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Breaded chicken breast recipes for family dinners
Youssef Hb

Classic Crispy Breaded Chicken Cutlets

These breaded chicken breasts are the ultimate weeknight dinner solution, delivering a satisfying crunch and tender, juicy center. By using thin-sliced cutlets and a perfectly seasoned triple-layer breading technique, this recipe ensures restaurant-quality results in your own kitchen. It is a family-friendly, reliable staple that pairs beautifully with any side, from mashed potatoes to fresh garden salads, making it a versatile go-to for busy home cooks seeking comfort and flavor.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: DINNER
Cuisine: Classic American
Calories: 420
Ingredients Method Notes

Ingredients
  

  • 8 chicken cutlets (1.5 lbs)
  • 3 large eggs
  • 1/3 cup all-purpose flour
  • 3.5 cups fresh breadcrumbs
  • 1 cup vegetable oil
  • 1.25 teaspoons coarse salt (divided)

Method
 

  1. Whisk eggs with 1 teaspoon of salt in a shallow dish and let stand for five minutes.
  2. Combine all-purpose flour with 1/4 teaspoon of salt in a second shallow dish.
  3. Place breadcrumbs in a third shallow dish.
  4. Heat vegetable oil in a large cast-iron skillet or heavy-bottomed pan over medium heat.
  5. Pat each chicken cutlet dry with paper towels to ensure better adhesion.
  6. Coat each cutlet first in flour, shaking off excess, then dip into the egg mixture, and finally press firmly into the breadcrumbs to coat thoroughly.
  7. Fry the chicken in batches for 3-4 minutes per side until golden brown and cooked through.
  8. Transfer finished cutlets to a wire rack or paper towel-lined plate to drain excess oil before serving.

Notes

Ensure the oil is hot before adding the chicken to avoid soggy breading. Use a neutral oil like canola or grapeseed for the best results. If the cutlets are thick, slice them in half horizontally before breading for even cooking.