Homemade chicken cutlets are one of my go-to dinners. They’re breaded, pan-fried, and ready in less than 30 minutes! Crispy on the outside, juicy inside, and always a family favorite.
Think of them like an easy chicken schnitzel you can make any night of the week.
Ingredients
- Chicken breast – I always slice them into thinner cutlets so they cook evenly and stay juicy. If you’re more of a chicken thigh person, go for it! They’ll be extra flavorful.
- Panko breadcrumbs – The secret to that super light crunch. If you only have regular breadcrumbs, they’ll work, but panko makes a big difference.
- Soy sauce – Adds that savory kick to the marinade. Tamari works great, too, if you need it gluten-free.
- Garlic – Freshly grated garlic makes the flavor pop. Garlic powder is fine if you’re in a rush, but fresh really takes it up a notch.
- Smoked paprika – My favorite for that smoky depth. Regular paprika or even a pinch of chili powder will do the trick.
- If you like more crispy chicken recipes, try cobb salad, ciabatta sandwich and chicken wrap next.
📋 You can find the full ingredient list in the Recipe Card below the article.
Want to Save This Recipe?
Enter your email and we’ll send the recipe directly to you!
By submitting this form, you consent to receive emails from The Yummy Bowl.
How To Make Homemade Chicken Cutlets
- Prep the chicken: Slice the chicken breasts lengthwise into thinner cutlets. Cover with plastic wrap and pound gently until even in thickness. Season with salt and pepper.
- Make the marinade: In a bowl, whisk the eggs, garlic, soy sauce, Italian seasoning, smoked paprika, and cornstarch (dissolve the cornstarch in 2 tablespoons of water first).
- Marinate the chicken: Add the chicken to the bowl and coat well. Let it rest in the fridge for 30 minutes so the flavors soak in.
- Bread the cutlets: Pour panko breadcrumbs into a shallow dish. Press each piece of chicken into the crumbs, coating both sides evenly.
- Fry the cutlets: Heat 2–3 tablespoons of oil in a skillet over medium-high heat. Fry the chicken for 3 minutes per side until golden and crispy. Add more oil if needed between batches.
Don’t Crowd the Pan
Give each cutlet space so they fry up golden and crisp instead of steaming.
Tips
- Pound the chicken thin so it cooks quickly and stays juicy.
- Even a short marinade makes a difference! 20 minutes is enough to boost flavor.
- Press the breadcrumbs in firmly so they don’t fall off while frying.
- Make sure your pan is hot before the chicken goes in for that golden crust.
- Panko gives the crunchiest coating, but crushed cornflakes work in a pinch.
- Mixing Parmesan into the breadcrumbs adds extra flavor and richness.
- Cook in batches so the cutlets don’t steam, space keeps them crispy.
- Let them rest on paper towels to keep the coating crisp, not greasy.
- A quick squeeze of lemon over the cutlets brightens everything up.
Serving Suggestions
- Mashed potatoes or noodles
- A fresh green salad
- Pilaf or couscous
- Roasted veggies
- Dipping sauces: honey mustard, yogurt herb dressing, or tahini sauce.
Freezing And Storing Instructions
- To Store. Refrigerate in an airtight container for up to 3 days.
- To Freeze. Lay cutlets on a baking sheet, freeze until solid, then store in a freezer bag for up to 2 months.
- To Reheat. Crisp them back up in the oven or air fryer. Skip the microwave unless you don’t mind losing the crunch.
More Recipes
Did You Like This Recipe?
Leave a ⭐️⭐️⭐️⭐️⭐️ rating below and share it on Instagram, Facebook, and Pinterest!
Recipe Card
Chicken Cutlets
These crispy chicken cutlets are easy, quick, and family-friendly—perfect for busy weeknights when you need a fast but delicious dinner.
Want to Save This Recipe?
Enter your email and we’ll send the recipe directly to you!
By submitting this form, you consent to receive emails from The Yummy Bowl.
INGREDIENTS
For the Chicken
- 1 ½ pounds chicken breast
- 2-4 tablespoons avocado oil, or your favorite cooking oil
- 1 ½ cups panko breadcrumbs
For the Marinade
- 2 eggs, lightly beaten
- 2 tablespoons soy sauce
- 1 tablespoon garlic, grated or minced
- 1 tablespoon cornstarch
- 2 tablespoons water
- 1 teaspoon smoked paprika
- 1 teaspoon Italian seasoning
- salt + black pepper, to taste
INSTRUCTIONS
- Cut the fillet lengthwise into 3 parts. Cover with plastic wrap and pound lightly. Remove the film. Season with salt and pepper.1 ½ pounds chicken breast, salt + black pepper
- In a bowl, mix the beaten egg, soy sauce, Italian seasoning, garlic, paprika, and cornstarch diluted in 2 tablespoons of water prior that.2-4 tablespoons avocado oil, 2 eggs, 2 tablespoons soy sauce, 1 tablespoon garlic, 1 tablespoon cornstarch, 2 tablespoons water, 1 teaspoon smoked paprika, 1 teaspoon Italian seasoning
- Place the pounded fillets into the marinade and leave for 30 minutes.
- In a separate bowl, pour some breadcrumbs. Coat each piece of meat in breadcrumbs on both sides.1 ½ cups panko breadcrumbs
- Heat 2 tablespoons of vegetable oil in a skillet over medium-high heat. Place the meat in the pan and cook for 3 minutes, flip, and cook another 2–3 minutes.
- Add more oil as needed.
ADD YOUR OWN PRIVATE NOTES
NUTRITION
Calories: 395kcalCarbohydrates: 20gProtein: 43gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gTrans Fat: 0.03gCholesterol: 191mgSodium: 897mgPotassium: 749mgFiber: 2gSugar: 2gVitamin A: 425IUVitamin C: 3mgCalcium: 77mgIron: 3mg
Tried this recipe?@theyummy_bowl and tag #theyummy_bowl! Thank you!
Note: Nutrition information is estimated and varies based on the products used.
Full Nutrition Disclaimer can be found here.
Comments
No Comments