This Chicken Cutlet Recipe is full of juicy chicken, crispy breading, and a delicious garlicky flavor. This savory dish is a slam dunk dinner that everyone will love.
Table Of Contents
Recipe Details
I am a huge fan of fried chicken in any form, and this Chicken Cutlet Recipe is absolutely delicious. This flavorful dinner has the perfect breading, great flavor, and is easy to make. You’ll love making this for your family.
- TASTE: This Chicken Cutlet recipe is savory, garlicky, and delicious. The fried breading is full of Parmesan cheese for a nutty, cheesy flavor.
- TEXTURE: With three types of breadcrumbs, the juicy, tender chicken is covered in a crispy, crunchy layer.
- TIME: It takes 40 minutes to make this recipe.
- EASE: This is an easy recipe to make and uses kitchen basics, so it’s super convenient.
What You’ll Need
Ingredient Notes
- Chicken- Use boneless, skinless chicken breasts. Prepare the chicken by slicing off any excess fat.
- Breadcrumbs- This recipe uses a combination of plain breadcrumbs, Corn Flakes crumbs, and Panko breadcrumbs. These add lots of texture so the chicken isn’t just breaded, but also deliciously crispy.
- Eggs- These help bind the breading to the chicken as well as make the breading light and fluffy.
- Flour- This goes between the eggs and the chicken so the eggs won’t slide right off the chicken when you dredge it.
- Parmesan cheese- This cheesy, nutty, salty ingredients adds great flavor.
- Corn oil- You can use this oil or another that has a high smoke point.
Add-ins and Substitutions
- Use other seasonings- Add Italian seasoning, lemon pepper, paprika, basil, oregano, rosemary, thyme, parsley, or sage.
- Add hot sauce- Make it a little spicy by adding hot sauce to the egg wash. Or add cayenne pepper to the flour dredge.
- Top the chicken with cheese- Layer the chicken cutlets with mozzarella cheese and place it in the oven to broil for a few minutes until it’s browned and bubbling.
- Add lemon- Drizzle some lemon juice on the chicken cutlets to give it a fresh citrusy taste.
How to Make Chicken Cutlets
- Filet the chicken breasts. Slice each chicken breast in half with a sharp knife.
- Pound the chicken. Cover each slice with plastic wrap and begin pounding the meat with a meat mallet using the flat side until the chicken is about 1/2 inch thick.
- Season the chicken. Now season both sides of the chicken with salt, pepper, and garlic powder to taste.
Pro Tip: Make sure you cover the chicken with plastic wrap so that nothing splatters when you pound it with the meat mallet.
- Prepare the egg wash. In a bowl, whisk the eggs with milk and pressed garlic.
- Combine the breadcrumbs. Then in a shallow dish, combine the plain breadcrumbs, Panko, breadcrumbs, Kellogg’s cornflake crumbs, and grated Parmesan cheese.
- Dredge the chicken. Dip the chicken filets in this order: first in flour, then in the egg mixture, and then in the breadcrumb mixture.
- Let the chicken rest. Place all of the dredged chicken cutlets on a baking sheet and let it rest for about 5 to 10 minutes.
- Fry the chicken cutlets. Now fill a large skillet with oil (enough to fill up about 1/2 inch of the skillet). Bring it to medium heat and begin cooking the chicken in the hot oil.
Recipe Tips
- Don’t over season the chicken- Be careful not to add too much garlic powder, or it may overpower the flavor of the chicken.
- Let the dredged chicken rest- As it sits, the breading will adhere together and to the chicken. This will help prevent the breadcrumbs from falling apart.
- Make sure the oil is hot before frying- It’s important that the oil is hot before you put the chicken in. Otherwise, the breading will absorb too much oil and become greasy.
- Check the internal temperature for doneness- The best way to check if the chicken is done cooking is by inserting a meat thermometer into the thickest part of the chicken. It should read at least 165°F.
FAQs
You want to dip the cutlets in flour first because it gives the eggs something to stick to. If you dip it into the eggs, they’ll just slide off. So flour first, then eggs, then breadcrumbs.
Dipping the chicken in flour and eggs before the breading will help it stick to the chicken. Also, letting the cutlets rest for 5-10 minutes after breading gives the breading a chance to adhere better and not fall off.
Serving Suggestions
These homemade Chicken Cutlets are super crispy, juicy, and flavorful. They taste great with grains, salads, potatoes, and vegetables.
- Grains: Serve this chicken dish with white rice, Hibachi Fried Rice, Wild Brown Rice, Quinoa Fried Rice, or Pork Fried Rice.
- Salads: Enjoy it with a Kani Salad, Spinach Salad, Broccoli Cranberry Salad, or Roasted Eggplant Salad .
- Potatoes: Pair this dish with Parmesan Roasted Potatoes, Crispy Air Fryer French Fries, Scalloped Potatoes, or Air Fryer Baked Potatoes.
- Vegetables: Serve these chicken cutlets with some Sauteed Garlic Asparagus, Crispy Air Fryer Broccoli, Air Fryer Green Beans, or Grilled Vegetables.
Make This Recipe in Advance
Make ahead: You can prepare the egg wash and store it in the fridge, and combine the dredging breadcrumb mixture and leave it covered on the counter until you’re ready to make this dish. The chicken can also be sliced and pounded, then left in the fridge ahead of time.
Storing: Store these Chicken Cutlets in an airtight container in the refrigerator for up to 4 days. Reheat in the oven, stovetop, or in an air fryer to keep it crispy.
Freeze: Freeze this chicken in a freezer safe container for up to 3 months. Thaw overnight before reheating.
More Delicious Chicken Dishes!
Full Recipe Instructions
Chicken Cutlet Recipe
This Chicken Cutlet Recipe is full of juicy chicken, crispy breading, and a delicious garlicky flavor. This savory dish is a slam dunk dinner that everyone will love.
Servings: 4
Calories: 646kcal
Instructions
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Slice each chicken breast into halves.
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Then cover each slice with plastic wrap and begin pounding the meat with a meat mallet using the flat side. Pound until the chicken is about 1/2 inch thick.
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Now season both sides of the chicken with salt, pepper, and garlic powder to taste. Be careful not to add too much garlic powder, or it may overpower the flavor of the chicken.
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To prepare the dredging steps: in a bowl, whisk the eggs with milk and pressed garlic.
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Then in a shallow dish, combine the plain breadcrumbs, Panko, breadcrumbs, Kellogg’s cornflake crumbs, and grated Parmesan cheese.
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Now dredge each chicken cutlet in this order: in flour, then in the egg mixture, and then the breadcrumb mixture.
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Place all of the dredged chicken cutlets on a baking sheet and let it rest for about 5 to 10 minutes. This will help prevent the breadcrumbs from falling apart.
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Now fill a large skillet with oil (enough to fill up about 1/2 inch of the skillet). Bring it to medium heat and begin cooking the chicken in the hot oil. The best way to check if the chicken is done, cooking is by inserting a meat thermometer into the thickest part of the. It should read at least 165°F.
Nutrition
Calories: 646kcal | Carbohydrates: 57g | Protein: 65g | Fat: 15g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 0.04g | Cholesterol: 280mg | Sodium: 840mg | Potassium: 1046mg | Fiber: 3g | Sugar: 3g | Vitamin A: 367IU | Vitamin C: 3mg | Calcium: 235mg | Iron: 5mg
Hi, I’m Dina, so glad you stopped by! I believe life is too short for bad coffee and boring meals. With my easy to follow step-by-step recipes, you’ll be surprised at how quickly a wholesome and delicious meal can come together. I hope you find something you enjoy!
