This recipe for crispy chicken cutlets is one of the best chicken recipes you’ll ever try. Thinly sliced chicken breasts are breaded and then pan fried until golden in color and perfectly crispy. Chicken cutlets are a staple recipe that I cook almost weekly for a variety of dishes. I love to top a salad with them, serve veggies alongside, make chicken parmesan, sandwiches, and even snack on them straight out of the fridge leftover. They are so flavorful and versatile that you are going to want to make them weekly too.

Why anyone can cook chicken cutlets at home:

1. You can buy thinly sliced chicken breasts at the store, so that you don’t have to pound out your own chicken breasts.

2. Use store bought Panko bread crumbs.

3. There are minimal ingredients to this recipe.

4. The cutlets cook very quickly thanks to the thinness of the chicken.

5. The method is simple and straight forward with just a few easy steps.

Must have ingredients:

1. Thinly Sliced Chicken Breasts

2. Panko Bread Crumbs (can use gluten free here as well)

3. Flour (can also use gluten free all purpose flour)

4. Eggs

5. Salt and Pepper

6. High quality oil: I like to use avocado oil, or a mix of avocado oil and olive oil. The avocado oil can cook at a higher temp so it keeps the olive oil from burning.

There is truly nothing better than a fresh cutlet straight from the pan. I simply shallow fry the cutlets on each side for 4-5 minutes until golden brown and chicken has been cooked through. From there, I remove the crispy cutlets to a paper towel lined baking sheet to let excess oil drain and sprinkle with salt and pepper. Serve as you wish from there!

You can of course also cook these cutlets in the air fryer as well, but nothing compares to the real deal pan fried cutlet. BUT if you want to air fry the cutlets, follow all instructions up until the frying point and spray with oil on both sides. Air fry for 6-8 minutes until golden, flipping once.

Tips for the best crispy chicken cutlets:

1. Make sure the oil is hot enough before adding the chicken. Use the back of a wooden spoon and place into heated oil, if bubbles appear around the wood then the oil is hot enough, if no bubbles then keep heating the oil before adding the chicken.

2. Don’t overcrowd the pan. This will prevent the chicken from getting extra crispy. Plan on doing at least two batches.

3. Bread the chicken and let them sit for at least 10 minutes before frying so the breading sticks to the chicken.

4. Season each layer of the breading to ensure the chicken is properly seasoned.

Ingredients:

• 4 Chicken Cutlets

• 3 Cups Panko Bread Crumbs

• 1 1/2 Cup All Purpose Flour

• 2 Eggs

• 1 Tsp. Salt + extra for finishing the chicken

• 1 Tsp. Black Pepper

• 3/4-1 Cup Avocado Oil (can also do half avocado oil and half olive oil)

Directions:

• Prep the cutlets by placing the flour, eggs, and panko bread crumbs in three separate bowls.

• Season the chicken and each bowl of ingredients with salt and pepper and then one by one dip the cutlets into flour and cover lightly, then into eggs, and lastly covering with panko bread crumbs. Let sit for 10 minutes.

• Pour oil into a cast iron skillet until its about 1/4-1/2 inch deep in the skillet and heat over medium high heat. Let it heat until you can place the back end of a wooden spoon into the oil and little bubbles form around the wood. This means the oil is hot enough. If no bubbles, keep heating.

• Once oil is hot, add two cutlets at a time so you don’t overcrowd the pan and cook on each side about 4-5 minutes until golden brown and chicken is cooked through.

• Remove from the oil, place onto a baking sheet lined with paper towels or on a rack and sprinkle with a little extra salt while hot and let any excess oil drain off.

How good do these crispy chicken cutlets look? They are simply a must make chicken recipe that will quickly become a favorite in your kitchen.