Crispy Chicken Cutlets: A Weeknight Classic
Another very popular request from you guys—so here it is! This crispy chicken cutlets recipe is a staple in our house. Honestly, it’s so simple it barely needs a recipe… but I’m giving you one anyway, because I love you.
We make these at least once a week. They’re golden, crispy, and packed with flavor—perfect with a little pasta and red sauce, tucked into sandwiches, or even eaten cold straight out of the fridge (or in the car... no shame).
This is one of those recipes where eyeballing is totally allowed, but here’s the basic method to get you started.
Ingredients for Crispy Chicken Cutlets
2 lbs chicken breasts, pounded to ¼ inch thick (cut in halves or thirds)
½ cup all-purpose flour
1 ¼ cups Italian breadcrumbs or panko
2 eggs, beaten
¼ cup grated Parmesan cheese
Olive oil (for frying)
Salt and pepper to taste
How to Make Chicken Cutlets
Season both sides of your chicken breasts with salt and pepper.
Set up your dredging station:
Bowl 1: Flour + a pinch of salt and pepper
Bowl 2: Beaten eggs
Bowl 3: Breadcrumbs + grated Parmesan (mix well)
Heat about ¼ inch of olive oil in a large pan over medium-high heat.
Dredge each piece of chicken in flour (shake off excess), dip in egg, then coat in the breadcrumb-Parmesan mix.
Carefully place cutlets in the hot oil and cook about 3 minutes per side, until golden brown and cooked through.
Transfer to a paper towel-lined plate.
Serve with pasta, fresh mozzarella, a side salad—or whatever makes your heart (and stomach) happy.
Why You’ll Love These Chicken Cutlets
Crispy outside, juicy inside
Family-friendly and totally versatile
Great for meal prep—hello, leftovers!
No fancy ingredients needed
Tip: Double the batch and thank me later. These go fast.
