Crispiest Breaded Chicken Cutlets

Name: Crispiest Breaded Chicken Cutlets
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 6 to 4 (makes 4 cutlets)
Ingredients: 4 chicken cutlets or 2 boneless skinless chicken breasts; kosher salt; black pepper; 1/2 cup all purpose flour; 2 large eggs; 1 cup unseasoned breadcrumbs; 1/2 cup grated parmesan; 2 teaspoons Italian seasoning; extra virgin olive oil; Lemon wedges

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5.0

36 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
30 mins
Servings
6 to 4 (makes 4 cutlets)
Calories
2717 kcal
Course
Main Course
Cuisine
American-Mediterranean Fusion

Crispiest Breaded Chicken Cutlets

Dustin Gentry

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In this weeknight-friendly recipe, a cheesy parmesan breadcrumb coating makes the chicken extra crispy and keeps the meat incredibly juicy and tender. Add to a crispy chicken sandwich, serve with a simple lemony salad, or slice and use as a topping for pasta.

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Ingredients

Servings

4 chicken cutlets or 2 boneless skinless chicken breasts (about 12 ounces)
kosher salt, plus flaky sea salt for serving (optional)
black pepper
1/2 cup all purpose flour
2 large eggs
1 cup unseasoned breadcrumbs (I like Panko)
1/2 cup grated parmesan
2 teaspoons Italian seasoning
extra virgin olive oil, for frying (or substitute with high quality neutral oil like avocado oil or sunflower oil)
Lemon wedges, for serving

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Instructions

Make the chicken cutlets: If you’re starting from 2 boneless skinless chicken breasts, slice the chicken breasts in half horizontally with a sharp knife. Use the palm of your hand to hold the chicken flat and in place while slicing smoothly with the other hand in as few strokes as possible.
Season the chicken: Generously season both sides of the chicken cutlets with salt and black pepper.
Prepare a dredging station: Set up the chicken next to three large deep plates or shallow bowls.I like to work in order from left to right: in the first bowl, add the flour. Beat the eggs in the second bowl. Finally, stir together the breadcrumbs, parmesan, and Italian seasoning in the third. Set up an empty plate or tray for the breaded cutlets on the right.
Bread the chicken cutlets: Working one at a time, place a chicken cutlet in the bowl of flour and coat both sides, shaking off the excess. Then transfer the cutlet to the bowl of beaten eggs and coat both sides, letting the excess run off. Set the cutlet in the breadcrumbs and coat both sides, gently pressing the breadcrumbs onto the cutlet so they stick. Set the breaded cutlet aside on the reserved plate. Repeat with the remaining cutlets. Set the cutlets aside for 10 minutes or so to allow the breading to stick.
Heat the oil: Set a wire rack over a sheet pan next to your stove. In a nonstick skillet over medium-high heat, add enough oil to cover your skillet (I used 1/4 cup). Heat until it’s shimmering but not smoking. You can test if the oil is ready by dropping in a few breadcrumbs. If they start sizzling gently, the oil is ready. If they sizzle loudly and brown very quickly, lower the heat slightly.
Pan fry the cutlets: Cooking in batches to avoid crowding the pan, carefully add 1 or 2 cutlets into the pan. To avoid splattering the hot oil, use tongs to lay each cutlet down starting with one tip by the edge of the pan nearest you and carefully laying it away from you towards the furthest edge of the pan.
Flip: Cook until golden brown on both sides, about 3 minutes per side. Transfer the cutlets to the wire rack to drain and repeat with the remaining cutlets, adding 1 to 2 tablespoons of olive oil as needed between batches.
Serve: Sprinkle on flaky sea salt to finish (if using.) Serve with lemon wedges to squeeze over the cutlets.

Notes

The wire rack allows airflow, which not only allows them to drain the excess oil but also keeps the chicken from steaming and getting soggy as they cool. If you don’t have a wire rack, you can rig one with tongs set on their side or a line of metal forks with the tines face-down.
Store leftover chicken cutlets in an airtight container in the fridge for up to 4 days. To maintain the crispiness of the breading, reheat in a 400°F oven for about 10 minutes, or until warmed through.
to browse quality Mediterranean ingredients including
olive oils
,
honey
,
jams
, and
spices
.
The wire rack allows airflow, which not only allows them to drain the excess oil but also keeps the chicken from steaming and getting soggy as they cool. If you don’t have a wire rack, you can rig one with tongs set on their side or a line of metal forks with the tines face-down.
Store leftover chicken cutlets in an airtight container in the fridge for up to 4 days. To maintain the crispiness of the breading, reheat in a 400°F oven for about 10 minutes, or until warmed through.
Nutrition info does not include the extra virgin olive oil–about 80 calories per serving if you use 1/4 cup oil.
Visit our shop to browse quality Mediterranean ingredients including olive oils, honey, jams, and spices.

Nutrition Information

Show Details

Calories 271.7kcal (14%) Carbohydrates 22.5g (8%) Protein 15.9g (32%) Fat 12.8g (20%) Saturated Fat 3.2g (16%) Polyunsaturated Fat 1.7g Monounsaturated Fat 6.7g Trans Fat 0.01g Cholesterol 85.9mg (29%) Sodium 342.6mg (14%) Potassium 229.8mg (7%) Fiber 1.4g (6%) Sugar 1.2g (2%) Vitamin A 173.9IU (3%) Vitamin C 0.5mg (1%) Calcium 129mg (13%) Iron 2.1mg (12%)

Nutrition Facts

Serving: 6to 4 (makes 4 cutlets)

Amount Per Serving

Calories 2717 kcal

% Daily Value*

Calories	271.7kcal	14%
Carbohydrates	22.5g	8%
Protein	15.9g	32%
Fat	12.8g	20%
Saturated Fat	3.2g	16%
Polyunsaturated Fat	1.7g	10%
Monounsaturated Fat	6.7g	34%
Trans Fat	0.01g	1%
Cholesterol	85.9mg	29%
Sodium	342.6mg	14%
Potassium	229.8mg	5%
Fiber	1.4g	6%
Sugar	1.2g	2%
Vitamin A	173.9IU	3%
Vitamin C	0.5mg	1%
Calcium	129mg	13%
Iron	2.1mg	12%