Chicken Cutlet Recipe

Prepare the chicken

Trim any excess fat from the chicken breasts. If breasts are thick, butterfly them: place hand on top, slice horizontally through the middle without cutting all the way through, then open like a book. For very thick breasts, slice into 2 thinner cutlets or place between plastic and pound to 1/4-inch thickness with a meat mallet or rolling pin.

Season

Lightly season both sides of each cutlet with 1 tsp kosher salt and 1/2 tsp black pepper total (adjust proportionally across cutlets) and sprinkle with garlic powder. This ensures flavor under the breading.

Set up breading station

Arrange three shallow dishes: one with 1/2 cup all-purpose flour, one with eggs beaten together with 3 tbsp milk (mix until uniform), and one with 1 cup breadcrumbs combined with 1/4 cup grated Parmesan and 1 tsp Italian seasoning. Season the flour and breadcrumb bowls with a pinch of salt and pepper.

Bread the cutlets

Working one at a time: dredge a cutlet in flour, shaking off excess; dip into the egg mixture, allowing excess to drip; then press firmly into the breadcrumb mixture until well coated. Place breaded cutlets on a rack or baking sheet while you heat the oil.

Fry

In a large skillet, add 1/2 cup vegetable oil and heat over medium-high until shimmering and a small piece of breadcrumb sizzles immediately (about 350°F if using a thermometer). Add 1 tbsp butter if using for flavor. Add cutlets in a single layer without crowding (work in batches if needed). Fry 2–3 minutes per side until golden brown and internal temperature reaches 165°F. Adjust heat if browning too quickly; lower to medium.

Drain and keep warm

Transfer cooked cutlets to a wire rack set over a baking sheet or to paper towels briefly to drain. Keep in a warm oven (200°F) while finishing remaining cutlets to maintain crispness.

Toast the rolls or buns lightly: split and toast cut sides in a skillet or under a broiler until lightly golden. This adds texture and helps prevent sogginess.

Spread mayonnaise on the bottom halves of the buns (about 1 tablespoon per bottom); if using Dijon, mix it into the mayo or spread a thin layer on the top bun for a tangy note.

Place a lettuce leaf on each mayo-coated bottom bun, then a hot chicken cutlet. If you want melted cheese, place a slice of Provolone on the hot cutlet and briefly return to the pan or oven for 30–60 seconds until it softens and melts.

Top with a slice or two of tomato and pickles if using. Squeeze a little fresh lemon over the cutlet (about 1/2 lemon divided across 4 sandwiches) for brightness, if desired.

Finish with the top bun, press gently, slice in half if desired, and serve immediately while cutlets are hot and crisp.