Go Back
A glass bowl filled with golden-brown chicken cutlets, placed on a checkered kitchen towel with garlic, onions, and parsley in the background.

Chicken Cutlet Recipe

This crispy chicken cutlet recipe uses seasoned thin-sliced chicken, coated with flour, egg, and a panko-Parmesan mix, then pan-fried to golden perfection. Ready in minutes and perfect with your favorite sides!
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Chill Time 10 minutes
Total Time 35 minutes
Servings: 4
Course: lunch
Cuisine: Italian- American
Calories: 400
Ingredients Method

Ingredients
  

  • 4 thin-sliced chicken breasts about 1 pound
  • 1 cup all-purpose flour
  • 2 large eggs beaten
  • 1 cup panko breadcrumbs
  • 1/2 cup grated Parmesan cheese
  • 1 tsp garlic powder
  • 1/2 tsp paprika
  • 1 tsp salt divided
  • 1/2 tsp black pepper
  • 1/4 cup vegetable or canola oil for frying

Method
 

  1. Prepare the Chicken: Pat the chicken dry with paper towels. Season both sides with 1/2 tsp salt and black pepper.
  2. Set Up Breading Station: 1-Place flour in one shallow dish. 2- In a second dish, beat the eggs. 3- Mix panko, Parmesan, garlic powder, paprika, and the remaining 1/2 tsp salt in a third dish.
  3. Bread the Chicken: 1-Coat each piece of chicken in flour, gently shaking off the extra. 2- Submerge it in the beaten eggs, making sure it's completely covered. 3- Press it firmly into the breadcrumb mixture, ensuring an even coating.
  4. Let It Rest: Place the breaded chicken on a plate and refrigerate for 10 minutes to help the coating stick.
  5. Fry the Chicken: Warm oil in a large skillet over medium heat until it starts to shimmer. Fry each cutlet for 3–4 minutes per side, or until golden brown and cooked through (165°F internal temperature).
  6. Drain and Serve: Place on a wire rack to allow the excess oil to drain. Serve immediately with your favorite sides.