These PANKO-CRUSTED CHICKEN CUTLETS are crispy on the outside, juicy on the inside, and full of savory flavor from a seasoned breadcrumb and cheese coating. They’re easy to pull together with pantry staples and make a perfect weeknight dinner or sandwich filling. Serve it on their own, over salad, or tucked into a crusty roll for something extra satisfying.
There is something undeniably satisfying about a perfectly fried chicken cutlet. It is a staple recipe that delivers a golden, crispy exterior while keeping the meat juicy and tender. The combination of panko breadcrumbs and salty pecorino cheese is what really elevates this dish, creating a savory crust that holds up much better than standard breadcrumbs.
These cutlets are incredibly versatile and work just as well for a weeknight dinner as they do sliced over a salad for lunch the next day. By setting up a proper dredging station and keeping an eye on your oil temperature, you can easily get that restaurant-quality crunch at home.
IN THIS RECIPE...
What to know about the ingredients
Chicken
- BONELESS SKINLESS CHICKEN BREAST: You will pound these out to an even thickness. This ensures they cook quickly and stay tender without drying out.
KOSHER SALT & BLACK PEPPER: Essential for seasoning the raw chicken directly before it touches any flour.
THE DREDGING STATION:
- ALL-PURPOSE FLOUR: The first layer of the coating. It dries the surface of the chicken so the egg wash adheres properly.
- LARGE EGGS: Whisked with a splash of water to create a wash that acts as the glue for the breadcrumbs.
- PANKO BREAD CRUMBS: These Japanese-style crumbs are larger and airier than traditional breadcrumbs, resulting in a significantly crispier crust.
- PECORINO OR PARMESAN CHEESE: Freshly grated cheese melts into the breadcrumbs as they fry, adding a nutty, savory depth.
GARLIC POWDER, ONION POWDER & RED CHILI FLAKES: These spices are mixed directly into the breadcrumbs to ensure the crust is flavorful, not bland. The chili flakes add a subtle background heat.
FRYING:
- EXTRA VIRGIN OLIVE OIL: Used for shallow frying. It adds a delicious flavor to the crust that neutral vegetable oils lack.
How to Make a Crispy Chicken Cutlet
1. Prep the Chicken:
Place a chicken breast on a cutting board and cover it with a piece of plastic wrap. Using a meat mallet or a heavy rolling pin, pound the chicken until it is about ½-inch thick all the way around. Uniform thickness is crucial for even cooking. Repeat with all pieces and season both sides generously with salt and pepper.
2. Season the Crumbs:
In a shallow bowl, combine the panko breadcrumbs, garlic powder, onion powder, red chili flakes, and the grated cheese. Mix well with your fingers to distribute the spices.
3. Prepare the Dredging Station:
In a second bowl, whisk the eggs with 1 tablespoon of water until fully combined. In a third bowl, whisk the flour with salt and pepper. Arrange the bowls in order: flour, egg, then breadcrumbs.
4. The Dredge:
Take a piece of chicken and press it into the flour, shaking off any excess so you have a thin, even coating. Dip it into the egg wash, letting the excess drip off. Finally, lay it into the breadcrumb mixture. Press down firmly to ensure the crumbs and cheese adhere to the meat.
5. Fry to Golden Brown:
Heat about ½ inch of olive oil in a large skillet over medium heat. Once the oil shimmers, carefully place the chicken away from you into the pan. Cook until deep golden brown, usually 3 to 4 minutes per side. Transfer to a paper towel-lined plate or a wire rack to drain.
Frequently Asked Questions
- WHY IS MY BREADING FALLING OFF?
Breading usually peels off because the chicken was too wet before dredging or the oil wasn’t hot enough. Make sure to shake off excess flour and let the excess egg drip off. Also, avoid crowding the pan, which lowers the oil temperature and can make the coating soggy.
- CAN I MAKE THESE IN AN AIR FRYER?
Yes! Preheat your air fryer to 375°F (190°C). Spray the breaded cutlets generously with cooking spray to help them brown. Cook for 10-12 minutes, flipping halfway through, until crispy and cooked through.
- HOW DO I KEEP THEM CRISPY?
If you are frying multiple batches, place the cooked cutlets on a wire rack set over a baking sheet in a 200°F (95°C) oven. This keeps them warm and prevents the bottom from getting soggy, which happens if you stack them on a plate.
- CAN I USE CHICKEN THIGHS?
Absolutely. Boneless, skinless chicken thighs work very well. You may not need to pound them as much as breasts, but try to ensure they are a uniform thickness so they cook evenly.
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Crispy Panko-Crusted Chicken Cutlet
Ingredients
- 1 pound boneless skinless chicken breast
- Kosher salt
- Black pepper
- ½ teaspoon garlic powder
- ¼ teaspoon onion powder
- ½ teaspoon red chili flakes
- ¼ cup freshly grated pecorino or parmesan cheese
- 2 large eggs
- 1 tablespoon water
- ½ cup all-purpose flour
- 2 cups panko bread crumbs
- Extra virgin olive oil for frying
Instructions
- Take one chicken breast, place it on a cutting board, and place a piece of plastic wrap over top. Using a meat mallet (or a rolling pin if you don’t have a meat mallet), pound the chicken until it is about ½” thick all the way around. Repeat with the remaining chicken pieces.1 pound boneless skinless chicken breast
- Season both sides of each chicken breast with kosher salt and freshly ground black pepper.Kosher salt, Black pepper
- In a medium, shallow bowl combine the breadcrumbs, garlic powder, onion powder, red chili flakes, about ½ teaspoon of kosher salt, and ¼ teaspoon black pepper.½ teaspoon garlic powder, ¼ teaspoon onion powder, ½ teaspoon red chili flakes, ¼ cup freshly grated pecorino or parmesan cheese, 2 cups panko bread crumbs
- In another medium, shallow bowl whisk the two eggs with 1 tablespoon of water.2 large eggs, 1 tablespoon water
- In a third medium, shallow bowl, whisk the all-purpose flour together with ½ teaspoon kosher salt and a ¼ teaspoon black pepper.Kosher salt, ½ cup all-purpose flour, Black pepper
- Get a fourth empty plate or bowl and set aside. We will use this to hold the breaded chicken breasts.
- Set the bowls in order of flour, egg, and breadcrumbs so it’s easier to work with.
- Take a chicken breast and lay it in the seasoned flour, allowing the chicken to be coated completely. Then shake off any excess flour.
- Next, dip the chicken breast into the egg, allowing excess egg to drip off.
- Finally, lay the chicken into the seasoned bread crumb mixture. Press down on the chicken to ensure the bread crumbs stick. Flip and sure the entire piece of chicken is coated in the mixture. Place the chicken on the empty plate.
- Repeat steps 8-10 for the rest of the chicken.
- Heat a large skillet over medium heat, add about ½” olive oil, and carefully place both chicken breasts into the hot oil.Extra virgin olive oil
- Cook until golden brown on each side, about 5-7 minutes each. Place on a wire rack or paper towel lined plate or baking sheet to cool and drain.
- Serve immediately and enjoy!
