Crispy Pan-Fried Chicken Cutlets with Lemon Garlic Sauce

These extra crispy chicken cutlets are simple to make and deliver a crunchy, flavor-packed exterior with juicy, tender chicken inside. Serve them on their own, on a sandwich, or sliced over a salad or pasta.

The Best Crispy Chicken Cutlets

Chicken cutlets are a staple at my table. After sharing a short video that got great feedback, I decided to post the full method here. You can cut the breasts into strips for tenders or into smaller pieces for nuggets, but these thin cutlets are ideal for even frying and maximum crispiness.

What are Chicken Cutlets?

Chicken cutlets are thin slices of boneless chicken breast. Thick breasts are typically sliced in half horizontally, then pounded or pressed between parchment to make uniform, thin pieces that cook quickly and evenly.

Why This Recipe Works

This is a classic three-step breading technique that reliably produces a crunchy exterior. Small choices make a big difference:

• Using thin, uniform cutlets ensures even cooking.
• The three-step breading (flour, egg, panko) creates a sturdy, textured crust—panko gives the best crunch.
• Patting the chicken dry removes excess moisture so the coating stays crisp instead of soggy.
• Seasoning each layer — salt in the flour, a touch of hot sauce in the egg wash, and spices plus cheese in the panko — builds flavor throughout the coating.

Ingredients:

• Thin sliced chicken breasts (about 2 pounds)
• 1 cup all-purpose flour
• 1 tablespoon seasoned salt
• 2 eggs
• 1 tablespoon water
• 1 teaspoon hot sauce (optional)
• 2 cups panko breadcrumbs
• 1 teaspoon garlic powder
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1/4 cup grated Parmesan cheese (optional but recommended)
• 1 cup light frying oil (canola, vegetable, or light olive oil)

The Classic 3-Step Breading Technique

The tried-and-true method is: dredge in seasoned flour, dip in egg wash, then press into the breadcrumb mixture. This technique makes a sturdy, crispy crust that works for many proteins and vegetables.

Instructions:

Follow these steps for crisp, juicy cutlets. The full recipe card lists quantities and times.

1. Trim any excess fat from the chicken breasts and pat them dry with paper towels.
2. Set up three shallow bowls: whisk flour with seasoned salt in the first; whisk eggs, water, and hot sauce in the second; combine panko, garlic powder, kosher salt, black pepper, and Parmesan in the third.
3. One at a time, coat each piece of chicken in flour, then egg (allow excess to drip off), then press into the panko mixture. Place coated cutlets on a platter and repeat.
4. In a 10-inch skillet, heat oil over medium to medium-high heat until it reaches about 350°F. If you don’t use a thermometer, dip the back of a wooden spoon into the oil—bubbles should form steadily around it.
5. Fry the cutlets 2–3 minutes per side, until golden brown and cooked through. Fry in batches without overcrowding the pan; two cutlets at a time usually fits well. Lower the heat if the exterior is browning too quickly.
6. Transfer cooked cutlets to a paper towel–lined plate briefly to absorb excess oil, then move them to a wire rack or platter so they stay crisp.
7. Serve warm.

Tips and Tricks for Breaded Cutlets

• Patting the chicken dry helps the breading adhere and yields a crispier finish.
• Make sure the oil is hot before adding the chicken; oil that’s too cool will produce greasy, soggy cutlets.
• After frying, transfer briefly to paper towels to absorb oil, then move to a wire rack so steam doesn’t soften the underside.
• For juicier meat, you can brine the cutlets briefly before breading, or experiment with different seasonings in the flour and panko.

What to Serve With Chicken Cutlets

These cutlets are very versatile: serve them on a sandwich with mayo, over pasta, or sliced on a salad. They also pair well with simple sides like roasted vegetables, mashed potatoes, or a crisp green salad.

Storage and Reheating

Store cooked cutlets in an airtight container in the refrigerator for up to 3 days or freeze for up to 30 days. They also taste fine cold, but to restore crispiness:

• Air fryer: 400°F for about 4 minutes.
• Oven: 400°F for 5–6 minutes, flipping once halfway through.

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