Save to Pinterest The smell of parmesan hitting hot oil still takes me back to my tiny first apartment kitchen, where I learned that comfort food does not need to be complicated. I made these chicken cutlets on a Tuesday night after a particularly brutal day at work, and something about the rhythm of dredging and frying felt therapeutic. My roommate wandered in, drawn by the aroma, and we ended up eating standing up at the counter because we were too hungry to bother with plates.
Last winter my sister claimed she hated chicken cutlets until I made these for her. She texted me two days later asking for the recipe, saying her family had already requested them again. There is something universally satisfying about this dish that turns skeptics into believers.
Ingredients
- Chicken breasts: Pounding them thin ensures even cooking and creates more surface area for that crispy crust to cling to
- Parmesan cheese: Freshly grated melts into the breading creating umami pockets that plain breadcrumbs cannot achieve
- Panko breadcrumbs: Their coarse, airy structure stays crispier longer than traditional breadcrumbs
- Eggs and milk: The wash helps the flour layer bond with the crumb coating so nothing slides off during frying
- Garlic powder and oregano: Dried herbs work better here than fresh ones because they will not burn in the hot oil
- Olive oil: Use enough to create a thin film in the pan but not so much that the cutlets get greasy
Instructions
- Pound the chicken:
- Place each breast between plastic wrap and use even pressure, working from the center outward to create uniform cutlets that cook at the same speed
- Set up your stations:
- Arrange three shallow bowls in order so you can move efficiently from flour to egg to crumbs without dripping across your kitchen
- Coat each cutlet:
- Press the parmesan mixture firmly onto the chicken with your fingers, ensuring there are no bare spots that could let oil seep through
- Fry to golden:
- Listen for the sizzle to drop in pitch when the crust is ready to flip, about three or four minutes per side depending on thickness
- Rest before serving:
- Let the cutlets drain on paper towels for a minute so the crust sets up and stays crunchy when you cut into them
Save to Pinterest 
Save to Pinterest My grandmother used to say the secret was in the prayer you said while dredging, but I think it was actually her technique of pressing the crumbs on twice. These cutlets have become my go-to for bringing people together, whether it is a weeknight dinner or feeding a crowd on Sunday.
Making Ahead
You can pound and bread the cutlets up to four hours ahead, storing them layered between parchment paper in the refrigerator. The coating actually firms up a bit during this time, which can make them easier to handle when frying.
Serving Ideas
A squeeze of fresh lemon right before eating cuts through the richness and brightens every bite. I also love serving these over arugula dressed with nothing but olive oil and salt, letting the warm chicken slightly wilt the greens underneath.
Perfecting Your Technique
The most common mistake is flipping too early, which tears the crust. Wait until you see golden brown creeping up the sides of the cutlet before you even think about touching it. Your patience will be rewarded with that restaurant quality crunch.
- Keep your one hand dry for flour and use the other for egg wash to avoid sticky fingers
- If the crust starts browning too fast, lower the heat slightly and finish cooking through
- Season each layer rather than just the final dish for depth of flavor in every bite
Save to Pinterest 
Save to Pinterest These cutlets proved that simple ingredients treated with care can create something magical. Hope they become a staple in your kitchen too.
Questions & Answers
- → How thin should I pound the chicken?
Pound chicken breasts to approximately 1/2 inch thickness for even cooking and tender results.
- → Can I use regular breadcrumbs instead of panko?
Panko provides superior crunch, but regular breadcrumbs work adequately in a pinch.
- → What's the best way to maintain crispiness?
Drain on paper towels immediately after cooking and avoid stacking cutlets while warm.
- → Can I prepare these ahead of time?
Bread the cutlets up to 4 hours ahead and refrigerate, then fry just before serving.
- → What temperature should the chicken reach?
Internal temperature must reach 74°C (165°F) for safe consumption.
- → What are good serving suggestions?
Pair with arugula salad, roasted vegetables, pasta, or simply lemon wedges and fresh parsley.