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Irresistible Crispy Breaded Chicken Cutlets in 30 Minutes

crispy breaded chicken cutlets
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Crispy breaded chicken cutlets are an easy and delicious weeknight dinner. These golden-brown cutlets are perfectly seasoned and fried to perfection, served with lemon wedges and an optional side salad.

Ingredients

Scale
  • 2 large boneless skinless chicken breasts (butterflied and pounded thin)
  • 1/2 cup all-purpose flour
  • 2 large eggs
  • 1 tbsp water (for egg wash)
  • 1 cup Italian-style breadcrumbs (or panko)
  • 1/4 cup grated Parmesan (optional but delicious)
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp paprika
  • 1/2 tsp dried oregano (or Italian seasoning)
  • 1 tsp kosher salt, divided
  • 1/2 tsp black pepper
  • 1/3 cup vegetable oil (for frying, more as needed)
  • Lemon wedges (for serving)
  • Chopped parsley (optional garnish)

Instructions

  1. Butterfly chicken breasts, then pound to about 1/4-inch thick. Season both sides with a pinch of salt and pepper.
  2. Set up breading station: Bowl 1 – flour + garlic powder + onion powder + paprika + oregano + 1/2 tsp salt + pepper. Bowl 2 – eggs + 1 tbsp water, whisked. Bowl 3 – breadcrumbs + Parmesan (if using) + remaining 1/2 tsp salt.
  3. Dredge chicken in flour, dip in egg, then coat well in breadcrumbs, pressing to adhere.
  4. Heat oil in a large skillet over medium-high heat. Fry cutlets 3–4 minutes per side until deep golden brown and cooked through (165°F). Work in batches; add more oil if needed.
  5. Transfer to a paper towel–lined plate. Slice and serve with lemon wedges.

Notes

  • Use a meat mallet or rolling pin to pound chicken evenly.
  • For extra crispiness, double-coat by repeating the egg and breadcrumb step.
  • Adjust seasoning to taste.

Nutrition

Keywords: crispy breaded chicken cutlets, breaded chicken breast cutlets, crispy chicken schnitzel, easy chicken cutlet recipe, weeknight chicken dinner, lemon chicken cutlets

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