Description
Crispy Chicken Cutlets are a golden, crunchy, and juicy classic that’s quick to make and full of flavor. Lightly breaded and pan-fried, they deliver a satisfying texture and can be served in countless ways—from salads to sandwiches. Perfect for weeknight dinners or meal prep.
Ingredients
- 2 large boneless, skinless chicken breasts
- 1 cup all-purpose flour
- 2 large eggs
- 2 tablespoons milk or water
- 1 ½ cups breadcrumbs or panko
- ½ cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and black pepper, to taste
- Neutral oil for frying (vegetable or canola)
- Fresh parsley, chopped (optional garnish)
- Lemon wedges (for serving)
Instructions
- Slice chicken breasts in half horizontally to create thinner cutlets. Pound to about ¼ inch thick.
- Prepare three shallow bowls: one with flour, one with beaten eggs and milk, and one with breadcrumbs mixed with Parmesan, garlic powder, onion powder, salt, and pepper.
- Dredge each chicken cutlet in flour, then egg, then breadcrumbs. Press the coating on well.
- Chill breaded cutlets in the fridge for 10–15 minutes.
- Heat oil in a skillet over medium heat. Fry cutlets for 3–4 minutes per side, or until golden and cooked through.
- Drain on a wire rack or paper towels. Garnish with parsley and serve with lemon wedges.
- Prep Time: 15 minutes
- Cook Time: 10 minutes