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4.46 from 22 votes

Fried Chicken Cutlets - 30 Minute Recipe

Fried chicken cutlets are crispy, golden, and ready fast! Learn how long to fry chicken cutlets for tender, juicy dinners in under 30 minutes.
Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Course: Main Dishes
Cuisine: American
Keyword: Fried Chicken Cutlets
Servings: 4 servings
Calories: 255kcal
Author: Lois

Equipment

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.

Video

Notes

Tips

  • Pound chicken evenly so it cooks quickly and stays tender.
  • Use a large skillet and fry in batches to keep the coating crispy.
  • Let cutlets rest on a wire rack after frying to prevent sogginess.

Storage & Make Ahead

  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Reheat in the oven or air fryer to bring back crispiness.
  • Bread chicken cutlets ahead of time and refrigerate for up to 24 hours before frying.

Nutrition

Serving: 1Serving | Calories: 255kcal | Carbohydrates: 26g | Protein: 25g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Cholesterol: 101mg | Sodium: 87mg | Fiber: 1g