Tag:

Crispy Chicken Recipe

Crispy pan-fried breaded chicken cutlets served on a plate, garnished with herbs.

Easy Breaded Chicken Cutlets — Crispy Pan Fried

by Cuts Food August 17, 2026

written by Cuts Food

Easy Breaded Chicken Cutlets — Crispy Pan Fried is my answer to those nights when you want something crunchy and comforting, but you do not want to deal with a complicated dinner plan. Maybe you have chicken in the fridge, everyone is hungry, and ordering takeout feels like giving up. I have been there, and these cutlets save the day. They cook fast, they taste like a treat, and you can stretch them into sandwiches, salads, or a full plate with sides. If you are new to pan frying, do not worry, I will walk you through it like a friend in the kitchen.

What is a chicken cutlet?

A chicken cutlet is basically a thin piece of chicken breast that cooks quickly and evenly. Sometimes you buy them already sliced thin, and sometimes you make your own by slicing a breast in half horizontally or gently pounding it thinner.

What makes a cutlet special is the shape and thickness. Thin chicken means less time on the stove, less chance of a dry middle, and more crispy coating per bite. That last part is honestly the whole point.

In this recipe, we are making Easy Breaded Chicken Cutlets — Crispy Pan Fried using a simple breading setup: flour, egg, and breadcrumbs. Nothing fancy. Just the kind of food that makes people wander into the kitchen asking, “What smells so good?”

Why This Recipe Works

I have tried a lot of methods over the years, and this one is the sweet spot between easy and actually crispy. The coating sticks well, the chicken stays juicy, and you do not need a deep fryer or any special equipment.

The crunchy coating is built in layers

Flour first helps the egg stick. Egg helps the breadcrumbs stick. Breadcrumbs become that golden shell. If you skip the flour, the coating can slide off, and that is just heartbreaking when you worked for the crunch.

Pan frying gives you fast browning

When the oil is hot enough, the cutlets fry quickly and turn crisp without soaking up a ton of oil. You only need a shallow layer, not a full pot.

If you are in the mood for another chicken situation that is different but still super comforting, I make this baked version when I want hands off cooking: easy baked chicken parmesan that is crispy and not fried. It is great for busy nights.

Tips for Success

This is the part I wish someone had told me the first time I tried breaded cutlets. The recipe is simple, but small details matter. Here are the things that make the difference between “pretty good” and “wow, that is crispy.”

My best real life tips

Get the chicken thin and even. If one side is thick, it cooks slower and the coating can get too dark before the center is done.
Season every layer. A pinch of salt and pepper in the flour and breadcrumbs makes the flavor better all the way through.
Let the breaded chicken rest 5 to 10 minutes. This helps the coating set so it does not fall off in the pan.
Do not overcrowd the skillet. Crowding drops the heat, and then you get soggy cutlets. Cook in batches if you need to.
Use a rack or paper towels after frying. A rack keeps the bottom crispy, paper towels are fine too if that is what you have.

Also, be honest with yourself about oil temperature. If the oil is not hot enough, the breadcrumbs soak it up and get heavy. If you want a fun crunchy snack while you are at it, these are dangerously good: easy air fryer fried pickles. Not the same meal, but the same crunchy happiness.

“I made these for my picky kids and they actually asked for seconds. The coating stayed crispy even after I kept them warm in the oven. This recipe is going into our regular dinner rotation.”

How to make chicken cutlets – Step by step instructions

Okay, here is the exact way I do it at home. Nothing complicated, just a solid routine that works.

;

What you will need

2 large chicken breasts (or 4 thin cutlets)
Salt and black pepper
1/2 cup all purpose flour
2 eggs
1 to 1 1/2 cups breadcrumbs (Italian style or plain)
Optional: 2 to 3 tablespoons grated parmesan, garlic powder, or paprika
Oil for pan frying (vegetable, canola, or light olive oil)
Lemon wedges for serving (optional but really nice)

Step 1: Prep the chicken
If you start with full breasts, slice each one horizontally to make two thinner pieces. Then place the chicken between plastic wrap or in a zip top bag and gently pound it to an even thickness. I aim for about 1/4 to 1/2 inch. Season both sides with salt and pepper.

Step 2: Set up the breading line
Grab three shallow bowls or plates. Put flour in the first, beat the eggs in the second, and put breadcrumbs in the third. If you are adding parmesan or spices, mix them into the breadcrumbs.

Step 3: Bread the cutlets
Dip chicken into flour and shake off extra. Dip into egg and let the excess drip off. Press into breadcrumbs so it is well coated. Place on a plate and let it sit for a few minutes while the oil heats up. This little rest helps a lot.

Step 4: Heat the oil
Add enough oil to coat the bottom of your skillet, about 1/8 inch or so. Heat over medium to medium high. If you drop in a breadcrumb and it sizzles right away, you are ready.

Step 5: Fry until crisp
Cook 2 to 4 minutes per side depending on thickness. You want a deep golden color. Transfer to a rack or paper towels. Sprinkle a tiny pinch of salt while they are hot. That is one of those simple things that makes them taste like restaurant food.

Step 6: Keep warm if cooking in batches
If you are making a bunch, keep finished cutlets in a warm oven around 200 F while you fry the rest.

This is truly my go to method for Easy Breaded Chicken Cutlets — Crispy Pan Fried. When I want a similar pan fried vibe but with veggies, I also make these on weekends: easy zucchini fritters that are crispy and pan fried. They are a nice side or even lunch.

What to Serve with Chicken Cutlets

This is where these cutlets really shine because they go with almost everything. You can keep it simple, or you can turn it into a full comfort food moment.

Easy serving ideas

Classic: mashed potatoes or roasted potatoes plus a simple salad
Bright and fresh: arugula salad with lemon and olive oil
Cozy: buttered noodles, garlic bread, and a green veggie
Sandwich night: tuck cutlets into rolls with mayo, lettuce, and pickles
Cutlet parm style: marinara and mozzarella, then broil until bubbly

If you love chicken parmesan flavors but want a lighter method sometimes, I really like this one too: baked chicken parmesan that stays crispy without frying. It is a nice option when you do not feel like standing at the stove.

And yes, leftovers are amazing. I slice leftover cutlets and toss them onto salads, or reheat them in the oven or air fryer to bring back the crunch. Microwaving works in a pinch, but it will soften the coating.

Common Questions

1) Can I make these ahead of time?
You can bread the chicken a few hours ahead and keep it covered in the fridge. Fry right before serving for the best crunch.

2) How do I know the chicken is cooked without drying it out?
Thin cutlets cook fast. The outside should be golden, and the inside should be white and juicy, not translucent. If you use a thermometer, aim for 165 F in the thickest part.

3) What breadcrumbs work best?
Italian style breadcrumbs are easy and flavorful. Panko makes it extra crunchy. Plain breadcrumbs are fine too, just add a little seasoning.

4) Why did my breading fall off?
Usually it is because the chicken was wet, the oil was not hot enough, or you flipped too early. Pat the chicken dry, let the breaded cutlets rest, and wait until the first side is nicely set before turning.

5) What is the best way to reheat them?
Oven or air fryer, 375 F until hot and crisp, usually 6 to 10 minutes depending on thickness. Try not to stack them while reheating.

A crispy dinner you will actually make again

Once you get the hang of Easy Breaded Chicken Cutlets — Crispy Pan Fried, it becomes one of those recipes you can do without thinking, even on a tired weeknight. Keep the chicken thin, keep the oil hot, and do not rush the breading steps. If you want to compare methods and pick up extra little tricks, I like reading Crispy Italian Breaded Chicken Cutlets – Coley Cooks and this helpful guide from Crispy Pan-Fried Chicken Cutlets | America’s Test Kitchen. Now go make a batch, squeeze a little lemon on top, and enjoy that crunch while it is loud and proud.

Easy Breaded Chicken Cutlets — Crispy Pan Fried

Quick and easy crispy pan-fried chicken cutlets that deliver comforting crunch without the fuss.

Print Recipe Pin Recipe

Prep Time 20

Cook Time 10

Total Time 30

Servings: 4 pieces

Course: Dinner, Main Course

Cuisine: American

Calories: 350

Ingredients Method Notes

Ingredients

Chicken

2 large large chicken breasts (or 4 thin cutlets)
Salt Salt and black pepper to taste

Breading Setup

1/2 cup all purpose flour
2 large eggs beaten
1 to 1 1/2 cups breadcrumbs (Italian style or plain)
2 to 3 tablespoons grated parmesan, garlic powder, or paprika (optional) for additional flavor

Pan Frying

Oil for pan frying (vegetable, canola, or light olive oil) enough to coat the skillet
Lemon wedges for serving optional but recommended

Method

Preparation

If starting with full breasts, slice each one horizontally to create two thinner pieces.
Place the chicken between plastic wrap or in a zip top bag and gently pound to an even thickness, about 1/4 to 1/2 inch.
Season both sides of the chicken with salt and pepper.

Set Up Breading

Gather three shallow bowls or plates.
Place flour in the first bowl, beaten eggs in the second, and breadcrumbs in the third.
If using, mix Parmesan or spices into the breadcrumbs.

Bread the Cutlets

Dip each chicken piece in flour, shaking off the extra.
Dip in the egg, allowing excess to drip off.
Press into the breadcrumbs, ensuring they are well coated.
Let breaded cutlets rest for a few minutes while the oil heats up.

Fry the Cutlets

Add enough oil to coat the bottom of the skillet, about 1/8 inch deep.
Heat the oil over medium to medium-high heat.
Fry the cutlets for 2 to 4 minutes per side until golden brown.
Transfer to a rack or paper towels; sprinkle with salt while hot.

Keep Warm

If cooking in batches, keep finished cutlets warm in an oven set to 200°F while frying the rest.

Notes

Breading the chicken a few hours ahead and keeping it covered in the fridge is possible. Fry right before serving for the best crunch. Thin cutlets cook quickly, so ensure they are cooked through to 165°F in the thickest part without drying out.

August 17, 2026 0 comments

All Recipes

Easy Chicken Kiev — Garlic Butter Stuffed Breast

by Cuts Food June 26, 2026

written by Cuts Food

Easy Chicken Kiev Garlic Butter Stuffed Breast is one of those dinners I pull out when I want something that feels fancy, but I really do not want a complicated night in the kitchen. You know the vibe, you are tired, you want comfort food, and you still want that little wow moment when you cut in and the butter runs out. This recipe hits all of that, and it is totally doable on a regular weeknight if you prep the butter ahead. The best part is how simple the ingredients are, and how big the payoff feels. Let me walk you through how I make it at home, with all my little shortcuts and safety nets.
Easy Chicken Kiev — Garlic Butter Stuffed Breast

What is Chicken Kiev?

Chicken Kiev is basically a chicken breast that is stuffed with garlic herb butter, then coated and cooked until the outside is crisp and the inside stays juicy. When you slice it open, that buttery center melts into a sauce all by itself. No extra gravy needed, no fancy pan sauce, just instant goodness.

Traditionally it is breaded and fried, but I like a version that is friendly for home cooks. You can still get that golden crust without making your kitchen smell like a deep fryer for two days. It is also one of those dishes that looks like restaurant food, which is perfect if you are cooking for someone you want to impress.

If you like the whole stuffed chicken idea, you might also enjoy this easy chicken roulade stuffed rolled baked breast. Same cozy energy, different flavor direction, and it is a fun one to try when you want to switch things up.

Easy Chicken Kiev — Garlic Butter Stuffed Breast

How to Make Chicken Kiev

I am going to explain it the way I actually do it, not the way a textbook does. There are a few steps, but none of them are hard. The biggest trick is chilling the butter so it stays inside the chicken instead of escaping too early.

Step by step overview

Here is the flow. Read it once, then it will feel very straightforward:

Mix up the garlic butter and chill it until firm.
Pound the chicken breast so it is even and easy to roll.
Wrap the butter inside the chicken and seal it well.
Coat it in flour, egg, and breadcrumbs.
Bake or pan cook until crisp and cooked through, then rest before slicing.

For the cooking part, I usually bake because it is less messy and more hands off. If I have time, I will start it in a pan for a few minutes to get that extra crispy crust, then finish in the oven. If you are brand new to this, baking only is the least stressful route.

Quick safety note because it matters: chicken is done when it hits 165 F in the thickest part. A small meat thermometer makes this recipe feel way more relaxed, because you are not guessing.

Also, if you are someone who lives for garlic butter meals, you should peek at this one on another night: easy chicken scampi garlic butter pasta dinner. It is saucy, comforting, and basically made for garlic lovers.

;

Ingredients for Chicken Kiev

The ingredient list is short and normal, which is part of why I love this recipe. The only thing that really changes the game is using cold butter and plenty of garlic.

What you will need

Chicken breasts, medium to large, boneless and skinless
Butter, softened for mixing, then chilled until firm
Garlic, minced or grated
Fresh parsley, chopped, or dried parsley in a pinch
Salt and black pepper
Flour
Eggs
Bread crumbs, panko for extra crunch or regular for a tighter crust
Optional: a squeeze of lemon for serving

I usually mix the butter with garlic, parsley, salt, and pepper, then shape it into a little log on plastic wrap or parchment. Pop it in the freezer for 15 to 25 minutes. You want it firm, not rock hard. That is the sweet spot.

Chicken sizing matters more than people say. If the breast is massive, I sometimes cut it in half horizontally to make two thinner pieces. It cooks more evenly and is easier to roll without tearing.

Tips for Making Perfect Chicken Kiev

This is the section that saves dinners. I have made every mistake at least once, so you do not have to.

My best real life tips

1. Chill the garlic butter well. Warm butter will leak out fast. Cold butter gives the chicken time to cook and seal.

2. Pound the chicken evenly. You do not need to destroy it, just make it an even thickness. Uneven chicken leads to dry edges and undercooked centers.

3. Seal it like you mean it. When you roll the chicken around the butter, tuck the sides in and press the seam. If you have toothpicks, you can use them, just remember to remove them later.

4. Double dip in crumbs if you want extra insurance. Flour, egg, crumbs, then egg and crumbs again. This thicker coating helps keep butter inside and makes the crust extra crunchy.

5. Let it rest before slicing. Give it 5 minutes. If you slice right away, the butter is more likely to rush out. Resting helps everything settle.

One more thing that really helps is not overcrowding your pan or baking tray. Give each piece a little space so it crisps instead of steaming.

“I tried this for my anniversary dinner and I was honestly shocked it came out so good. The garlic butter stayed inside, and the crust was crisp like a restaurant.” Jenna L.

If you like bold flavors and easy dinners, you might also like this one pot spicy garlic butter chicken tortellini easy and delicious. It is the kind of meal that makes you feel like you have your life together, even if the kitchen is a mess.

What to Serve with Chicken Kiev

Because Easy Chicken Kiev Garlic Butter Stuffed Breast is rich and buttery, I like to serve it with something simple and fresh on the side. Think of sides that will soak up that garlic butter, or sides that cut through it with a little brightness.

Here are a few of my go to pairings:

Starchy sides that love butter

Mashed potatoes are the classic for a reason. Rice works too, especially if you fluff it up and spoon the garlic butter over the top. Roasted baby potatoes are also great if you want something hands off.

Veggies that keep the plate balanced

Steamed green beans, roasted broccoli, or a simple salad with lemony dressing all work. If you have asparagus, it feels a little fancy without any extra effort.

Quick bread situation

A slice of crusty bread is perfect for swiping up the leftover butter. I do not always serve bread, but when I do, nobody complains.

And if you are in the mood for another chicken dinner that feels special but is super practical, this deliciously easy bacon wrapped air fryer chicken breast recipe is a fun one. It is crispy, salty, and the air fryer makes it easy.

Common Questions

Can I make Chicken Kiev ahead of time?
Yes. You can assemble and bread the chicken, then keep it covered in the fridge for up to 24 hours. I actually think this makes it easier because everything firms up.

Why does the butter leak out?
Usually it is because the butter was too soft, the chicken was not sealed well, or it was cut too soon after cooking. Chilling the butter and resting the chicken helps a lot.

Can I bake it instead of frying?
Absolutely. Baking is my normal method. Brush or spray the outside with a little oil or melted butter so it browns nicely.

What temperature should I bake it at?
I like 400 F. It gives you a crisp coating without drying the chicken too much. Cook time depends on thickness, so check for 165 F inside.

Can I use chicken thighs?
You can, but it is trickier to stuff and seal because of the shape. If you try it, use boneless skinless thighs and roll them tightly, then chill before cooking.

A cozy final note before you cook

If you have been wanting a dinner that feels a little special, Easy Chicken Kiev Garlic Butter Stuffed Breast is the one to try. Once you get the hang of sealing the butter and chilling it, the rest is easy and honestly kind of fun. If you want to compare methods or see another home cook make it, check out Chicken Kiev (with Video) – Natasha’s Kitchen for extra visuals and tips. Now go grab that garlic, stash the butter in the freezer for a bit, and make yourself a plate that feels like a treat.

Crispy Easy Chicken Kiev stuffed with garlic butter, plated and garnished.

Easy Chicken Kiev Garlic Butter Stuffed Breast

A simple and impressive chicken dish featuring chicken breasts stuffed with garlic herb butter, coated, and cooked until crispy and juicy.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 25

Total Time 40

Servings: 4 servings

Course: Main Course

Cuisine: American

Calories: 450

Ingredients Method Notes