Chicken Cutlets.
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💡Recipe FAQ
Simply click the plus sign to read more about the questions you see below. If YOU have a question regarding this recipe, please let me know in the comment section.
The oil temperature should be heated to 350° F.
Use either vegetable oil or canola oil to fry cutlets.
🌟Try these recipes next...
- Grilled Chicken Sandwiches
- Chicken Cutlets Italian Style
- Crock Pot Salsa Chicken
- Chicken Marsala
- Family Favorite Chicken Recipes
- Chicken Cutlets in Cast Iron Skillet
📇Recipe Card
Fried Chicken Cutlets - 30 Minute Recipe
Fried Chicken Cutlets – crispy, tender thin-sliced chicken breasts coated in flour then fried till golden brown. Another one of my delicious chicken cutlet recipes that can help you get dinner on the table in under 30 minutes for busy weeknights.
Ingredients
- 2 large boneless, skinless chicken breasts, sliced in half lengthwise and pounded thin.
- 1 large egg
- ¾ cup milk
- 1 cup all-purpose flour
- 1 teaspoon Italian seasoning
Instructions
- Lay the boneless skinless chicken breast on a cutting board that’s been lined with waxed paper or parchment paper.
- Using a sharp knife, slice the chicken breast down the side lengthwise cutting all the way through until you have thin chicken cutlets.
- 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.
- In a large, heavy, cast iron skillet or frying pan, heat about 1 inch of oil to 350 F while you prepare the chicken cutlets.
- In a flat shallow bowl, whisk the egg and milk together.
- In a separate flat shallow bowl, combine the flour and Italian seasoning.
- Dip a chicken cutlet in the egg and milk mixture, making sure both sides are coated. Let excess drip off, then coat with the flour mixture. Carefully lower the coated chicken into the hot oil. Repeat with the remaining pieces.
- Fry the chicken for about 3 to 4 minutes on each side, until browned and the internal temperature reaches 165 degrees F.
- Drain the chicken on layers of paper towels or a piece of parchment paper.
- Serve immediately.
Notes
- Store any leftovers in an air-tight container in the refrigerator for up to 3 days.
- You can also freeze leftovers for up to 3 months.
Recommended Products
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Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 255Total Fat: 5gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 101mgSodium: 87mgCarbohydrates: 26gFiber: 1gSugar: 0gProtein: 25g
The nutrition information is calculated automatically. I cannot guarantee its accuracy. If this data is important to you, please verify with your trusted nutrition calculator.
Julie craig says
These turned out perfect!
I had thin chicken cutlets and only needed 3 min per side💕 everyone loved them 😁 I didn't have a mallet so I used a fork on both sides.
Lois says
That's a really good idea too! Thank you for sharing your comment.