Quick recipe: crispy breaded chicken cutlets

If you’ve been around here for any length of time, you probably know that I have a few requirements when it comes to cooking: It needs to be easy, relatively quick, and, most importantly, it needs to actually taste good. Enter: crispy breaded chicken cutlets.

I originally found this breaded chicken cutlet recipe from Natasha’s Kitchen, and it has quickly become one of my favorite ways to make chicken at home. The outside gets perfectly golden and crispy, the inside stays juicy, and the entire recipe takes under 30 minutes.

Even better? It pairs perfectly with my easy kale salad. Together, we’re in the making of my all-time signature meal, perfect for serving to guests and my family alike.

Here’s how to make these easy-peasy breaded chicken cutlets.

Easy Breaded Chicken Cutlets

This recipe is adapted from Natasha’s Kitchen’s Crispy Breaded Chicken Cutlets. I follow the pan-frying method!

Ingredients

• 4 boneless, skinless chicken breasts
• 1 1/2 teaspoons salt, divided
• 1/2 teaspoon black pepper
• 1/2 cup all-purpose flour
• 2 eggs
• 1 tablespoon water
• 1 1/2 cups panko breadcrumbs
• 1/2 cup finely grated Parmesan cheese
• 1/2 teaspoon garlic powder
• 1 teaspoon Italian seasoning
• Extra-light olive oil, avocado oil, or another neutral cooking oil
• Lemon wedges, for serving
• Chopped parsley, optional
• Flaky salt, optional

Directions

1. Prep the chicken. Slice each chicken breast horizontally to create two thinner cutlets. Place the chicken between pieces of plastic wrap or parchment paper, and pound each piece until it’s about 1/4-inch thick.* Season with salt and pepper.
2. Set up your breading station. Grab three shallow dishes. Add the flour to the first. In the second, whisk together the eggs and water. In the third, combine the panko breadcrumbs, Parmesan, garlic powder, Italian seasoning, and remaining salt.
3. Bread the chicken. Working with one cutlet at a time, lightly coat the chicken in flour, dip it into the egg mixture, and then press it into the panko mixture until it’s well coated. Repeat with the remaining chicken.
4. Let it rest. Let the breaded chicken sit for about 5-10 minutes before cooking. This helps the breading stick to the chicken instead of falling off in your frying pan.
5. Pan-fry the chicken. Add enough oil to a large skillet to come about halfway up the sides of the chicken. Heat over medium heat until hot. Add the chicken without overcrowding the pan, and cook for approximately 2 minutes per side, or until the breading is golden brown and crispy and the chicken reaches an internal temperature of 165°F.
6. Finish and serve. Transfer the cooked chicken to a wire rack or paper towel-lined plate. Add a sprinkle of flaky salt, a squeeze of fresh lemon juice, and a little chopped parsley. Enjoy!

*Note: I found thinner chicken breast cutlets at Aldi, which removed the first step entirely (minus the seasoning)! That made it even easier and faster.

A few tips for crispy chicken

Use panko breadcrumbs. Regular breadcrumbs will work, but panko gives you that extra-crispy texture that makes these cutlets so good.

Let the breading rest. Those extra 5-10 minutes are worth it. It helps the coating stick to the chicken when it hits the hot oil.

Make sure your oil is hot. You want the breading to immediately sizzle when it hits the pan. If the oil isn’t hot enough, you’re more likely to end up with greasy breading instead of crispy breading.

Don’t overcrowd the pan. Depending on the size of your skillet, work in batches. Giving each piece some room helps keep the oil hot and the chicken crispy.

An easy weeknight dinner worth repeating

Chicken breasts can get a little boring, and this is one of those recipes that reminds me they don’t have to be. It’s classic but interesting, and was a hit in my household. I’m looking forward to making it again!

Enjoy and please let me know how it goes!

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