This post will show you step-by-step How To Make Perfect Chicken Cutlets. These chicken cutlets are crispy on the outside, juicy on the inside and are covered with flavorful Italian breadcrumbs. Make sure to make enough because they will disappear quickly!
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We LOVE chicken cutlets in my house. I make them at least three times a month. Not only are they delicious by themselves, but there are so many other recipes you can make with them. One of our other faves is Chicken Parmesan. Yum!
My cutlets didn’t used to come out so good. I tried pan-frying them many times only to have them come out tough or raw on the inside. I’m not saying you shouldn’t pan-fry your cutlets, I’m just saying that it doesn’t work well for me. I use a deep-fryer to make mine and they are perfect EVERY time.
This is not a sponsored post about deep-fryers. You can buy any brand or size you like. I’m on my third fryer now because I use it so much. Don’t get me wrong, I don’t serve my family fried foods constantly, but when it comes to chicken cutlets, my fryer is a must.
Now let’s get down to how to make the perfect chicken cutlets!
For my family of four, I usually use two large boneless chicken cutlets. I slice each piece of chicken into three pieces so then I’m serving six pieces to my family. The first thing to do is to rinse off your chicken with cold water. Cut off the fat and tendon pieces with a small sharp knife.
For this next step, you will need a large, sharp knife. You will be slicing the chicken from the side, long-ways. Start slicing your first piece. You can see where I started about 1/3 of the way down.
Use a slow sawing motion with your knife, cut all the way through the chicken. Hold the chicken with one hand and with your other hand, use the knife to cut. It does take some practice to get them cut the way you want, but it’s really not hard at all. You want your chicken to be nice and thin. Each large piece of chicken should yield you three thin pieces. If your chicken breast is small, it may yield two pieces.
To bread our chicken cutlets we will need two bowls. I like to use two medium-sized, shallow bowls, but you can use whatever works best for you. Beat two eggs in one bowl and pour 1 1/2 cups of seasoned, Italian breadcrumbs into the other bowl. Get a plate ready to put your breaded chicken on.
Start by dipping your first piece of chicken into the egg and cover it generously on both sides. Take your chicken out of the egg and dip it directly into your breadcrumbs. Dip both sides into the breadcrumbs. I dip it twice and use my fist to pound the breadcrumbs onto the chicken on both sides.
Once you have all of the chicken breaded, it’s time to get your fryer ready. You should always use the instructions that came with the fryer to tell you how to use it. I went by the instructions on my fryer which told me to heat the oil to 400 degrees F. Some fryers don’t have a temperature dial and just fry at one temperature. I’ve had both kinds and both work fine.
There should be a line inside the fryer to show you how full to fill your fryer with oil. I use vegetable oil to fry my chicken most of the time, but I have also used Canola oil and it worked just as well.
Before you start to fry your chicken, line a large plate with two paper towels. You will drain your chicken on the paper towels after they are cooked. My fryer has a basket (some don’t) to put your chicken into. I like to fry two pieces of chicken at a time. My fryer suggested to cook the chicken for about 10-15 minutes, but mine were done in 3-5 minutes. If your chicken is thin like mine, it will cook faster.
I periodically check the chicken until it’s crispy and golden and then I drain it on the paper towels. Repeat process until all of your chicken is cooked.
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How To Make Perfect Chicken Cutlets
- 2 large boneless chicken breasts
- 2 large eggs, beaten
- 1 1/2 cups seasoned, Italian breadcrumbs
- 48 ounces vegetable or canola oil Amount depends on fryer
Rinse off your chicken breasts with cold water. Cut off the fat and tendon pieces with a small sharp knife.
Using a large, sharp knife, slice the chicken from the side. Start slicing your first piece about 1/3 of the way down on the short side of your chicken breast. You will be slicing the chicken long-ways. Hold the chicken with one hand and with your other hand, use the knife to cut. Using a slow sawing motion, cut until your first slice is cut all the way through. Repeat with next slice. Each large piece of chicken should yield you three thin pieces. If your breast is small, it may yield two pieces.
Beat two eggs in a medium-sized bowl.
Pour breadcrumbs into another medium-sized bowl. Get a plate ready to put your breaded chicken on.
- Start by dipping your first piece of chicken into the egg and cover it generously on both sides.
Remove chicken from egg and dip directly into the breadcrumbs. Dip both sides into the breadcrumbs. I dip it twice and use my fist to pound the breadcrumbs onto the chicken on both sides.
Once you have all of the chicken breaded, prepare your fryer. Fill your fryer with oil and preheat it per the manufacturer's instructions. You may or may not have a temperature dial. There should be a line inside of the fryer to show you how full to fill your fryer with oil.
Before you start to fry your chicken, line a large plate with two paper towels to drain your chicken on after it's cooked. My fryer has a basket (some don't) to put your chicken into. I like to fry two pieces of chicken at a time. My fryer suggested to cook the chicken for about 10-15 minutes, but mine were done in 3-5 minutes. If your chicken is thin like mine, it will cook faster. Periodically check the chicken until it's crispy and golden. Drain and cool chicken on the paper towels. Repeat process until all of your chicken is cooked.
Calorie content is based off of one piece of chicken.
Leftover chicken can be stored covered in the refrigerator for 3-4 days.
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I hope this post on how to make perfect chicken cutlets will be a help to you! If you have any questions on my method, don’t hesitate to contact me. ?