Basic Chicken Cutlets

Golden chicken cutlets not only look impressive on a dinner plate – but they taste amazing, too. What’s more, they are easy to make. Enjoy this no-fuss and all-time favorite recipe for basic chicken cutlets that stands the test of time!

Basic chicken cutlets recipe

6 Servings

Ingredients:

• 6 boneless skinless chicken cutlets, pounded thin* – See recipe note below
• 1 cup flour
• 2 Tablespoons garlic powder
• Salt, to taste
• Pepper, to taste
• 3 large eggs, beaten plus 2 teaspoons cold water
• 1 cup Italian seasoned panko or 1 cup flavored Italian seasoned breadcrumbs
• Grapeseed oil (for frying)
• Lemon wedges (for garnish)

*To pound cutlets thin: Place boneless chicken breast between two pieces of plastic wrap and lightly pound them into slim cuts of even size meat. You may ask your butcher to do this step for you.

Directions:

1. Generously coat a large frying pan or skillet with grapeseed oil. (About 3 or 4 Tablespoons.) Set the frying pan aside.
2. Pat the chicken cutlets dry with a paper towel to remove excess moisture. Discard the paper towels. (Take care to thoroughly wash hands after handling chicken)
3. To coat the chicken: Use three deep-dish pie plates. On plate one: Combine the flour, garlic powder, salt & pepper. On plate two: Mix the beaten eggs and water. On plate three: Place the panko crumbs.
4. Line up your plates in order from one to three. Working one cutlet at a time, dredge the chicken cutlet into the flour mixture on plate one, then into the egg mixture on plate two, then into the panko on plate three: completely coating both sides each time. (You may use a fork, kitchen tongs, or a clean hand to coat chicken.)
5. After breading the chicken pieces, lay them in a single layer on a wire rack and refrigerate them for approximately 30 minutes. Then take them out of the fridge and briefly let them sit to take the chill off before the chicken hits the oil.
6. Heat the frying pan to medium high heat. When the frying pan is hot, cook the chicken in batches for 5 to 7 minutes on each side. Fry until the breading is golden on each side and the meat is no longer pink. For ultimate crispiness: cook only a few pieces at a time and avoid overcrowding the pan.
7. If needed, change the oil or add a little more between batches, cooling down the oil before making changes.
8. Drain the hot cooked cutlets on a clean paper towel to remove excess grease. Or transfer them to a wire rack. (See below to learn why the latter is preferred by most chefs.)
9. Serve the cooked cutlets on a platter. Arrange lemon wedges for garnish & juice the chicken.

Top tips for preparing chicken cutlets:

• If you run low on any breading ingredients, or egg mixture, add more to ensure that the chicken is completely coated on both sides.
• When dipping raw chicken meat into the flour, shake lightly and avoid excess clumps that can prevent the egg mixture adhering.
• Adding water to the egg mixture increases the moisture level to help the final coating stick.
• Panko, a Japanese-style breadcrumb, is often prized in the kitchen for its crispy/crunchy texture. If you don’t have panko, or don’t like panko, sub with standard breadcrumbs.
• Regarding technique, many chefs use two hands to coat the chicken, one hand for handling wet ingredients and one hand to fold in the dry ingredients. This prevents food from sticking to the chef’s hands.
• As soon as the chicken is cooked, some chefs add additional salt to the chicken while it’s resting. This step is optional and is not included in the written recipe for those watching their salt intake.
• Some chefs insist on putting the cooked chicken on a wire rack rather than on a paper towel for fear of making the bottom of the cutlets soggy.
• More beneficial tips: Click here for a breading demonstration, for ways to tell when your oil is ready, and for how to keep chicken cutlets warm when preparing them ahead.