If you’re craving something irresistibly crunchy on the outside and tender on the inside, this Crispy Chicken Cutlets Recipe is exactly what you need to add a little magic to your dinner table. It beautifully combines a golden, crunchy crust made from Parmesan-infused panko breadcrumbs with juicy, perfectly cooked chicken breasts. Whether you’re cooking for the family or impressing guests, this dish delivers satisfying texture and rich flavor in just 30 minutes, making it a quick and delightful meal that everyone will love.
Ingredients You’ll Need
The beauty of this Crispy Chicken Cutlets Recipe lies in its simple yet thoughtfully selected ingredients. Each one plays an important role, from creating that signature crunch to enhancing the juicy, flavorful chicken beneath.
- 2 pounds thinly sliced chicken breasts: Using thin slices ensures quick, even cooking and tender bites.
- 1 cup all-purpose flour: Provides a light, initial coating that helps the breadcrumb crust cling perfectly.
- 1 tablespoon seasoned salt: Adds a savory pop of flavor right from the flour mixture.
- 2 large eggs: Acts as a rich binder making sure the breadcrumbs stick wonderfully to the chicken.
- 1 tablespoon water: Lightens the egg mixture, helping it coat the chicken evenly and smoothly.
- 1 teaspoon hot sauce: Gives a subtle kick that balances the richness of the cutlets.
- 2 cups panko breadcrumbs: The secret to that extraordinary crunch with its airy, crisp texture.
- 1 teaspoon garlic powder: Infuses a warm, aromatic note deep in the crispy crust.
- 1 teaspoon kosher salt: Essential for seasoning the panko and enhancing all the flavors.
- ½ teaspoon black pepper: Adds a gentle heat and depth, balancing the savory elements.
- ¼ cup grated Parmesan cheese: Brings a nutty, umami richness that makes the crust uniquely delicious.
- 1 cup light oil: Such as light olive oil, canola, or vegetable oil—perfect for frying to a golden perfection without overpowering the chicken.
How to Make Crispy Chicken Cutlets Recipe
Step 1: Prep Chicken
Start by trimming any excess fat from your thinly sliced chicken breasts and pat them dry with paper towels. Drying the chicken is crucial because it helps prevent excess moisture from making the breading soggy later on. You want that coating to stick and crisp up beautifully.
Step 2: Set Up Breading Station
To make breading straightforward and efficient, set up three shallow bowls. In the first, combine all-purpose flour and the seasoned salt. In the second, whisk together eggs, water, and a splash of hot sauce for a subtle zesty flavor. The third bowl should have the panko breadcrumbs mixed with garlic powder, kosher salt, black pepper, and grated Parmesan cheese. This setup keeps each coating step organized and guarantees an even, delicious crust.
Step 3: Bread Chicken
Now, it’s time for the fun part! Dip each chicken breast first into the flour mixture, making sure they’re lightly coated. Then dip them into the egg wash, allowing any excess to drip back into the bowl—this prevents sogginess. Finally, press the chicken firmly into the panko mixture to coat with that perfect blend of crunchy crumbs and flavorful spices. Place each breaded cutlet on a plate and get ready for frying.
Step 4: Fry Cutlets
Heat about a cup of light oil in a 10-inch skillet over medium heat until it reaches approximately 350°F (177°C). You can test readiness by dipping the end of a wooden spoon into the oil; if bubbles immediately form around it, you’re good to go. Fry the cutlets in batches so they cook evenly, about 2 to 3 minutes on each side, until the crust turns a gorgeous golden brown and the chicken is cooked through. Adjust the heat as needed during frying to prevent burning and keep that crust perfectly crisp.
Step 5: Drain and Serve
Once fried to golden perfection, transfer the chicken cutlets to a paper towel-lined plate to soak up any excess oil—this keeps them crispy and light rather than greasy. Serve them immediately while they’re warm and crunchy for the best eating experience.
How to Serve Crispy Chicken Cutlets Recipe
Garnishes
To enhance visual appeal and add bright, fresh notes, consider garnishing your crispy chicken cutlets with freshly chopped parsley or a sprinkle of lemon zest. A light squeeze of lemon juice just before serving perfectly balances the rich, crunchy coating with a burst of citrus brightness.
Side Dishes
This dish pairs wonderfully with a variety of sides. For a classic, go with creamy mashed potatoes or a crisp garden salad to provide freshness. Roasted vegetables or a side of homemade coleslaw add a pleasing contrast in textures and flavors that complement the crispy chicken cutlets beautifully.
Creative Ways to Present
For a fun twist, serve the chicken cutlets sandwiched in a soft bun with lettuce, tomato, and a smear of garlic aioli for a gourmet chicken sandwich. You can also slice them and layer on top of pasta or arugula with a drizzle of balsamic glaze for a sophisticated entrée that’s sure to impress.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers, store the crispy chicken cutlets in an airtight container in the refrigerator. They will stay tasty and relatively crispy for up to 3 days. To keep the crunch, place a paper towel between layers and avoid stacking too heavily.
Freezing
These chicken cutlets freeze well if you want to prep in advance or keep some for busy nights. Flash freeze them individually on a baking sheet, then transfer to a freezer bag or container. They will maintain their flavor and texture for up to 2 months.
Reheating
To reheat and revive that crispiness, pop your cutlets in a 375°F oven for about 10–15 minutes on a wire rack. Avoid microwaving as it tends to make the crust soggy. The oven method will give you that freshly fried crunch all over again.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Thinly sliced chicken thighs work well for this recipe and offer a slightly juicier, more flavorful cut. Just be sure to adjust frying time slightly if the pieces are thicker.
Is panko breadcrumb necessary for the crunch?
While you can use regular breadcrumbs, panko is preferred because of its larger, flakier texture that crisps up beautifully and stays crunchy longer after frying.
Can I bake these cutlets instead of frying?
Yes, baking is a healthier alternative. Preheat your oven to 400°F and bake the breaded cutlets on a greased baking sheet for about 20 minutes, flipping halfway, until crispy and cooked through.
What’s the best oil to fry the cutlets in?
Use a light oil with a high smoke point like canola, vegetable, or light olive oil. These oils allow you to fry at the right temperature without imparting unwanted flavors.
How do I ensure the chicken is cooked through?
Since the chicken is sliced thinly, 2-3 minutes per side at the correct oil temperature usually suffices. To be certain, you can check that the internal temperature reaches 165°F using a meat thermometer.
Final Thoughts
There’s nothing quite like the satisfaction of biting into a perfectly crisp, golden chicken cutlet that’s tender and flavorful inside. This Crispy Chicken Cutlets Recipe is a true winner to have in your cooking repertoire, quickly becoming a go-to for weekday dinners or special gatherings. I hope you enjoy making and sharing it just as much as I do—happy cooking!
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Crispy Chicken Cutlets Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Frying
- Cuisine: American
Description
These Crispy Chicken Cutlets are thinly sliced chicken breasts coated in a seasoned flour and panko breadcrumb mixture, then fried to golden perfection. Perfectly tender on the inside with a crunchy exterior, they make a delicious, quick meal for any occasion.
Ingredients
Chicken
- 2 pounds thinly sliced chicken breasts
Breading Station
- 1 cup all-purpose flour
- 1 tablespoon seasoned salt
- 2 large eggs
- 1 tablespoon water
- 1 teaspoon hot sauce
- 2 cups panko breadcrumbs
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- ¼ cup grated Parmesan cheese
Frying
- 1 cup light oil (such as light olive oil, canola oil, or vegetable oil)
Instructions
- Prep Chicken: Trim any excess fat from the chicken breasts and pat them dry with paper towels to ensure the breading sticks properly.
- Set Up Breading Station: Prepare three shallow bowls: the first with flour combined with seasoned salt; the second with eggs, water, and hot sauce whisked together; the third with panko breadcrumbs mixed with garlic powder, kosher salt, black pepper, and grated Parmesan cheese.
- Bread Chicken: Dip each chicken breast first into the flour mixture, coating evenly. Then dip into the egg mixture, allowing excess to drip off. Finally, coat generously with the panko breadcrumb mixture, pressing lightly to adhere. Place the breaded cutlets on a plate.
- Fry Cutlets: Heat the oil in a 10-inch skillet over medium heat until it reaches 350°F (177°C). You can test the oil by dipping a wooden spoon in; if bubbles form immediately, the oil is ready. Fry the cutlets in batches for 2-3 minutes per side until they turn golden brown and are cooked through. Adjust the heat as needed to prevent burning.
- Drain and Serve: Transfer the cooked cutlets to a paper towel-lined plate to drain any excess oil. Serve warm and enjoy your crispy chicken cutlets.
Notes
- Ensure the chicken breasts are pounded thin for even cooking and crispiness.
- Do not overcrowd the skillet while frying to maintain the oil temperature and get a crispy crust.
- Use a thermometer to monitor oil temperature for best frying results.
- These cutlets can be served with mashed potatoes, salad, or your favorite dipping sauce.
- Leftover cutlets can be stored in the refrigerator and reheated in the oven to retain crispiness.
