How to Make Chicken Cutlets

Breaded chicken cutlets in a baking dish.

5 from 3 votes

Learn how to cut chicken breasts into cutlets for perfect, thinly-sliced breasts than can be used for quick dinners. Then follow my favorite crispy, breaded chicken cutlets recipe for a simple meal!

Prep Time15

Cook Time10

Total Time25

Course: Dinner

Cuisine: American

Servings:

Calories: 307kcal

Author: Becky Hardin

Equipment

Chef's Knife
Cutting Board

Ingredients

2 boneless, skinless chicken breasts *

For Breaded Cutlets:

¼ cup all-purpose flour
2 eggs
1 cup Panko breadcrumbs
2 teaspoons Italian seasoning
kosher salt to taste
ground black pepper to taste
cooking oil **

Instructions

To Cut Chicken Breast into Cutlets:

Place chicken breast on a cutting board, with the thicker side away from you.
2 boneless, skinless chicken breasts
Place your hand firmly on top of the chicken. Position your knife in the middle of the chicken, horizontally, towards the top (thicker side). The knife should be parallel to the board as you cut inwards.
Cut into the chicken breast lengthwise. As you move inward from the thickest section, begin to position your knife slightly downwards.
Cut all the way through to create two even chicken breast cutlets.
To flatten and create thinner cutlets; place them between two pieces of plastic wrap, then use a meat tenderizer to pound until the cutlets are even, about ¼-½ inch thick.
Store or use cutlets immediately.

To Make Crispy Breaded Cutlets:

Set up a dredging station. Add flour to a bowl; add eggs to a second bowl and beat them; then combine the breadcrumbs, Italian seasoning, salt and pepper in a third bowl.
¼ cup all-purpose flour, 2 eggs, 1 cup Panko breadcrumbs, 2 teaspoons Italian seasoning, kosher salt, ground black pepper
Lightly-coat both sides of the chicken breast cutlets in the flour. Dip into the eggs, then transfer to the breadcrumb mixture, pressing the crumbs into both sides. Repeat for each cutlet. Set aside while preparing the next step.
Add about ½ inch of oil to a large skillet or Dutch oven set over medium-high heat, and let it come to temperature (350°F and 375°F). Once hot, place cutlets in the oil and fry until crispy and golden brown, about 3-4 minutes on each side.
cooking oil
Transfer pan-fried chicken cutlets to a lined dish, plate, or wire rack to rest. Serve as desired, with pasta, potatoes, your favorite sauce, or veggies.

Notes

*Start with regular boneless, skinless chicken breasts to turn into cutlets. If you already have cutlets on hand, skip the slicing and go straight to breading and frying.

**For frying, use a neutral, inexpensive cooking oil. Vegetable oil or canola oil are good options.

Tips:

When cutting chicken, use a sharp, sturdy, good-quality knife. I recommend using a Chef’s knife.
If you don't have a meat mallet or tenderizer, use a heavy kitchen utensil or cutting board.
Place a damp paper towel under your cutting board if it slides around.
While cutting, it's best to position your palm directly on the chicken, with fingers curved upwards.
The cutlets need space when frying, so cook in batches if needed.

Air Fryer Instructions: Preheat the Air Fryer to 350℉ for 4-5 minutes. Dredge and coat cutlets in breadcrumbs as instructed. Cook for 10 minutes total, flipping cutlets halfway through.

Storage: Store raw cutlets in the fridge for 1-2 days, or freeze for 1 year. Store cooked cutlets in the fridge for 3-4 days, or freeze for 2-4 months.

Nutrition