Egg Wash
Whisk the egg in a separate bowl until smooth.
Coat the Chicken
Dip each cutlet into the egg, letting excess drip off, then press firmly into the breadcrumb mixture until fully coated. Set aside while heating the oil.
Cooking the Cutlets
Heat the Oil
Heat vegetable oil in a skillet over medium heat (around 350°F). A breadcrumb should sizzle immediately when dropped in.
Fry Until Golden
Cook the cutlets for 2–3 minutes per side until crisp and golden. The internal temperature should reach 165°F. Transfer to a paper towel–lined plate and let rest briefly.
Serving Suggestions
• Over pasta with marinara for a quick chicken parmesan
• In sandwiches with lettuce, tomato, and mayo or aioli
• With mashed potatoes, coleslaw, or roasted veggies
• Sliced over Caesar or mixed green salads
Tips for Maximum Crispiness
• Pound chicken evenly for consistent cooking
• Use panko for a lighter crunch
• Keep oil hot—too cool makes soggy cutlets
• Press breadcrumbs firmly so they stick
• Drain on paper towels or a wire rack; don’t stack
Crunchy, golden, and endlessly versatile—these crispy chicken cutlets are a recipe you’ll come back to again and again.
