Ohhh yes — crispy chicken cutlets are elite comfort food 😌🔥
Here’s a foolproof, extra-crunchy version that stays juicy inside.
Crispy Chicken Cutlets
Ingredients
- 2 large chicken breasts, sliced in half horizontally
- Salt & black pepper
- ½ tsp garlic powder
- ½ tsp paprika (smoked if you like)
- ½ cup all-purpose flour
- 2 eggs
- 1 cup breadcrumbs (panko = extra crispy)
- ¼ cup grated Parmesan (optional but 🔥)
- Oil for frying (vegetable or sunflower)
- Lemon wedges (for serving)
Instructions
- Prep the chicken
Pound cutlets to even thickness. Season both sides with salt, pepper, garlic powder, and paprika. - Set up breading station
- Bowl 1: flour
- Bowl 2: beaten eggs
- Bowl 3: breadcrumbs + Parmesan
- Bread the cutlets
Dredge in flour → egg → breadcrumbs. Press crumbs in well. - Rest (key step!)
Let breaded cutlets sit 10 minutes on a rack or plate — helps the coating stick. - Fry
Heat oil in a skillet over medium-high (about 350°F / 175°C).
Fry 3–4 minutes per side until deep golden and crispy. - Drain & serve
Rest on a wire rack or paper towels. Finish with a squeeze of lemon.
Pro tips for max crunch
- Use panko + regular breadcrumbs (50/50)
- Add a splash of milk or Dijon to the egg
- Don’t overcrowd the pan
- Season lightly after frying
Variations
- Hungarian-style: add extra sweet paprika + a pinch of hot paprika
- Italian: more Parmesan + oregano
- Oven-baked: spray with oil, bake at 425°F / 220°C for 18–22 min
- Air fryer: 400°F / 200°C for ~12 min, flip once
Want these turned into chicken parm, sandwich cutlets, or gluten-free?
