Perfect Chicken Cutlets

A plate of breaded and fried chicken cutlet topped with arugula, cherry tomatoes, shaved parmesan, and a lemon wedge, with more cutlets cooling on a rack in the background.

Ever since I was a little girl, chicken cutlets have been my favorite food. But for as long as I can remember, I’ve also been chasing the perfect chicken cutlet—one that’s crispy, golden, flavorful, a bit buttery, and stays juicy on the inside. Trust me, perfecting them wasn’t easy. It took years of cooking, testing, tweaking, and learning all the little tricks that make a good chicken cutlet become a great one.

I can confidently tell you, this is the best chicken cutlet recipe on the internet!! Super crispy, tender on the inside, and packed with authentic Italian flavor. If you’re looking for the absolute perfect chicken cutlet, I can confidently tell you this is it. Enjoy them exactly as they are, squeeze a little lemon over the top, pile them onto a sandwich, or turn them into my famous Chicken Parmesan.

Either way, get ready for some compliments because this recipe is a showstopper. In fact, I think even Gordon Ramsay would be impressed with this one.

A hand uses a metal meat tenderizer to pound a piece of raw meat covered with parchment paper on a wooden surface.

A woman in a kitchen smiles at the camera while holding a meat tenderizer over a table covered with a white cloth. A red pepper grinder and a woven placemat are also on the table. White cabinets and a farmhouse sink are in the background.

A woman in a black top stands in a kitchen, holding a paper towel above several raw chicken breasts laid out on a cloth-covered countertop. Kitchen utensils, flowers, and a pepper grinder are visible in the background.

Kitchen Hack: Add a piece of parchment paper on top of a butcher block or cutting board, butterfly your chicken breast, put them right on top of your parchment paper, put another piece of parchment over your chicken, and pound away using the flat side of an old fashioned meat mallet.

Five raw, thinly sliced pieces of chicken breast are laid out in a row on a sheet of parchment paper. The pieces vary slightly in shape and size.

A close-up of three cracked eggs in a white bowl, topped with chopped herbs, salt, and freshly ground black pepper.

A hand pours salt from a blue Morton salt container into a white bowl on a kitchen counter.

The first dip of the flat flat chicken cutlet is into flour. But, if you want the BEST chicken cutlets: you use Wondra! Never heard of it? Well, you are in luck, it not only makes the best cutlets, but it gives you the smoothest gravy you ever made!

A close-up of a pink bowl filled with a mixture of breadcrumbs and finely grated white cheese, likely Parmesan, on a wooden surface.

Two raw eggs in a white bowl, topped with finely grated cheese, chopped herbs, and black pepper, ready to be mixed for cooking.

A person holds up a piece of raw, seasoned meat coated in an egg and herb mixture over a bowl, preparing to bread it in a kitchen.

A woman in a kitchen holds up a breaded piece of meat or cutlet between her fingers, with bowls of egg wash and breadcrumbs on the counter in front of her.

A baking tray lined with breaded cutlets sits on a counter. Behind it are cans of Progresso Italian bread crumbs, Gold Medal Wondra flour, and 4C seasoned panko bread crumbs.

A close-up of metal tongs holding a golden-brown, breaded and fried cutlet over a frying pan filled with bubbling oil, with white subway tile backsplash in the background.

Breaded cutlets frying in a pan, surrounded by bubbling oil and forming a golden-brown crust.

The perfect chicken cutlets requires three fats! GOOD extra virgin olive oil and butter for flavor. And, Canola or vegetable oil for the perfect smoke point. NO burnt chicken cutlets!

Six pieces of golden brown, crispy breaded chicken cutlets are cooling on a wire rack placed over a baking sheet. The breading appears evenly cooked and crunchy.

A woman in a kitchen holds a tray of freshly baked breaded cutlets, smiling at the camera. The kitchen has white cabinets, flowers, and kitchenware visible in the background.

A white plate with breaded, fried cutlet topped with arugula, cherry tomatoes, and shredded cheese, garnished with lemon wedges. More cutlets are on a wire rack next to the plate.

FAQ

Why are my chicken cutlets not crispy?

Most often, the pan was overcrowded or the oil wasn’t hot enough. Fry in batches and keep the oil at a steady medium-high heat. And, you probably don’t have a baking and cooling rack. It is the key to crispy fried or pan fried chicken.

Why do Italians use both panko and Italian breadcrumbs?

The panko creates extra crunch while the Italian breadcrumbs provide flavor and help create that classic chicken cutlet texture.

Can I make chicken cutlets ahead of time?

Absolutely. They reheat beautifully in the oven or air fryer and are great for meal prep.

Melissa’s Tips for the Best Chicken Cutlets

The first side always takes longer. Let the chicken sit undisturbed for 2 to 3 minutes before flipping.
Watch the edges. Once they start turning golden brown, it’s usually time to flip.
Don’t be afraid to flip the chicken more than once. This helps achieve even browning.
Always fry in batches. Overcrowding the pan lowers the oil temperature and creates soggy cutlets.
Use a cooling rack instead of paper towels. This keeps the bottoms crispy.
Freshly grated Pecorino Romano makes a huge difference in flavor.
Wondra flour creates an incredibly light, crispy coating.

A breaded and fried cutlet topped with grated cheese and chopped herbs, served on a white plate with two lemon wedges on the side.

Melissa Jo

Chicken Cutlets

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These crispy Italian chicken cutlets are golden, crunchy, and packed with flavor. Made with Pecorino Romano, fresh parsley, and a perfectly seasoned breadcrumb coating, they're delicious on their own or transformed into Chicken Parmesan. This is my tried-and-true recipe for the ultimate chicken cutlet.

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Prep Time 15

Cook Time 30

Total Time 45

Servings: 4 people

Course: Main Course

Cuisine: American

Ingredients

For the Chicken

2 pounds thin-sliced chicken breasts or chicken cutlets
Salt and pepper to taste

Dredging Station

Bowl #1

1/2 cup Wondra flour

Bowl #2

4 large eggs
1/4 cup freshly chopped Italian parsley
1/8 cup freshly grated Pecorino Romano cheese
Salt and pepper to taste

Bowl #3

3/4 cup seasoned panko breadcrumbs
3/4 cup Italian-style breadcrumbs
1/4 cup freshly grated Pecorino Romano cheese
Salt and pepper to taste
1/4 cup freshly chopped Italian parsley

For Frying

3 tablespoons vegetable oil
5 tablespoons olive oil
1/2 stick butter
1 clove garlic smashed

Equipment

1 Cooling Rack

Method

Step 1: Prepare the Chicken

If your chicken breasts are thick like mine were in the video, butterfly them and pound them with a meat mallet until evenly thin. Pat dry with paper towels and season lightly with salt and pepper.

Step 2: Set Up the Dredging Station

In the first bowl, add the Wondra flour.
In the second bowl, whisk together the eggs, parsley, Pecorino Romano cheese, salt, and pepper.
In the third bowl, combine the seasoned panko, Italian breadcrumbs, Pecorino Romano cheese, parsley, salt, and pepper.

Step 3: Bread the Chicken

Working one piece at a time:
Dredge in the flour.
Dip into the egg mixture.
Press firmly into the breadcrumb mixture.
Place the breaded cutlets onto a sheet pan while you finish the remaining chicken.

Step 4: Heat the Oil

Line a baking sheet with a cooling rack and set aside.
In a large skillet, heat the vegetable oil, olive oil, butter, and smashed garlic clove over medium-high heat.
Allow the garlic to turn lightly golden, then flip it once. Once golden on both sides, remove and discard the garlic.

Step 5: Fry the Chicken

Working in batches, place the chicken cutlets into the hot oil.
Cook for about 8 to 9 minutes total, flipping as needed, until golden brown and cooked through.
Transfer the cooked cutlets to the prepared cooling rack.
As you continue cooking batches, add:
1 tablespoon olive oil
1 tablespoon vegetable oil
between batches as needed.

Step 6: Check for Doneness

The chicken should reach an internal temperature of 165°F.
If you prefer your chicken a little more well done, place the cutlets on a baking sheet and bake in a preheated 350°F oven for about 5 minutes.

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Video

Notes

When shallow-frying, use 3 fats. Vegetable or Canola oil, a drop of olive oil, and a tbsp of butter. The canola oil is so you do not burn your cutlets while frying and the olive oil and butter are for flavor.
As with all proteins, make sure your chicken cutlets are patted dry of any moisture and at room temperature before preparing. This will result in juicy moist breaded cutlets.
WHen browning, make sure you do NOT move the meat around in the skillet. Let the meat brown in peace! =-) Don’t mess with it! About 5-7 minutes per side.

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How To Store

Store leftover chicken cutlets in an airtight container in the refrigerator for up to 4 days.

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To reheat, place them on a baking sheet in a 350°F oven for about 10 minutes or until warmed through. Avoid microwaving if possible, as it softens the crispy coating.