Fool Proof Chicken Cutlets
Is there anything better than a perfectly crispy, juicy chicken cutlet? Honestly, I don’t think so. The versatility alone is unmatched. You can smother it in tomato sauce and serve it up with pasta and veggies, or let it soak in a bright, lemony piccata sauce. Throw one on top of a salad for a quick protein boost—or just eat it straight out of the container like an Italian protein bar. (Yes, someone actually called it that recently, and I’ve never heard anything more accurate in my life.)
Cutlets are one of those things I make almost every Sunday, and for good reason. They make weekday meals so much easier. I’ll slice one up for a lunch wrap, or heat one up for dinner alongside veggies and a starch. They’re endlessly customizable, too. My go-to seasoning mix is a classic combo of garlic and Italian herbs—it goes with literally everything. But you can totally switch it up depending on your mood or the flavor profile you’re craving.
And don’t be intimidated by the process! Once you make them once, you’ll have it down. It quickly becomes second nature and barely feels like work. So, let’s get you making some cutlets—because once you do, your future self (and your weekday meals) will thank you.
Foolproof Chicken Cutlets
These crispy, golden chicken cutlets are one of those recipes you’ll come back to again and again. They’re simple, flavorful, and work perfectly for weeknight dinners, meal prep, or feeding a crowd.
What You’ll Need
3 chicken breasts
2 cups panko breadcrumbs
½ cup pecorino romano cheese (or parmesan)
2 eggs
1 tbsp garlic powder
2 tbsp Italian seasoning
1 tsp salt
Pepper, to taste
What You’ll Do
1. Prep the chicken.
Slice each chicken breast in half lengthwise so you end up with 6 cutlets total. Try to keep them as even in size as possible so they cook evenly.
2. Make the breading.
On a plate, mix together the breadcrumbs, cheese, garlic powder, Italian seasoning, salt, and pepper.
3. Beat the eggs.
Crack the eggs into a bowl and whisk until smooth.
4. Set up your station.
Line everything up assembly-style: chicken, eggs, breadcrumb mixture, and a clean plate for the finished cutlets.
5. Bread the chicken.
Dip each cutlet into the egg, making sure it’s fully coated. Then press it into the breadcrumb mixture, flipping and pressing again so both sides are well covered. Place on the clean plate and repeat with the remaining cutlets.
6. Cook the chicken.
I love using the air fryer for these because they get perfectly crispy with way less oil, but you can absolutely bake them too. Arrange the cutlets in a single layer in the air fryer basket, spray lightly with avocado oil, and cook at 400°F for about 20 minutes, or until the internal temperature reaches 165°F.
If you don’t already own an instant-read thermometer, I highly recommend one — total game changer for perfectly cooked chicken!
How to Enjoy Your Cutlets
The possibilities are truly endless with these cutlets. Tuck them into a sandwich, slice them over a salad, pair them with a veggie and a starch, or cut them into strips for dipping alongside fries for a kid-friendly meal. You can even dress them up with your favorite sauce — the options are endless. Get cooking and get creative!
