Chicken Cutlets You NEED to Try!
Food Network’s “Best Chicken Cutlets Recipe” are the most delicious chicken cutlets I’ve made at home. I make these weekly, and use them for some many different recipes…chicken Parmesan, chicken hoagie sandwiches, chicken & pasta, or as a main dish with a couple of my favorite sides!
I would love to know if you try this recipe! Recipe below. 👇
Ingredients You Will Need (see my swaps below the ingredients):
•4 boneless, skinless chicken breasts (about 2 pounds)
•1 cup all-purpose flour
•Kosher salt and freshly ground black pepper
•2 teaspoons granulated garlic
•2 teaspoons onion powder
•1 teaspoon crushed red pepper flakes, optional
•3 large eggs
•2 1/2 cups panko breadcrumbs
•1/2 cup grated Parmesan cheese
•1 stick (8 tablespoons) unsalted butter
•1/2 cup avocado or olive oil
Lemon wedges, for serving, optional
NOTES:
*I use avocado oil for frying the cutlets.
* You can use salted butter if you leave out the salt (or use less) in the flour and panko.
*I use freshly shredded Parmesan.
*crushed red pepper flakes are a must for me!
*I use my air fryer (warm setting) to keep them
Warm and crispy while I am cooking batches of
cutlets. You can also use your oven at 200 degrees F
* To watch a recipe video, search: “Food Network Best Chicken Cutlets Recipe.”
Crispy Chicken Cutlets
Adapted from a Food Network recipe
1. Slice chicken breasts into thinner cutlets and pound to an even thickness.
2. Set up three shallow bowls:
* Seasoned flour
* Beaten eggs
* Panko breadcrumbs mixed with grated Parmesan and seasonings
3. Coat each chicken piece in flour, then egg, then breadcrumbs, pressing the crumbs on firmly.
4. Heat butter and olive oil in a skillet over medium-low heat.
5. Cook the chicken until golden brown and cooked through, about 3–5 minutes per side.
6. Transfer to air fryer on “warm” or a wire rack and keep warm in a 200°F oven while cooking the remaining batches.
7. Serve with lemon wedges.
Original recipe: Food Network
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I've made these chicken cutlets many times, and one trick that really elevates the recipe is pounding the chicken cutlets to an even thickness. This ensures they cook uniformly and stay juicy inside while getting that perfect crispy crust outside. Using panko breadcrumbs mixed with freshly grated Parmesan cheese adds a lovely crunch and a rich flavor that sets these cutlets apart from traditional breadcrumbs. For those looking to add a bit of a kick, the crushed red pepper flakes recommended in the recipe are a fantastic addition—just the right amount of heat without overpowering the other flavors. In my experience, frying the cutlets in a combination of butter and avocado oil not only delivers a great golden brown color but also a depth of flavor. Avocado oil's high smoke point keeps the breading from burning while butter adds richness. Keeping the cooked cutlets warm can be tricky. I've found that using an air fryer on the warm setting or placing them on a wire rack in a 200°F oven (as suggested) keeps them crispy without drying them out while you fry batches. For versatility, these cutlets are fantastic served with lemon wedges for a fresh zing. I often use them in chicken Parmesan or layered in hoagie sandwiches with melted cheese and fresh veggies. Lastly, a helpful tip is to prepare the breading stations ahead of time—seasoned flour, beaten eggs, and the panko-Parmesan mixture—this assembly line makes the breading process efficient, especially when cooking for a crowd.
Ingredients You Will Need (see my swaps below the ingredients): •4 boneless, skinless chicken breasts (about 2 pounds) •1 cup all-purpose flour •Kosher salt and freshly ground black pepper •2 teaspoons granulated garlic •2 teaspoons onion powder •1 teaspoon crushed red pepper flakes, optional •3 large eggs •2 1/2 cups panko breadcrumbs •1/2 cup grated Parmesan cheese •1 stick (8 tablespoons) unsalted butter •1/2 cup avocado or olive oil Lemon wedges, for serving, optional NOTES: *I use avocado oil for frying the cutlets. * You can use salted butter if you leave out the salt (or use less) in the flour and panko. *I use freshly shredded Parmesan. *crushed red pepper flakes are a must for me! *I use my air fryer (warm setting) to keep them Warm and crispy while I am cooking batches of cutlets. You can also use your oven at 200 degrees F * To watch a recipe video, search: “Food Network Best Chicken Cutlets Recipe.” Crispy Chicken Cutlets Adapted from a Food Network recipe 1. Slice chicken breasts into thinner cutlets and pound to an even thickness. 2. Set up three shallow bowls: * Seasoned flour * Beaten eggs * Panko breadcrumbs mixed with grated Parmesan and seasonings 3. Coat each chicken piece in flour, then egg, then breadcrumbs, pressing the crumbs on firmly. 4. Heat butter and olive oil in a skillet over medium-low heat. 5. Cook the chicken until golden brown and cooked through, about 3–5 minutes per side. 6. Transfer to air fryer on “warm” or a wire rack and keep warm in a 200°F oven while cooking the remaining batches. 7. Serve with lemon wedges. Original recipe: Food Network