Breaded Chicken Cutlets

5 from 1 vote

Crispy Breaded Chicken Cutlets are coated in seasoned breadcrumbs and pan-fried until golden brown. Ready in about 20 minutes, they're an easy weeknight dinner that pairs well with potatoes, rice, vegetables, and salads.

Prep Time5

Cook Time15

Total Time20

Course: Main Dishes

Cuisine: American

Keyword: Breaded Chicken Cutlets

Servings: servings

Calories: 550kcal

Author: Lois

Equipment

Ingredients

4 chicken cutlets, pounded thin
¼ cup vegetable oil
¾ cup all-purpose flour
1 cup Italian seasoned breadcrumbs
2 large eggs, beaten

Instructions

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.

Video

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.

Nutrition