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–+ servings
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Benjamin

Crispy Garlic Chicken Cutlets

There are certain smells that instantly transport you back to childhood, and for me, it's the sizzle of thinly sliced chicken hitting hot oil. It's the sound of a golden, crispy crust forming, promising that perfect crunch. Tonight, we’re talking about one of the most reliable, comforting, and fast meals in my entire rotation, the kind of food that gets two excited thumbs up from Adams (12) and Jana (9) before they even take a bite: the Crispy Garlic Chicken Cutlets. If you're wondering how to make crispy chicken cutlets that are juicy on the inside, perfectly golden on the outside, and absolutely bursting with savory flavor, you are in the right place. This isn't gourmet fussiness, this is easy crispy chicken cutlets 30 minutes style. It's the kind of meal I whip up after a long day when Emily just needs something reliable and delicious on the table. It’s what I call family-friendly chicken dinner perfection. We’re taking thin slices of chicken breast, coating them in a seasoned mix that maximizes that precious surface area, and pan-fried chicken cutlets until they achieve a crust so magnificent, you’ll hear the crunch from the next room. This recipe truly is the best crispy chicken cutlets recipe because it delivers on texture and flavor every single time. Grab your apron, friends. We’re cooking comfort!
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 cutlets
Course: dinner, Main Course
Cuisine: American, Italian
Ingredients Equipment Method Notes

Ingredients
  

The Chicken and Prep
  • 2 large boneless skinless chicken breasts Sliced horizontally to create 4-6 thin cutlets.
  • Salt and Black Pepper For pre-seasoning the meat.
The Dredging Station
  • 1/2 cup all-purpose flour or gluten-free blend
  • 2 large eggs lightly beaten with a splash of water or milk
  • 1 cup panko breadcrumbs The architect of the crunch
  • 1/2 cup Italian seasoned breadcrumbs For flavor and binding
  • 1/4 cup finely grated Parmesan cheese Crucial for that nutty, salty crust, making them true crispy garlic parmesan chicken cutlets
  • 2 tablespoons garlic powder Our star flavor
  • 1 teaspoon onion powder
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon paprika optional, for color
For Frying
  • 1/2 cup olive oil or vegetable oil/canola oil combination: Enough for shallow, pan-fried chicken technique
Optional Finishers
  • Fresh lemon wedges A squeeze of lemon juice at the end brightens everything
  • Fresh parsley, chopped For garnish and a pop of color, matching the classic Italian look

Equipment

  • Meat Mallet
  • Rolling Pin
  • Large Heavy-Bottomed Skillet
  • Wire rack
  • Baking sheet
  • Three Shallow Dishes (for dredging)

Method
 

  1. Prep the Chicken (Pounding is Key): If you didn't buy pre-sliced cutlets, slice the chicken breasts horizontally through the middle to create thinner pieces. Place each piece between two sheets of plastic wrap or parchment paper. Using the flat side of a meat mallet or a rolling pin, gently pound the chicken until it’s evenly about 1/4 inch thick. Thinness is non-negotiable for fast cooking and maximum crust surface. Season lightly with salt and pepper.
  2. Set Up the Dredging Station: Arrange three wide, shallow plates or dishes on your countertop. Plate 1: Flour. Plate 2: Whisked eggs. Plate 3: The magic mix of panko breadcrumbs, Italian seasoned breadcrumbs, Parmesan, garlic powder, onion powder, and Italian seasoning. Ensure you mix the dry ingredients thoroughly.
  3. Dredge for Maximum Crunch: Take one chicken cutlet at a time. First, dredge it fully in the flour, shaking off the excess (this helps the egg stick). Second, dip it completely into the egg mixture, allowing extra to drip off. Third, press the cutlet firmly into the breadcrumb mixture, ensuring every part, especially the edges, is fully coated. Pressing firmly helps the crust stay put during frying. Place the coated cutlets on a wire rack or baking sheet, not touching, while you finish the rest.
  4. Heat the Oil: Pour the olive oil into a large heavy-bottomed skillet (cast iron works great for even heat) until it’s about 1/4 inch deep. Heat over medium-high heat until the oil is shimmering but not smoking. A good trick: drop a tiny pinch of breadcrumbs in. If they sizzle immediately, the oil is ready. This ideal frying temperature guidance (350-375°F) prevents soggy chicken.
  5. Pan-Fry the Chicken: Carefully place 2-3 cutlets in the hot oil, ensuring you don't overcrowd the pan. If the heat drops too quickly, the chicken will absorb the oil. Fry for about 3-4 minutes per side, until the outside is deeply golden brown and golden crispy chicken. The thin cutlets should reach an internal temperature of 165°F quickly.
  6. Drain and Finish: Remove the finished cutlets and place them immediately on a wire rack set over a baking sheet (not paper towels, which can steam the bottom and make it soggy). This is essential for maintaining that spectacular crunch. Season lightly with a pinch of salt immediately after frying. Serve hot, optionally garnished with fresh parsley garnish and that crucial squeeze of fresh lemon juice.

Notes

These cutlets are best served immediately, but they are incredibly freezer-friendly and reheat much better than typical fried chicken. For storage, see the Storage & Reheating section of the original article. For a more decadent finish, you can quickly whip up a pan sauce, much like the competitors do with their lemon garlic butter sauce. After removing the chicken, drain all but 1 tablespoon of oil. Add a tablespoon of butter, 2 minced garlic cloves, a squeeze of lemon juice, and a splash of chicken stock. Cook until slightly thickened and pour over the cutlets.
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