If you’re craving a dish that combines crunch, flavor, and pure comfort, this Crispy Chicken Cutlets Recipe is an absolute must-try. Perfectly breaded and fried to golden perfection, these chicken cutlets deliver that satisfying snap with every bite and are incredibly simple to prepare. Whether you’re cooking a quick weeknight dinner or impressing guests with a home-style favorite, this recipe brings together essential ingredients that create a harmonious balance of textures and tastes. The secret lies in the panko and Parmesan crust enriched with garlic and seasonings, making it a true crowd-pleaser.
Ingredients You’ll Need
To whip up the Crispy Chicken Cutlets Recipe, you only need straightforward, pantry-friendly ingredients that work in harmony to create an irresistible crunch and flavorful profile. Each component plays a vital role, ensuring your cutlets come out perfectly every time.
- Chicken breasts (2 pounds, thinly sliced): The star of the dish, thin slices ensure fast cooking and a tender bite.
- All-purpose flour (1 cup): Helps create the initial coating that makes the breading stick beautifully.
- Seasoned salt (1 tablespoon): Adds a subtle kick of savory flavor right into the flour mix.
- Large eggs (2): Act as a glue between the flour and breadcrumb layers for an even crust.
- Water (1 tablespoon): Lightens the egg wash for better coating adhesion.
- Hot sauce (1 teaspoon): A touch of heat that lifts the overall flavor without overwhelming it.
- Panko breadcrumbs (2 cups): These Japanese-style crumbs provide that signature extra crunch.
- Garlic powder (1 teaspoon): Infuses a warm, aromatic note into the crust.
- Kosher salt (1 teaspoon): Ensures proper seasoning and enhances the natural chicken flavors.
- Black pepper (½ teaspoon): Adds just enough peppery depth to complement the garlic.
- Grated Parmesan cheese (¼ cup): Delivers a nutty, cheesy layer that crisps up beautifully.
- Light oil (1 cup): Ideal for frying, use light olive, canola, or vegetable oil for even cooking and a clean finish.
How to Make Crispy Chicken Cutlets Recipe
Step 1: Prep Chicken
Start by trimming any excess fat from the thinly sliced chicken breasts, then pat them dry with paper towels. Dry chicken helps the breading adhere better and prevents sogginess after frying, which is key to deliciously crisp cutlets.
Step 2: Set Up Breading Station
Create a classic three-bowl setup to ensure your breading process is organized and efficient. In the first bowl, combine the flour and seasoned salt—this base coating adds flavor and texture. The second bowl holds a whisked mixture of eggs, water, and hot sauce, which acts as the sticky middle layer. The third bowl mixes panko breadcrumbs with garlic powder, kosher salt, black pepper, and Parmesan for that irresistible crispy and flavorful crust.
Step 3: Bread the Chicken
Coat each chicken breast first in the flour mixture, shaking off any extra. Then dip it into the egg wash, letting any excess drip off so the final layer doesn’t clump. Finally, press the cutlet firmly into the seasoned panko mixture, ensuring an even coverage for that perfect crunch.
Step 4: Fry the Cutlets
Heat your oil in a 10-inch skillet over medium heat until it’s about 350°F (177°C). You can test the oil by placing the handle of a wooden spoon in it; if bubbles form immediately around the wood, it’s ready. Fry the breaded cutlets in batches for 2 to 3 minutes per side, or until they’re deep golden brown and cooked through. Adjust your heat as necessary to avoid burning while maintaining crispiness.
Step 5: Drain and Serve
Once fried to perfection, transfer the cutlets onto a paper towel-lined plate to drain any excess oil. Serving these cutlets warm is essential—they’re at their crispiest and most flavorful right fresh from the pan.
How to Serve Crispy Chicken Cutlets Recipe
Garnishes
A simple sprinkle of freshly chopped parsley or a squeeze of lemon juice works wonders here. The fresh herbs brighten the dish visually and flavor-wise, while lemon juice adds a lovely tang that cuts through the richness, making every bite balanced and refreshing.
Side Dishes
This Crispy Chicken Cutlets Recipe pairs beautifully with a variety of sides. Think classic mashed potatoes for comfort, a crisp green salad for freshness, or even roasted veggies for a hearty accompaniment. For a fun twist, try serving with a side of garlic aioli or a vibrant tomato sauce.
Creative Ways to Present
Impress your friends by turning the cutlets into a sandwich with crusty bread, lettuce, and a zesty mayo spread. Alternatively, slice them to top a warm pasta dish or even place over a bed of creamy polenta. The possibilities are endless and all equally delicious.
Make Ahead and Storage
Storing Leftovers
Leftover cutlets can be stored in an airtight container in the refrigerator for up to 3 days. To keep the crust somewhat crisp, place a paper towel between layers to absorb excess moisture.
Freezing
You can freeze cooked chicken cutlets for up to 2 months. Wrap them tightly in plastic wrap or foil, then place in a freezer-safe bag. Freeze flat to avoid damaging that beautiful crispy crust.
Reheating
To reheat and maintain crunchiness, warm cutlets in a preheated oven at 375°F (190°C) for about 10-12 minutes. Avoid microwaving if possible, as it tends to soften the coating and make it soggy.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Thinly sliced chicken thighs will add a bit more juiciness and flavor, though they might take slightly longer to cook. Just make sure they’re cut evenly for consistent frying.
What’s the best oil for frying these cutlets?
Use light oils with high smoke points like light olive oil, canola, or vegetable oil. They cook evenly and won’t overwhelm the flavor in the Crispy Chicken Cutlets Recipe.
Can I bake the chicken cutlets instead of frying?
Yes, baking is a healthier alternative. Place the breaded cutlets on a greased baking sheet and bake at 425°F (220°C) for 15-20 minutes, flipping halfway through until golden and cooked through.
How do I ensure the breading stays crispy after cooking?
Drain the cutlets on paper towels immediately after frying to remove excess oil. Serve immediately or keep warm in a low oven on a rack to maintain crispness without steaming.
Is it necessary to use Parmesan cheese in the breading?
While Parmesan adds a nutty richness and helps with browning, you can omit it if needed. Just be sure to compensate with a pinch more seasoning for flavor.
Final Thoughts
There’s something truly magical about mastering the Crispy Chicken Cutlets Recipe—each bite bursting with crunch, flavor, and a touch of homemade love. Whether it’s your go-to weeknight dinner or a dish to impress loved ones, it always delivers that warming satisfaction. Give it a try, and I promise it will quickly become one of your favorite recipes to make and share!
Print
Crispy Chicken Cutlets Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Frying
- Cuisine: American
Description
This Crispy Chicken Cutlets recipe delivers perfectly golden, crunchy chicken cutlets with a flavorful panko and Parmesan coating. Ready in just 30 minutes, it’s an easy stovetop method perfect for a satisfying weeknight dinner.
Ingredients
Chicken
- 2 pounds thinly sliced chicken breasts
Breading
- 1 cup all-purpose flour
- 1 tablespoon seasoned salt
- 2 large eggs
- 1 tablespoon water
- 1 teaspoon hot sauce
- 2 cups panko breadcrumbs
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- ¼ cup grated Parmesan cheese
Cooking
- 1 cup light oil (such as light olive oil, canola oil, or vegetable oil)
Instructions
- Prep Chicken: Trim any excess fat from the chicken breasts and pat them dry with paper towels to ensure they bread evenly and fry up crispy.
- Set Up Breading Station: Prepare three shallow bowls: one with the flour combined with seasoned salt; the second with eggs beaten together with water and hot sauce; and the third with the panko breadcrumbs mixed with garlic powder, kosher salt, black pepper, and Parmesan cheese.
- Bread Chicken: Dip each chicken breast first in the flour mixture, coating it completely, then into the egg wash, letting excess drip off, and finally into the panko breadcrumb mixture, pressing gently to adhere the coating well. Place the breaded cutlets on a plate ready for frying.
- Fry Cutlets: Heat the oil in a 10-inch skillet over medium heat to approximately 350°F (177°C). You can test the readiness of the oil by dipping a wooden spoon in and observing bubbles forming immediately around it. Fry the cutlets in batches for 2-3 minutes per side until they develop a golden brown crust and are cooked through. Adjust the heat as needed to prevent burning.
- Drain and Serve: Transfer the cooked chicken cutlets onto a paper towel-lined plate to absorb excess oil. Serve warm and enjoy your crispy chicken cutlets.
Notes
- For even cooking, slice chicken breasts thinly and uniformly.
- Use a thermometer to maintain oil temperature for perfect crispiness.
- Don’t overcrowd the pan to avoid lowering the oil temperature.
- Serve with lemon wedges, fresh salad, or your favorite dipping sauce for added flavor.
- Leftover cutlets can be stored in the refrigerator and reheated in the oven for best texture retention.
