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Classic Chicken Cutlets

Crispy, golden chicken cutlets that deliver shatteringly crisp coating in under thirty minutes. These thin, breaded cutlets are perfect for weeknight dinners and stay crispy for minutes after plating.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 4 servings
Course: Main Dishes
Cuisine: American, Italian American
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken
  • 2 large boneless skinless chicken breasts, about 1.5 pounds total
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper freshly ground
For the Breading Station
  • 1 cup all purpose flour
  • 3 large eggs beaten
  • 2 tablespoons whole milk
  • 1 1/2 cups plain breadcrumbs
  • 1/2 cup Parmesan cheese finely grated
  • 1 teaspoon garlic powder
  • 1 teaspoon dried oregano
  • 1/2 teaspoon paprika
For Frying
  • 1 cup vegetable oil or canola oil
  • Lemon wedges for serving

Equipment

  • Meat mallet or rolling pin
  • Plastic wrap or parchment paper
  • Three shallow dishes or pie plates
  • Large cast iron or stainless steel skillet
  • Instant-read thermometer
  • Wire rack set over a baking sheet
  • Tongs or fish spatula
  • Paper towels

Method
 

  1. Place one chicken breast on a cutting board. Hold your knife parallel to the board and slice through the breast horizontally to create two thin cutlets of equal thickness. Repeat with the second breast to yield 4 cutlets.
  2. Place a cutlet between two sheets of plastic wrap. Using a meat mallet or the bottom of a heavy skillet, pound from the center outward until the cutlet reaches 1/4 inch thickness. Repeat with remaining cutlets.
  3. Lay all four cutlets on a clean work surface. Season both sides evenly with kosher salt and black pepper, pressing the seasoning gently into the meat.
  4. Set up the breading station: Place the flour in the first shallow dish, the beaten eggs mixed with milk in the second, and the breadcrumbs combined with Parmesan, garlic powder, oregano, and paprika in the third dish.
  5. Using your dry hand, dredge a cutlet in flour, coating both sides completely. Shake off excess flour until only a thin, even layer remains.
  6. Transfer the floured cutlet to the egg mixture. Using your wet hand, turn the cutlet to coat both sides thoroughly, letting excess drip back into the dish.
  7. Lay the egg coated cutlet into the breadcrumb mixture. Use your dry hand to press breadcrumbs firmly onto the surface, flip, and press again. Repeat with remaining cutlets.
  8. Place breaded cutlets on a wire rack and let them rest for 10 minutes at room temperature. Do not skip this step.
  9. Add oil to a large skillet to a depth of about 1/4 inch. Heat over medium high until the oil reaches 350 degrees Fahrenheit on an instant read thermometer.
  10. Carefully lay two cutlets into the hot oil, placing them away from you to prevent splashing. Do not move them for 3 minutes.
  11. After 3 minutes, check the underside by lifting an edge with tongs. When deep golden brown, flip and cook the second side for 2 to 3 minutes more until internal temperature reaches 165 degrees Fahrenheit.
  12. Transfer fried cutlets to a wire rack set over a baking sheet. Season immediately with a light sprinkle of salt while the oil is still hot on the surface. Repeat with remaining cutlets.
  13. Let cutlets rest for 2 minutes before serving with lemon wedges.

Notes

Keep your first batch warm in a 200 degree oven on a wire rack while frying the second batch. This holds the crispness without overcooking. Breaded uncooked cutlets can be prepared up to 24 hours ahead and refrigerated on a wire rack, covered loosely with plastic. Cooked cutlets can be stored in a single layer in the refrigerator for up to 3 days.