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5.0 from 12 votes

Chicken Cutlets Recipe

This easy-to-make chicken cutlets recipe involves coating them in flour, egg wash, and bread crumbs and pan-frying them until golden brown.

Prep Time
25 mins
Cook Time
25 mins
Servings: 8
Calories: 349 kcal
Course: Main Course
Cuisine: Italian-American Fussion

Ingredients

  • 4 boneless skinless chicken breasts 7 to 9 ounces each
  • 1 ½ cups all-purpose flour
  • 5 large eggs
  • 3 cups of regular or Italian bread crumbs
  • coarse salt and freshly cracked pepper to taste
  • avocado or olive oil for frying

Instructions

    Cup of Yum
  1. Thinly slice each chicken breast in half widthwise.
  2. Place each sliced chicken breast one at a time between two pieces of parchment paper, plastic wrap, or plastic bag and gently pound them using a meat mallet or tenderizer until it is no thicker than ¼” of an inch.
  3. Add flour to a cake tin or a large shallow bowl, and whisk together the flour with salt and pepper. Set it to the side.
  4. In a separate cake tin or large shallow bowl, whisk together the eggs, salt, and pepper. Briefly set it to the side.
  5. In a separate cake tin or large shallow bowl, mix the bread crumbs, salt and pepper. Set it to the side.
  6. Season the chicken breasts on both sides with salt and pepper.
  7. Next, dredge one chicken breast into the flour to coat it. Dust off any extra.
  8. Transfer it to the egg wash pan, dunk it, and flip it until coated on all sides.
  9. Next, add the bread crumbs and shake the pan to get the crumbs to move over the top of the chicken. Flip the chicken over and press it down to get the crumbs to stick completely to it. Place it on a sheet tray lined with parchment paper or a platter. Repeat the process until all the chicken is breaded.
  10. Add the oil to a large frying pan over medium heat until it reaches 375°.
  11. Add the breaded chicken two or so at a time to the pan of hot oil and cook for 2 to 3 minutes per side or until golden brown on both sides and cooked throughout.
  12. Set the chicken cutlets on a rack over a sheet tray and repeat the process until all the chicken is cooked. Repeat the process until all the chicken is cooked.
  13. Serve it with an optional garnish of parsley, Parmigiano, and lemon slices. Try adding them to a chicken cutlet sandwich or as a lemon butter chicken cutlet.

Notes

  • Make-Ahead: These chicken cutlets are meant to be eaten as soon as they’re done cooking. You can keep them warm over a rack on a sheet tray and in the oven at low temperatures (<200°) for up to 30 minutes.
  • How to Store: Store it in plastic in the refrigerator for up to 3 days. It freezes well, covered individually in plastic for up to 3 months. 
  • How to Reheat: Add the desired number of chicken cutlets to a sheet tray lined with parchment paper and bake in the oven at 350° for 8 to 10 minutes or until hot.
  • If the chicken breast is thicker and bigger than normal, you may be able to get three cutlets from it.
  • You may need to drain and change the oil if it gets too dark from the bread crumbs.
  • There should be enough oil in the pan that comes up to the halfway mark on the chicken cutlet.  

Nutrition Information

Calories 349kcal (17%) Carbohydrates 47g (16%) Protein 23g (46%) Fat 6g (9%) Saturated Fat 2g (10%) Polyunsaturated Fat 2g Monounsaturated Fat 2g Trans Fat 0.02g Cholesterol 138mg (46%) Sodium 402mg (17%) Potassium 351mg (10%) Fiber 2g (8%) Sugar 3g (6%) Vitamin A 165IU (3%) Vitamin C 1mg (1%) Calcium 96mg (10%) Iron 4mg (22%)

Nutrition Facts

Serving: 8Serving

Amount Per Serving

Calories 349

% Daily Value*

Calories 349kcal 17%
Carbohydrates 47g 16%
Protein 23g 46%
Fat 6g 9%
Saturated Fat 2g 10%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 2g 10%
Trans Fat 0.02g 1%
Cholesterol 138mg 46%
Sodium 402mg 17%
Potassium 351mg 7%
Fiber 2g 8%
Sugar 3g 6%
Vitamin A 165IU 3%
Vitamin C 1mg 1%
Calcium 96mg 10%
Iron 4mg 22%

* Percent Daily Values are based on a 2,000 calorie diet.