Quick, crispy, and juicy homemade Breaded Chicken Cutlets made in three easy ways: pan-fried, oven-baked, or air-fried. Perfect for a weeknight dinner with just a few ingredients!
Breaded chicken cutlets are one of those dishes that seem simple but have the power to satisfy any craving for crispy, golden goodness. Plus, they're made from scratch so you can control all the ingredients.
Whether you’re a fan of oven-baked, pan-fried, or air-fried chicken, this recipe is your new go-to.
I’ve made this recipe countless times, and I’ve tried every method you can imagine: pan-frying, baking, and air frying.
The cutlets are incredibly crispy on the outside, thanks to the panko breadcrumbs, while the inside remains tender and juicy.
You’ll also notice the savory blend of garlic powder, paprika, and cumin that gives these chicken cutlets a flavor boost. It’s a dish that will have your family coming back for seconds (or thirds).
You only need a few simple ingredients for this awesome chicken dinner. Just add a few of your favorite side dishes, like salad, steamed vegetables, rice, or potatoes, and you have a full meal on the table in no time. Love cutlets? Be sure to also try Breaded Turkey Cutlets.
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Why You'll Love This Recipe
Quick and Easy: You can make these breaded chicken cutlets in under 30 minutes, no matter which cooking method you choose.
Versatile: Whether you want to bake, fry, or air fry, this recipe is adaptable to whatever cooking tools you have at your disposal.
Few Ingredients: You don’t need much to make these chicken cutlets taste amazing—just a few basic pantry staples.
Customizable: Once you get the hang of it, you can easily tweak the flavors to your liking. Add more spices or change up the breadcrumbs. The possibilities are endless.
Perfect for Meal Prep: This recipe works great for meal prepping. Make a big batch and store leftovers for a quick lunch during the week.
Ingredients
- Chicken breasts: Skinless, boneless chicken breasts are the base of this dish. You can also use chicken thighs if you prefer, though they will require slightly different cooking times.
- All-purpose flour: The flour helps the egg wash stick to the chicken, creating the perfect foundation for the breadcrumbs.
- Garlic powder: This adds a nice savory flavor that complements the chicken perfectly.
- Paprika: You can use regular paprika or smoked paprika, depending on your preference. I find that smoked paprika adds a subtle depth of flavor that really enhances the dish.
- Ground cumin: This spice gives the cutlets a warm, earthy flavor that balances the other seasonings.
- Salt: A necessary ingredient for seasoning, which helps enhance the overall flavor of the chicken.
- Eggs: Lightly beaten eggs act as the binding agent between the chicken and the breadcrumbs.
- Panko breadcrumbs: These are key to getting that crisp, crunchy coating. Panko breadcrumbs are larger and lighter than traditional breadcrumbs, which results in a crunchier texture.
See the recipe card for the full method and quantities.
Instructions
If you're wondering how to make this breaded chicken cutlet recipe, don't worry, it's easy!
Just follow this step-by-step photo tutorial. Then scroll down to the recipe card for the full ingredients list and recipe method.
Cut the chicken breasts lengthwise into two cutlets each. Place them on a cutting board, cover with cling film and pound with a meat mallet.
Prepare the coatings:
Get three shallow bowls. In one, add the flour, paprika, cumin, garlic powder, and salt and stir to combine.
In the second bowl, add the eggs and beat.
For the third bowl, add the panko breadcrumbs.
Dip a chicken cutlet into the flour on each side to coat it, then the egg, then the breadcrumbs. Repeat with each cutlet.
To oven bake:
Preheat the oven to 375F. Lightly grease a rimmed baking sheet with cooking spray.
Place the prepared chicken cutlets onto the baking tray, place in the oven and bake for 20-25 minutes or until golden and cooked through.
To pan fry:
Add cooking oil to a skillet (to come up the sides about ¼-inch) over medium heat.
Place the prepared breaded chicken cutlets into the skillet and fry on each side for 5 minutes or until golden and cooked.
Pro Tip: You may need to cook them in batches so they aren’t overcrowded in the pan.
When cooked, remove and drain on a plate lined with paper towels.
Tip: Chicken is cooked it is no longer pink and a meat thermometer inserted into the centre reaches 165°F.
To air fry:
Spray the basket of the air fryer with a little oil.
Place the breaded chicken cutlets into the air fryer basket, spray with a little oil, then cook at 400°F/200°C for 5 minutes, then turn them over, spray them with a little more oil, and cook for a further 5-7 minutes or until golden and cooked through.
Tip: You may need to air fry the cutlets in batches so they aren’t overcrowded.
Tip: Chicken is cooked it is no longer pink and a meat thermometer inserted into the centre reaches 165°F.
Serving Suggestions
We love serving our chicken cutlets with a side of rice (especially copycat Texas Roadhouse Seasoned Rice), or salads like a green salad, Greek Pasta Salad, or KFC Macaroni Salad.
It's also great with some steamed vegetables and a scoop of mashed potatoes!
If we have leftover cutlets, then they're awesome served sliced on top of salad for lots of crunch. They're also perfect layered into hoagie buns along with lettuce, tomatoes, and crisp bacon for an epic sandwich.
If you want something totally different, use them in a chicken katsu curry!
Variations
- Add parmesan: Mix some grated Parmesan cheese into the breadcrumbs for a cheesy twist.
- Spicy version: Add cayenne pepper or chili powder for a bit of heat.
- Herbed coating: Incorporate dried herbs like oregano, thyme, or rosemary into the breadcrumbs for an aromatic boost.
- Gluten-free: Use gluten-free breadcrumbs and flour for a gluten-free option.
- Chicken tenders: Use chicken tenders instead of breasts for smaller portions that cook faster.
- Honey mustard glaze: After frying or baking, brush the cutlets with honey mustard sauce for a tangy-sweet finish.
- Buffalo-style: Toss the cutlets in buffalo sauce after cooking for a spicy, tangy version.
- Parmesan crusted: Mix grated Parmesan with the panko for extra cheesy crunch.
More Chicken Recipes
Chicken is so versatile! When we need a family-pleasing dinner in a hurry, we often go straight to a chicken dinner. I love that it can be cooked with different flavors, cuts, or methods and it's different every night!
We love wings, so often have Lemon Pepper Wings, or Korean Chicken Wings served up with dips like Lime Crema or Dill Dip.
Other family favorites are these tender and succulent Maple Mustard Chicken Legs or Pesto Chicken.
We also love using chicken in dishes, like Chicken and Rice Casserole Without Soup, or Chicken Pesto Pasta. So easy and my family LOVES them!
Storage, Freezing, and Make-Ahead Advice
Storage: Leftover breaded chicken cutlets can be stored in an airtight container in the fridge for up to 3 days.
Freezing: You can freeze the cutlets before cooking. Once breaded, place them on a baking sheet and freeze until solid. Then, transfer them to a freezer-safe bag or container. When ready to cook, bake or fry directly from frozen.
Make-Ahead: If you’re short on time, you can bread the chicken the night before and store it in the fridge. This way, you can cook them quickly the next day.
Recipe Tips
Make ahead: Simply coat the pounded chicken breasts in the flour, egg and breading, then freeze them raw on a baking sheet until solid, then add them to a freezer bag or container (with a piece of baking parchment between them).
To cook from frozen: Oven-bake the chicken cutlets from frozen, baking them for about 5 minutes longer than the times stated below, or until fully cooked. Be sure to check for doneness with a meat thermometer (165°F).
FAQ
Coating the chicken in seasoned flour, then beaten egg, then breadcrumbs makes it all stick.
A chicken cutlet is a chicken breast that is cut in half horizontally, then pounded with a meat mallet to make it even thinner.
📖 Recipe
Breaded Chicken Cutlets
Equipment
- meat mallet
- bowls
- Air fryer or oven
Ingredients
- 2 chicken breasts skinless and boneless
- ½ cup all purpose flour
- ½ teaspoon garlic powder
- ½ teaspoon paprika smoked or unsmoked
- ½ teaspoon ground cumin
- ½ teaspoon salt
- 2 eggs lightly beaten
- ¾ cup panko breadcrumbs
- Oil
Instructions
- Cut the chicken breasts lengthwise into two cutlets each. Place them on a cutting board, cover with cling film and pound with a meat mallet.
Prepare the coatings:
- Get three shallow bowls. In one, add the flour, paprika, cumin, garlic powder, and salt and stir to combine. In the second bowl, add the eggs and beat.
- For the third bowl, add the panko breadcrumbs.
- Dip a chicken cutlet into the flour on each side to coat it, then the egg, then the breadcrumbs. Repeat with each cutlet.
To oven bake:
- Preheat the oven to 375F. Lightly grease a rimmed baking sheet with cooking spray.
- Place the prepared chicken cutlets onto the baking tray, place in the oven and bake for 20-25 minutes or until golden and cooked through.
To pan fry:
- Add cooking oil to a skillet (to come up the sides about ¼-inch) over medium heat.
- Place the prepared breaded chicken cutlets into the skillet and fry on each side for 5 minutes or until golden and cooked.
- Pro Tip: You may need to cook them in batches so they aren’t overcrowded in the pan.
- When cooked, remove and drain on a plate lined with paper towels.
To air fry:
- Spray the basket of the air fryer with a little oil.
- Place the breaded chicken cutlets into the air fryer basket, spray with a little oil, then cook at 400°F/200°C for 5 minutes, then turn them over, spray them with a little more oil, and cook for a further 5-7 minutes or until golden and cooked through.
- Tip: You may need to air fry the cutlets in batches so they aren’t overcrowded.
Chicken is cooked it is no longer pink and a meat thermometer inserted into the centre reaches 165°F.
Notes
Nutrition
The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.
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