Chicken Cutlet
Coming from an Italian family with grandparents from Italy, chicken cutlets are a STAPLE in our home. A crispy, juicy chicken cutlet cooked to golden perfection can be used in so many ways!
Jump to RecipeThere is something magical about the perfectly cooked, lightly breaded, thinly sliced chicken breast. We use these chicken cutlets for salads, pasta, chicken parmesan, chicken marsala, chicken sandwiches, and really anything else we can think of.
Ingredients
- Thinly Sliced Chicken Breast – you can either cut chicken breast in half or pound them down to about 1/4 inch thickness
- Panko Bread Crumbs
- Grated Parmesan Cheese
- Eggs
- Italian Seasoning
How to Make Chicken Cutlet
- Start by cutting or pounding your chicken breast into 1/4 inch thick pieces.
- Add frying oil to Dutch oven or deep fryer and heat on medium high heat to 350 degrees. You’ll want a couple inches of oil to ensure the chicken will be covered.
- In two separate shallow bowls or containers, add whisked eggs into one and breadcrumbs with grated parmesan into the other.
- Dredge the thin chicken breast pieces into the egg mixture, covering completely. Then dip into bread crumb/cheese mixture making sure that every bit of the chicken is coated.
- Add the chicken pieces to the oil and fry until the outside is browned and internal temp is 160-165 degrees F.
- Once cooked, place on a paper towel lined cookie sheet and let sit for 5-10 minutes.
Ways to Fry Chicken Cutlet
- Fry in Oil – any high-heat point oil (like peanut or vegetable oil) are great for frying chicken cutlets. You could get away with using olive oil in a pinch, but stay away from extra virgin olive oil to avoid smoke
- Air Fryer – not quite the authentic, Italian way to make chicken cutlets, but a delicious, slightly healthier option. Just preheat the air fryer to 400F and cook for 10-12 minutes, flipping half way through
How to Store & Reheat
Chicken Cutlets can easily be made in bulk and stored for later.
To store, let the cutlets cool completely. Wrap each chicken cutlet individually in plastic wrap and toss in a Ziploc bag or airtight container for up to 5 days in the fridge.
To reheat via air fryer, cook at 375F for 3-5 minutes.
To reheat via microwave, heat on a microwave safe plate for 1-2 minutes, until heated through.
Perfect Chicken Cutlets
Ingredients
- 6 chicken breasts very thinly sliced
- 1 cup panko bread crumbs
- ½ cup grated parmesan cheese
- 2 eggs whisked
- 1 tbsp Italian seasoning
- peanut oil
Instructions
- Add frying oil to Dutch oven or deep fryer and heat on medium high heat to 350 degrees F. You'll want enough oil to ensure the chicken will be fully covered.
- Cut or pound chicken to 1/4 inch thickness.
- Add whisked eggs to one shallow bowl and breadcrumbs/grated parm in another.
- Dredge chicken breasts in whisked eggs, flipping until fully covered (let excess egg drip off). Then coat completely in breadcrumb & parmesan cheese mixture.
- Add the chicken patties to oil and fry until outside is browned and internal chicken temperature is 160-165.
- Once cooked, add the chicken patties to a paper towel lined cookie sheet & let sit for 5-10 minutes.