Enjoy crispy and tender Easy Chicken Cutlets, coated in a garlic-infused panko and parmesan crust, and fried to golden perfection. This quick and delicious recipe can be whipped up any night of the week using ingredients you likely already have at home. Plus, you can easily prepare them in an air fryer or bake them in the oven. For another flavorful dish ready in under 30 minutes, try my Cheesy Chicken and Broccoli Orzo.
Ingredients & Smart Substitutions
- Chicken: Start with two boneless, skinless chicken breasts, sliced in half horizontally to make 4 cutlets. For easier slicing, freeze the chicken breasts for a bit to firm them up. Chicken thighs are also an option; adjust cooking times accordingly.
- Flour Mixture: Coat the chicken in seasoned all-purpose flour with garlic powder, salt, and pepper.
- Egg: Beat an egg for binding the panko and parmesan mixture to the chicken.
- Panko: Provides a light and crispy texture. Regular breadcrumbs can be used but will yield a different texture.
- Parmesan Cheese: Adds a cheesy flavor and helps achieve a golden color.
- Oil: Use vegetable or canola oil for frying; both have a high smoke point and neutral flavor.
What To Serve With Chicken Cutlets
Pair these cutlets with a variety of sides for a complete meal:
- Browned Butter Brussels Sprouts
- Air Fryer French Fries
- Mashed Potatoes
- Texas Roadhouse Rolls
- Lemon Parmesan Kale Salad
- Sauces and dips like marinara
Storing Easy Chicken Cutlets
Store leftovers in the fridge for up to 4 days or freeze for up to 3 months.
Chicken Cutlets
Ingredients
Chicken Cutlets
- 2 boneless skinless chicken breasts sliced in half horizontally, making 4 chicken cutlets.
- ½ cup oil
Breading
- ½ cup all-purpose flour
- 1 teaspoon garlic powder
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- 1 large egg, room temperature, beaten
- 1 cup plain panko bread crumbs
- ½ cup parmesan cheese, freshly grated
- parsley, chopped for garnish
Instructions
- Pat the chicken dry with paper towels.
- Set out three shallow plates. To the first plate, add the flour, garlic powder, salt, and pepper. Stir to combine.
- To the second plate, add the beaten egg.
- To the third plate, add the panko and parmesan. Stir to combine.
- Dredge the chicken first into the flour mixture. Tap off excess flour and then dredge them into the egg mixture. Finally, dip the chicken into into the panko mixture and press to coat all sides evenly. Set on a plate and repeat with the remaining chicken.
- To a large skillet on medium heat, add oil and heat to 375°F. Carefully lower a chicken cutlets into the oil, being careful not to overcrowd the pan. Depending on the size of your skillet, you may have to work in batches. Cook for 8-10 minutes, flipping halfway through, or until golden brown and the chicken reaches an internal temperature of 165°F.
- Garnish with parsley and serve.
Notes
- Prepare the chicken as directed and then place into the basket of your air fryer. (Depending on the size of your air fryer, you may have to work in batches.)
- Cook for 8 minutes at 400°F, or until the internal temperature of the chicken reaches 165°F.
- Line a baking sheet with parchment paper.
- Prepare the chicken as directed and then place the breaded chicken cutlets onto the lined baking sheet.
- Bake for 20-22 minutes, or until the internal temperature of the chicken reaches 165°F and it is golden brown.
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