You guys are obsessed with my pork cutlet, so I knew I had to make a chicken version! Heavy thin, lightly seasoned the chicken is fried golden crunchy perfection!

Chicken cutlet cooked and plated next to some green beans and a slice of lemon.

Because this cutlet belongs on your table

  • Crunch that amazes:Each bite delivers a delicious golden crust that cracks deliciously in your mouth, giving you that irresistible first crunch.
  • Versatile Pairing:Tender, juicy chicken that’s a blank canvas for your favorite side dishes. My family loves it served alongside creamy mashed potatoes, roasted veggies, buttery noodles, or a fresh, crunchy salad.
  • Kid Approved:Even the pickiest eaters can’t resist this tasty, golden, crispy chicken, making it a dinner everyone will ask for again and again.

Ingredients for chicken cutlet

Overhead shot of labeled chicken cutlet ingredients.
  • Chicken: Pound the chicken until it is about ¼ inch thick. This will help it cook evenly.
  • Frying: Fry at the right temperature. Too hot, the breading will burn. If it is too cold, the cutlet will be greasy. Aim for 350ºF.

How to make the best chicken cutlet

This crispy chicken cutlet can be on your table in just 25 minutes! While it’s frying to perfection, you can roast some asparagus or pop green beans in the fryer for a quick, fresh side dish. Follow my simple step by step instructions.

  1. Preparation: Cut 2 chicken breasts evenly in half lengthwise, then place between two sheets of plastic wrap and use the flat side of a meat tenderizer to pound them until they are an even ¼-inch thickness.
  2. Season: Season the flattened cutlets with salt, pepper and garlic powder.
  3. Dredging station: In 3 separate shallow plates, place the flour, the eggs beaten with the Dijon mustard and the panko breadcrumbs.
  4. Dredge: Dredge the cutlets evenly in the flour, then dip them in the eggs, allowing the excess to drip into the bowl. Finally cover them completely with the panko breadcrumbs.
  5. Fry: Heat the oil in a large skillet over medium-high heat. When the oil is hot, place 2 chops in the oil and fry them for about 4-5 minutes on each side. The chicken should be golden and well cooked.
  6. Serve: Remove the cooked chicken from the oil, then place on a wire rack to drain excess oil. Repeat this process in batches with the remaining cutlets. Sprinkle the hot chicken cutlet with coarse salt and serve with fresh lemon wedges if desired.
Chicken breasts cut in half and placed in cling film and mashed with a meat mallet.
Flattened and seasoned chicken breasts.
Three separate plates with flour in one, egg mixture in another and breadcrumbs in another.
Chicken breasts in each container.
Cooking in a pan.
Chicken cooked on a wire rack.

Alyssa’s professional advice

  • Dredging: Use one hand for the dry ingredients and the other for the egg. This prevents the breadcrumbs from accumulating on your fingers.
  • Breading: After breading, dip the breadcrumbs into the chicken and let it rest for 10-15 minutes before frying. This helps the breading stick better, reducing the risk of it falling into the pan.

Alternative cooking methods

  • Air Fryer:
    1. Preheat air fryer to 400ºF.
    2. Place the breaded chicken in the air fryer basket, then spray the top with cooking spray.
    3. Air fry for 5-6 minutes. Flip the chicken, then spray the other side with cooking spray and cook for another 4 to 6 minutes.
  • Oven:
    1. Preheat oven to 400°F.
    2. Place the breaded chicken on a lined baking tray, then bake for 25-30 minutes, turning halfway through cooking.

Press

Chicken cutlet

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A crispy, golden chicken cutlet with a light, crispy coating, pan-fried until perfectly tender and served hot for a simple, classic dinner.
Course Main course
Kitchen American, German
Keyword breaded chicken, chicken cutlet, chicken cutlet recipe, easy chicken cutlet
Preparation time 15 minutes
Cooking time 10 minutes
Total time 25 minutes
Portions 4 portions
Calories 396kcal
Author Alyssa Rivers

Ingredients

  • 2 boneless, skinless chicken breasts
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 1 teaspoon garlic powder
  • ½ cup Flour
  • 2 egg beaten
  • 1 teaspoon Dijon mustard
  • 1 ¼ cups panko breadcrumbs
  • ⅓ cup oil for frying

Instructions

  • Cut 2 boneless, skinless chicken breasts evenly in half lengthwise. Place the chicken between two pieces of plastic wrap and use the flat side of a meat mallet to pound it to an even ¼-inch thickness.
  • Season the flattened cutlets with 1 teaspoon of salt, ½ teaspoon pepperAND 1 teaspoon garlic powder.
  • Arrange on 3 separate soup plates ½ cup flour, 2 eggs beaten with 1 teaspoon Dijon mustardAND 1 ¼ cups panko breadcrumbs.
  • Dredge the cutlets in the flour, coating them evenly. Next, coat them with eggs, allowing any excess egg to drip from the cutlets into the bowl. Finally coat them completely in panko breadcrumbs.
  • Heat ⅓ cup oil in a large skillet over medium-high heat. When the oil is hot, place 2 chops in the oil and fry them for about 4-5 minutes on each side. The chicken should be golden and well cooked.
  • Remove the cooked chicken from the oil and place on a wire rack to drain the excess oil. Repeat this process with the remaining cutlets.
  • Sprinkle the hot cutlet with coarse salt and serve with fresh lemon wedges if desired.

Notes

Make ahead and storage instructions

  • In the refrigerator: Store leftovers in an airtight container for up to 3 days.
  • To heat: I like to use an air fryer to reheat the cutlet and keep it crispy. About 5 minutes at 375°F. Turn it halfway so both sides get nice and toasted.
  • Freezer: Place in an airtight freezer-safe container and store in the freezer for up to 3 months. Thaw in the refrigerator overnight before reheating.
  • Go ahead: Prepare for the frying stage and store the breaded chicken between baking paper in the refrigerator for up to 24 hours or in the freezer for up to 3 months.

Nutrition

Calories: 396kcal | Carbohydrates: 26G | Protein: 19G | Fat: 23G | Saturated fat: 3G | Polyunsaturated fats: 6G | Monounsaturated fats: 13G | Trans fats: 0.1G | Cholesterol: 118mg | Sodium: 830mg | Potassium: 307mg | Fiber: 1G | Sugar: 1G | Vitamin A: 138UI | Vitamin C: 1mg | Soccer: 55mg | Iron: 2mg
Plate with chicken cutlet on top.

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