Crispy Chicken Cutlets

Here’s a foolproof recipe for Crispy Chicken Cutlets — thin, juicy, golden cutlets with a perfect crunch that rival any restaurant version!

🍗 Crispy Chicken Cutlets

Ingredients:

• 2 large boneless, skinless chicken breasts

• 1 cup all-purpose flour

• 2 large eggs

• 2 tbsp milk or water

• 1 ½ cups breadcrumbs (preferably panko for extra crunch)

• ½ cup grated Parmesan cheese (optional but delicious)

• 1 tsp garlic powder

• 1 tsp paprika

• Salt and pepper to taste

• Oil for frying (vegetable or canola)

Instructions:

1. Prep the Chicken:

   • Slice each chicken breast horizontally to create 2 thin cutlets (you’ll have 4 total).

   • Place each cutlet between plastic wrap and gently pound with a meat mallet until about 1/4″ thick.

2. Set Up Breading Station:

   • Bowl 1: Flour + a pinch of salt & pepper

   • Bowl 2: Beaten eggs + 2 tbsp milk or water

   • Bowl 3: Breadcrumbs + Parmesan + garlic powder + paprika + salt & pepper

3. Bread the Cutlets:

   • Dredge each cutlet in flour (shake off excess), dip in egg wash, then press into breadcrumb mixture to coat evenly.

4. Fry:

   • Heat about 1/4 inch of oil in a skillet over medium heat.

   • Fry cutlets 3–4 minutes per side until golden brown and cooked through (internal temp 165°F / 74°C).

   • Transfer to a paper towel–lined plate or wire rack.

🍽️ Serving Ideas:

• Classic: Serve with lemon wedges and a side salad.

• Italian-style: Top with marinara and mozzarella, then broil for Chicken Parm.

• Sandwich: Add to a bun with lettuce, tomato, and mayo.

✅ Tips:

• Don’t overcrowd the pan — work in batches.

• For extra crispiness, let the breaded cutlets rest 10 minutes before frying.

• Air fryer? Yes! Cook at 400°F (200°C) for 10–12 minutes, flipping halfway.

Would you like a baked version or spicy variation?