There’s something undeniably comforting about the sound of chicken sizzling in a skillet, the golden crust forming as it cooks, and the aroma that fills the kitchen. Chicken cutlets are a timeless dish—thinly sliced chicken breasts that are breaded and pan-fried to crispy perfection. They are simple to make, versatile enough for countless meal pairings, and beloved by both kids and adults alike. Whether you enjoy them on their own with a wedge of lemon, layered on a sandwich, or served alongside pasta, these cutlets are sure to bring warmth to your table.
This recipe walks you through how to make classic Italian-American style chicken cutlets: tender inside, crispy outside, and seasoned just right.
Ingredients
For 4 servings, you’ll need:
-
2 large boneless, skinless chicken breasts
-
1 cup all-purpose flour
-
2 large eggs
-
2 tablespoons milk (or water)
-
1 ½ cups Italian-style breadcrumbs (or plain with added seasoning)
-
½ cup grated Parmesan cheese
-
1 teaspoon garlic powder
-
1 teaspoon onion powder
-
1 teaspoon dried oregano (optional)
-
½ teaspoon paprika
-
Salt and freshly ground black pepper, to taste
-
Vegetable oil or olive oil, for frying
-
Lemon wedges, for serving
Preparing the Chicken
The key to perfect cutlets is ensuring the chicken cooks evenly and quickly. Start by taking the chicken breasts and slicing them horizontally to create thin fillets. If the pieces are still a bit thick, place them between two sheets of parchment paper or plastic wrap and pound them gently with a meat mallet or rolling pin until they’re about ¼ inch thick. This step not only helps the chicken cook faster but also ensures tenderness.
Pat the chicken dry with paper towels, then season both sides lightly with salt and pepper. This early seasoning gives the meat flavor beyond the breading.
Setting Up the Breading Station
A proper breading station is a simple three-step process: flour, egg wash, and breadcrumbs. Arrange three shallow bowls or plates in a row:
-
Flour mixture: Place the flour in the first bowl. Season it with a pinch of salt and pepper.
-
Egg wash: In the second bowl, beat the eggs with the milk until smooth. This mixture acts as the glue for the breadcrumbs.
-
Breadcrumb mixture: In the third bowl, combine the breadcrumbs, Parmesan cheese, garlic powder, onion powder, oregano, paprika, and a little salt and pepper. The cheese and spices give the cutlets a savory, aromatic flavor.
Now you’re ready to bread the chicken. Dredge each piece first in flour, shaking off the excess. Dip it next into the egg wash until fully coated, then press it firmly into the breadcrumb mixture, ensuring both sides are covered. Lay the breaded cutlets on a tray or plate while you finish the rest.
Tip: For an extra crispy crust, you can double-dip by repeating the egg and breadcrumb steps.
Frying the Cutlets
Heat about ¼ inch of oil in a large skillet over medium-high heat. To test if it’s ready, drop in a breadcrumb—if it sizzles immediately, the oil is at the right temperature.
Carefully place the cutlets into the pan, without crowding. Depending on the size of your skillet, you may need to cook in batches. Fry the chicken for about 3–4 minutes per side, until golden brown and cooked through. The internal temperature should reach 165°F (74°C).
As they finish, transfer the cutlets to a wire rack or a plate lined with paper towels to drain excess oil.
Serving Suggestions
Chicken cutlets are wonderfully versatile. Here are a few ways to enjoy them:
-
Classic style: Serve them hot with fresh lemon wedges. The acidity cuts through the richness of the fried breading and brightens the flavor.
-
With pasta: Pair the cutlets with spaghetti tossed in marinara sauce or buttered noodles for a comforting Italian-American dinner.
-
In a sandwich: Layer a cutlet on a soft roll with lettuce, tomato, mayo, and a slice of provolone or mozzarella cheese.
-
As chicken Parmesan: Top the cutlets with marinara sauce and mozzarella cheese, then broil until bubbly and serve over pasta.
-
With a salad: For a lighter option, serve over a bed of mixed greens with a drizzle of balsamic vinaigrette.
Tips for Success
-
Thin and even chicken is key. If the meat is too thick, it won’t cook evenly and may burn on the outside before fully cooking inside.
-
Don’t skimp on seasoning. Layering flavor in the flour, egg wash, and breadcrumbs makes the final dish much more delicious.
-
Use the right oil temperature. If the oil is too cool, the chicken will soak it up and turn greasy; too hot, and the coating will burn. Medium-high heat is perfect.
-
Let them rest on a rack. This keeps the breading crisp rather than soggy.
Final Thoughts
Chicken cutlets are a dish that brings people together around the table. They’re simple enough for a weeknight dinner yet special enough for entertaining. With a crisp, golden crust and tender, juicy meat, they embody the best of home cooking: food that is hearty, satisfying, and made with care. Whether served plain with lemon, transformed into chicken Parmesan, or tucked into a sandwich, chicken cutlets never fail to please.
The next time you crave a comforting meal, grab a couple of chicken breasts, set up your breading station, and listen for that satisfying sizzle as the cutlets hit the pan—you’ll know a delicious dinner is just minutes away.
