The Perfect Chicken Cutlet

If there’s one recipe every home cook should have in their back pocket, it’s a truly perfect chicken cutlet. Crispy on the outside, juicy on the inside, and packed with flavor- This is the kind of meal that becomes a weekly go-to. Today I am sharing my recipe that never fails. No complicated steps, no fancy ingredients… just good honest food that tastes like home.

Recipe Overview

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 5-6

What You’ll Need

Mixing bowls for breadcrumbs and egg
Measuring cups & spoons
Deep skillet
Cooling rack
Whisk

Ingredients

1 lb. thin cut chicken breast

4 large eggs (use more if you plan to double bread your chicken.)

2 tbsp. dried parsley

1 tsp. onion powder

1 tsp. garlic powder

1/2 tsp. salt

1/4 tsp. black pepper

4 cups of Italian seasoned breadcrumbs I use this one 4C Seasoned Breadcrumbs

1 cup Vegetable oil

Recipe Notes & Variations

Prep: Prep your workstation and ingredients before starting. This helps a lot when frying foods because you want to keep a watchful eye on what’s in the pan.

Frying 101: When cooking chicken cutlet, occasionally the breadcrumbs can cause a little buildup in your pan as you get towards the end. They get too dark for me so I usually will carefully tip my pan slightly and scoop them out. Place that in a heat safe bowl and add a bit of clean oil to your pan. Be sure to let it reach temperature again before adding more chicken.

Helpful Tip: Put a cooling rack on your countertop near the stove, place a paper towel or some tinfoil beneath it for easy clean up. I use a cooling rack to avoid soggy chicken.

Breadcrumbs: For a thicker, crunchier breading you can use panko breadcrumbs.

Instructions

1. Whisk 4 eggs in a large mixing bowl

2. Add 2-tbsp. dried parsley, 1 tsp. onion powder, 1 tsp. garlic powder, 1/2 tsp. salt, 1/4 tsp black pepper to your eggs and give it a whisk.

3. Heat oil in skillet on medium-high heat.

4. Place chicken breasts in your egg bowl, making sure they are mostly submerged.
Optional: Cover tightly and store in the fridge for the day or even just a couple of ours. This enhances the flavor if you have the extra time.

5. Add breadcrumbs to a shallow dish or mixing bowl.

6. Bread each side of each chicken breast. Scoop the breadcrumbs on each side and gently press them into the chicken.
🌿To double bread the chicken, gently dip each piece back into the egg mixture then cover with breadcrumbs again.

7. Drop a few breadcrumbs to test it. If it sizzles nicely, you’re ready to go.

6. Place your chicken in the pan, wait about 2 minutes then flip. Don’t flip too often or you will dry out your chicken and make it tough. If you are unsure, you can lift one side a bit to see how golden it is on the bottom.

7. When it is a nice deep golden brown on each side use your tongs to lift it, hold it over the pan for a sec to let some oil drip off and place it on the cooling rack.

Serve With

Buttered rice & veggies
Salad & roasted potatoes
Add shredded mozzarella, some marinara & spaghetti for a nice chicken parmesan

Storage & Leftovers

Store in an airtight container for up 4 days
Great for chicken sandwiches
Chopped chicken over salad
Excellent as a pizza topping

📌Save this pin for your next crisp & savory craving

Final Thoughts

A great chicken dinner doesn’t have to be complicated – and this recipe is proof. With just a handful of ingredients and a few easy steps, you can have a golden, restaurant-quality cutlet on the table in minutes. I hope this becomes one of those “I can always count on this” meals in your kitchen the way it has mine. I love to serve this with white rice and green beans or with a creamy pasta like alfredo.

If you try it, let me know how it turns out – and don’t forget to check out more simple, cozy recipes on Hey Ivy! 🍋💛