Fried Chicken Cutlets

Crispy, tender and full of flavor, Fried Chicken Cutlets will be a hit with the whole family. These thinly sliced chicken breasts are breaded and fried to perfection.

When it comes to making fried chicken, I am the first one to tell you that I’d much rather have a piece of the dark meat. Gimme all the chicken legs. I usually prefer them that way because they are juicier while chicken breasts tend to get dried out rather quickly.

However, that is simply not the case with these Fried Chicken Cutlets. Thanks to the marinade and quick cooking, these cutlets are tender and juicy on the inside with the perfect crunch on the outside.

My entire family loved this dinner and I personally loved how easy that it came together. Yes, you do need to allow some time for marinating but you can do that right before you cook or overnight if you like.

Let’s talk about what you’ll need to make it:

Fried Chicken Cutlet Ingredients:

To make these Fried Chicken Cutlets, the recipe is broken into essentially 2 parts: a marinade and breading.

To make the chicken marinade you’ll need:

• OLIVE OIL: This will be the base of the marinade. You can use regular olive oil or extra virgin. Whatever you have on hand!
• LEMON JUICE: Will add acidity and brightness.
• GARLIC
• OREGANO: I used dried but fresh would work too! Keep in mind the ration 1 tablespoon dried = 1 tablespoon fresh.
• SALT
• CHICKEN BREASTS: To make chicken cutlets you’re going to cut chicken breasts in half lengthwise so you end up with two thinner chicken breasts. I have also tried this recipe with chicken thighs but find that chicken breasts work the best.

For the breading you’ll need:

• FLOUR/PANKO: These will be the base of the breading. The combo of the two will make sure that the chicken is fully coated.
• OREGANO: Will help season the breading.
• LEMON ZEST: Adds a bit of citrusy flavor to the breading.
• SALT
• EGGS: Will give the breadcrumb/flour mixture something to stick to.
• OIL: Because you’ll be frying the oil it’s best to use something with a higher smoke point like canola, vegetable or peanut. You aren’t “deep frying” the chicken cutlets so you won’t need as much oil.

Step by Step Photos and Instructions:

Making fried chicken cutlets is really easy! You only need to plan a little bit ahead of time because you’re going to marinate the chicken. You can do that overnight if you like but an hour is just fine too.

• 

• 

• 

• 

STEP #1: Use a sharp knife to cut the chicken breasts in half lengthwise.

STEP #2: Place chicken breast halves in a resealable plastic bag. Use a meat tenderizer to pound the breasts into uniform thickness about 1/4 inch thick.

STEP #3: Whisk together marinade ingredients.

STEP #4: Pour the marinade ingredients over the chicken and turn to coat the chicken completely in the marinade. Refrigerate for at least 1 hour.

• 

• 

• 

STEP #5: Whisk eggs together in one bowl. In another bowl combine flour, panko, oregano, lemon zest and salt.

STEP #6: Dip marinated chicken into the eggs and let the excess drip off. Dredge in the panko mixture. Repeat until all chicken is coated.

STEP #7: Fry chicken breasts in batches if necessary. Make sure you don’t over crowd the pan or the chicken will steam instead of fry so it won’t be as crispy. Just keep in a warm oven until all chicken is cooked.

I served these with Roasted Green Beans and Crispy Smashed Potatoes. They would also be fab with a salad and Garlic Rice.

Storage and Leftovers:

These chicken cutlets are best eaten right after cooking however they will keep in the refrigerator for a few days. They are also great sliced and served cold over a salad.

Recipe FAQ:

Looking for more fried chicken recipes? It’s a favorite around here!

Deep Fried Chicken Wings are one of my most popular recipes and for good reason. They are perfection!

Honey Kissed Crispy Chicken Sandwich a little bit of sweet, a little bit of crunch and a whole lot of deliciousness.

Brined Fried Chicken is my absolute favorite to make for Sunday Suppers.