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Learn how to make quick and easy chicken cutlets with pantry staples and simple cooking techniques. They’re perfect for an easy last-minute dinner, and they’re freezer-friendly!
If you’ve ever wondered how to make chicken cutlets that are golden, crispy on the outside and juicy on the inside, this post is for you! I’m going to walk you through the whole process.
This classic dish is a staple in many kitchens for good reason. Chicken cutlets are versatile, quick and easy to cook, and absolutely delicious. Whether you’re making a fast weeknight dinner, meal prepping for the week, or entertaining guests, crispy chicken cutlets are always a win.
I love that you can serve them as-is, or completely transform them! Use them to make crispy chicken salad, chicken Parmesan, or chicken parm sandwiches. Or serve them with a flavorful sauce (try creamy peppercorn mushroom sauce!), mashed potatoes, and a green veggie for a hearty, balanced meal.
What Are Chicken Cutlets?
A chicken cutlet is a thin slice of boneless, skinless chicken breast that’s usually breaded and pan-fried or baked until golden brown. Because they’re thin, they cook quickly and evenly, making them a fast and fuss-free option for any meal.
Ingredients
Breaking It Down
Ingredients Explained
In this section I explain the ingredients and give substitution ideas where applicable. For the full recipe (including the ingredient amounts), see the recipe card below.
- Chicken cutlets – For 4 servings, you’ll need 4 cutlets, which is about 1 1/2 pounds.
- Salt and black pepper – To season the chicken.
- All-purpose flour – We coat chicken cutlets in flour before dredging them first in egg and then in breadcrumbs. Flour helps the breading stick better by providing a dry coating on the outside of the chicken, which the egg adheres better to.
- 1 egg white plus 1 whole egg – I used 1 whole egg + 1 egg white because I had a leftover egg white in my fridge. And with the price of eggs being through the roof lately, I didn’t want to waste it. If you don’t have a lone egg white on hand, you can replace it with 3 tablespoons of liquid egg whites (or skip the egg white + whole egg and use a scant 1/2 cup of liquid egg whites). Another option is to use 2 whole eggs.
- Milk – You can use any kind of unflavored milk you like. If you don’t have milk on hand, water will work fine here.
- Italian seasoned breadcrumbs – I use seasoned Italian breadcrumbs with Pecorino Romano cheese, but any kind of breadcrumbs will work. If you’re using unseasoned breadcrumbs, you’ll need 3/4 cup; add the following seasonings: 3/4 teaspoon dried Italian herb seasoning, 1/2 teaspoon garlic powder, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. If you have it on hand, add 2 tablespoons finely-grated Pecorino Romano or Parmesan cheese to the breadcrumbs for next-level chicken cutlets!
- Olive oil – For pan-frying the cutlets.
Step-by-Step Instructions: How to Make Chicken Cutlets
- Use a meat mallet to pound the cutlets so they’re an even thickness. Season both sides of the chicken cutlets with salt and pepper, and then sprinkle both sides with the flour. Shake off the excess flour.
- Add the egg white, whole egg, and milk to a shallow bowl and use a fork to mix. Add the breadcrumbs to their own shallow bowl. Dredge each seasoned and floured chicken cutlet in the egg mixture (letting the excess drip off), and then the breadcrumbs.
- At this point, you can cook the breaded cutlets now or later. To cook them later, arrange them in a single layer on a parchment paper-lined plate, cover with plastic wrap, and refrigerate for up to 8 hours before cooking.
- Preheat a large skillet over high heat. Add the oil and once it’s rippling hot, carefully add the chicken cutlets. Brown them on the first side (about 4 to 5 minutes), and then flip and brown on the second side (about 3 to 5 minutes). (They’re done when they reach an internal temperature of 160F to 165F.) Transfer them to a paper towel-lined plate to absorb any excess oil.
How to Bake Chicken Cutlets Instead of Frying
- Preheat your oven to 425F.
- Place breaded cutlets on a wire rack set over a baking sheet.
- Mist with olive oil cooking spray.
- Bake for about 15 minutes, flipping halfway (and misting the second side with olive oil cooking spray), until golden and cooked through.
You won’t get quite the same crispy crust as frying, but it’s good way to cut back on fat and calories if you want. And it’s still super tasty!
Storage
Once cooled, store leftovers covered in the fridge for up to 4 days or in the freezer for up to 3 months.
Pro Tips for the Best Chicken Cutlets
- To make ahead, bread the cutlets, arrange them in a single layer on plate or tray lined with parchment paper, cover the top with plastic wrap, and and refrigerate for up to 8 hours before cooking.
- Instead of regular breadcrumbs, use panko breadcrumbs for extra crunch.
- Don’t skip the pounding. It tenderizes the meat and ensures even cooking.
- Keep the oil hot but not smoking to get a golden crust without burning.
How to Serve Chicken Cutlets
One of the best things about learning how to prepare chicken cutlets is how many different ways you can serve them. They’re one of the most versatile things you can make, so they’re a great dish to master. The sky is the limit, but here are some serving ideas to get you going:
- With a squeeze of lemon and a leafy green side salad
- Topped with marinara sauce and mozzarella for chicken Parmesan
- In a sandwich with lettuce, tomato, and mayo
- As a wrap with spinach, sun-dried tomatoes, and garlic sauce
- Over pasta with your favorite sauce, and whip up copycat Olive Garden salad to round out the meal
- On a bed of mashed potatoes with gravy to go with it (try 5-minute homemade gravy without drippings)
- Chopped over a Caesar salad
Frequently Asked Questions
Yes! You can freeze breaded uncooked cutlets in an airtight container stacked in single layers between pieces of parchment paper for up to 3 months. Cook them from frozen or thaw in the fridge overnight.
To cook breaded chicken cutlets from frozen in a skillet, cover them while they cook on the first side to help them thaw and cook all the way through. After flipping, uncover the skillet so they crisp and brown beautifully. Also, note that they might take an extra minute or two per side to fully cook.
Alternatively, you can cook breaded chicken cutlets from frozen in at 400F oven. Place them on a wire rack, mist with olive oil cooking spray, and bake until they’re fully cooked, about 20 to 30 minutes, flipping once halfway through.
You can! Just make sure they’re boneless and pounded thin. Thighs will be slightly juicier and have a richer flavor.
Reheat in a 375F oven for 10 to 12 minutes or in a 350F air fryer for 2 to 3 minutes (or until warmed through). Avoid microwaving because it makes the crust soggy.
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Chicken Cutlets Recipe
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Equipment
Ingredients
- 4 chicken cutlets about 1 1/2 pounds
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons all-purpose flour
- 1 large egg white
- 1 large egg
- 2 tablespoons milk
- 3/4 cup Italian seasoned breadcrumbs
- 1/4 cup olive oil
Instructions
- Set up. Add the egg white, whole egg, and milk to a shallow bowl and use a fork to mix. Add the breadcrumbs to their own shallow bowl.
- Pound, season, and flour the cutlets. Use a meat mallet to pound the cutlets so they’re an even thickness. Season both sides of the chicken cutlets with salt and pepper, and then sprinkle both sides with the flour. Shake off the excess flour.
- Coat the cutlets. Dredge each seasoned and floured chicken cutlet in the egg mixture (letting the excess drip off), and then the breadcrumbs.
- Cook. Preheat a large skillet over high heat. Add the oil and once it’s rippling hot, carefully add the chicken cutlets. Brown them on the first side (about 4 to 5 minutes), and then flip and brown on the second side (about 3 to 5 minutes). (They’re done when they reach an internal temperature of 160F to 165F.) Transfer them to a paper towel-lined plate to absorb any excess oil.
Notes
- Storage: Once cooled, store leftovers covered in the fridge for up to 4 days or in the freezer for up to 3 months.
- Reheating: You can reheat cooked chicken cutlets in a 375F oven for 10 to 12 minutes or in a 350F air fryer for 2 to 3 minutes (or until warmed through).
- Make Ahead: Bread the cutlets, arrange them in a single layer on a plate or tray lined with parchment paper, cover the top with plastic wrap, and refrigerate for up to 8 hours before cooking.
Nutrition
Nutritional information is automatically calculated and should be used as an approximate.
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I’m the writer, recipe developer, photographer, and food stylist behind this blog. I love finding the human connection through something we all do every day: eat! Food is a common ground that we can all relate to, and our tables tell a story. It’s my goal to inspire you to get in the kitchen, try something new, and find a favorite you didn’t know you had.
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