The best chicken cutlets are made with thinly sliced seasoned chicken breast, coated in Italian breadcrumbs and pan fried until golden brown and crispy.

The Best Chicken Cutlets

From the recipe collection of Tara Ippolito

The best chicken cutlets are made just the way I've always done them. No flour needed, just well seasoned chicken in a simple egg wash and Italian seasoned breadcrumbs. Frying them in canola oil keeps them light, crisp and a beautiful golden brown color. I've been making them this way for years and my family says they're just the best. Another great trick that keeps these cutlets incredibly crispy is letting them drain on a wire rack.

This is truly one of those recipes that once you try, you'll be making for years. It is my go to method for making cutlets and It will continue to be for as long as I can make them. Sometimes, simple methods are best and this recipe really proves that. They are a favorite around my house and Im sure if you give them a try, you'll love them just as much, too.

Ingredients

Heres everything you'll need to make these incredible chicken cutlets. You can find the full ingredients list along with measurements and instructions in the recipe card below.

Thinly Sliced Chicken Breast- Perdue makes really nice and already thinly sliced chicken breast. They cook quickly and stay tender.
Salt- Enhances the other ingredients.
Black Pepper- Adds subtle heat and balance.
Garlic Powder- Gives the chicken a savory depth without burning like fresh garlic.
Eggs and Milk- Act as the binder so the chicken doesn't need the extra flour layer.
Italian Seasoned Bread Crumbs- Seasoned 4C Breadcrumbs are the best but any brand will do. They add lots of built in flavor and crunch.
Canola Oil- Has a neutral flavor and high smoke point making it ideal for frying.

Instructions

Heres how to make these delicious and crispy chicken cutlets. You can find the full ingredients list along with instructions on the recipe card below.

First, season the chicken breast on both sides with salt, pepper and garlic powder. In one shallow bowl, beat together the eggs with milk and in a separate shallow bowl, add the breadcrumbs. Dip the chicken into the egg mixture, allowing the excess to run off back into the bowl. Place the chicken into the breadcrumbs and fully coat it on both sides and shake off the extra.

PRO TIP: Be sure to shake off as much of the extra breading as possible. If not, the breading will fall off once the cutlets are getting fried and burn in the pan. This will leave the oil to taste burnt and alter the taste of the cutlets.

Then, heat the oil in a large skillet and fry the chicken until golden brown on both sides. Once the chicken cutlets are done, drain them on a wire rack and immedietly sprinkle them with a little salt. Serve warm and enjoy!

PRO TIP: Use an oil with a high smoke point like canola, avocado and vegetable oil so the cutlets don't burn. Also, make sure the oil is hot before adding the chicken to avoid a soggy result.

PRO TIP: Draining the cutlets on a wire rack allows the air to circulate and keeps the crust golden and crispy.

PRO TIP: Because the cutlets will still hold a little bit of oil once they come out from being fried, its the best time to salt them. The salt will really stick to them this way instead of bouncing off later.

What Can I Serve These With?

You can turn these chicken cutlets into so many delicious things like chicken cutlet sandwiches, chicken parmesan, add them to a chopped salad or pasta or just eat them as is with a little squeeze of lemon.

Can I Air Fry Them?

Yes, these absolutely can be air fried. Just bread them according to the instructions then lightly coat them in cooking spray. Air fry them at 400 degrees for 10-12 minutes flipping half way.

What If I Cant Find Thinly Sliced Chicken Breat

Most grocery stores sell Thinly Sliced Chicken Breast From Perdue. But, if you're having trouble finding the, you can always purchase regular sized chicken breast, and using a sharp knife, slice them thin yourself.

Why Don't You Use Flour?

By skipping the flour it keeps the coating lighter and crispier. It allows the breadcrumbs to cling directly to the egg wash. You'll still get that classic crunch without an extra layer.

Storage

Let the chicken cutlets cool completely and place them into an air tight container. They will last in the refrigerator for up to three days.