These breaded chicken cutlets bring the authentic taste of Italy right to your kitchen. Known for their delightful crunch and savory flavor, these cutlets are crafted with tender chicken breasts, coated in a seasoned breadcrumb mixture. The result is a perfectly crisp exterior that contrasts beautifully with the juicy meat inside. Whether you’re serving them as a main dish or enjoying them in a sandwich, the simple joy of a well-made chicken cutlet is universal.
Crispiest Breaded Chicken Cutlets
4
servings15
minutes15
minutes335
kcal30
minutesKeep the screen of your device on
Ingredients
4 4 4 boneless, skinless chicken breasts
130 g 1 cup flour
3 3 eggs
30 ml 2 tbsp milk
120 g 1 cup breadcrumbs
2 tablespoons 2 tablespoons grated Parmesan cheese
1 teaspoon 1 teaspoon garlic powder
1 teaspoon 1 teaspoon onion powder
1 teaspoon 1 teaspoon salt
1/2 teaspoon 1/2 teaspoon black pepper
Italian seasoning (optional)
Vegetable oil for frying
Equipment
Mixing Bowl- Whisk
- frying pan
- tongs
- paper towels
- Shallow dishes or plates
Directions
- Prepare the Chicken:
- Pat dry the chicken breasts with paper towels. To ensure even cooking, place each chicken breast between two sheets of plastic wrap and gently pound to an even thickness of about 1/2 inch.
- Set Up Breading Station:
- In one shallow dish, place the flour.
- In a second dish, whisk together the eggs and milk.
- In a third dish, combine the breadcrumbs, Parmesan cheese, garlic powder, onion powder, salt, black pepper, and Italian seasoning.
- Bread the Chicken:
- Dredge each chicken breast in flour, shaking off any excess.
- Dip into the egg mixture, allowing any excess to drip off.
- Press both sides into the breadcrumb mixture to ensure a thorough coating.
- Fry the Chicken:
- Heat about 1 cm (½ inch) of vegetable oil in a large frying pan over medium-high heat.
- Once the oil is hot (but not smoking), add the breaded chicken cutlets.
- Fry for about 3-4 minutes on each side or until they are golden brown and fully cooked through.
- Transfer the cutlets to a plate lined with paper towels to absorb any excess oil.
Notes
- For the crispiest texture, avoid overcrowding the pan; fry in batches if necessary and maintain the oil temperature to prevent sogginess.
Can I use chicken thighs instead of breasts?
Yes, you can use boneless, skinless chicken thighs. They may require slightly longer cooking time due to their thicker, juicier nature, so ensure that they are cooked through to an internal temperature of 165°F (74°C).
What type of breadcrumbs work best for this recipe?
Both plain and panko breadcrumbs work well. Panko breadcrumbs will give a lighter, crispier texture, while regular breadcrumbs will provide a denser coating.
Can I prepare the chicken cutlets ahead of time?
Yes, you can bread the chicken cutlets and store them in the refrigerator for up to 24 hours before frying. This allows the breading to adhere better to the chicken.
What oil is best for frying the cutlets?
Neutral oils with a high smoke point, such as vegetable, canola, or peanut oil, are ideal for frying these cutlets.
How can I keep the chicken cutlets warm and crispy if serving later?
To keep them warm and crispy, place the cutlets on a wire rack over a baking sheet and keep them in a preheated oven at 200°F (95°C) until ready to serve.
What sides pair well with breaded chicken cutlets?
Popular sides include mashed potatoes, pasta, roasted vegetables, or a fresh green salad.
Can I bake the chicken cutlets instead of frying them?
Yes, you can bake them at 400°F (200°C) for about 20-25 minutes or until they reach an internal temperature of 165°F (74°C). Lightly spray them with cooking oil for added crispiness.
How do I store leftovers and reheat them without losing the crispiness?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a preheated oven at 350°F (175°C) for about 10 minutes to regain some of the crispiness.
