I just tried a version of Chicken Cutlet Recipes that quickly became my favorite twist. I seasoned tender chicken cutlets with salt and pepper, dusted them in flour, then dipped them in an egg and milk mixture before a crunchy coating of panko, Parmesan, garlic powder and oregano. Its texture and flavor kept me smiling throughout.

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I’ve recently discovered this recipe for Extra Easy And Extra CRISPY Chicken Cutlets and i just had to share it with you all. Its a game changer when you want a quick meal thats so versatile you can serve it by itself, over pasta, on a salad, or even in a sandwich.

I love how simple it is–just take 4 boneless, skinless chicken cutlets and season them with 1 tsp salt and 1/2 tsp black pepper, then lightly coat them in 1/2 cup of all-purpose flour. Next, dip them in a mixture of 2 beaten eggs and 2 tbsp milk before coating them in a flavorful mix of 1 cup panko breadcrumbs combined with 1/4 cup grated Parmesan cheese, 1/2 tsp garlic powder, and 1/2 tsp dried oregano.

Fry them in vegetable oil until they turn a gorgeous golden brown. It reminds me of some of the best fried chicken recipes i’ve tried, yet its simplicity keeps it accessible for any home cook like me.

Why I Like this Recipe

I love these chicken cutlets because they’re super easy to make and taste amazing even when I’m a bit rushed. I really enjoy how crunchy the coating turns out after frying up the cutlets and that tasty mix of Parmesan, garlic powder, and oregano totally makes my mouth water. Plus, I like how versatile they are – I can eat them on their own, toss them with pasta, or even put them in a sandwich when I’m feeling creative.

I gotta say, these extra crispy chicken cutlets are one of my fav recipes. Theyre really simple to whip up and turn out delicious every time. The process isn’t hard at all and even if I mess up a little, the result is still awesome. I love that I can switch it up by serving them with pasta or a salad, depending on what I feel like that day.

Ingredients

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Chicken cutlets provide lean protein and a juicy texture that makes the dish hearty.
All-purpose flour adds carbohydrates to create a crisp, golden crust when fried.
Eggs and milk combine to offer moisture and a slight richness thats hard to beat.
Panko breadcrumbs deliver an extra crunchy bite with a light, savory taste.
Parmesan cheese brings a salty, umami flavor while contributing protein and calcium.
Seasonings like salt, pepper, garlic powder, and oregano enhance flavor with a balanced kick.

Ingredient Quantities

4 boneless, skinless chicken cutlets (about 6 ounces each)

1 tsp salt (or more to taste)

1/2 tsp black pepper

1/2 cup all-purpose flour

2 large eggs, lightly beaten

2 tbsp milk

1 cup panko breadcrumbs

1/4 cup grated Parmesan cheese

1/2 tsp garlic powder

1/2 tsp dried oregano

Enough vegetable oil for frying (about 1/4 cup or as needed)

How to Make this

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1. Season the 4 chicken cutlets with 1 tsp salt and 1/2 tsp black pepper on both sides.

2. In one shallow bowl, spread out 1/2 cup of all-purpose flour. In another bowl, mix 2 lightly beaten eggs and 2 tbsp milk.

3. In a third bowl, combine 1 cup panko breadcrumbs with 1/4 cup grated Parmesan, 1/2 tsp garlic powder, and 1/2 tsp dried oregano.

4. Lightly coat each cutlet in the flour so they’re evenly dusted.

5. Dip each floured cutlet into the egg mixture, making sure its well coated.

6. Then, press each one into the breadcrumb mixture until every bit is covered.

7. Warm about 1/4 cup vegetable oil in a skillet over medium heat.

8. Carefully place the cutlets in the hot oil and fry them for roughly 3-4 minutes per side until they turn golden and crispy.

9. Remove them from the oil and let them drain on a paper towel to get rid of extra oil.

10. Serve your extra crispy chicken cutlets by themselves, with pasta, or add them to a salad or sandwich. Enjoy!

Equipment Needed

1. Three shallow bowls – one for the flour, one for the egg and milk mixture, and one for the breadcrumb mix
2. Measuring cups and spoons to accurately measure the flour, oil, Parmesan, and spices
3. A fork or small whisk to beat the eggs and mix them with the milk
4. A skillet or frying pan sized to comfortably hold the chicken cutlets while frying
5. Tongs or a spatula to carefully flip the chicken cutlets during frying
6. Paper towels for draining the excess oil after frying

FAQ

Q: What kind of chicken should I use for this recipe?

Use boneless, skinless chicken cutlets about 6oz each. If they're thinner or thicker than usual, just adjust the cooking time a bit.

Q: Why panko breadcrumbs?

Panko gives the chicken that extra crispy crunch. They’re lighter than regular breadcrumbs and make the coating super crunchy.

Q: Can I add any extra seasonings?

Sure you can! Besides the garlic powder and oregano, you might add some paprika or cayenne if you want it spicy.

Q: Do I have to marinate the chicken before coating?

Nah, just seasoning with salt and pepper is enough. If you really want extra flavor, you can brine for 20 minutes before cooking.

Q: How can I tell that the chicken is fully cooked?

The cutlets should be a deep golden brown and crispy, and the inside should reach roughly 165°F. Just make sure to watch them closely when frying.

Extra Easy And Extra CRISPY Chicken Cutlets! Recipe Substitutions and Variations

You can swap the chicken cutlets with thinly sliced chicken breasts if you cant find the cutlets
If you dont have all-purpose flour on hand, you can use a gluten free flour blend for a similar effect
Panko breadcrumbs can be replaced with crushed cornflakes or even tortilla chips to keep that crunch
If you’re out of vegetable oil, canola oil or peanut oil works just fine for frying

Pro Tips

1. Let the chicken cutlets sit at room temp for about 15 minutes before you bread them so they cook evenly and stay juicy
2. Make sure the cutlets are completely dry before dusting with flour, because any extra moisture can mess up your crunchy coating
3. When you’re frying, check that the oil is at a good medium heat and not too hot or too cold – too hot and the outside burns before the inside cooks, too cold and they get greasy
4. After breading the chicken, gently press the breadcrumbs onto the surface to help them stick and create that extra crispy crust

Extra Easy And Extra CRISPY Chicken Cutlets! Recipe

Recipe by Dan Coroni

0.0 from 0 votes

Servings

servings

Calories

400

kcal

Equipment: 1. Three shallow bowls – one for the flour, one for the egg and milk mixture, and one for the breadcrumb mix
2. Measuring cups and spoons to accurately measure the flour, oil, Parmesan, and spices
3. A fork or small whisk to beat the eggs and mix them with the milk
4. A skillet or frying pan sized to comfortably hold the chicken cutlets while frying
5. Tongs or a spatula to carefully flip the chicken cutlets during frying
6. Paper towels for draining the excess oil after frying

Ingredients

4 boneless, skinless chicken cutlets (about 6 ounces each)
1 tsp salt (or more to taste)
1/2 tsp black pepper
1/2 cup all-purpose flour
2 large eggs, lightly beaten
2 tbsp milk
1 cup panko breadcrumbs
1/4 cup grated Parmesan cheese
1/2 tsp garlic powder
1/2 tsp dried oregano
Enough vegetable oil for frying (about 1/4 cup or as needed)

Directions

Season the 4 chicken cutlets with 1 tsp salt and 1/2 tsp black pepper on both sides.
In one shallow bowl, spread out 1/2 cup of all-purpose flour. In another bowl, mix 2 lightly beaten eggs and 2 tbsp milk.
In a third bowl, combine 1 cup panko breadcrumbs with 1/4 cup grated Parmesan, 1/2 tsp garlic powder, and 1/2 tsp dried oregano.
Lightly coat each cutlet in the flour so they’re evenly dusted.
Dip each floured cutlet into the egg mixture, making sure its well coated.
Then, press each one into the breadcrumb mixture until every bit is covered.
Warm about 1/4 cup vegetable oil in a skillet over medium heat.
Carefully place the cutlets in the hot oil and fry them for roughly 3-4 minutes per side until they turn golden and crispy.
Remove them from the oil and let them drain on a paper towel to get rid of extra oil.
Serve your extra crispy chicken cutlets by themselves, with pasta, or add them to a salad or sandwich. Enjoy!

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.