Chicken Cutlets are a quick and easy recipe for golden, crispy, pan-fried chicken breast that’s tender in the center, and done in 20 minutes.
Just like Crispy Breaded Chicken and Chicken Parmesan, this recipe is another easy way to make Chicken for dinner. With this simple and quick recipe, you can pair almost anything with these delicious cutlets.
Why You’ll Love These Chicken Cutlets?
- Ready in just 20 minutes, these panko crusted cutlets are ideal for an easy weeknight dinner.
- This chicken goes well with pasta, salad, vegetables, or potatoes making this a versatile main.
Sabrina’s Chicken Cutlet Recipe
These Chicken Cutlets are perfect for when you need a meal on the table in less than 30 minutes. Unlike fried chicken, you don’t have to worry about the outside coating cooking faster than the chicken inside, since the breasts are pounded flat to a uniform size. Throw a serving on top of pasta with Creamy Classic Alfredo Sauce, or make a delicious Chicken Caesar Wrap for lunch. This recipe can also be made in the oven or the air fryer, so don’t forget to check out the Alternative Cooking Methods section below the Recipe Card.
Recipe Card
Ingredients
- 4 chicken breasts , boneless and skinless
- 1 teaspoon Kosher salt
- 1/2 teaspoon coarse ground black pepper
- 4 tablespoons flour
- 2 large eggs
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
- 1 cup panko bread crumbs
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons butter
Instructions
- Pound the chicken breasts with a kitchen mallet to an even thickness then season them with salt and pepper.
- In three shallow bowls, add the flour to the first one.
- Add eggs, lemon juice, and lemon zest to the second one, and beat until combined.
- Add the panko breadcrumbs to the final bowl.
- Dredge the chicken in the flour, then the egg mixture and finally press it into the panko mixture.
- Add the olive oil and butter to a cast iron skillet on medium heat and cook the chicken for 5 minutes on each side until golden brown and cooked through the middle.
Nutrition
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Chef’s Note
Make sure your cutlets have a consistent thickness throughout before breading. If one end is thinner than the other, you run the risk of having that portion dry out before it’s fully cooked. Secondly, don’t crowd the pan when frying so the breading turns crisp, and doesn’t steam.
Table of contents
Can this be made ahead of time?
Uncooked, breaded cutlets can be refrigerated a day ahead of time then cooked. These are also a great protein to make in bulk and freeze to cook later. Freeze the coated pieces of raw chicken on a baking sheet for an hour before transferring to a storage container. This will keep them from sticking together for easy cooking later. They can be frozen for 3 months and cooked from frozen.
How to Store
- Serve: These tasty chicken cutlets are best served fresh and hot from the skillet. They can stay at room temperature for up to 2 hours. Keep warm and crispy on a baking sheet in the oven set to low if you are waiting to serve.
- Store: Once they have cooled to room temperature, transfer to an airtight container. If stacking, use parchment paper between layers to prevent soggy breading. Keep for up to 3 days in the fridge.
- Freeze: Freeze room temperature chicken cutlets on a baking sheet for 1 hour. Transfer chicken to a storage container and freeze for up to 3 months. Reheat in the oven to make the chicken crispy again while heating all the way through.
Alternative Cooking Methods
Air Fryer
Prepare cutlets like normal. Spray the bottom of your air-fryer with cooking spray. Place 2 chicken cutlets in the air fryer and spray tops with olive oil spray (or other cooking oil spray). Cook at 400 for 12-15 minutes, flipping and spraying halfway through, until cooked through to 165 degrees and golden brown.
Baked
Preheat oven to 375 degrees. Prepare chicken pieces as usual. Place on a baking sheet lined with parchment paper. Cook for 15 minutes, flipping once half-way through to crisp both sides, until golden brown and cooked to an internal temperature of 165 degrees.
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