Crispy Chicken Cutlets

Ingredients

• 2boneless, skinless chicken breasts
• 90 g (¾ cup)plain flour
• 1 teaspoongarlic powder
• ¾ teaspoonsalt, or to taste
• ¾ teaspoonblack pepper, or to taste
• 2 largeeggs
• 1 tablespoonDijon mustard
• 90 g (1½ cups)panko breadcrumbs
• 25 g (¼ cup)Parmesan cheese
• 60 ml (¼ cup)olive oil
• 1lemon, cut into wedges for serving

Instructions

1. 1

   Slice the chicken

   With a knife parallel to the chopping board and one hand resting firmly on top of a chicken breast, carefully slice it in half. Repeat with the other breast.

2. 2

   Pound the cutlets

   Place a cutlet between two sheets of cling film and gently pound it to about 6 mm (¼ inch) thick. Repeat with the remaining chicken.

3. 3

   Prepare the coatings

   Set out three shallow plates or bowls. In the first, combine the flour, garlic powder and ¼ teaspoon each of the salt and pepper. In the second, whisk the eggs with the Dijon mustard and ¼ teaspoon each of the salt and pepper. In the third, mix the breadcrumbs, Parmesan and remaining salt and pepper.

4. 4

   Coat the cutlets

   Coat each cutlet all over in the flour, dip it in the egg mixture, then cover it with the breadcrumb mixture. Set it on a plate and repeat with the remaining cutlets.

5. 5

   Pan-fry until golden

   Heat the olive oil in a large frying pan over medium-high heat. When hot, add the cutlets, working in batches if they will not all fit. Cook for 3–4 minutes on each side, or until golden brown.

6. 6

   Serve with lemon

   Serve the cutlets with fresh lemon wedges for squeezing over the top.

What are chicken cutlets?

Chicken cutlets are thin pieces of chicken breast, often coated and pan-fried. This American-style version uses a familiar flour, egg and breadcrumb coating, with panko and Parmesan for a crisp, savoury crust.

Thin, evenly pounded chicken cooks quickly, while the lemon wedges add a sharp finish to the fried coating.

Nutrition and macros by portion

The nutrition label shows one serving as written: 496 calories, 35g protein, 38g carbs, 22g fat.

The chicken supplies most of the protein, while the flour, panko and egg contribute carbohydrates; the frying oil and egg account for much of the fat. Pair a cutlet with vegetables or salad for a more balanced plate.

Why use panko and Parmesan?

Panko: These airy Japanese-style breadcrumbs create a coarse, crisp coating. Press them gently onto the chicken so they adhere without compacting.

Parmesan: Finely grated cheese brings savoury flavour to the breadcrumb layer. Mix it evenly through the panko so each cutlet gets some.

Set up the coating station

Three shallow dishes make the sequence easier: seasoned flour first, egg and mustard second, and Parmesan panko last. Keep one hand for the dry coatings and the other for the egg to limit clumps on your fingers.

Shake off excess flour before dipping in egg, then let excess egg drip away before coating in breadcrumbs. This helps avoid thick, uneven patches.

Get an even thickness

Cut each breast horizontally with your knife parallel to the board, taking care to keep your other hand clear of the blade. Pounding between sheets of cling film helps keep the chicken contained.

Aim for roughly 6 mm (¼ inch) throughout each cutlet. Even thickness helps the pieces cook at a similar rate and gives the coating a better chance to brown before the chicken dries out.

Watch the pan and the colour

Heat the oil over medium-high heat and add the chicken once it is hot. The cutlets should sizzle when they enter the pan; cook them in batches if needed rather than crowding the pan.

The recipe allows 3–4 minutes per side, with golden brown colour as the stated cue. If cooking in batches, give the oil time to heat again before adding the next cutlets.

Serve while crisp

Bring the cutlets to the table soon after frying, while the panko crust is crisp. Squeeze lemon over them just before eating for a bright contrast.

A green salad or simply cooked vegetables make an easy accompaniment; serve them alongside rather than beneath the cutlets to help preserve the crunchy coating.

Recipe notes & tips

• Slice the breasts with the knife parallel to the board to make thinner pieces.
• Pound the chicken gently between sheets of cling film to help keep the pieces intact.
• Use shallow dishes wide enough to coat the cutlets without folding them.
• Let excess egg drip off before adding the panko mixture.
• Fry in batches if the cutlets do not fit in a single layer.
• Serve the lemon wedges on the side so everyone can add them to taste.

Variations

• Add dried herbs: Mix a little dried oregano into the panko for an herby coating.
• Use a different cheese: Swap the Parmesan for finely grated Pecorino for a sharper savoury note.
• Add paprika: Stir paprika into the flour for a warmer seasoning.
• Try another citrus: Serve with lime wedges for a different tang.
• Make it spicy: Add chilli flakes to the breadcrumb mixture for gentle heat.

Common mistakes to avoid

• Uneven cutlets: Pound thicker areas gently until each piece is about 6 mm (¼ inch) thick.
• Clumpy coating: Shake excess flour off before dipping the chicken in egg.
• Bare patches: Press the panko mixture gently over the cutlet so it adheres on all sides.
• Crowded pan: Cook in batches so the cutlets have room in the pan.
• Oil not hot enough: Wait until the oil is hot before adding the chicken.
• Coating softens: Serve the cutlets soon after frying rather than leaving them stacked.

How to store

Refrigerate leftover cutlets in a covered container for up to 3 days. Reheat in an oven or air fryer until hot to help restore some crispness; the coating may soften in the microwave.

Frequently asked questions