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

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 minutes
Cook Time 10 minutes
Total Time 30 minutes
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
  1. If starting with full breasts, slice each one horizontally to create two thinner pieces.
  2. 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.
  3. Season both sides of the chicken with salt and pepper.
Set Up Breading
  1. Gather three shallow bowls or plates.
  2. Place flour in the first bowl, beaten eggs in the second, and breadcrumbs in the third.
  3. If using, mix Parmesan or spices into the breadcrumbs.
Bread the Cutlets
  1. Dip each chicken piece in flour, shaking off the extra.
  2. Dip in the egg, allowing excess to drip off.
  3. Press into the breadcrumbs, ensuring they are well coated.
  4. Let breaded cutlets rest for a few minutes while the oil heats up.
Fry the Cutlets
  1. Add enough oil to coat the bottom of the skillet, about 1/8 inch deep.
  2. Heat the oil over medium to medium-high heat.
  3. Fry the cutlets for 2 to 4 minutes per side until golden brown.
  4. Transfer to a rack or paper towels; sprinkle with salt while hot.
Keep Warm
  1. 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.