Description

Craving something crispy, quick, and comforting? These Easy Chicken Cutlets deliver all that and more. Thin-sliced chicken breasts are coated in Parmesan-panko breading and shallow-fried until golden and crunchy on the outside, juicy and tender inside. Whether you’re whipping up a quick dinner, looking for easy lunch ideas, or want to impress with a crowd-pleasing appetizer, this easy recipe is a weeknight savior. Serve with marinara sauce, mashed potatoes, or a fresh salad — it’s the kind of meal that never gets old.

Ingredients

2 large boneless, skinless chicken breasts

1 cup all-purpose flour

2 large eggs

1.5 cups panko breadcrumbs

1/2 cup grated Parmesan cheese

1 teaspoon garlic powder

1 teaspoon salt

1/2 teaspoon black pepper

1/2 cup neutral oil (vegetable or canola), for frying

Instructions

1. Slice the chicken breasts horizontally to make thin cutlets. Pound to even thickness if needed (about 1/2 inch).

2. In three shallow bowls, set up your breading station: seasoned flour in one, beaten eggs in another, and a mix of panko, Parmesan, garlic powder, and a pinch of salt in the third.

3. Dredge each chicken cutlet in flour, then egg, then press into the panko mixture until fully coated.

4. Heat oil in a skillet over medium-high heat until shimmering (about 350°F).

5. Fry chicken in batches for 3–4 minutes per side or until golden brown and internal temp reaches 165°F.

6. Transfer to a paper towel-lined plate to drain. Serve hot with lemon wedges or dipping sauce.

Notes

For extra crispiness, let the breaded cutlets rest for 5–10 minutes before frying.

Don’t overcrowd the pan — cook in batches for even browning.

Swap in boneless thighs or gluten-free breadcrumbs if needed.

Nutrition

Serving Size: 1 cutlet
Calories: 310
Sugar: 1g
Sodium: 470mg
Fat: 16g
Saturated Fat: 3.5g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 15g
Fiber: 1g
Protein: 27g
Cholesterol: 105mg

Keywords: chicken cutlets, easy dinner, quick chicken recipe