These fried chicken cutlets are versatile to serve for all sorts of occasions: a midday snack, a community potluck, a quick meal or a holiday get-together. Dress them up with a side of sauteed greens and roasted potatoes, or keep them fuss-free with a shared platter of sweet potato fries.
Ingredients for Fried Chicken Cutlets
Let’s talk about how to make your fried chicken cutlets the best of the best.
- Parmesan cheese: If you want your cutlets to taste out of this world, good cheese is absolutely necessary. No more buying powdered Parmesan cheese from a box. Freshly grated Parmesan will really shine through here.
- Seasoned bread crumbs: Bread crumbs ensure your chicken is crispy and flavorful on the outside. Try using crushed chips or saltine crackers if you don’t have seasoned bread crumbs—or just for a fun twist.
- Buttermilk: Buttermilk makes chicken all the more tender due to its acidity. Regular milk won’t cut it!
- Garlic and onion powder: There’s nothing worse than unseasoned meat. Garlic and onion powder are easy pantry staples that add flavor to the chicken. Feel free to add oregano or rosemary for earthy flavors. If you want your chicken to have a little heat, add some crushed red pepper flakes.
Directions
Step 1: Mix the ingredients
In a shallow bowl, combine the flour, garlic powder, onion powder and pepper; mix well. In another shallow bowl, combine the cheese and buttermilk; mix well. Place bread crumbs in a third bowl.
Editor’s Tip: A regular pie plate is our go-to shallow bowl.
Step 2: Flatten and bread the chicken
Flatten chicken so it’s 1/4-inch thick. Coat the chicken with the flour mixture, then dip in buttermilk mixture. Coat chicken evenly with bread crumbs.
Editor’s Tip: To help the chicken cook evenly, you can let it sit at room temperature for up to 30 minutes before frying.
Step 3: Pan-fry the chicken
Add oil to a skillet, and let it warm up over medium heat. When it’s shimmering, add the cutlets, and cook for five to seven minutes. Flip the cutlets, and cook for another five to seven minutes, until cooked through. The chicken is done when it’s no longer pink on the inside. If desired, serve with fresh thyme sprigs and lemon wedges.
Editor’s Tip: After pan-frying, place the cutlets on a cooling rack over a paper towel, and let any excess oil drip off.
Fried Chicken Cutlets Variations
It’s easy to make these fried chicken cutlets your own:
- Add different seasonings: Fresh or dried rosemary will add an earthy flavor to your cutlets, while paprika or cumin will add a deep smokey flavor.
- Add (more!) cheese: You can’t go wrong topping these cutlets with melted cheese. From mozzarella cheese to provolone, this variation will make your chicken ultra-irresistible.
- Switch the meat: Swap out the chicken for pork cutlets, and enjoy the same recipe but with a new savory flavor. If you want a complete recipe for this idea, try our Parmesan pork cutlets.
How to Store Fried Chicken Cutlets
To store these fried chicken cutlets, let them cool completely, then store in an airtight container in the fridge for three to four days. When the leftovers are finished, try these other chicken breast recipes for dinner.
Fried Chicken Cutlets Tips
How many cutlets should you fry at once?
Unless your skillet is very large, try not to fry more than two cutlets at once. You want to make sure not to overcrowd your pan.
How do you keep fried chicken cutlets warm?
To keep fried chicken cutlets warm while you cook the different batches, pop them into the oven on low heat. This keeps them warm without overcooking them.
What goes best with chicken cutlets?
There are lots of options for what to serve with chicken cutlets. An easy Italian spinach salad is always welcome alongside chicken dinners, and seasonal vegetables on the side make it shine. Add richness with mashed potatoes, or keep it green with roasted asparagus.
