My fried chicken cutlets are crispy and golden brown on the outside while staying incredibly tender and juicy in the center. They’re quick to cook, easy to customize, and perfect for everything from sandwiches and salads to pasta and weeknight dinners.
I have a variety of chicken recipes, like my oven-baked chicken breast, poached chicken, tandoori chicken, and even orange chicken. However, when I want something crispy and versatile, it’s hard to beat a classic fried chicken cutlet.
If you’re unfamiliar, fried chicken cutlets are thin, tenderized pieces of chicken that are breaded and pan-fried until golden and crisp. The key to getting them evenly cooked without drying out is pounding the chicken to a uniform thickness. I also finish mine with butter, basting the chicken as it cooks for even more flavor. They turn out perfect every time, and the steps are simple!
Ingredients and Notes
See the recipe card below for the complete ingredient list and instructions.
- Chicken Breast – I use boneless, skinless chicken breasts and butterfly them before pounding them to an even thickness. This helps the chicken cook quickly and evenly.
- Flour – All-purpose flour creates the first layer of the breading and gives the eggs something to cling to.
- Seasoning – I use OSMO Golden Gourmet Seasoning, but you can substitute your favorite all-purpose chicken seasoning or a simple combination of salt and pepper.
- Large Eggs – Beaten eggs create the middle layer of the dredging station and help the breadcrumbs adhere to the chicken.
- Panko Breadcrumbs – I prefer panko over standard breadcrumbs because it creates a lighter coating with a crisp, satisfying crunch. To make Italian chicken cutlets, substitute Italian-style breadcrumbs instead.
- Neutral Oil – Use a neutral-flavored oil with a relatively high smoke point for frying, such as vegetable oil or canola oil. Avoid extra virgin olive oil, as it won’t hold up well to the high heat and will overpower the flavor of the breading.
- Butter – I add butter after flipping the chicken and use it to baste the cutlets as they finish cooking. This adds richness and extra flavor.
How to Make Fried Chicken Cutlets
Nick’s Tips for Success
- Pound the chicken evenly. Chicken breasts naturally vary in thickness. Pounding the chicken creates thin, even cutlets that cook at roughly the same rate, resulting in juicy, tender chicken.
- Press on the panko. I like to use my hands to gently press the breadcrumbs onto the chicken instead of simply tossing the cutlets in them. This helps the breading stick to the chicken and creates a more complete, even coating.
- Let the breading rest. Once breaded, let the chicken sit for about ten minutes before frying. This gives the coating time to adhere and helps prevent it from separating from the chicken in the pan.
- Don’t overcrowd the pan. Give each cutlet enough room to fry properly. If necessary, cook the chicken in batches.
- Add butter after flipping. Starting with neutral oil allows you to fry at a higher temperature without burning the butter. I add the butter after flipping, then baste the chicken as it finishes cooking for extra richness and flavor.
- Drain on a wire rack. A wire rack allows excess oil to drip away without trapping steam underneath the breading, helping the cutlets stay crispy.
What to Serve With Fried Chicken Cutlets
Like poached chicken breasts, fried chicken cutlets are extremely versatile and can be served in a variety of ways. I often enjoy them as a main dish alongside sides such as roasted vegetables, potato gratin, baked potatoes, mac and cheese, or mushroom risotto.
They’re also great sliced and added to sandwiches, salads, wraps, or pasta. If making Italian-style breaded cutlets, I like to serve them over cooked pasta with marinara sauce, Parmesan cheese, a sprinkle of fresh parsley, and a squeeze of fresh lemon juice.
Fried Chicken Cutlets Recipe
These fried chicken cutlets are one of my favorite ways to turn simple chicken breasts into something a little more exciting. I pound them thin, coat them in crispy panko, and finish them with butter for a golden, crunchy exterior and tender, juicy center.
Equipment
- 1 Sharp Knife
- 1 Cutting Board
- Plastic Wrap or Parchment Paper
- 1 Meat Mallet or Rolling Pin
- 3 Shallow Bowls
- 1 Large Frying Pan or High-Sided Skillet
- 1 Pair of Tongs
- 1 Large Spoon
- 1 Wire Rack
- 1 Instant-Read Thermometer
Ingredients
- 2 boneless, skinless chicken breast
- ½ cup (60 gram) all-purpose flour
- 2 teaspoon (10 milliliter) OSMO Golden Gourmet Seasoning
- 2 large egg, beaten
- 1 cup (150 gram) panko breadcrumb
- ¼ cup (60 milliliter) neutral oil
- 2 tablespoon (28 gram) unsalted butter
Instructions
- Place the chicken breasts on a cutting board. Using a sharp knife, slice horizontally through the side of each breast, stopping before cutting completely through. Open each breast like a book.2 boneless
- Cover the chicken with plastic wrap or place it in a zip-top bag. Gently pound it to an even thickness with a meat mallet or small saucepan.
- Arrange three shallow bowls. Combine the flour and OSMO Golden Gourmet Seasoning in the first. Add the beaten eggs to the second and the panko breadcrumbs to the third.½ cup all-purpose flour, 2 teaspoon OSMO Golden Gourmet Seasoning, 2 large egg, 1 cup panko breadcrumb
- Working with one piece at a time, coat the chicken completely in the seasoned flour and shake off any excess.
- Dip the chicken into the beaten eggs, allowing the excess to drip off.
- Press the chicken firmly into the panko breadcrumbs until completely coated. Shake off any loose breadcrumbs and transfer to a clean tray.
- Repeat with the second chicken breast. Let both cutlets rest for 10 minutes to help the breading adhere.
- Heat the neutral oil in a medium frying pan over medium heat.¼ cup neutral oil
- Carefully place the chicken in the hot oil, laying it away from you. Fry for about three minutes, or until the underside is golden brown.
- Flip with tongs. Add the butter and baste the chicken with the melted butter for about three minutes more.2 tablespoon unsalted butter
- Cook until the thickest part of the chicken reaches 150°F (65°C).
- Transfer to a paper towel-lined tray or wire rack and rest for two to three minutes before serving. The final temperature should reach 165°F or 74°C.
Video
Notes
*Adjust the ingredient amounts in the recipe instructions accordingly if doubling or tripling the recipe.
Storage: Store leftover fried chicken cutlets in an airtight container in the refrigerator for up to three to four days. For the crispiest results, reheat them in the oven or air fryer until heated through.
Nutrition
Serving: 1serving, Calories: 915kcal, Carbohydrates: 47g, Protein: 62g, Fat: 52g, Saturated Fat: 13g, Polyunsaturated Fat: 11g, Monounsaturated Fat: 25g, Trans Fat: 1g, Cholesterol: 361mg, Sodium: 555mg, Potassium: 1014mg, Fiber: 2g, Sugar: 2g, Vitamin A: 741IU, Vitamin C: 3mg, Calcium: 122mg, Iron: 5mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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