How to Bread Chicken Cutlets Perfectly Every Time

Chicken cutlets are a versatile and delicious ingredient that can be used in a variety of dishes. From chicken parmesan to chicken piccata, properly breaded chicken cutlets are key to achieving the perfect texture and flavor. But breading chicken cutlets at home can seem daunting if you’ve never done it before. This comprehensive guide will teach you how to bread chicken cutlets perfectly every time.

What are Chicken Cutlets?

Chicken cutlets refer to thin slices of chicken breast meat that have been pounded to an even thickness. This pounding helps the chicken cook faster and more evenly. Chicken cutlets are sometimes called chicken schnitzel or chicken scallopine. Though similar wiener schnitzel is traditionally made with veal and has a different frying technique.

Cutlets can be made from whole chicken breasts sliced horizontally into two pieces, or you can purchase thin sliced chicken cutlets from many grocery stores. The thinness of cutlets allows them to cook quickly, making them a perfect weeknight dinner choice.

Benefits of Homemade Breaded Cutlets

While you can purchase pre-breaded chicken cutlets, making them at home has some advantages:

• Better taste—When you make your own bread, you can choose the spices and flavors that go into it. Store-bought versions often use flavorless breading.

• Crispier texture – You can fry homemade cutlets immediately after breading for maximum crispness. Store-bought ones lose their crunch over time.

• Cost savings – Making your own is cheaper than buying pre-breaded chicken.

• Ingredient control – Use high-quality ingredients and customize to your tastes or dietary needs.

Equipment Needed

Breading chicken requires minimal equipment most of which you likely already have

• Cutting board and chef’s knife – For slicing chicken breasts into cutlets

• Meat mallet or rolling pin – For pounding chicken into thin, even cutlets

• Three shallow dishes – For flour, egg wash, and breadcrumb stations

• Wire rack – For draining fried cutlets (keeps them crispier than paper towels)

• Large heavy skillet – For frying; cast iron works great

• Oil thermometer – Helps ensure oil is hot enough before frying

• Tongs or fork – For maneuvering cutlets

Ingredients for Breaded Chicken Cutlets

The basic ingredients for breaded chicken cutlets are:

• Chicken breasts

• All-purpose flour

• Eggs

• Breadcrumbs (panko work best)

• Oil for frying (vegetable, canola, peanut, or blend)

• Salt and pepper

Optional flavor boosters:

• Grated parmesan

• Minced garlic

• Italian seasoning

• Lemon zest

• Chopped parsley

• Paprika

Step-by-Step Instructions

Follow these simple steps for perfectly breaded chicken cutlets:

1. Prep the Chicken

• If using whole breasts, slice them horizontally into two thin cutlets.

• Cover with plastic wrap and use a meat mallet or rolling pin to gently pound to about 1⁄4-inch thickness.

• Pat dry thoroughly with paper towels. Season both sides with salt and pepper.

2. Set Up Breading Station

• Place flour in a shallow dish. Season with salt and pepper.

• In another shallow dish, beat eggs with a splash of water or milk.

• Place breadcrumbs in a third shallow dish. Season them as well.

• Have a baking sheet or plate ready nearby for breaded cutlets.

3. Bread the Cutlets

• Working with one piece at a time, dredge cutlet in flour, coating both sides. Shake off excess.

• Dip in egg mixture, allowing excess to drip off.

• Place in breadcrumbs, pressing down to adhere. Turn and coat all sides.

• Place on prepared baking sheet and repeat with remaining cutlets.

4. Let Cutlets Rest

• Allow breaded cutlets to sit for 10-20 minutes before frying. This helps set the coating.

5. Fry the Cutlets

• Pour oil to 1⁄4 depth of skillet and heat to 350°F. Oil should shimmer.

• Working in batches, add cutlets without overcrowding skillet.

• Fry 3-5 minutes per side until golden brown and cooked through.

• Drain on a wire rack. Season immediately with salt.

Cooking Tips

• Get oil very hot before adding chicken for crispiest results. Use an oil thermometer if possible.

• Don’t overload the pan, which drops the oil temp and makes cutlets greasy. Fry in batches.

• Let cutlets rest after breading so coating adheres better.

• Use one hand for dry ingredients, one for wet when breading to avoid gunky fingers.

• Press cutlets into breadcrumbs so they stick. Turn to coat all sides.

• Draining on a wire rack keeps them crisper than paper towels.

• Cut into a cutlet to check doneness – meat should be white inside.

Serving Suggestions

Breaded cutlets are extremely versatile. Here are just a few serving ideas:

• Chicken parmesan – Top with marinara and mozzarella, then broil

• Chicken sandwiches – Layer on rolls with lettuce, tomato, and mayo

• Chicken piccata – Sauté in lemon-caper butter sauce

• Chicken tacos – Dice and toss with salsa, cheese, lettuce, etc.

• Chicken salad – Dice and mix with mayo, celery, grapes, and nuts

• Over salad – Top a fresh green salad with warm cutlets

• With roasted veggies – Pair with roasted potatoes, Brussels sprouts, etc.

• On pasta – Chop up and toss with penne, veggies, and parmesan

If a recipe calls for breaded chicken cutlets, try making them from scratch the next time. You’ll be able to bread chicken like a pro in no time with this foolproof method!

The correct order for breading chicken is: flour, egg, then breadcrumbs.