How to Make Crispy Chicken Cutlets (5 Ways to Serve Them)

I have been making big batches of chicken cutlets on repeat for years and since becoming a mom of two, it has become a non-negotiable part of my routine. These thin, crispy, golden cutlets work for toddlers, baby-led weaning babies, and adults equally, which makes them one of the most versatile proteins you can have on hand.

📝 Ingredients

• 2 large boneless, skinless chicken breasts ((about 1 1/2 pounds))
• 1 cup all-purpose flour
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• Kosher salt, (as needed)
• Freshly ground black pepper, (as needed)
• 3 large eggs
• 2 tablespoons whole milk
• 1 cup plain breadcrumbs
• 1 cup panko breadcrumbs
• 1/2 cup grated Parmesan cheese
• 1 tablespoon grated lemon zest
• Vegetable oil, for frying, (as needed)

👨‍🍳 Instructions

1. 1Cut each chicken breast in half lengthwise and make small slices on the cut underside to butterfly the chicken.
2. 2Place each piece of chicken on a cutting board sandwiched between sheets of parchment paper. Use a mallet to gently pound them so they are about ½” (1.3cm) thick. Be careful that the meat does not break.
3. 3To bread the chicken, set up three separate bowls. Place the flour in the first bowl and season with the garlic powder, onion powder, salt and pepper. In the second bowl beat the eggs with the milk. In the third bowl combine the fine breadcrumbs, panko breadcrumbs, Parmesan cheese, and lemon zest.
4. 4Add enough vegetable oil to a large frying pan so that it is ¼-inch (6mm) deep. Heat until the surface of the oil is shiny.
5. 5Take a piece of chicken and dredge through the flour, then the egg mixture, and then the breadcrumbs, shaking off any excess coating.
6. 6Fry until the chicken is completely cooked through and golden brown on each side, about 8 minutes total.
7. 7Remove to a baking rack to drain the excess oil. Continue the process until all of the chicken is fried.