Rocco GizzoIf there’s one thing you need to know about my chicken cutlets, it’s that they HAVE to be thin. I’m talking so thin you can practically see through them. Coated in homemade panko breadcrumbs and fried until perfectly golden and crispy, these are the chicken cutlets I grew up eating, and they’re still one of my all-time favorite meals.
Chicken cutlets were a weekly staple in my house growing up. I swear, you could smell them frying on the stove from a block away when I was coming home from school. And while there are a million ways to serve them, my favorite has always been straight up, with a side of salty, creamy mashed potatoes and garlicky broccoli rabe.
To me, chicken cutlets are a blank canvas for just about any meal. They’re incredible on their own, but pair them with the right sides, throw them on a sandwich, or use them as the base for chicken parm, and you’ve got something special.
What Makes These Chicken Cutlets So good?
The secret to my chicken cutlets comes down to two things: slicing the chicken incredibly thin and using homemade seasoned breadcrumbs.
I’m not talking about thick chicken breasts that have been lightly pounded. I like to slice each large chicken breast into three or four thin cutlets. The thinner they are, the more crispy, golden-brown breading you get in every bite.
And the breadcrumbs? I make my own mixture using panko, grated Parmigiano Reggiano or Pecorino Romano, fresh parsley, garlic, and dried herbs. It’s simple, but it makes a huge difference compared to using plain breadcrumbs straight from the container.
Ingredients You’ll Need
- Chicken breasts: I use boneless, skinless chicken breasts and slice them horizontally into very thin cutlets. A large breast should yield about three or four pieces, depending on its size. If the pieces aren’t evenly thin, you can gently pound them between sheets of plastic wrap.
- Panko breadcrumbs: I love using unseasoned panko because of the light, crispy texture it creates. Trader Joe’s panko is one of my favorites. Starting with unseasoned breadcrumbs also lets me control exactly how much cheese, garlic, and herbs go into the coating.
- Parmigiano Reggiano or Pecorino Romano: Both work beautifully in this recipe. Parmigiano brings a nutty, savory flavor, while Pecorino Romano gives the breading a sharper, saltier bite.
- Fresh parsley and garlic: These are essential to my homemade breadcrumb mixture. I finely chop the parsley and grate the garlic so their flavors distribute throughout the breading.
- Dried oregano and basil: Oregano gives the breadcrumbs that classic Italian-American flavor. I also like adding dried basil, although it’s completely optional.
- Eggs: I whisk the eggs with grated cheese, salt, and pepper before coating the chicken. This helps the seasoned breadcrumbs adhere to the cutlets.
- Extra virgin olive oil: I use olive oil to shallow-fry the cutlets until they’re golden brown and crispy.
How to Make Chicken Cutlets
1. Slice the Chicken Paper-Thin
Start by slicing each chicken breast horizontally into three or four thin cutlets. I want these as thin as possible while still keeping them intact.
Season both sides of the chicken with salt and pepper.
2. Make the Seasoned Breadcrumbs
In a shallow dish, combine the panko breadcrumbs, grated Parmigiano or Pecorino Romano, chopped parsley, grated garlic, dried oregano, optional basil, salt, and pepper.
Mix everything together until the seasonings are evenly distributed.
This homemade breadcrumb mixture is one of my favorite parts of the recipe because you get so much flavor in the crispy coating.
3. Coat the Chicken
In a separate bowl, whisk together the eggs, additional grated cheese, salt, and pepper.
Add the sliced chicken to the egg mixture, making sure every piece is fully coated.
Working one cutlet at a time, transfer the chicken to the seasoned breadcrumbs. Press the breadcrumbs firmly onto both sides so the chicken is evenly coated.
Set the breaded cutlets aside while you heat the oil.
4. Fry Until Golden and Crispy
Heat a layer of olive oil in a large skillet over medium heat.
Once the oil is hot, carefully add the chicken cutlets, working in batches so you don’t overcrowd the pan.
Fry for approximately 3–4 minutes per side, depending on thickness, until the breading is golden brown and crispy and the chicken reaches an internal temperature of 165°F.
5. Drain, Season, and Serve
Transfer the cooked cutlets to a wire rack to allow excess oil to drain. I prefer a wire rack because it helps keep the bottom of the cutlets from getting soggy.
Immediately finish with a light sprinkle of salt while they’re still hot.
Serve them right away for maximum crispiness.
Frequently Asked Questions
What’s the secret to crispy chicken cutlets?
For me, it’s all about slicing the chicken thin, using a well-seasoned panko breadcrumb mixture, and frying in properly heated oil. I also recommend draining the finished cutlets on a wire rack to keep them crispy.
Can I use regular breadcrumbs instead of panko?
Yes, but the texture will be different. I prefer panko because it creates a lighter, crunchier coating. Traditional fine breadcrumbs will give you a more uniform crust.
Can I make chicken cutlets ahead of time?
Absolutely. I grew up eating chicken cutlets throughout the week. Cook them ahead, refrigerate them promptely, and reheat in the oven or air fryer when you’re ready to eat. Or… you can just eat them cold straight from the fridge!
How thin should chicken cutlets be?
Thin and crispy is the name of the game! So I like mine extremely thin. Depending on the size of the chicken breast, I aim to get three or four cutlets from each one. The goal is a thin, even piece of chicken that cooks quickly and gets beautifully crispy on the outside.
If They’re Not Thin, I Don’t Want Them!
Chicken cutlets were a weekly staple in my house growing up. I’ll never forget coming home from school and smelling them frying on the stove before I even walked through the door. To this day, they’re one of my all-time favorite meals, especially with a side of creamy mashed potatoes and garlicky broccoli rabe.
But here’s my one rule: they HAVE to be thin. I’m talking paper-thin, golden, and ridiculously crispy. If they’re thick, I don’t want them. That’s how I grew up eating chicken cutlets, and that’s exactly how I’ll always make them.
The Best Chicken Cutlets
Ingredients
For the Chicken
- 2 pounds chicken breast thinly sliced
- 3 eggs plus more as needed
- 1/4 cup grated parm or pecorino as needed
- Seasoned breadcrumbs as needed (recipe below)
- EVOO
- Salt & Pepper
For the Breadcrumbs
- 2 cups unseasoned panko I like to use Trader Joe’s panko is the best
- 1/2 cup parm or pecorino
- 3 tbsp parsley finely chopped
- 2 garlic cloves grated
- 1 tbsp dried oregano
- 1 tbsp dried basil optional
- Salt & Pepper
Instructions
- Thinly slice the chicken breast – each breast should yield 3-4 cutlet. Season each cutlet with salt and pepper.
- Mix all the breadcrumbs ingredients together. Taste, and adjust seasoning as needed. Then set aside.
- In a large bowl, add the eggs, the grated parm or pecorino, salt and pepper. Whisk until combined, and then add the chicken to the eggs. Mix until the chicken is fully coated.
- Then take each cutlet and transfer it into the seasoned breadcrumbs, pressing the breadcrumbs into the chicken. Once coated, set aside.
- Heat the EVOO over medium heat. Once hot, and working in batches, carefully add each cutlet to the hot oil. Cook for 3-4 minutes per side, or until internal temp reaches 165° and the cutlets are golden brown and crispy.
- Transfer the cooked cutlets to a wire rack or a plate lined with paper towels. Immediately season with a sprinkle of salt.
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