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Chicken Cutlets

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Chicken cutlets cook quickly making them a great weeknight dinner. These cutlets are coated with crumbs and Parmesan cheese and pan fried until crisp and golden

Flavor: Simply seasoned with a golden, crispy coating, the chicken is tender and juicy.
Technique: Chicken cutlets or breasts are pounded to ¼-inch thickness, which helps them cook quickly and evenly.
Prep ahead: Bread the cutlets and refrigerate them on a baking rack for up to 48 hours.
Recommended tools: A meat mallet is the best tool for making cutlets that are evenly sized for the best results.

Chicken Cutlet Ingredients

Chicken: Chicken cutlets are easy since they don’t need much prep. You can also cut boneless, skinless chicken breasts horizontally and pound them to ¼-inch.
Breading: Panko breadcrumbs have great crunch, but any kind of crumbs can be used. I prefer grated Parmesan cheese in this recipe— the type that is more like a powder than a shredded cheese.
Oil: Use a neutral oil with a high smoke point, like canola oil, peanut oil, avocado oil, or sunflower oil.

breading chicken to make Crispy Chicken Cutlets

How to Keep Leftovers Crispy

Keep leftover chicken cutlets covered in the refrigerator for up to 3 days. Brush the cutlets with a little oil and reheat them in a dry skillet on medium heat or under the broiler to make them extra crispy again.
Leftover crispy cutlets can be topped on a salad, added to a wrap with lettuce with a swipe of tangy honey mustard, or added to a chicken parmesan casserole.
Freeze portions on a baking sheet (so they don’t stick together) before transferring them to a zippered bag. Thaw before reheating.

More Ways to Cook Chicken Cutlets

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Chicken Cutlets

Fry chicken cutlets up in a skillet with panko and parmesan for a crispy entree that goes with everything.

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

▢ 4 chicken cutlets or 2 x 8oz chicken breasts
▢ 1¼ cups Panko bread crumbs
▢ ¼ cup shredded Parmesan cheese
▢ 1 teaspoon garlic powder
▢ 1 egg
▢ salt and pepper to taste
▢ ⅓ cup vegetable oil

If using chicken breasts, freeze for 20 minutes. Remove from the freezer and cut in half horizontally to make 4 thinner cutlets.
Pound the chicken to ¼ inch thickness.
Combine panko bread crumbs, parmesan cheese and garlic powder in a small shallow dish.
Whisk the egg in a separate bowl. Dip chicken in egg and then in the crumb mixture, pressing to adhere.
Preheat oil in a large skillet over medium heat. Gently add chicken and cook 2-3 minutes per side or until golden brown and chicken reaches 165°F.

Leftover chicken can be stored in a covered container in the fridge for up to 3 days. Reheat in a skillet on the stovetop.

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Chicken, Dinner, Entree, Main Course

Cuisine American

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.

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juicy Chicken Cutlets on a plate with a title

easy Chicken Cutlets on a plate with writing

quick and crispy Chicken Cutlets with writing

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About the author

Holly Nilsson is the creator of Spend With Pennies, where she creates easy, comforting recipes made for real life. With a passion for nostalgic flavors and simplified techniques, Holly helps busy home cooks create delicious meals that always work. She is also the author of “Everyday Comfort,” which promises to inspire even more hearty, home-cooked meals.
See more posts by Holly