thin chicken cutlet recipe

Written ByJenny Smyth Posted on
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The Best thin chicken cutlet recipe

I’m so excited to share this thin chicken cutlet recipe with you all! I’ve been making it for my family for years, and it’s always a hit. The key to this recipe is using thin chicken breasts and pounding them out to make them uniform in thickness.

This ensures that they cook evenly and quickly, which is perfect for weeknight dinners or special occasions. I like to serve these cutlets with a side of roasted vegetables and a simple salad, but you can also serve them with your favorite sides or as part of a larger meal. One of the things I love about this recipe is how easy it is to make.

Simply pound the chicken, coat it in breadcrumbs, and fry it up in a pan. It’s a great way to get a delicious meal on the table quickly and without too much fuss. My kids love helping me make this recipe, and it’s a great way to teach them about cooking and meal planning.

We like to make a big batch of these cutlets on the weekends and freeze them for later use. They’re perfect for packing in lunches or serving as part of a quick dinner. Another benefit of this recipe is how healthy it is.

By using thin chicken breasts and keeping the breading light, we can enjoy a satisfying meal without feeling too guilty. Plus, the vegetables on the side add extra fiber and nutrients to our meal.

Crispy Thin Chicken Cutlets

4.6 from 730 votes

These thin chicken cutlets are breaded and pan-fried to golden perfection. They cook quickly and are perfect for a weeknight dinner.

Prep Time15 mins
Cook Time10 mins
Resting Time0 mins
Total Time25 mins
Servings: 4Cuisine: InternationalCalories: 380 kcal

🥘Ingredients

For the Chicken

4 boneless skinless chicken breasts (about 1.5 pounds)
1 teaspoon salt
1/2 teaspoon black pepper
1/2 cup all-purpose flour
2 large eggs
1 cup panko breadcrumbs
1/2 cup grated Parmesan cheese
1 teaspoon garlic powder
1 teaspoon paprika
3 tablespoons olive oil

For Serving

Lemon wedges
Fresh parsley, chopped

👨‍🍳Directions

1Place one chicken breast between two sheets of plastic wrap.
2Pound with a meat mallet or rolling pin to an even thickness of about 1/4 inch.
3Repeat with remaining breasts.
4Season both sides with salt and pepper.
5Set up a breading station with three shallow bowls.
6In the first bowl, place the flour.
7In the second, beat the eggs.
8In the third, mix the panko breadcrumbs, Parmesan cheese, garlic powder, and paprika.
9Dredge each chicken cutlet first in the flour, shaking off excess.
10Then dip into the beaten eggs, allowing excess to drip off.
11Finally, coat thoroughly with the panko mixture, pressing gently to adhere.
12Heat olive oil in a large skillet over medium-high heat until shimmering.
13Carefully place two cutlets in the skillet without overcrowding.
14Cook for 3 to 4 minutes per side, until golden brown and the internal temperature reaches 165 degrees F.
15Transfer to a plate lined with paper towels.
16Repeat with remaining cutlets.
17Serve immediately with lemon wedges and a sprinkle of chopped parsley.
18The cutlets are best enjoyed hot and crispy.

🔧Equipment

Plastic wrap
Meat mallet or rolling pin
3 shallow bowls
Large skillet
Tongs
Paper towels

📊Nutrition Facts (per serving)

🔥Calories: 380 kcal🧈Total Fat: 18g💛Saturated Fat: 5g❤️Cholesterol: 145mg🧂Sodium: 820mg🌾Total Carbs: 22g🥦Dietary Fiber: 1g🍬Sugars: 1g🥩Protein: 35g

📝Notes

For extra crispiness, use panko breadcrumbs. You can also bake the cutlets at 425 degrees F for 12 to 15 minutes, flipping halfway, if you prefer not to fry.

Watch Video Of How Crispy Thin Chicken Cutlets Works

This thin chicken cutlet recipe is always a good idea for any occasion – whether it’s a weeknight dinner or a special event.

It’s easy to make ahead and freeze for later use, making it perfect for busy families who need quick meals on the go.

And with its healthy ingredients and versatility in serving options, you can’t go wrong with this recipe!

❓ Frequently Asked Questions About Crispy Thin Chicken Cutlets

Q: What type of chicken breasts should I use for this recipe?

For this recipe, you’ll want to use thin chicken breasts that are about 1/4 inch thick. You can usually find these at most grocery stores or butcher shops.

Q: Can I use different seasonings in the breading mixture?

Yes, you can definitely experiment with different seasonings in the breading mixture. Some ideas include paprika, garlic powder, or dried herbs like thyme or rosemary.

Q: How do I keep the breading from falling off the chicken while frying?

To prevent the breading from falling off the chicken while frying, make sure that you’re using enough breadcrumbs to coat each piece evenly, and that you’re not overcrowding the pan.

Q: Can I bake these cutlets instead of frying them?

Yes, you can definitely bake these cutlets instead of frying them. Preheat your oven to 375°F (190°C) and bake for about 20-25 minutes, or until cooked through.

Q: How do I store leftover cutlets?

You can store leftover cutlets in an airtight container in the refrigerator for up to 3 days. Reheat by baking in the oven at 375°F (190°C) for about 10-15 minutes.

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