Easy Breaded Chicken Cutlets Recipe

This easy breaded chicken cutlets recipe is a family favorite meal. It’s thin cutlets with a tasty breading and then pan fried in minutes so it’s a quick dinner as well. If your looking for a tasty weeknight dinner try this juicy chicken schnitzel recipe. You only need a few ingredients!

You might also like this popular pork chops romano recipe!

This easy breaded chicken cutlets recipe is a regular in my meal plan because my family loves it. Sometimes I even use thin pork chops because it’s just an easy recipe that goes with just about anything.

You only need 4 ingredients and you can change in up in many ways by adding different sauces and I’ll show you that below. But on it’s own, this chicken schnitzel recipe is easy and tasty and perfect for a weeknight meal.

Recipe ingredients I used.

You just need a few simple ingredients to make these breaded chicken cutlets – no flour. I used thin sliced –  boneless, skinless chicken breast, seasoned breadcrumbs, grated parmesan cheese, egg, olive oil, butter, salt and black pepper.

I prefer olive oil but you could also use vegetable oil. I use both oil and butter in this dish because the oil has a  higher smoke point which keeps thebutter from burning but the butter adds flavor.

If you can’t find thin sliced here is how you can use regular chicken breasts.

I would first suggest that you slice them in half as you would a bagel. Then place the thinner cutlet in a baggie one at a time.

Pound chicken pieces thinner with a meat mallet or heavy skillet until they are about ¼ – ⅓ inch thickness. Try to keep all the pieces the same size thickness so they will cook evenly.

And for the bread crumbs, you can use plain breadcrumbs or even panko crumbs. Below is what I had on hand. Panko bread crumbs will make them extra crispy.

How to make breaded chicken cutlets.

1. Place the thin sliced pre-cut chicken cutlets on a plate and season with salt and pepper. If you can’t thin cut pieces, then slice breasts in half like a bagel and place between two pieces of plastic wrap. Using a meat tenderizer, pound into thin cutlets. 
2. Get out 2 large shallow bowls (or a pie plate & shallow dish). Beat an egg in the one bowl and then place the bread crumbs and parmesan cheese in the other. Make sure to mix the cheese and breadcrumbs.
3. Take a piece of the raw chicken and dip in the egg mixture and then coat with breadcrumb mixture. Bread both sides, place on a plate and continue breading each piece of chicken. Discard the leftover egg mixture and breadcrumbs.
4. Get out a large skillet and heat to medium high heat. Add both the olive oil and butter to the pan.
5. Once the oil is hot, place a few pieces of breaded cutlets into the skillet. You will probably have to do the frying in batches. Turn the heat down to medium heat and cook both sides until you have a golden crust. This should only take 3-4 minutes since they are so thin. (Cooking time will vary depending on the thickness of the cutlets.)
6. Transfer chicken onto a baking sheet. This step is only if you have thicker cutlets. Place the cutlets into a 350°F oven and bake for 10 minutes to cook them through. Again you only have to do this if you have thicker pieces. If yours are as thin as mine you don’t have to do it.
7. Serve immediately. Store leftovers in an airtight container in the refrigerator. (Please scroll down to view and print the recipe card.)

To make these crispy chicken cutlets in the air fryer.

If you want to keep the oil frying to a minimum, try the air fryer. Preheat the air fryer to 380°F. Spray the basket with nonstick cooking spray. Bread  the same way and then place in a single layer in the air fryer basket. Place basket in air fryer and bake for 13-15 minutes. Flip half way through frying.

Tasty ways to change up this recipe.

First of all you can change up this recipe by using thin boneless pork chops AND/OR you can use panko breadcrumbs. The panko will give it a little more of a crunchy texture.

Other ways to use these breaded cutlets are to try one of these easy and tasty sauces or dinner ideas:

• Chicken Parmesan – Top with marinara sauce and mozzarella cheese once it’s done and bake until the cheese melts.
• Lemon Chicken Piccata – Use this lemon butter sauce recipe and add a couple teaspoons of capers. Pour over the breaded cutlets before serving.
• Lemon Dijon Sauce – Use this lemon dijon sauce and add a few lemon wedges to dress it up a bit.
• Roasted Pepper Sauce – Try this roasted red pepper sauce.
• Cut into pieces before breading and make chicken tenders. Serve alongside some garlic aioli or other dipping sauces.
• Make it to top a salad or eat it as a sandwich.

What to serve with this chicken dinner.

Above I gave ideas on how to change up this recipe but on it’s own it’s simple and delicious. I usually serve it with spicy roasted potatoes or this easy lemon herb rice.

These German fried potatoes with bacon would go great too and it’s easy. I have over 70 side dish recipe to check out if you are interested. To be honest sometimes I use store bought (Knorr) rice or noodle packets if I’m in a hurry.

Well I hope you give these easy breaded chicken cutlets a try some busy weeknight. You will be surprised at how easy they are to make. Simple food is sometimes the tastiest!

And then try one of the sauce recipes above. They too are very easy and tasty and will give this dish a different flavor.

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Easy Breaded Chicken Cutlets Recipe

Yield: 6

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

This easy breaded chicken cutlets recipe is a family favorite meal. If your looking for a tasty weeknight dinner try this schnitzel recipe. You only need a few ingredients!

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Ingredients

• 1 ½ lbs chicken breasts, thin sliced preferrably
• ¾ cup seasoned breadcrumbs
• ½ cup parmesan cheese
• 1 egg, beaten
• 2 tablespoons of olive oil
• 1 tablespoon butter

Instructions

1. Place the thin sliced chicken breast pieces on a plate and season with salt and pepper.
2. Beat an egg in a large shallow dish or bowl and then use another large shallow bowl to put the bread crumbs and parmesan cheese. Make sure to mix the cheese and breadcrumbs.
3. If using thin sliced, pre-cut chicken cutlets, take a piece and dip in the egg and then the bread crumb mixture and bread both sides. Place on a plate and continue breading all the pieces.
4. If you have regular boneless chicken breasts try to slice them in half like you would a bagel. Take a piece and one by one place in a baggie and pound thin with a meat mallot or heavy pan. You want them to be ¼- ⅓ inches thick.
5. Get out a large skillet and heat to medium high heat. Add both the olive oil and butter to the pan.
6. Once the oil is hot, place a few pieces of breaded chicken into the skillet. You will probably have to do these in batches. Turn the heat down to medium and cook both sides of the chicken until golden brown. This should only take a couple of minutes since they are so thin.
7. NOTE: If you cutlets are thicker, you might want to bake them to prevent undercooked chicken. Just place them in a baking tray and bake them for about 10 minutes in a 350°F oven. You only have to do this if you have thicker pieces. If yours are as thin as mine you don’t have to do it.
8. Serve the chicken immediately.

Notes

Other ways to serve this chicken.

• Chicken Parmesan – Top with marinara sauce and mozzarella cheese once it’s done and bake until the cheese melts.
• Chicken Piccata – Use this lemon butter sauce recipe and add some capers. Pour over the breaded cutlets before serving.
• Lemon Dijon Sauce – Use this lemon dijon sauce to dress it up a bit.
• Roasted Pepper Sauce – Try this roasted red pepper sauce.
• Serve alongside some garlic aioli or other dipping sauces.
• Make it to top a salad or eat it as a sandwich.

Nutrition Information:

Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 348Total Fat: 14gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 140mgSodium: 462mgCarbohydrates: 11gFiber: 1gSugar: 1gProtein: 41g