Classic Crispy Breaded Chicken Cutlets
A reliable weeknight staple, these Classic Crispy Breaded Chicken Cutlets come together with a simple dredge of flour, egg, and seasoned breadcrumbs. Pan-fried to a golden crust and juicy inside, they’re versatile enough for weeknight dinners or weekend cookouts.
Ingredients
- 4 pieces boneless chicken cutlets
- 1 cup all-purpose flour
- 2 large eggs
- 1 cup plain breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt, plus more to taste
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil, plus more if needed
- 1 tablespoon vegetable oil (optional for extra crispness)
Instructions
- Line up three shallow bowls or plates. Place the flour in the first, beat the eggs in the second, and mix the breadcrumbs, Parmesan, garlic powder, paprika, oregano, salt, and pepper in the third.
- Lightly pat the chicken cutlets dry with a paper towel. This helps the coating stick and the crust stay crisp.
- Dredge each cutlet first in flour, tapping off the excess. Then dip into the beaten eggs, letting the excess drip back into the bowl. Finally, press into the breadcrumb mixture until evenly coated on both sides.
- Set the coated cutlets on a wire rack or plate and let them rest for 5 minutes. This helps the crust adhere better and reduces the chance of tearing when you flip them.
- Heat a large skillet over medium heat and add the olive oil (and the optional vegetable oil if you want extra crispiness). It should shimmer but not smoke.
- Cook the cutlets in batches to avoid crowding the pan. Fry for about 3 to 4 minutes per side, until the crust is golden and the chicken reaches 165°F (74°C) in the center.
- Transfer to a clean plate lined with paper towels to drain briefly. If you want extra crispness, you can finish them in a 400°F (200°C) oven for 5 minutes after frying.
- Serve hot with lemon wedges, a simple tomato salad, or your preferred side dishes like mashed potatoes, green beans, or a light pasta.