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Crispy Chicken Cutlets

  • Prep Time:
    10 minutes

  • Cook Time:
    20 minutes

  • Total Time:
    30 minutes

  • Yield:
    serves 4 – 6

  • Category:

  • Method:
    Stove Top

  • Cuisine:


These extra crispy chicken cutlets are very easy and excellent for all occasions!


  • 2 pounds thin sliced chicken breasts
  • 1 cup all purpose flour
  • 1 tablespoon seasoned salt
  • 2 eggs
  • 1 tablespoon water
  • 1 teaspoon hot sauce
  • 2 cups panko breadcrumbs
  • 1 teaspoon garlic powder
  • 1 teaspoon kosher salt 
  • 1/2 teaspoon black pepper
  • 1/4 cup Parmesan cheese
  • 1 cup light oil, like light olive oil, canola oil, or vegetable oil


  1. Trim chicken breasts of excess fat, if necessary and pat dry. Set aside.
  2. Prep Your Work Station: In a shallow bowl whisk together flour and seasoned salt. In another shallow bowl whisk together the eggs, water, and hot sauce. In a third shallow bowl mix together the breadcrumbs, garlic powder, salt, black pepper, and Parmesan cheese. 
  3. Coat the Chicken: Dip each chicken breast into the flour mixture, then the egg mixture (allowing excess egg to drip off), and then into the panko mixture. Place on a plate or platter as you repeat the process with all the chicken. 
  4. Fry: In a 10- inch skillet heat the oil over medium heat until it reaches 350°F. To test the oil you can dip the back of a wooden spoon into the oil and if bubbles form instantly, the oil is prepared. 
  5. Place each chicken cutlet in the hot oil for 2 – 3 minutes on all sides. If you notice the oil getting too hot and the chicken browning too quickly, simply turn the heat right down to medium-low. Don’t overcrowd the pan. I fry 2 cutlets at a time.
  6. Transfer the cooked chicken to a paper towel lined plate to absorb any excess oil. Repeat with all the chicken cutlets. 
  7. Serve warm.


Store airtight in the fridge for up to 3 days. 

To reheat: Air Fryer: 4 minutes at 400°F. Oven 6 minutes at 400°F.