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Chicken Cutlet Recipe

Crispy Chicken Cutlet Recipe

A perfectly golden crispy chicken cutlet recipe for golden breaded chicken delivers that satisfying crunch outside with juicy, tender meat inside. You’ll rely on simple pantry ingredients to create a restaurant-style cutlet that works beautifully for weeknight dinners, sandwiches, or party platters.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 Serving
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 2 large chicken breasts (about 500–600 g), sliced and flattened evenly
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • 1 tablespoon lemon juice
For the Breading Station
  • ½ cup all-purpose flour
  • 2 large eggs, beaten
  • 1 cup breadcrumbs (panko recommended for extra crunch)
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon dried oregano (optional for flavor depth)
For Frying
  • ½–1 cup cooking oil (vegetable or canola oil works best)

Method
 

  1. Flatten chicken evenly and season with spices and lemon juice.
  2. Prepare flour, egg wash, and breadcrumb stations for coating.
  3. Coat chicken in flour, egg, then breadcrumbs evenly.
  4. Heat oil and fry chicken until golden brown on both sides.
  5. Drain on a rack and rest briefly before serving.

Notes

  • Resting the coated chicken helps the crust adhere better during frying and reduces coating loss.
  • Maintaining medium heat ensures the chicken cooks through without burning the exterior.
  • Using a wire rack instead of paper towels keeps the crust crisp by preventing steam buildup.
  • Frying in batches keeps oil temperature stable and improves overall texture.