Chicken Cutlet Recipe

Prepare and pound

Trim any visible fat or connective tissue from the chicken breasts. If breasts are large, slice each horizontally to make two thinner cutlets or place a breast between two pieces of plastic wrap and pound with a meat mallet or rolling pin until about 1/4-inch thick. Aim for uniform thickness so they cook evenly.

Season

Season both sides of each flattened cutlet with kosher salt, black pepper, and garlic powder (divide the measured amounts evenly among the cutlets). Lightly dust each side with the all-purpose flour, shaking off excess. The flour helps the egg wash adhere.

Set up

Arrange three shallow bowls or dishes: one with the flour (already used for a light dusting), one with the egg wash (beat the 2 eggs with 2 tablespoons milk until combined), and one with the breadcrumb mixture (combine the 1.5 cups breadcrumbs, 1/4 cup grated Parmesan, and 1 tsp dried Italian seasoning).

Bread the cutlets

Working with one cutlet at a time, press the floured cutlet into the egg wash, allowing excess to drip off, then press into the breadcrumb mixture to coat completely. Press the crumbs onto the surface so they adhere. Place breaded cutlets on a wire rack or plate and let rest for 5–10 minutes to set; this helps prevent the coating from falling off during frying.

Heat the pan

Use a large skillet (preferably stainless steel or cast iron). Add 1/2 cup vegetable oil and 2 tablespoons unsalted butter to the cold pan, then heat over medium heat until the butter melts and the oil shimmers. The oil temperature should be about 325–350°F (medium); you should see gentle bubbling but not smoking.

Fry the cutlets

Carefully add cutlets to the pan without crowding (cook in batches if needed). Fry for 3–4 minutes per side, or until the crust is golden brown and an instant-read thermometer in the thickest part reads 165°F. Adjust heat as needed so crumbs brown but do not burn. Spoon hot oil over the top once or twice during cooking to promote even browning.

Drain and finish

Transfer cooked cutlets to a paper towel–lined plate or a wire rack set over a baking sheet to drain briefly. After each batch, add a little more butter to the pan if desired for flavor. Squeeze fresh lemon over the hot cutlets and sprinkle with chopped parsley if using. Serve immediately.