These Crispy Chicken Cutlets are made with thin chicken breast cutlets coated in flour, egg, and a seasoned breadcrumb and Parmesan crust with parsley and garlic, then pan-fried until golden.

They’re crunchy outside, juicy inside, and cook in under 10 minutes.

Chicken cutlets are a great weeknight dinner, a meal-prep protein, or the base for chicken parm sandwiches.

Kids love them, and leftovers are great cold or reheated.

If you’re planning chicken dinner this week, these sides and pastas are worth bookmarking:

Ingredients You’ll Need

Italian-style breadcrumbs give a fine, even crust like in the photos, but panko works if you want extra crunch.

Freshly grated Parmesan browns better than the shelf-stable kind.

Ingredients

2 large boneless, skinless chicken breasts (about 1 1/2 lbs)
1 teaspoon kosher salt, divided
1/2 teaspoon black pepper
1/2 cup all-purpose flour
2 large eggs
1 tablespoon water
1 1/2 cups Italian-style breadcrumbs
1/2 cup finely grated Parmesan cheese
2 tablespoons chopped fresh parsley
1 teaspoon garlic powder
1/2 teaspoon smoked paprika
1/2 cup olive oil or vegetable oil, for frying
Lemon wedges, for serving

Directions

Lay each chicken breast flat and carefully slice it in half horizontally to make two thin pieces.
Place them between sheets of plastic wrap and pound with a meat mallet or rolling pin to an even 1/4-inch thickness.
Even thickness is what makes them cook fast without drying out.
Season both sides of the cutlets with 1/2 teaspoon of the salt and the pepper.
Set up three shallow dishes.
Put the flour in the first, whisk the eggs and water in the second, and mix the breadcrumbs, Parmesan, parsley, garlic powder, paprika, and the remaining salt in the third.
Keep one hand for dry ingredients and one hand for the egg so your fingers don’t get caked.
Dredge each cutlet in flour and shake off the excess.
Dip it in the egg, letting the extra drip off, then press it firmly into the breadcrumb mixture on both sides.
Set the breaded cutlets on a wire rack and let them rest for 10 minutes so the coating sticks during frying.
Heat the oil in a large skillet over medium heat until it shimmers, about 350°F.
Drop in a pinch of breadcrumbs to test it: they should sizzle right away.
If the oil isn’t hot enough, the coating soaks up oil and turns greasy.
Fry the cutlets 2 at a time for 3 to 4 minutes per side, until deep golden brown and cooked through to 165°F inside.
Don’t move them around for the first 2 minutes, so the crust can set.
Add a little more oil between batches if the pan looks dry.
Move the cooked cutlets to a wire rack set over a baking sheet, not paper towels.
The rack keeps the bottoms crisp.
Sprinkle them with a pinch of salt while they’re hot, and keep finished batches warm in a 200°F oven.
Serve hot with lemon wedges for squeezing and enjoy!

Important Recipe Notes

Pound them evenly. Uneven cutlets cook unevenly. Aim for 1/4 inch all the way across.
Let the breading rest. Ten minutes on a rack helps the coating stick so it doesn’t fall off in the pan.
Get the oil hot first. Oil that’s too cool makes soggy, greasy cutlets. Test it with a few breadcrumbs before frying.

Don’t crowd the pan. Fry two at a time. Too many cutlets drop the oil temperature and steam the crust.
Drain on a wire rack. Paper towels trap steam under the cutlets and soften the bottoms.
Check the temperature. Thin cutlets cook fast. Pull them at 165°F so they stay juicy.
Bake or air fry instead. Spray the breaded cutlets with oil and bake at 425°F for 15 to 18 minutes, flipping halfway, or air fry at 400°F for 8 to 10 minutes.
Freeze for later. Freeze cooked, cooled cutlets in a single layer, then bag for up to 3 months. Reheat at 400°F for 10 to 12 minutes.

How to Serve, Store & Customize This Recipe

Serving:

Serve the cutlets hot with lemon wedges and a sprinkle of fresh parsley. They go well with roasted vegetables, mashed potatoes, a crisp salad, or pasta. Sliced thin, they’re also great in sandwiches with lettuce, tomato, and mayo.

Storing:

Cool the cutlets completely and refrigerate in an airtight container for up to 4 days. Reheat them in the oven or air fryer at 400°F for 5 to 8 minutes to bring back the crunch.

The microwave works in a pinch but softens the coating.

Customization:

Turn them into chicken parmesan by topping with marinara and mozzarella and baking until bubbly.

Use chicken thighs pounded thin for juicier cutlets. For gluten-free cutlets, use gluten-free flour and breadcrumbs.