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A perfectly fried golden-brown breaded chicken cutlet served with a fresh green and radish salad on an elegant white plate, highlighting a delicious chicken cutlet recipe.
Oliver Grant

Crispy Pan-Fried Chicken Cutlet Recipe

This recipe delivers perfectly crispy pan-fried chicken cutlets with a golden-brown crust, seasoned and breaded for maximum flavor and texture. Ideal for a quick and satisfying meal, served hot with a fresh salad and lemon.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 cutlets
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 1 cup all-purpose flour (4 1/2 ounces; 130 g)
  • 3 beaten large eggs
  • 1 cup panko bread crumbs (3 ounces; 85 g), roughly crushed by hand if very large
  • 1 ounce grated Parmigiano-Reggiano cheese (about 1 cup; 30 g)
  • 2 cutlets boneless, skinless chicken breast halves (5 to 7 ounces each), cut into 4 cutlets and pounded to about 1/4-inch thick each
  • 2 teaspoons Diamond Crystal kosher salt plus more to finish after frying; for table salt, use half as much by volume
  • Freshly ground black pepper
  • 1 to 1 1/2 cups Clarified butter or vegetable oil for frying (see note)
  • 5-minute radicchio and watercress salad (optional)
  • Lemon wedges for serving (optional)

Equipment

  • Wide, shallow bowls (3)
  • large cast iron skillet
  • Instant-read thermometer
  • tongs
  • paper towel-lined plate or baking dish

Method
 

Preparation
  1. Prepare three shallow bowls with flour, beaten eggs, and a mixture of panko and Parmesan cheese.
  2. Season chicken cutlets with salt and pepper, then dredge each in flour, egg, and finally the panko mixture, pressing gently to ensure a thorough coating.
Frying
  1. Heat clarified butter or frying oil in a large skillet to 375°F (190°C), ensuring it's shimmering and just shy of smoking.
  2. Carefully fry cutlets in batches for 2 1/2 to 3 minutes per side until golden and crisp, then transfer to a paper towel-lined plate and season immediately with salt.
  3. Serve the crispy cutlets hot, optionally with radicchio salad and lemon wedges.

Nutrition

Calories: 450kcalCarbohydrates: 25gProtein: 35gFat: 25gSodium: 600mgFiber: 1g

Notes

To speed up frying, use two skillets simultaneously. Work in batches if necessary to avoid overcrowding the pan. Season the fried cutlets immediately with salt for best flavor. Serve hot with optional 5-minute radicchio and watercress salad and lemon wedges. Remember to use half as much table salt as kosher salt by volume.

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