Chicken Cutlet

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Golden, crispy, and perfectly seasoned, Chicken Cutlets are a simple classic that never fails to satisfy. Whether you’re making a quick weeknight dinner or preparing a crowd-pleasing meal, this dish brings that irresistible crunch with a juicy, tender interior. It’s all about that perfectly fried breading hugging thin-sliced chicken, elevated with just a touch of lemon and fresh herbs.

This version of Chicken Cutlet focuses on balance—light seasoning, a crispy coating that doesn’t overpower, and a method that locks in moisture while keeping things easy and approachable. With just a handful of ingredients and a reliable cooking method, this dish proves that comfort food doesn’t have to be complicated.

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Why You’ll Love This Chicken Cutlet

• Crisp on the outside, tender on the inside – The golden crust gives way to juicy, flavorful chicken in every bite.
• Quick to make – Done in under 30 minutes from prep to plate.
• Versatile – Perfect for sandwiches, salads, pasta pairings, or just on its own with a squeeze of lemon.
• Kid and adult approved – Simple flavors that appeal to every palate.
• Freezer-friendly – Make a batch and store for a stress-free dinner later.

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Preparation Phase & Tools to Use (Essential Tools and the Importance of Each)

Before diving into the cooking, having the right tools on hand ensures everything runs smoothly:

• Meat Mallet or Rolling Pin: Used to pound the chicken thin, which helps it cook evenly and quickly. Thinner cutlets also mean crispier results.
• Three Shallow Bowls or Plates: One each for flour, egg wash, and breadcrumbs. This keeps the dredging station organized and efficient.
• Tongs: Essential for dipping the chicken into each coating and for safely flipping the cutlets in hot oil without breaking the crust.
• Large Skillet (preferably cast iron or stainless steel): Ensures even heat distribution and allows you to fry several cutlets at once without crowding.
• Wire Rack with a Baking Sheet: After frying, resting the chicken on a rack prevents sogginess by letting excess oil drip off while keeping the crust crisp.
• Instant-Read Thermometer (optional but helpful): Guarantees the chicken is cooked to a safe internal temperature of 165°F without overcooking.

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Preparation Tips

• Slice or butterfly thicker chicken breasts before pounding to ensure uniform thickness across all pieces.
• Dry the chicken with paper towels before dredging—it helps the coating stick better.
• Use one hand for dry ingredients and the other for wet during dredging to keep things tidy and avoid clumping.
• Don’t skip resting the breaded chicken for 5–10 minutes before frying—this helps the coating adhere better during cooking.
• Fry in batches to avoid dropping the oil temperature, which can lead to greasy, soggy cutlets.

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Ingredients for This Chicken Cutlet

Here’s everything you’ll need to make the perfect crispy Chicken Cutlet:

• 2 large boneless, skinless chicken breasts (sliced horizontally into cutlets or pounded thin)
• 1 cup all-purpose flour (for dredging)
• 2 large eggs (beaten)
• 1 tablespoon milk or water (to loosen the egg wash slightly)
• 1½ cups Italian-style breadcrumbs (or plain breadcrumbs with added Italian seasoning)
• ½ cup grated Parmesan cheese (optional, for added flavor in the coating)
• Salt and black pepper (to taste)
• 1 teaspoon garlic powder (optional)
• 1 teaspoon paprika (adds subtle flavor and color)
• Vegetable oil or light olive oil (for shallow frying)
• Fresh parsley (for garnish)
• Lemon wedges (for serving)

Optional:

• Hot sauce or mustard (a dash in the egg wash can add a little kick)

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Step 1: Prepare the Chicken

Slice the chicken breasts in half horizontally to create thinner cutlets. If needed, cover each piece with plastic wrap and gently pound using a meat mallet or rolling pin until they are about ¼ inch thick. Season both sides with salt, pepper, and optional garlic powder or paprika.

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Step 2: Set Up Your Breading Station

Grab three shallow dishes. In the first, place the flour. In the second, beat the eggs with a splash of milk or water. In the third, combine the breadcrumbs and grated Parmesan (if using). Line them up for a smooth assembly line: flour → egg → breadcrumbs.

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Step 3: Bread the Chicken

Dredge each chicken cutlet in flour, shaking off excess. Dip into the egg wash, then press into the breadcrumb mixture, ensuring even coating. Set aside on a plate or wire rack and let sit for 5–10 minutes to help the coating set.

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Step 4: Heat the Oil

Pour oil into a large skillet until it’s about ¼ inch deep. Heat over medium to medium-high until shimmering—about 350°F if using a thermometer. Drop a few breadcrumb crumbs in to test; they should sizzle immediately.

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Step 5: Fry the Cutlets

Carefully place the breaded chicken into the hot oil without crowding the pan. Fry for about 3–4 minutes per side or until golden brown and cooked through. Transfer to a wire rack over a baking sheet to drain excess oil and stay crisp.

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Step 6: Serve and Garnish

Sprinkle freshly chopped parsley over the cutlets and serve with lemon wedges on the side for a zesty finish.

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Notes

• Pounding the chicken thin ensures even cooking and prevents the crust from burning before the inside is done.
• Letting the breaded cutlets rest before frying helps keep the coating from falling off in the pan.
• Using Parmesan in the breadcrumbs adds an umami boost and a nice toasty flavor when fried.
• Frying in neutral oil like vegetable or canola keeps the flavor clean and lets the seasoning in the cutlet shine.
• These cutlets are delicious hot, but they’re just as good at room temperature, making them perfect for picnics or packed lunches.

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Watch Out for These Mistakes While Cooking

• Skipping the pounding step – Thick cutlets won’t cook evenly and may result in undercooked centers or burnt crusts.
• Using cold oil – If the oil isn’t hot enough, the cutlets will absorb too much and turn out greasy.
• Overcrowding the pan – It cools the oil too fast and leads to soggy breading. Cook in batches instead.
• Turning too soon – Give each side time to develop a golden crust before flipping; otherwise, the breading may peel off.
• Not draining properly – Placing cutlets directly on a paper towel can make the bottom soggy. Use a wire rack instead.
• Skipping seasoning – A well-seasoned cutlet from start to finish makes all the difference.
• Not letting the breading rest – Coating that hasn’t set will easily fall off during frying.
• Using too much heat – High heat will brown the exterior quickly but may leave the inside raw. Medium to medium-high is perfect.

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What to Serve With Chicken Cutlet?

Here are 8 Tasty Pairings:

1. Lemon Herb Pasta – A light, buttery pasta with a squeeze of lemon complements the crispiness of the cutlet beautifully.
2. Garlic Mashed Potatoes – Creamy, comforting, and perfect for soaking up any extra juices or drizzled lemon.
3. Arugula Salad with Balsamic Vinaigrette – The peppery greens and tangy dressing cut through the richness of the fried chicken.
4. Classic Coleslaw – Crisp, creamy coleslaw adds cool crunch and balances the warm, crispy cutlets.
5. Roasted Vegetables – A medley of carrots, zucchini, and bell peppers brings color and sweetness to the plate.
6. Buttered Corn on the Cob – A simple but satisfying match for the golden chicken.
7. Crusty Bread or Garlic Toast – Use it to make a sandwich or mop up any leftover crumbs and oil.
8. Marinara Sauce – For a chicken parm twist, drizzle a bit of warm marinara over the cutlets or serve it on the side for dipping.

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Storage Instructions

• Refrigerator: Store leftover chicken cutlets in an airtight container for up to 3–4 days. To maintain crispiness, avoid stacking them directly on top of each other—use parchment paper between layers.
• Freezer: Let the cutlets cool completely, then freeze on a baking sheet until solid. Transfer to a freezer-safe bag or container. They’ll keep well for up to 2 months. Reheat straight from frozen in the oven or air fryer.
• Reheating: For best texture, reheat in a 375°F oven or toaster oven for 10–12 minutes. You can also use an air fryer for extra crispiness. Avoid microwaving, as it will soften the coating.

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Estimated Nutrition (per serving – based on one medium cutlet)

• Calories: 320 kcal
• Protein: 28 g
• Fat: 15 g
• Saturated Fat: 3 g
• Trans Fat: 0 g
• Unsaturated Fat: 11 g
• Cholesterol: 110 mg
• Carbohydrates: 18 g
• Fiber: 1 g
• Sugar: 1 g
• Sodium: 420 mg

Note: Values are approximate and can vary based on exact ingredient brands and quantities used.

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Frequently Asked Questions

1. Can I use chicken thighs instead of breasts?

Yes, boneless, skinless chicken thighs work great! They offer a juicier, richer flavor, though you may need to trim them slightly and adjust cook time.

2. How do I keep the breading from falling off?

Make sure to pat the chicken dry, press the coating firmly into the meat, and let it rest for 5–10 minutes before frying. Also, avoid flipping too early while frying.

3. Can I bake the cutlets instead of frying?

Absolutely. Bake at 425°F on a greased wire rack over a baking sheet for 20–25 minutes, flipping halfway. Spritzing with oil helps them crisp up.

4. What breadcrumbs work best?

Italian-style breadcrumbs offer built-in seasoning, but panko can be used for extra crunch. Mix both for a great texture balance.

5. How do I know when the chicken is done?

Use an instant-read thermometer—the internal temperature should reach 165°F. Otherwise, check that the juices run clear and the crust is golden.

6. Can I make these gluten-free?

Yes, use gluten-free flour and breadcrumbs. Ensure all seasonings and additives are also gluten-free.

7. What oil is best for frying?

Neutral oils with a high smoke point like vegetable, canola, or light olive oil are ideal. Avoid extra virgin olive oil due to its low smoke point.

8. Can I make it ahead of time?

Yes, you can bread the cutlets and store them covered in the fridge for a few hours before frying. Fried cutlets also reheat well in the oven or air fryer.

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Conclusion

Chicken Cutlet is a comforting, crowd-pleasing dish that delivers crispy, golden satisfaction in every bite. Whether you’re feeding a family, impressing guests, or stocking your freezer, it’s easy to prepare and endlessly adaptable. Once you’ve tried it, it’s bound to become a go-to staple in your kitchen.

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