Crispy chicken cutlets are quick and simple to make. Thinly sliced chicken breasts are lightly seasoned, dipped in buttermilk, coated with a flour-and-cornstarch mixture, then breaded with Panko crumbs and pan-fried until golden and crunchy. The result: a tender, juicy interior and an irresistible, super-crispy crust.
DID YOU KNOW? The term “cutlet” describes a thin slice of protein — beef, pork, veal, chicken or fish — and many cultures have their own versions.
These chicken cutlets take very little time to prepare and cook quickly; each thin piece needs about 4–5 minutes per side.
The key to juicy cutlets is soaking them in buttermilk.
- Soaking in buttermilk tenderizes the meat and helps it stay juicy.
- Adding a bit of cornstarch to the flour creates an extra-crispy exterior.
Ingredients and equipment for making crispy chicken cutlets
You’ll want a large skillet (10–12″) if cooking more than two cutlets, and an instant-read meat thermometer to check doneness. Use a baking dish or zip-top bag for the buttermilk soak and three shallow dishes for the dredging station.
- Chicken breasts — split horizontally and pounded to 1/4″ thickness.
- Buttermilk — about 1/2 cup to tenderize and flavor the chicken.
- Eggs — 2 large, lightly beaten.
- All-purpose flour — for the initial dredge.
- Cornstarch — mixed with flour to boost crispiness.
- Breadcrumbs — Panko or fine breadcrumbs, plain or Italian seasoned.
- Frying oil — a neutral high-heat oil such as vegetable or canola (avoid olive oil for high-heat frying).
- Seasonings — garlic powder, onion powder, salt and pepper; add Italian seasoning for an Italian flavor.
- Salt, black pepper and a squeeze of fresh lemon juice to finish.
How to make chicken cutlets
Overview of the process — see the recipe card below for measurements and step-by-step instructions.
- Pat chicken dry, trim excess fat and slice each breast horizontally to make thinner pieces.
- Place wax paper over the slices and use the flat side of a meat mallet to pound to 1/4″ thickness.
- Transfer breasts to a shallow dish or zip-top bag, pour the buttermilk over them to coat, cover and refrigerate for at least 15 minutes while you set up the dredging station and heat the oil.
- Use three flat dishes for dredging: eggs in one, the flour-and-cornstarch mixture in a second, and the seasoned breadcrumbs in a third.
- Remove each breast from the buttermilk and dredge in flour (both sides), then in the egg, allowing excess to drip off, and finally press into the breadcrumbs to coat well.
- Heat 1″ of oil in a 10–12″ skillet over medium heat until about 315–325°F. If you don’t have a thermometer, drop a few breadcrumbs in the oil — they should sizzle immediately.
- Carefully place two breaded cutlets into the hot oil and fry 4–5 minutes per side, until golden and the internal temperature reaches 165°F.
- Transfer finished cutlets to a wire rack or paper-towel-lined plate to drain; let rest a few minutes, then serve with a squeeze of lemon.
Recipe tips
- Use separate tongs or forks for each dredging step to avoid cross-contamination and messy, sticky tools.
- The amount of oil depends on your skillet size and batch size — use enough to come about 1″ up the sides of the pan.
- Buy an extra box of Panko if your breasts are large; you may need more breadcrumbs than expected.
- If frying multiple batches, strain the oil between batches and wipe the skillet to remove burned or darkened crumbs. Reheat the strained oil to the correct temperature before continuing so each batch browns evenly.
- Keep oil temperature between 315–325°F. Too hot and the crust will burn before the chicken cooks through; too cool and the cutlets will absorb excess oil.
Serving suggestions
Chicken cutlets pair well with many sides and can be used in different dishes:
- Pasta or rice — a lemony angel-hair pasta and a green vegetable like broccoli or asparagus complement the cutlets nicely.
- Chicken Parmesan — top cutlets with marinara and mozzarella, then bake briefly for a quick chicken parm.
- Sandwich — place a cutlet on a bun with your favorite condiments for a tasty chicken sandwich.
- Strips — slice fried cutlets into strips for appetizers served with honey mustard or your preferred dipping sauce.
Make ahead, storage and reheating
Make breaded cutlets up to 3 days ahead and store in an airtight container in the refrigerator. To reheat, place cutlets on a dry baking sheet in a 275°F oven until warmed through to preserve crispiness.
These tender, crispy chicken cutlets are a family favorite. Enjoy them plain, in a sandwich, or dressed up as chicken Parmesan — and don’t forget a final squeeze of lemon for brightness.
Related recipes
- Pork Schnitzel
- Mustard Pork Tenderloin
- Texas Chicken Fried Steak and Cream Gravy
- Asian Chicken Meatballs
- Grilled Sesame Chicken Kabobs
- Chicken Piccata with Lemon Sauce
Chicken Cutlets
Pan-fried thinly sliced, breaded chicken breasts that are juicy inside and crispy outside.
No ratings yet
Print
Rate
Course: Appetizer, Dinner, Entree, Lunch
Cuisine: International
Prep Time: 5 minutes
Cook Time: 16 minutes
Marinading time: 15 minutes
Total Time: 36 minutes
Yield: 4 cutlets
Author: Anecia Hero
Equipment
-
Large skillet 10″–12″ for multiple cutlets
-
Meat thermometer
-
3 flat or shallow dishes for dredging
-
Wax paper
-
Meat mallet
Ingredients
- 2 pounds chicken breast
- ½ cup buttermilk
- 2 large eggs, lightly beaten
- 1½ cups all-purpose flour
- ½ cup cornstarch
- 2 teaspoons kosher salt, divided
- 2 cups Panko breadcrumbs
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon ground black pepper
- ½ teaspoon dried Italian seasoning (optional)
- 1½ cups vegetable or canola oil
- 1 lemon, for squeezing over cutlets before serving
Instructions
Prep
-
Pat chicken dry; trim fat and cut horizontally to make thinner pieces.
-
Place breast halves between wax paper and pound with the flat side of a meat mallet until 1/4″ thick.
-
Place breasts in a baking dish, pour buttermilk over them to coat, cover and refrigerate for at least 15 minutes.
Set up Dredging Station
-
Lightly beat eggs in one dish. In a second dish combine flour, cornstarch and half the salt. In a third dish combine breadcrumbs, onion and garlic powders, Italian seasoning (if using), black pepper and the remaining salt.
Fry the Cutlets
-
Pour oil into a large skillet and heat to 315–325°F (or test by dropping in a few breadcrumbs — they should sizzle).
-
Remove a breast from the buttermilk and let excess drip off. Dredge in flour, then egg, then press into breadcrumbs to coat. Let the breaded cutlets rest a few minutes so the coating adheres before frying.
-
Fry cutlets 4–5 minutes per side until the internal temperature reaches 165°F. Transfer to a wire rack or paper towel-lined plate and continue with remaining pieces.
-
Squeeze fresh lemon over each cutlet and serve.
Notes
Chicken breasts — In the example recipe the breasts were about 1 lb each, which yielded 4 cutlets.
Italian seasonings — Add to the breadcrumb mixture if you prefer an Italian-style cutlet.
Breadcrumbs — Plain or Italian-flavored Panko both work; larger breasts may need extra crumbs.
Oil — Amount varies by skillet size; for four cutlets the example used a 12″ skillet with about 1½ cups of oil. Strain oil between batches to remove darkened crumbs and keep color consistent.
Nutrition Estimate
Serving: 1 cutlet
Calories: 1411 kcal
Carbohydrates: 75 g
Protein: 61 g
Fat: 95 g
Calories: 1411 kcal
Carbohydrates: 75 g
Protein: 61 g
Fat: 95 g
Craving More? Pin it and Share!Mention @SmartyPantsKitchen or tag #smartypantskitchen
Join the Facebook group!Mention @SmartyPantsKitchen or tag #smartypantskitchen