Chicken Cutlet Recipe

Prepare and pound chicken

Place each chicken breast between two pieces of plastic wrap or in a large zip-top bag. Using a meat mallet or rolling pin, gently pound each breast to an even thickness about 1/4 to 1/2 inch thick. This ensures even cooking and tender cutlets. Trim any excess fat if needed.

Season chicken

Pat the pounded chicken dry with paper towels. Sprinkle both sides of each cutlet evenly with 3/4 tsp kosher salt, 1/2 tsp black pepper, 1/4 tsp garlic powder, and 1/4 tsp onion powder. Set aside on a plate.

Set up breading station

Arrange three shallow bowls or plates: 1) flour seasoned with the remaining 3/4 tsp salt and a pinch of pepper, 2) beaten eggs mixed with 3 tablespoons milk, and 3) breadcrumbs combined with grated Parmesan, dried Italian seasoning, chopped parsley (if using), and the remaining 1/2 tsp black pepper. Mix the breadcrumb mixture thoroughly.

Dredge cutlets

Working one at a time, dredge each seasoned cutlet first in the seasoned flour, shaking off excess, then dip into the egg wash ensuring it's fully coated, and finally press into the breadcrumb mixture so the crumbs adhere evenly. Place breaded cutlets on a wire rack or a plate; let rest 5–10 minutes to help the coating set.

Heat frying fat

In a large skillet (preferably 12-inch) heat 1/2 cup vegetable oil and 2 tablespoons butter over medium-high heat until shimmering and the butter is melted. The fat should be about 1/8–1/4 inch deep. To test, drop a few breadcrumbs into the pan; they should sizzle immediately.

Fry cutlets

Carefully place cutlets in the hot skillet without crowding (work in batches if needed). Fry 2–3 minutes per side for thin cutlets (1/4–1/2 inch), or 3–4 minutes per side for slightly thicker pieces, until golden brown and an instant-read thermometer inserted into the thickest part registers 165°F (74°C). Adjust heat to maintain a steady sizzle — not smoking.

Drain and keep warm

Transfer cooked cutlets to a wire rack set over a baking sheet or to paper towels to drain excess oil. If cooking in batches, keep finished cutlets warm in a 200°F (95°C) oven while you fry the remaining pieces.

Finish and serve

If desired, squeeze a lemon wedge over each cutlet right before serving. Serve immediately with additional lemon wedges at the side. Optional accompaniments: simple salad, mashed potatoes, or pasta with marinara.