What is the best way to cook chicken cutlets?

The best way to cook chicken cutlets depends on your texture and flavor goals. For the crispiest result, pan-frying in light olive oil or vegetable oil is the top choice — it delivers a crunchy crust and juicy center. If you want a healthier option, baking at 425°F or using an air fryer at 400°F also works beautifully while cutting down on oil.

Do you put egg or flour in chicken cutlets first?

Always start with flour first , followed by the egg wash , and then breadcrumbs. This three-step breading process ensures the coating sticks properly. The flour dries the chicken surface, helping the egg grip it. Then, the breadcrumbs bind to the egg — creating the signature crispy finish in any great recipe for chicken cutlets .

How do you get chicken cutlet breading to stick?

To make breading stick: Pat the chicken completely dry before starting. Use the correct breading order: flour → egg → breadcrumbs . Press the breadcrumbs into the chicken firmly. Chill the breaded cutlets in the fridge for 15 minutes before cooking. This sets the coating and helps it stay intact during frying or baking.

What oil is best for making chicken cutlets?

Neutral oils with high smoke points are best. Go with: Vegetable oil Canola oil Light olive oil These provide a crisp finish without burning or overpowering the flavor. Avoid extra virgin olive oil for frying — it smokes too quickly and can turn bitter.

Why do you put flour on chicken cutlets?

Flour creates a dry, lightly textured surface that helps the egg wash stick to the cutlet. Without it, the egg slides off and your breadcrumbs won’t hold — leading to patchy coating. Flour is a critical first step in the breading process for any reliable recipe for chicken cutlets .

Is vegetable oil or olive oil better for chicken cutlets?

Both work well , but it depends on your cooking method and flavor preference. Vegetable oil has a neutral taste and higher smoke point, making it ideal for pan-frying. Light olive oil offers a richer flavor and also works well for frying, while extra virgin olive oil is best saved for drizzling or light sautéing due to its lower smoke point.

Recipe for Chicken Cutlets – The Best Crispy & Juicy Method (2025)

Name: Crispy Chicken Cutlets
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: American
Ingredients: 2 large boneless, skinless chicken breasts (sliced into 4 cutlets); ½ cup all-purpose flour; 2 large eggs (beaten); 1 cup panko or Italian breadcrumbs; ¼ cup grated Parmesan cheese (optional); 1 tsp garlic powder; 1 tsp salt; ½ tsp black pepper; ¼ cup vegetable oil or light olive oil (for frying)

Crispy Chicken Cutlets

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A foolproof recipe for chicken cutlets that turn out golden, crispy on the outside, and tender on the inside. Perfect for a quick dinner or make-ahead meal, this method uses simple ingredients and delivers restaurant-level flavor at home.

Author: Amelia
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Yield: 4 servings
Category: Main Course
Method: Pan-Fry, Air-Fry, or Bake
Cuisine: American, Italian-Inspired

Ingredients

2 large boneless, skinless chicken breasts (sliced into 4 cutlets)
½ cup all-purpose flour
2 large eggs (beaten)
1 cup panko or Italian breadcrumbs
¼ cup grated Parmesan cheese (optional)
1 tsp garlic powder
1 tsp salt
½ tsp black pepper
¼ cup vegetable oil or light olive oil (for frying)

Instructions

Prepare the Chicken: Slice each chicken breast horizontally to create 2 thin cutlets. Cover with plastic wrap and gently pound to ¼-inch thickness.
Set Up a Breading Station: Arrange three shallow bowls—one with flour, one with beaten eggs, and one with breadcrumbs mixed with Parmesan, garlic powder, salt, and pepper.
Bread the Cutlets: Dredge each cutlet first in flour (shake off excess), then dip in egg, and finally coat with the breadcrumb mixture. Press crumbs in gently to adhere.
Chill (Optional but recommended): Place breaded cutlets in the fridge for 10–15 minutes to set the coating.
Cook: In a large skillet, heat oil over medium heat. Cook each cutlet 3–4 minutes per side or until golden brown and internal temp reaches 165°F.
Drain and Serve: Transfer to a paper towel-lined plate. Serve with lemon wedges and your favorite sides.

Notes

For baking: Bake at 425°F for 18–20 mins, flipping halfway.
For air frying: Cook at 400°F for 10–12 mins, flipping once.
For extra crunch: Use panko + Parmesan.
Make-ahead tip: Bread cutlets and freeze uncooked between parchment sheets.

Find it online: https://recipesbyamelia.com/recipe-for-chicken-cutlets/