Easy Breaded Fried Chicken Cutlets Recipe

The secret to the richest chicken cutlets: clarified butter and a little Parmesan.

A golden fried chicken cutlet, plated with a salad of radicchio, watercress, and sliced radish.

Serious Eats / Vicky Wasik

Why It Works

  • Clarified butter (an optional ingredient) adds tons of rich, nutty flavor to the cutlets.
  • A small amount of Parmesan cheese in the breading adds even more flavor.

I'm in the habit of keeping a tub of clarified butter in my fridge at all times. I don't use it often, because it's easy to forget it back there behind the eggs and the olives, but when I do, it can make a world of difference in even the simplest dishes. Sautéed vegetables and seared meats, for instance, take on a dimension of rich, nutty flavor with clarified butter that most vegetable oils just don't offer. So recently, when I was about to fry some chicken cutlets for dinner, I decided to be lavish and add the clarified butter to the pan instead of a more standard frying oil. And just like that, I made the most delicious fried chicken cutlets ever.

Clarified butter, for those needing a quick refresher, is butter that has had its water content and milk solids removed, which turns it into a great frying and high-heat cooking fat. Removing the water improves butter's shelf life, while removing the milk solids gets rid of the part that burns when melted butter gets too hot (you know, when it moves past the brown-butter stage to acridly black butter). I make it by melting the butter, cooking it until foaming has subsided and the milk solids have browned, and then straining it through cheesecloth. You can follow the directions in my recipe on clarified butter here.

I tend to not think of anything that involves breading and frying as "quick," but with the clarified butter on hand (or with frying oil, which is still totally fine to use), these cutlets come together in just a few minutes. That's the big benefit of cooking thinly pounded boneless meat in hot fat—it's done really fast. Of course, you can buy boneless, skinless chicken breasts and prepare the cutlets yourself, but if you want to save time, the speediest option is to have someone at the meat counter do it for you.

Then, as soon as you're ready to start cooking, set out three wide, shallow bowls, and pour flour into one, beaten eggs into the next, and a mixture of panko bread crumbs and Parmesan cheese into the third. The cheese is there for more flavor.

Season the cutlets all over with salt and pepper, then dredge them in the flour, followed by the egg, and finally the bread crumbs. You always hear that the key to making the breading process quick and easy is to minimize the mess that can build up on your fingers by using one hand for the dry ingredients and the other for the wet, egg-wash one. This is true, but the real trick is to make sure that you transfer the cutlets from the eggs to the bread crumbs with your wet hand, then use your dry hand to pile bread crumbs on top of the egged chicken cutlets before attempting to pick them up and turn them. This will prevent your dry hand from picking up any egg, and save you from breading yourself.

When all the cutlets are breaded, lower them into a large skillet filled with about a quarter inch of very hot clarified butter or frying oil. It should sizzle and foam as soon as they hit it. For even browning, you'll need to sometimes gently swirl the pan as the cutlets cook, to continuously redistribute the hot cooking fat, and rotate the cutlets so that the parts closest to the edge of the skillet don't under-brown. This depends largely on your burner size; the bigger it is, the less of an issue you'll have with browning things evenly.

Flipping a chicken cutlet with the help of tongs and a slotted fish turner.

Serious Eats / Vicky Wasik

Once the bottom sides are browned and crisp, carefully flip each cutlet and brown the other sides.

A lot of people ask me how I know when the chicken is done. The answer is easy: By the time the breading on both sides is browned and crisp, a quarter-inch-thick piece of chicken breast will always be cooked through to the center. Set them down on clean paper towels to drain, season them with salt right away, and the hard work is done.

Close-up of the cutlets frying. The sides facing up are well browned.

Serious Eats / Vicky Wasik

While they rest for a few minutes, I take the time to quickly put together a simple salad; here, I use torn radicchio leaves and either watercress or arugula, tossed with lemon juice and olive oil.

Close-up of a finished cutlet plated with a radicchio-watercress-radish salad.

Serious Eats / Vicky Wasik

If you do end up using clarified butter for the chicken, don't be surprised when the person you serve takes their first bite, then looks from their plate to you in total amazement. Have your answer ready when they ask for your secret to the tastiest fried chicken cutlets imaginable. "Oh, these simple things? I don't know, I just threw them together in 20 minutes."

Close-up of a chicken cutlet being cut with a knife and fork.

Serious Eats / Vicky Wasik

1:16

How to Make Breaded and Fried Chicken Cutlets

August 2016

Recipe Facts

3.7

(3)

Prep: 20 mins
Cook: 20 mins
Active: 20 mins
Total: 40 mins
Serves: 2 servings

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Ingredients

Directions

  1. Set 3 wide, shallow bowls on a work surface. Add flour to the first one, beaten eggs to the second, and panko and Parmesan cheese to the third. Mix panko and Parmesan thoroughly.

  2. Season chicken cutlets all over with salt and pepper. Working with one at a time, dredge a cutlet in flour with your left hand, shaking off excess. Transfer to egg dish, then turn cutlet with your right hand to coat both sides. Lift and allow excess egg to drain off, then transfer to bread crumb mixture. With your left hand, scoop bread crumbs on top of chicken, then gently press, turning chicken to ensure a good layer of crumbs on both sides. Transfer cutlet to a clean plate and repeat with remaining cutlets.

    A collage showing the chicken cutlets being floured, then dipped in egg, then dredged in the panko-Parmesan mixture, and finally pan-fried.

    Serious Eats / Vicky Wasik

  3. Fill a large cast iron skillet with 1/4 inch clarified butter or frying oil. (To speed things up even more, use 2 skillets simultaneously.) Heat cooking fat over high heat until shimmering and just shy of smoking, about 375°F (190°C) on an instant-read thermometer.

  4. Using tongs or your fingers, gently lower cutlets into the hot fat, laying them down away from you to prevent hot fat from splashing toward you. (Work in batches if necessary.) Fry, gently swirling pan and rotating cutlets for even browning, and adjusting heat as necessary for a steady, vigorous bubble, until bottom side is browned and crisp, about 3 minutes. Flip cutlets and fry until other side is browned and crisp, about 3 minutes longer. Transfer to paper towels to drain and season with salt right away. Repeat with remaining cutlets. Serve immediately with 5-minute radicchio and watercress salad and lemon wedges on the side, if desired.

    Overhead shot of the breaded cutlets frying in a cast iron skillet.

    Serious Eats / Vicky Wasik

Special Equipment

Large cast iron skillet, instant-read thermometer

Notes

Clarified butter will give the chicken the best possible flavor, but it requires more work and tends to be more expensive; oil is absolutely fine as a time- and cost-saving ingredient. If you do want to try clarified butter, follow the instructions here.

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Nutrition Facts (per serving)
805 Calories
42g Fat
43g Carbs
60g Protein
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Nutrition Facts
Servings: 2
Amount per serving
Calories 805
% Daily Value*
Total Fat 42g 54%
Saturated Fat 7g 35%
Cholesterol 315mg 105%
Sodium 1125mg 49%
Total Carbohydrate 43g 16%
Dietary Fiber 2g 8%
Total Sugars 3g
Protein 60g
Vitamin C 0mg 0%
Calcium 211mg 16%
Iron 5mg 28%
Potassium 546mg 12%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)