Claire Thompson
Chicken cutlets are a versatile dish that can be served in many different ways, from sandwiches and salads to a main dish. The best way to bread chicken cutlets is to ensure that the breading is crispy and does not fall off. To achieve this, it is recommended to dry the meat and salt it ahead of time, as salt draws out moisture. Next, set up a breading station with flour, beaten eggs, and breadcrumbs. Season each bowl with salt. Dredge the chicken in flour, dip it in egg, and then coat it with breadcrumbs. Let the chicken sit for a few minutes before frying to allow the coating to dry and stick to the meat. When frying, use a neutral-flavoured oil with a high smoke point, such as canola, vegetable, or avocado oil, and maintain a consistent temperature to avoid greasy cutlets.
Characteristics of the best way to bread chicken cutlets
| Characteristics | Values |
|---|---|
| Chicken | Skinless, boneless chicken breasts cut in half horizontally |
| Thickness | Thinly sliced, pounded with a meat mallet, rolling pin, or wine bottle |
| Seasoning | Salt, pepper, Italian seasoning, grated parmesan cheese |
| Breading | Flour, beaten eggs, breadcrumbs (preferably panko) |
| Cooking | Pan-fried in extra virgin olive oil or clarified butter |
| Serving | With salad, sandwich, honey mustard, barbecue sauce, or marinara |
| Storing | In the freezer for up to 3 months, fry directly from frozen |
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What You'll Learn
Using breadcrumbs
Prepare the Chicken Cutlets:
Start by slicing boneless, skinless chicken breasts in half horizontally to create thin, uniform cutlets. Use a sharp knife and place your hand flat on top of the breast to guide the knife smoothly through the centre. If you prefer even thinner cutlets, you can place the chicken between two layers of plastic wrap and pound it with a meat mallet, rolling pin, or a flat object like a wine bottle.
Seasoning:
Generously season both sides of the chicken cutlets with salt and black pepper. You can also add other seasonings like Italian seasoning, garlic powder, or dried herbs like rosemary, basil, or oregano to enhance the flavour.
Set Up a Dredging Station:
Arrange three large deep plates or shallow bowls for the dredging process. In the first bowl, spread about 1/2 cup of all-purpose flour. The flour helps absorb excess moisture and creates a base for the other coatings to adhere to. In the second bowl, beat 2-3 eggs, which will help the breadcrumbs stick to the chicken. In the third bowl, mix together 1 cup of breadcrumbs with your desired seasonings. You can use plain, unseasoned breadcrumbs, or go for seasoned varieties like Italian breadcrumbs, or even make your own. For extra flavour and crispness, you can add grated Parmesan cheese and Italian seasoning to the breadcrumbs.
Coat the Chicken:
Take each cutlet and coat it with flour, shaking off any excess. Then, dip it into the egg mixture, ensuring it's fully coated, and let the excess egg drip off. Finally, set the cutlet in the bowl of breadcrumbs and gently press the breadcrumbs onto both sides of the cutlet so they stick evenly. Repeat this process for all the cutlets and let them rest for about 10 minutes to allow the breading to set.
Frying:
Heat enough oil in a non-stick skillet over medium-high heat to cover the bottom of the pan. You can use a neutral-flavoured oil with a high smoke point, such as canola, vegetable, avocado, or even extra virgin olive oil for a more robust flavour. Heat the oil until it shimmers but doesn't smoke; you can test its readiness by dropping in a few breadcrumbs—if they sizzle gently, the oil is ready. Carefully place the breaded cutlets in the pan, frying 2 at a time to maintain oil temperature, and cook for about 3-5 minutes per side until golden brown.
Serving:
Drain the fried chicken cutlets on a rack placed over a sheet pan to keep them crispy. You can sprinkle some flaky sea salt and squeeze some fresh lemon juice over the hot cutlets. Serve them as-is, or use them in sandwiches, salads, or as a topping for pasta.
Feel free to experiment with different seasonings and coatings to create your own unique breaded chicken cutlets!
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Preparing the chicken
Next, use a meat mallet, rolling pin, or even a wine bottle to pound out the chicken cutlet until it is half its original thickness. This step ensures even cooking and a faster cooking time. It is also important to note that chicken cutlets are thinner than chicken breasts, so they cook faster and more evenly, resulting in tender meat.
After pounding the chicken, season each side with a pinch of salt and pepper. You can also use other seasonings like Italian seasoning, a blend of dried herbs such as rosemary, basil, and oregano. This step adds flavour to the chicken and makes it juicy.
Now, set up your breading station. Prepare three wide, shallow bowls. In the first bowl, place flour, preferably all-purpose flour, and season it with salt. The flour absorbs excess moisture, ensuring the breading sticks to the chicken. The second bowl should contain beaten eggs, which act as a binding agent for the breadcrumbs. You can also add a small amount of milk to the eggs. The final bowl should contain the breadcrumb mixture. Season the breadcrumbs with salt, and you can also add Parmesan cheese for extra flavour and a golden crust. You can use plain, Italian, or Panko breadcrumbs, depending on your preference.
Finally, dredge each piece of chicken in flour, shaking off any excess. Then, dip it in the egg mixture, letting the excess drip off. Finish by coating the chicken with the breadcrumb mixture, pressing firmly to ensure the breadcrumbs adhere. You can use tongs or one hand for the dry ingredients and the other hand for the wet ingredients to minimise mess.
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The breading process
First, prepare the chicken by slicing a boneless, skinless chicken breast in half horizontally. Place the chicken between two layers of plastic wrap and use a meat mallet, rolling pin, or wine bottle to pound it out until it is thin and even, about half its original thickness. Pat the chicken dry with a paper towel, as moisture will prevent the flour from sticking properly.
Next, set up three wide, shallow bowls. In the first bowl, place the flour and season with salt. In the second bowl, beat the eggs and let them stand for a few minutes. In the third bowl, combine the breadcrumbs with salt and other seasonings of your choice, such as Parmesan cheese, Italian seasoning, or paprika. You can use plain, unseasoned breadcrumbs or make your own homemade seasoned breadcrumbs for extra flavour and crispiness.
Now you are ready to bread the chicken. Use one hand for the dry ingredients and the other hand for the wet ingredients to minimize mess. First, dredge each piece of chicken in the flour, shaking off any excess. Then, dip the floured chicken into the egg, letting the excess drip off. Finally, coat the chicken with the breadcrumb mixture, pressing firmly to ensure the breadcrumbs adhere.
Once all the chicken pieces are breaded, let the coating dry for a few minutes before frying. This will help the coating stay on better during the cooking process. You can also place the breaded chicken in the freezer on a lined baking sheet and freeze it for up to three months. Frozen breaded chicken can be fried directly from frozen, but it will require a longer cook time.
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Frying the cutlets
Use a neutral-flavoured oil with a high smoke point, such as canola, vegetable, avocado, or a mixture of olive oil and vegetable oil. Fill a large skillet with about a quarter-inch of oil or just enough to be halfway up the side of the chicken. You can also use clarified butter, which has a rich, nutty flavour and works well as a high-heat cooking fat.
Fry two cutlets at a time, or just one if your pan is small, for 3–5 minutes on each side. The cutlets should be golden brown before flipping. You may need to gently swirl the pan to continuously redistribute the hot oil and rotate the cutlets to prevent them from under-browning.
Once done, remove the cutlets from the pan and place them on a wire rack set on top of a sheet pan to drain. You can also use paper towels to absorb excess oil, but a wire rack will ensure that the cutlets remain crispy. Sprinkle with a pinch of salt and keep the cooked cutlets in a 250-degree F oven for up to an hour before serving.
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Serving suggestions
Breaded chicken cutlets are a versatile dish that can be served in a variety of ways. Here are some serving suggestions:
Salads
Chicken cutlets make a great addition to salads. You can serve them sliced on a bed of arugula, radicchio, and watercress, tossed with a tangy lemon vinaigrette, or a squeeze of lemon juice and olive oil. For a heartier salad, try a Chicken Caprese Salad or a Lemon Parmesan Salad.
Sandwiches
Breaded chicken cutlets are also delicious in sandwiches. Try them in a crispy chicken sandwich, an antipasto chicken sandwich, or a chicken cutlet sandwich with your favourite toppings.
Pasta
You can also serve chicken cutlets on top of pasta. Try them with a simple tomato sauce and mozzarella to make chicken parm, or smother them in homemade marinara and serve with pasta.
Sides
Breaded chicken cutlets go well with a variety of sides. Try them with oven-baked steak fries, garlic green beans, or potato salad.
Sauces
Chicken cutlets can be served with a variety of sauces, such as honey mustard, barbecue sauce, ranch, or a garlicky tahini sauce. For a more indulgent option, try making a cheese sauce with clarified butter and Parmesan cheese.
Leftovers
Breaded chicken cutlets are also great as leftovers. They can be stored in the refrigerator for up to 5 days or in the freezer for up to 3 months. Leftovers can be enjoyed cold, straight out of the refrigerator, or reheated in an air fryer to retain their crispiness.
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Frequently asked questions
First, cut the chicken breast in half horizontally. Place the chicken between two layers of plastic wrap and pound it out to an even thickness. Next, set up three bowls: one with flour, one with beaten eggs, and one with breadcrumbs. Season each bowl with a heavy pinch of salt. Then, dredge each piece of chicken in flour, dip in egg, and coat with breadcrumbs.
Make sure to pat the chicken dry with a paper towel before breading. The flour will stick better to dry chicken. You can also salt the chicken 30 minutes to an hour before breading and dredge the chicken in flour alone before dipping it in egg and breadcrumbs.
Use enough oil to go about halfway up the side of the chicken. If you don't use enough oil, you may have to add more mid-cook, which can lead to uneven cooking.
Depending on thickness, fry the cutlets for 3-5 minutes per side or until they are golden brown. The optimal frying temperature is 350°F.
