THE BEST CHICKEN CUTLETS
The best chicken cutlets are made with thinly sliced chicken breast, coated in seasoned breadcrumbs, and pan-fried until golden brown.
The Best Chicken Cutlets
From the recipe collection of Tara Ippolito
You haven’t had the best chicken cutlets until you’ve tried this recipe.
I’ve been making these for years and truly feel like I’ve found the perfect combination of all the ingredients.
A great chicken cutlet needs to be thin, well-seasoned, and perfectly cooked to a crispy golden brown.
I can teach you how to hit all of those marks and make the best chicken cutlets ever.
My family goes crazy for these every time I make them, which has recently turned into once a week.
They’re on a serious chicken cutlet kick, and I can completely understand why.
I know if you try this recipe, you’ll love them, too!
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These are all of the main bullet points that make a great chicken cutlet.
Thin Chicken Breast
In the case of chicken cutlets, thin is always in.
Perdue sells pre packaged, thinly sliced chicken breast that I buy from my local grocery store.
This is super convenient, but they may not be available where you shop.
If you can’t find these, just pound your chicken breasts as thin as you can.
What breadcrumbs should I use?
I really like seasoned breadcrumbs for chicken cutlets. I think it adds another great level of flavor.
However, there are many people who swear by panko breadcrumbs.
Either would work just fine here, so use whatever you prefer.
What oil should I use?
Using an oil with a high smoke point is the best option for frying.
This means it can reach high temperatures and maintain that heat without burning itself or the food.
Vegetable and canola oil are my favorites to fry with. I’d go with one of those for this recipe.
What should I serve the best chicken cutlets with?
This recipe is so great because you can serve them with just about anything.
I love them with a side of rice or pasta and a vegetable.
But you could serve them with just about anything.
What can I make with them?
There are so many things to do with chicken cutlets once you have them made.
Here are a few ideas:
- Salad toppers
- Chicken Parmesan dinner
- Chicken cutlet sandwich
- Pizza topping
The Best Chicken Cutlet Ingredients:
- Thinly sliced chicken breast
- Salt & pepper to taste
- Garlic powder
- Eggs
- Milk
- Italian seasoned bread crumbs
- Canola/ vegetable oil for frying
Instructions:
1. Season your chicken breast on both sides with salt, pepper and garlic powder.
2. In a shallow bowl, beat together the eggs and the milk.
3. In a separate shallow bowl, add the breadcrumbs.
4. Dip the chicken into the egg mixture, allowing the excess to run off back into the bowl.
5. Now place the chicken into the breadcrumbs and fully coat it on both sides.
6. Heat the oil in a large skillet and fry the chicken on both sides until golden brown. Once you see the sides of the chicken start to brown, that means they’re ready to flip.
7. Once the chicken cutlets are cooked through and golden brown on both sides, drain them on a wire rack or paper towels.
8. Lightly salt them and serve warm.
The Best Chicken Cutlets
Ingredients
- 1 pound thinly sliced chicken breast
- 2 large eggs
- 1/4 cup milk
- 1 1/2 cups seasoned breadcrumbs
- salt and pepper to taste
- 1 tsp garlic powder
- canola oil
Instructions
- Season the chicken breasts on both sides with salt, pepper, and garlic powder.
- In a shallow bowl, beat the eggs and milk together.
- In another shallow bowl, add the breadcrumbs.
- Dip the chicken breast into the egg mixture, ensuring it's completely coated. Let the excess egg drip off.
- Now, coat the chicken generously with breadcrumbs on both sides.
- In a large frying pan, add enough oil to cover the bottom of the pan with about 1/2 inch of oil. Heat the oil to 350 degrees Fahrenheit over medium-high heat.
- Fry the cutlets on both sides for about 3 minutes or until they are golden brown and cooked through.
- When the chicken is done, remove it from the oil and let it cool on a wire rack or paper towels.
- Immediately sprinkle a little more salt on them and serve warm.
Comments (59)
Anonymous
March 3, 2022 at 3:50 pm
This is probably the most needed recipe of all time! Your chicken cutlets are the absolute best! Thank you so much for sharing!
Al Dente Diva
March 3, 2022 at 3:57 pm
Thank you so so much! Absolutely my pleasure
Anonymous
March 3, 2022 at 5:10 pm
Oh my gosh I cannot wait to make these next week! This recipe and your page overall is so detail oriented and very well organized. So happy you have this website!
Al Dente Diva
March 3, 2022 at 5:12 pm
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Liz
March 3, 2022 at 8:39 pm
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Al Dente Diva
March 3, 2022 at 9:16 pm
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March 4, 2022 at 1:50 pm
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March 4, 2022 at 2:03 pm
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March 5, 2022 at 4:12 pm
[…] you like this one try this Chick Fil A sauce, it’s delicious! Both these sauces go great on my chicken cutlets, […]
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March 11, 2022 at 10:43 pm
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Ashley
June 14, 2022 at 2:34 pm
I only have heavy cream in the fridge, would that work or do I leave it out and just use the egg?
Al Dente Diva
June 14, 2022 at 2:42 pm
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