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4.67 from 3 votes

Crispy Chicken Cutlets

Crispy Chicken Cutlets - Chicken breasts are sliced, pounded, breaded with a flavorful panko bread crumb coating and pan-fried until crisp and juicy! 
Prep Time15 mins
Cook Time8 mins
Total Time23 mins
Course: Dinner, Lunch
Cuisine: American
Servings: 4
Calories: 496kcal


  • 2 chicken breasts boneless, skinless
  • 3/4 cup all-purpose flour
  • 1 tsp garlic powder
  • 3/4 tsp salt or to taste
  • 3/4 tsp pepper or to taste
  • 2 large eggs
  • 1 tbsp dijon mustard
  • 1 1/2 cups panko breadcrumbs
  • 1/4 cup parmesan cheese
  • 1/4 cup olive oil
  • 1 lemon cut into wedges, for serving


  • Prep the Chicken: With your knife parallel to the cutting board and one hand firm on top of a chicken breast, carefully slice it in half. Repeat with the other breast.
  • Pound the Chicken: Place a chicken cutlet between 2 sheets of plastic wrap and gently pound until its about 1/4" thick. Repeat with the remaining chicken.
  • Make the Dredges: Grab 3 shallow plates or bowls. In the first, mix the flour with the garlic powder and 1/4 tsp each salt and pepper. Whisk the eggs with the dijon mustard and 1/4 tsp each salt and pepper in the second bowl. Finally, mix the breadcrumbs, parmesan, and remaining salt and pepper in the third bowl.
  • Coat the Cutlets: Grab a chicken cutlet and dredge it in flour to coat fully, then the egg mixture, then the breadcrumb mixture. Set it aside on a plate and repeat with the remaining cutlets.
  • Cook: Heat the olive oil in a large skillet over medium-high heat. Once hot, add the cutlets. If you can't fit them all, do this in batches. Cook for 3-4 minutes per side or until golden brown.
  • Serve: Serve the cutlets with fresh lemon wedges for squeezing.


  1. Keep leftover chicken cutlets refrigerated in airtight containers for 3-4 days.
  2. You can also freeze your leftover breaded cutlets for 1-3 months.
  3. If you want to reheat your leftovers and keep that crispiness, reheat them in the oven at 400F until desired crispness.


Serving: 1cutlet | Calories: 496kcal | Carbohydrates: 38g | Protein: 35g | Fat: 22g | Saturated Fat: 5g | Cholesterol: 170mg | Sodium: 911mg | Potassium: 568mg | Fiber: 3g | Sugar: 2g | Vitamin A: 218IU | Vitamin C: 16mg | Calcium: 145mg | Iron: 3mg