How to Make Perfect Breaded Chicken Cutlets Every Time

Breaded chicken cutlets are a delicious and versatile meal that can be enjoyed in a variety of dishes Whether you want crispy chicken Parmesan, juicy chicken Milanese, or simple pan-fried cutlets, learning how to properly bread and fry chicken is an essential skill. In this comprehensive guide, I’ll walk you through each step and provide tips for ensuring your chicken turns out perfectly golden, crisp, and juicy every single time

What are Chicken Cutlets?

Chicken cutlets refer to thin, flattened slices of chicken breast meat To make cutlets, you’ll need to start with boneless, skinless chicken breasts You can ask your butcher to slice them for you or do it yourself at home. To slice your own, simply lay a chicken breast flat and use a sharp knife to slice it horizontally into two thinner cutlets.

Cutlets are great because they cook quickly and get an amazing crispy crust when breaded and pan-fried. Their thin shape also makes them perfect for dishes like chicken Parmesan and chicken Milanese.

Ingredients for Breaded Chicken Cutlets

Making breaded chicken cutlets is easy with pantry staples you likely already have on hand Here’s what you’ll need

Boneless, skinless chicken breasts
All-purpose flour
Eggs
Breadcrumbs (Italian-style or panko work best)
Oil for frying (vegetable, canola, avocado, etc.)
Seasonings like garlic powder, Italian seasoning, salt, and pepper
Grated Parmesan (optional but highly recommended)
Fresh herbs like parsley, basil, or oregano (also optional)

How to Bread Chicken Cutlets Perfectly

Follow these simple steps for perfectly breaded chicken every time:

1. Set up a breading station

You’ll need 3 dishes or bowls:

Dish 1: All-purpose flour seasoned with salt and pepper
Dish 2: Beaten eggs
Dish 3: Breadcrumbs seasoned with spices and herbs

2. Season the chicken

Add salt and pepper to both sides of the chicken cutlets. This adds flavor and helps the breading stick.

3. Bread each cutlet

Working with one piece at a time, coat the chicken in the following order:

Flour (shake off excess)
Egg (allow excess to drip off)
Breadcrumbs (press into chicken so it’s fully coated)

4. Let breaded cutlets rest

Before you fry the cutlets, put them on a baking sheet or plate and let them sit for 5 to 10 minutes. This helps the breading adhere better.

5. Pan fry cutlets

In a large skillet, heat about 1⁄4 inch of oil over medium-high heat. Fry chicken cutlets in batches until golden brown and cooked through, about 2-3 minutes per side. Drain on a paper towel-lined plate.

Tips for Extra Crispy, Juicy Chicken Cutlets

Follow these tips and tricks for the best results:

Really pound those cutlets thin so they cook up crispy. Use a meat mallet or heavy skillet.
Use ice cold chicken right from the fridge for crispiest breading.
Use panko breadcrumbs rather than plain—they fry up extra crispy.
Let breaded cutlets rest before frying so the breading sticks better.
Don’t overcrowd the pan when frying. Cook just 2-3 cutlets at a time.
Fry in batches at the same oil temperature to ensure even cooking.
Let fried cutlets drain on a wire rack or paper towels before serving.

Serving and Storing Breaded Chicken Cutlets

With just a squeeze of lemon, fried chicken cutlets taste great on their own. They also go well with salads, pasta, mashed potatoes, and other foods.

Leftovers will keep in the fridge for up to 4 days. Reheat in a 350°F oven until warmed through and crispy.

You can also bread chicken in advance and freeze the uncooked cutlets for up to 3 months. Fry frozen cutlets straight from the freezer as desired.

So next time you’re craving crispy chicken parm, milanese, or cutlets, use this foolproof method. With the right technique, ingredients, and a little practice your breaded chicken will turn out perfect every single time. Enjoy!

how do you make breaded chicken cutlets

Make-Ahead Crispy Chicken Cutlets

Prep Time 20 min
Total 40 min
Servings 6
Ingredients 8

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1/4 cup olive oil
2 cups Progresso™ plain panko crispy bread crumbs
6 boneless skinless chicken breasts (about 1 3/4 lb)
1 1/4 teaspoons salt
3/4 teaspoon pepper
1/3 cup Gold Medal™ all-purpose flour
2 eggs, beaten
2 tablespoons water

Make With Gold Medal Flour (function() { document. addEventListener(DOMContentLoaded, function() { var componentMetadata = JSON. parse(x7bx22componentNamex22x3ax22RecipeBadges_2ee1ece6-a33c-4f37-aafb-6377bfa48ff1x22,x22deferOptionsx22x3ax7bx22deferComponentx22x3afalse,x22deferTypex22x3ax22Nonex22,x22deferIdx22x3ax22r27cb603c4184479ab2ad6ba4705d9fefx22,x22deferredContainerIdx22x3ax22x2fmainx2frdpIngredientsx22,x22deferredContainerViewx22x3anullx7d,x22viewNamex22x3ax22RecipeBadgesx22x7d); var configuration = {“boostedMetadataId”:”9223a3ed-9c14-580f-b9e7-f31f0ba02c9e”}; var moduleName = madeWithBadge; var isVueModule = false; GeneralMills. PandoSites. RegisterControlInstance(moduleName, configuration, componentMetadata, isVueModule) }); })(); (function() { document. addEventListener(DOMContentLoaded, function() { var componentMetadata = JSON. parse(x7bx22componentNamex22x3ax22DoubleClick_bacf9bda-21c4-4e72-b17f-8c348c0ec61dx22,x22deferOptionsx22x3ax7bx22deferComponentx22x3atrue,x22deferTypex22x3ax22OnDemandx22,x22deferIdx22x3ax22r5932f3017f054f409a146ffbcc2fa57fx22,x22deferredContainerIdx22x3ax22x2fmainx2frdpSecondaryAdx22,x22deferredContainerViewx22x3ax22DoubleClickx22x7d,x22viewNamex22x3ax22DoubleClickx22x7d); var configuration = {“adId”:”OMP/bettycrocker/recipes/300x250_bottom”,”minPageWidth”:”1000″,”maxPageWidth”:”9999″,”defaultMinPageWidth”:”1000″,”defaultMaxPageWidth”:”9999″,”size”:”[[300,600],[300,250]]”,”refreshWhenViewed”:false,”adContainerId”:”35664a7f-6ec9-4147-9b01-1aefb702ee4d”,”doubleClickAdContainerId”:”04200559-b546-457a-a7f3-00eaba8702e0″,”adCaptionText”:”Advertisement”,”networkCode”:”/15704463/”,”relevantMetadata”:[null],”privacyOptOut”:false,”isThirdPartyProvider”:false,”thirdPartyTag”:””,”sovrnCssClass”:””,”responsive”:true,”contentType”:”Recipe”,”itemId”:”bd51a60f-ada1-4972-956b-d1119d0f99bf”,”continuesBelowText”:”Recipe Continues Below”}; var moduleName = doubleClick; var isVueModule = true; GeneralMills. PandoSites. RegisterControlInstance(moduleName, configuration, componentMetadata, isVueModule) }); })();.

Step 1 Heat oven to 450°F. Spray large rimmed cookie sheet with cooking spray.
Step 2 In 12-inch skillet, heat oil over medium-high heat. Add the bread crumbs and stir them around a lot for 4 to 5 minutes, until they turn golden brown. Transfer to shallow bowl.
Place each chicken breast between two pieces of plastic wrap. Use the flat side of a meat mallet or a rolling pin to gently pound the chicken until it is about 1/4 inch thick. Put 1 teaspoon of salt and 1/2 teaspoon of pepper on each chicken breast.
Step 4: Mix the flour, the last 1/4 teaspoon of salt, and the last 1/4 teaspoon of pepper in a shallow pan. In shallow bowl, mix eggs and water with whisk. Coat both sides of chicken with flour mixture. Dip chicken into beaten eggs; turn to coat. Dredge in browned bread crumbs, coating completely. If there are any bread crumbs left in the bowl, cover any holes in the chicken breasts with them.
Step 5 Place chicken breasts on cookie sheet. It’s done when the chicken is at least 165°F and the juices run clear when the thickest part is cut in the middle.
Step 6: Put breaded chicken breasts that haven’t been baked on two large cookie sheets. Place the food in the freezer for three to four hours, or until it is solid. Wrap each breast in plastic wrap and put them all in a 2-quart freezer bag. This will keep them fresh for up to a month. To bake: Heat oven to 450°F. Put as many frozen chicken breasts that you want in a single layer on a cookie sheet. Bake 20 minutes. If you cut through the thickest part of the chicken and see clear juice, the chicken is done (at least 165°F).

How to Make Perfect Crispy Chicken Cutlets | From the Test Kitchen | Bon Appetit

FAQ

What are the steps in breading chicken cutlets?

Season both sides of chicken cutlets with salt and pepper. Working with one at a time, dredge a cutlet in flour with your left hand, shaking off excess. Transfer to egg dish, then turn cutlet with your right hand to coat both sides. Lift and allow excess egg to drain off, then transfer to bread crumb mixture.

Do you dip cutlets in egg or flour first?

To get the breading to stick to the cutlets, make sure to dredge them in the correct order. Start with the flour, then the beaten eggs, and then press into the breadcrumbs. The eggs help the breadcrumbs stick to the cutlet, and the flour soaks up any extra water on the cutlet.

Is it better to fry or bake breaded chicken?

Oven Baked Breaded Chicken vs Fried Chicken I admit, fried chicken IS delicious – grease and all. However, cooking them in the oven tastes just as good. Baking them retains the juices and flavors which makes it a healthier and more delicious option. You can even do this with other fried food such as fries.

How do you make Italian breaded chicken cutlets?

Thin slices of chicken breast are breaded with a homemade seasoned breadcrumb mixture then pan fried in extra virgin olive oil to get super crispy and flavorful. This post may contain affiliate links. Here in New Jersey, Italian breaded chicken cutlets are a staple and this recipe is the best one you’ll ever make.

How do you cook chicken cutlets in a pan?

Turn the chicken over and press down on it to make sure that the crumbs cover every part of it. Place the breaded chicken cutlets on a sheet pan then heat the oil. Heat a cup of oil in a large skillet or pan set over medium-high heat. Once hot, add the chicken cutlets and cook for 2-3 minutes per side until golden brown and crisp.

How to make chicken cutlets?

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 (more tips below).

Are baked breaded chicken cutlets good?

These Baked Breaded Chicken Cutlets are crisp and flavorful. This chicken dish tastes just like fried chicken but doesn’t have any of the grease. The inside is moist and tender. If you like these chicken cutlets, you should try these tasty air-fried chicken tenders with Chick-Fil-A sauce that only has three ingredients.

How do you cook cutlets in breadcrumbs?

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.

How do you cook chicken cutlets with egg?

Dip the chicken into the egg mixture. Allow the excess egg to drip back into the bowl. Coat the cutlets in the breadcrumb mixture. Transfer on a clean plate. Always use one hand to pick up the cutlets and dredge them with flour and breadcrumbs, and the other hand for dipping them into the egg mixture.