These chicken cutlets are crispy on the outside and so tender on the inside that you can cut them with a fork. They are made quickly and easily with simple pantry ingredients.
These cutlets will quickly become a family favorite. They are a great accompaniment to cauliflower mac and cheese, southern green beans, or sundried tomato pasta.
Ingredient Notes and Substitutions
See the complete list of ingredients on the recipe card below.
- Chicken: Boneless, skinless chicken breasts pounded to ¼-½ inch thick or split thick chicken breasts in half lengthwise.
- Panko breadcrumbs: I like the crispiness that Panko breadcrumbs deliver, but you can use Italian or homemade breadcrumbs.
- Parmesan cheese: For the best flavor, buy a block of Parmesan cheese and freshly grate it. It is well worth it. An opened block of Parmesan cheese can last up to two months when stored in an airtight container in the refrigerator.
- Garlic powder: I love Kinder’s wood-fired garlic. It is so flavorful with just enough smoke, but you can use regular garlic powder.
How To Make Chicken Cutlets
This is a summary version; for the complete list of ingredients and instructions, please refer to the recipe card below.
- Pound the chicken to ¼-½ inch thick using a meat mallet.
- Arrange the breading stations using shallow, wide bowls.
- Dredge the chicken cutlets in flour, then in beaten eggs, and then in the Panko breadcrumb mixture.
- Pan-fry the chicken breasts in a little neutral oil until golden brown and cooked through.
Preparation Tips for The Best Chicken Cutlets
- Chicken is cooked through when it reaches an internal temperature of 165°F. Use an instant-read meat thermometer inserted into the thickest part of the breast.
- Try using fresh herbs like rosemary, basil, and thyme. The Italian seasonings are simply a guideline and a good solution for busy families.
- Once you add the breaded chicken to the skillet, try not to disturb it until it is golden brown and ready to flip. A small peek on the side will give you a good indication.
- This recipe is best served promptly while the breading is crispy and the chicken is hot. You can hold them in the oven at 275°F for about 30 minutes if needed.
Serving Suggestions
- Potatoes: potatoes au gratin, cheesy hashbrown potatoes, and homemade mashed potatoes.
- Pasta: Parmesan pasta, angel hair pasta, and pasta con broccoli
- Vegetables: honey-glazed carrots, fried corn, and air-fryer asparagus
Chicken Cutlet
These chicken cutlets are crispy on the outside and so tender on the inside that you can cut them with a fork.
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Servings: 4 servings
Calories: 358kcal
Ingredients
- 4 boneless skinless chicken breasts pounded to ¼-½ inch thick
- ¼ cup all-purpose flour
- 2 large eggs
- 1¼ cups Panko breadcrumbs
- ¼ cups grated Parmesan cheese
- 1 teaspoon Italian seasoning
- ½ teaspoon garlic powder
- ½ teaspoon sea salt
- ½ teaspoon freshly ground black pepper
- 2-3 tablespoons olive oil
Instructions
- Pound the chicken breasts to ¼-½ inch thick using a meat mallet.
- Arrange the breading station. Add the flour to a wide, shallow bowl. Add the eggs to a wide, shallow bowl. Mix the Panko breadcrumbs, Parmesan cheese, Italian seasoning, garlic powder, salt, and freshly ground black pepper.
- Dredge the chicken cutlets in flour, then in beaten eggs, and into the Panko breadcrumb mixture.
- Heat 2 tablespoons of olive oil in a large cast-iron skillet. Add the breaded chicken. Cook until golden brown and cooked through. Chicken is done when it reaches an internal temperature of 165°F. Remove the crispy chicken to paper towels to drain.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat on a baking sheet covered with parchment paper in the oven at 350 degrees for 10-15 minutes or until warm.
Nutrition
Calories: 358kcal | Carbohydrates: 21g | Protein: 32g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.02g | Cholesterol: 171mg | Sodium: 705mg | Potassium: 523mg | Fiber: 1g | Sugar: 1g | Vitamin A: 233IU | Vitamin C: 1mg | Calcium: 120mg | Iron: 2mg
Did You Make This Recipe?Mention @smalltownwomanfoodnut or tag #smalltownwomanfoodnut!
Jennifer P
I have not had a good chicken cutlet in a long time! These were so crispy and delicious! Another recipe on repeat, thanks!
Beth Pierce
You are most welcome, Jennifer!
Jerry G
These crispy chicken cutlets were the perfect weeknight dinner, so golden on the outside and juicy on the inside. I served them with mashed potatoes and green beans.
I love how you kept the ingredient list simple yet effective!
Beth Pierce
So happy that you liked them! We love them too!
Andy M
I am constantly trying to cook chicken throughly without drying it out. It’s a delicate dance. This recipe was very helpful and the cutlets were delicious!
May
My husband and I were just talking about what to eat for lunch, haha! He’s on his way to the supermarket nearby to get what we need and I open your blog and I’m like – voila! haha! Thanks for this!
Paula
These cutlets were amazing! perfectly crispy on the outside with tender, juicy chicken. We loved them.
Beth Pierce
Thank you, Paula!
Catalina
I cooked these for lunch and they came out golden and crisp. The inside stayed juicy and tender!
Tammy
Such a delicious recipe. Perfect for busy weeknights and great to have leftovers throughout the week. Thank you for this!
Beth Pierce
You are most welcome, Tammy!
Ben
Winner, winner chicken dinner! I made this last night with some rice and broccoli, and we thoroughly enjoyed it.
Kristin
Another yummy recipe. I made it last night, and we all loved the flavor. I loved how easy it was, too. With two kids, easy is always delicious. LOL.
Maria
I love the combination of ease and flavor. These were ready so fast, and they were so good with some mashed potatoes and green beans.
Beth Pierce
Thank you, Maria!