Chicken Cutlet Recipe

Prepare chicken

Trim any excess fat or tendons from the chicken breasts. Slice each breast horizontally to create two thinner cutlets (butterfly then cut through), or place between plastic wrap and pound to 1/4-inch thickness with a meat mallet or rolling pin for even cooking.

Season both sides of each pounded/sliced cutlet with 1 tsp kosher salt, 1 tsp black pepper, 1 tsp garlic powder and 1/2 tsp paprika. Set on a plate while you prepare the breading station.

Set up

Arrange three shallow dishes: in the first, add 3/4 cup flour. In the second, whisk 2 large eggs with 2 tbsp milk until combined. In the third, mix 1 cup breadcrumbs with 1/4 cup grated Parmesan (if using), 1/2 tsp dried Italian seasoning, and 1/2 tsp extra kosher salt.

One at a time, dredge a seasoned cutlet in flour, shaking off excess. Dip into the egg wash, allowing excess to drip, then press into the breadcrumb mixture until evenly coated. Place breaded cutlets on a wire rack or plate; let rest for 5–10 minutes to help coating set.

Fry the cutlets

In a large skillet, heat 1/2 cup vegetable oil over medium-high heat until shimmering but not smoking (about 350°F if using a thermometer). Add breaded cutlets in a single layer without crowding (work in batches if needed). Cook 3–4 minutes per side until golden brown and an instant-read thermometer inserted in the thickest part reads 165°F. Adjust heat as necessary so coating browns evenly without burning.

Finish and rest

If desired, add 1 tbsp unsalted butter to the pan in the last 30 seconds and spoon the foaming butter over the cutlets for extra flavor. Transfer cooked cutlets to a wire rack set over a sheet pan or a paper towel-lined plate and let rest 3–5 minutes to allow juices to settle.

Serve warm with lemon wedges and sprinkle with chopped fresh parsley if using.