These Breaded Chicken Cutlets are tender and juicy inside, yet crunchy and crispy outside from the seasoned breadcrumb coating! They're perfectly golden and succulent, whether you make them in the air fryer, pan fried, or oven baked.
These Breaded Chicken Cutlets are super easy to make and taste incredible!
They're coated in seasoned breadcrumbs, so they get wonderfully crunchy outside, while the chicken inside stays moist and tender.
The contrast of textures is what makes these cutlets so incredible!
Three instruction methods are below so you can make them perfectly, whether they're cooked in the air fryer, pan fried, or oven baked.
You only need a few simple ingredients for this awesome chicken dinner. Just add a few of your favorite side dishes, like salad, steamed vegetables, rice, or potatoes, and you have a full meal on the table in no time.
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Why This Recipe Works
- Breaded chicken cutlets are easy to make.
- The whole family will love them.
- You only need simple pantry ingredients to add to the chicken breasts.
- Serve them with side dishes, or slice and serve on a salad or in a sandwich.
- You can switch up the seasonings to your family's taste.
- Cook them in the air fryer or make them oven baked (both methods given below).
- The whole family will love this dish.
- Make up a big batch for a crowd and cook them all up in the oven.
Ingredients
- Chicken Breasts: If frozen, thaw safely first.
- Panko breadcrumbs: These larger breadcrumbs are our favorite for breading meats, but if you can only find regular dried breadcrumbs, that will work too.
- Flour: Plain all-purpose flour is used to coat the turkey breasts.
- Egg: The egg helps to stick the breadcrumbs to the cutlets.
- Paprika, Cumin, and Garlic Powder: To add lots of great flavors.
- Salt and pepper: to season your breading.
- Oil: To brown the breaded chicken cutlets.
See the recipe card for the full method and quantities.
Instructions
If you're wondering how to make this breaded chicken cutlet recipe, don't worry, it's easy!
Just follow this step-by-step photo tutorial. Then scroll down to the recipe card for the full ingredients list and recipe method.
Cut the chicken breasts lengthwise into two cutlets each. Place them on a cutting board, cover with cling film and pound with a meat mallet.
Prepare the coatings:
Get three shallow bowls. In one, add the flour, paprika, cumin, garlic powder, and salt and stir to combine.
In the second bowl, add the eggs and beat.
For the third bowl, add the panko breadcrumbs.
Dip a chicken cutlet into the flour on each side to coat it, then the egg, then the breadcrumbs. Repeat with each cutlet.
To oven bake:
Preheat the oven to 375F. Lightly grease a rimmed baking sheet with cooking spray.
Place the prepared chicken cutlets onto the baking tray, place in the oven and bake for 20-25 minutes or until golden and cooked through.
To pan fry:
Add cooking oil to a skillet (to come up the sides about ¼-inch) over medium heat.
Place the prepared breaded chicken cutlets into the skillet and fry on each side for 5 minutes or until golden and cooked.
Pro Tip: You may need to cook them in batches so they aren’t overcrowded in the pan.
When cooked, remove and drain on a plate lined with paper towels.
Tip: Chicken is cooked it is no longer pink and a meat thermometer inserted into the centre reaches 165°F.
To air fry:
Spray the basket of the air fryer with a little oil.
Place the breaded chicken cutlets into the air fryer basket, spray with a little oil, then cook at 400°F/200°C for 5 minutes, then turn them over, spray them with a little more oil, and cook for a further 5-7 minutes or until golden and cooked through.
Tip: You may need to air fry the cutlets in batches so they aren’t overcrowded.
Tip: Chicken is cooked it is no longer pink and a meat thermometer inserted into the centre reaches 165°F.
Serving Suggestions
We love serving our chicken cutlets with a side of rice (especially copycat Texas Roadhouse Seasoned Rice), or salads like a green salad or Potato Salad.
It's also great with some steamed vegetables and a scoop of mashed potatoes!
If we have leftover cutlets, then they're awesome served sliced on top of salad for lots of crunch. They're also perfect layered into hoagie buns along with lettuce, tomatoes, and crisp bacon for an epic sandwich.
If you want something totally different, use them in a chicken katsu curry!
More Chicken Recipes
Chicken is so versatile! When we need a family-pleasing dinner in a hurry, we often go straight to a chicken dinner. I love that it can be cooked with different flavors, cuts, or methods and it's different every night!
We love wings, so often have Lemon Pepper Wings, or Buffalo Bacon Wrapped Chicken Wings served up with dips like Lime Crema or Blue Cheese Dip.
Other family favorites are these tender and succulent Maple Mustard Chicken Legs or Basil Pesto Chicken.
We also love using chicken in dishes, like Chicken and Rice Casserole Without Soup, or Chicken Pesto Pasta. So easy and my family LOVES them!
Recipe Tips
Make ahead: Simply coat the pounded chicken breasts in the flour, egg and breading, then freeze them raw on a baking sheet until solid, then add them to a freezer bag or container (with a piece of baking parchment between them).
To cook from frozen: Oven-bake the chicken cutlets from frozen, baking them for about 5 minutes longer than the times stated below, or until fully cooked. Be sure to check for doneness with a meat thermometer (165°F).
FAQ
Coating the chicken in seasoned flour, then beaten egg, then breadcrumbs makes it all stick.
A chicken cutlet is a chicken breast that is cut in half horizontally, then pounded with a meat mallet to make it even thinner.
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📖 Recipe
Breaded Chicken Cutlets
Equipment
- meat mallet
- bowls
- air fryer or oven
Ingredients
- 2 chicken breasts (skinless and boneless)
- ½ cup all purpose flour
- ½ teaspoon garlic powder
- ½ teaspoon paprika (smoked or unsmoked)
- ½ teaspoon ground cumin
- ½ teaspoon salt
- 2 eggs (lightly beaten)
- ¾ cup panko breadcrumbs
- Oil
Instructions
- Cut the chicken breasts lengthwise into two cutlets each. Place them on a cutting board, cover with cling film and pound with a meat mallet.
Prepare the coatings:
- Get three shallow bowls. In one, add the flour, paprika, cumin, garlic powder, and salt and stir to combine. In the second bowl, add the eggs and beat.
- For the third bowl, add the panko breadcrumbs.
- Dip a chicken cutlet into the flour on each side to coat it, then the egg, then the breadcrumbs. Repeat with each cutlet.
To oven bake:
- Preheat the oven to 375F. Lightly grease a rimmed baking sheet with cooking spray.
- Place the prepared chicken cutlets onto the baking tray, place in the oven and bake for 20-25 minutes or until golden and cooked through.
To pan fry:
- Add cooking oil to a skillet (to come up the sides about ¼-inch) over medium heat.
- Place the prepared breaded chicken cutlets into the skillet and fry on each side for 5 minutes or until golden and cooked.
- Pro Tip: You may need to cook them in batches so they aren’t overcrowded in the pan.
- When cooked, remove and drain on a plate lined with paper towels.
To air fry:
- Spray the basket of the air fryer with a little oil.
- Place the breaded chicken cutlets into the air fryer basket, spray with a little oil, then cook at 400°F/200°C for 5 minutes, then turn them over, spray them with a little more oil, and cook for a further 5-7 minutes or until golden and cooked through.
- Tip: You may need to air fry the cutlets in batches so they aren’t overcrowded.
Chicken is cooked it is no longer pink and a meat thermometer inserted into the centre reaches 165°F.
Notes
Nutrition
The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.
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