Crispy Chicken Cutlets

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For a quick weeknight meal these crispy chicken cutlets come together in less than thirty minutes! With only 4 servings, this is a smaller batch perfect for two to four people.

Chicken cutlet with crispy golden breading on a plate next to a green salad.

How to make crispy chicken cutlets?

Making chicken cutlets is easier than you might think. All you have to do is coat the thin chicken breast with a seasoned breading using flour and panko breadcrumbs. Then fry in some vegetable oil for a couple of minutes! The full detailed recipe with steps is down below.

Ingredients needed for this recipe:

  • Chicken – You will need boneless chicken breast. I used large boneless chicken breast and sliced them in half then pounded them down until they were thin. Alternatively you can buy chicken breast that are already thin sliced, but sometimes they can be too thin, so check!
  • All purpose flour – The flour is key to ensuring the panko breadcrumbs stay adhered to the chicken while frying.
  • Garlic powder – Garlic powder is best to use as oppose to fresh garlic because it won’t burn and you’ll still have that great garlic flavor.
  • Italian seasoning – I love using an Italian seasoning blend to get all those herbs on the chicken.
  • Salt & Pepper – Essential ingredients to make all the flavors pop and come together.
  • Red pepper flakes – To add some spice.
  • Eggs – The eggs add as a binding for the panko breadcrumbs.
  • Panko bread crumbs – Panko bread crumbs will give the cutlets that extra crunch and crispiness.
  • Grated parmesan cheese – The parmesan cheese is great for added flavor to the breading.

Faqs & Tips for this recipe:

  • Why aren’t my chicken cutlets crispy? To ensure the cutlets come out super crispy the breading must adhere to the chicken correctly AND the oil must be hot enough for frying. If the oil isn’t at the frying temperature when you add the chicken it can result in not so crispy chicken.
  • Can I bread chicken without flour? Unfortunately no. The flour is necessary for the egg and panko to bind to the chicken. Without the flour all the panko will fall off during the frying process.
  • What oil for chicken cutlets? I personally like to use peanut oil, avocado oil or vegetable oil. Typically I wouldn’t suggest olive oil for frying but you could use it for this recipe because we aren’t deep frying and the chicken is thin.
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Chicken cutlet with crispy golden breading on a plate next to a green salad.

Crispy Chicken Cutlets

By August DeWindt
These easy crispy chicken cutlets come together in less than 30 minutes. They are perfect for weeknights.
Prep: 10 minutes
Cook: 15 minutes
Total: 25 minutes
Servings: 4 people


  • 2 large boneless skinless chicken breast
  • ½ cup all-purpose flour
  • 2 tsp Garlic powder
  • 1 tbsp Italian Seasoning
  • Salt
  • Black pepper
  • 2 tsp red pepper chili flakes
  • 2 Eggs
  • ½ c freshly grated Parmesan cheese
  • 1 ¾ cups Panko breadcrumbs
  • cup vegetable oil


  • Cut the chicken breast in half. Pound each piece until it’s thin, about half the original thickness it was. Add salt and pepper on both sides of the chicken.
  • In a bowl add the flour with 1tsp of garlic powder.
  • In another bowl combine the panko breadcrumbs, Italian seasoning, red pepper flakes, 1 tsp of garlic powder and parmesan cheese. Stir to combine.
  • Whisk together the two eggs in another bowl.
  • Using one chicken breast at a time, coat with the flour, shake off any excess, then dip into the egg, shake off any excess and coat with the panko mixture making sure the chicken is well coated. Set on the side and repeat.
  • Heat the oil in a large frying pan, once hot enough, add the chicken breast, do this in batches if it doesn’t fit so the pan isn’t crowded. Cook for about 3 minutes per side, the chicken should be 165 degrees internally and golden brown.
  • Let cool on a wire rack. Serve with your favorite sides, eat and enjoy!


Serving: 1g | Calories: 481kcal | Carbohydrates: 35g | Protein: 24g | Fat: 27g | Saturated Fat: 6g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 129mg | Sodium: 526mg | Potassium: 384mg | Fiber: 3g | Sugar: 2g | Vitamin A: 562IU | Vitamin C: 1mg | Calcium: 200mg | Iron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Author: August DeWindt
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Course: Dinner, Lunch
Cuisine: American, Italian
Servings: 4 people
Calories: 481
Keyword: Quick and easy, small portion
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About August DeWindt

Welcome to There’s Food at Home! I’m so glad you are here on my little corner of the internet. Here you will find easy to follow, mainly small batch recipes with accessible ingredients.

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