Fried Chicken Cutlets - 30 Minute Recipe (2024)

Fried Chicken Cutlets - crispy, tender thin-sliced chicken breasts coated in flour then fried till golden brown.

Another one of my delicious chicken cutlet recipes that can help you get dinner on the table in under 30 minutes for busy weeknights.

For this recipe I used Italian seasoning, but you can easily use your favorite seasoning such as garlic powder, homemade ranch dressing seasoning blend or even use my Homemade Spice Rub that I use for my Roasted Chicken Recipe.

When I need to get dinner on the table fast, I always choose a recipe with chicken cutlets. They taste delicious and cook up fast. I love adding a chicken cutlet recipe at least twice to myWeekly Meal Plan.

What is a Chicken Cutlet?

Very simply, a chicken cutlet is a thinly sliced boneless, skinless chicken breast that's pounded thin so it cooks fast. Try one of my favorite recipes, Italian Chicken Cutlets.

How long to cook thin Chicken Cutlets?

Because chicken cutlets are pounded thin, they cook fast. Most recipes are usually done in under 20 minutes. However, always use a digital meat thermometer to check the internal temperature reaches 165°F.

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Main Ingredients Needed

This is an overview of the ingredients and instructions. Be sure to see the recipe card below for exact quantities, detailed instructions and special notes.

• Chicken Cutlets– try to make sure the chicken cutlets are very similar in size so the chicken cooks evenly.
• Egg
• Milk
• Flour
• Italian Seasoning

Step-by-Step Directions

• Step 1: Lay the boneless skinless chicken breasts on a cutting board that’s been lined with waxed paper or parchment paper.
• Step 2: Using a sharp knife, slice the chicken breast down the side lengthwise cutting all the way through until you have thin chicken cutlets.
• Step 3: Cover the chicken breasts with another sheet of parchment paper and using the smooth side of a mallet, gently pound the chicken until it is thin.

• Step 4: In a flat shallow bowl, whisk the egg and milk together. Then in a separate flat shallow bowl, combine the flour and Italian seasoning.
• Step 5: Dip a chicken cutlet in the egg and milk mixture, making sure both sides are coated. Let excess drip off, then coat with the flour mixture.
• Step 6: Carefully lower the coated chicken into the hot oil. Repeat with the remaining pieces.

Cooking Tip: The oil is ready when you drop a little bit of water on it and the water sizzles and pops.

Frying Instructions:

• In a large, heavy, cast iron skillet or frying pan, heat about 1 inch of oil to 350 F° while you prepare the chicken cutlets.
• The oil is ready when you drop a little bit of water on it and the water sizzles and pops.
• Fry the chicken for about 3 to 4 minutes on each side, until browned and the internal temperature reaches 165 degrees F.
• Drain the chicken on layers of paper towels or a piece of parchment paper. Serve immediately.

Side Dishes for Chicken Cutlets

Serve these fried chicken cutlets with mashed potatoes, mac and cheese or even air fryer twice baked potatoes. If it’s summer time and you have access to fresh tomatoes, I would definitely serve myfresh tomato salad.

Make sure you look through all my favorites on what to serve with this easy recipe here in mySide Dishes for Chicken Cutlets.

See Also

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Recipe FAQ

🌟Try these recipes next...

• Grilled Chicken Sandwiches
• Chicken Cutlets Italian Style
• Crock Pot Salsa Chicken
• Chicken Marsala
• Family Favorite Chicken Recipes
• Chicken Cutlets in Cast Iron Skillet

📇Recipe Card

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Fried Chicken Cutlets - 30 Minute Recipe

Yield: 4 servings

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Fried Chicken Cutlets– crispy, tender thin-sliced chicken breasts coated in flour then fried till golden brown. Another one of my deliciouschicken cutlet recipesthat can help you get dinner on the table in under 30 minutes for busy weeknights.

Ingredients

• 2 large boneless, skinless chicken breasts, sliced in half lengthwise and pounded thin.
• 1 large egg
• ¾ cup milk
• 1 cup all-purpose flour
• 1 teaspoon Italian seasoning

Instructions

1. Lay the boneless skinless chicken breast on a cutting board that’s been lined with waxed paper or parchment paper.
2. Using a sharp knife, slice the chicken breast down the side lengthwise cutting all the way through until you have thin chicken cutlets.
3. Cover the chicken breasts with another sheet of parchment paper and using the smooth side of a mallet, gently pound the chicken until it is thin.
4. In a large, heavy, cast iron skillet or frying pan, heat about 1 inch of oil to 350 F while you prepare the chicken cutlets.
5. In a flat shallow bowl, whisk the egg and milk together.
6. In a separate flat shallow bowl, combine the flour and Italian seasoning.
7. Dip a chicken cutlet in the egg and milk mixture, making sure both sides are coated. Let excess drip off, then coat with the flour mixture. Carefully lower the coated chicken into the hot oil. Repeat with the remaining pieces.
8. Fry the chicken for about 3 to 4 minutes on each side, until browned and the internal temperature reaches 165 degrees F.
9. Drain the chicken on layers of paper towels or a piece of parchment paper.
10. Serve immediately.
    

Notes

• Store any leftovers in an air-tight container in the refrigerator for up to 3 days.
• You can also freeze leftovers for up to 3 months.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 

  Parchment Paper Baking Sheets

• 

  Digital Instant Read Meat Thermometer

• 

  Meat Tenderizer, Heavy Duty Hammer Mallet Tool

Nutrition Information:

Yield: 4Serving Size: 1
Amount Per Serving:Calories: 255Total Fat: 5gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 101mgSodium: 87mgCarbohydrates: 26gFiber: 1gSugar: 0gProtein: 25g

The nutrition information is calculated automatically. I cannot guarantee its accuracy. If this data is important to you, please verify with your trusted nutrition calculator.

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