Crispy Pan-Fried Chicken Cutlets

Crispy Pan-Fried Chicken Cutlets are a quick and easy chicken dinner idea. Cooked right on the stovetop for a 30 minute meal. Tender, thin-sliced chicken breasts are brushed with garlic-infused olive oil, coated in seasoned panko breadcrumbs, and pan-fried in butter until golden brown and crispy. You get juicy chicken with a light, crunchy coating, and no deep fryer needed!

 

Easy Chicken Cutlet Recipe

These crispy pan-fried chicken cutlets are one of my favorite easy chicken dinner ideas!

Made with quick cooking thin-sliced chicken breast cutlets, they’re juicy on the inside, golden and crunchy on the outside, and delicious.

Try them with a Instant Pot Brown Rice Pilaf Story, Flavorful Boiled Corn on the Cob, or Loaded Potato Salad.

What's Great About This Easy Chicken Recipe

• Crispy Outside, Juicy Inside – That buttery, golden crust is so satisfying!
• Garlic-Infused Flavor – Adds a delicious boost without extra steps.
• Quick & Easy – Ready in about 30 minutes from start to finish.
• Pan-Fried or Baked – Customize it to your cooking preference.
• No deep Fryer Needed – These crispy chicken breast cutlets get perfectly golden with just a bit of butter in a skillet.
• Versatile – Pair with salad, veggies, pasta, or tuck into a sandwich!

What Is a Chicken Cutlet?

• A chicken cutlet is a thin, boneless slice of chicken breast. They cook quickly and are tender, because they are thin.
• They’re great for quick stovetop recipes like these crispy pan-fried chicken breast cutlets.
• You can buy thin-sliced chicken breasts at the store, or make your own by slicing regular chicken breasts in half horizontally and gently pounding them to an even thickness.

These homemade chicken cutlets cook up fast and get a beautiful golden crust. A perfect busy weeknight dinner!

Ingredients In Crispy Chicken Cutlets

Here's what you will need for this recipe. See recipe card below for exact measurements.
FOR THE CHICKEN
• Chicken Breast Cutlets
• Olive Oil
• Garlic
• Unsalted Butter
BREADING
• Panko Breadcrumbs
SPICES: Garlic Powder, Onion Powder, Salt, Ground Black Pepper

Variations

• Spicy Version: Add a pinch or more of cayenne or chili flakes to the breadcrumbs and olive oil.
• Italian-Style: Use Italian seasoning and a bit of grated Parmesan in the breading.
• Lemon Twist: Serve with lemon wedges or a squeeze of fresh lemon juice for brightness.
• Amp Them Up – Drizzle with hot honey for a sweet-heat version.

How to Make Crispy Pan-Fried Chicken Cutlets

How you can Make Crispy Breaded Chicken Cutlets on the Stovetop

Prepare the Breading
• Mix the panko breadcrumbs, garlic powder, onion powder, salt, and pepper on a plate.
Infuse the Olive Oil
• In a small microwave-safe bowl, combine olive oil and minced garlic. Microwave for 30–45 seconds, until fragrant. You can leave the garlic bits in for extra flavor.

Bread the Chicken
• Pat the chicken dry with paper towels. Brush both sides of the chicken cutlets with the garlic-infused oil. Press each piece firmly into the breadcrumb mixture to coat both sides well.

Cook the Chicken
• Heat a large skillet over medium heat. Add 2 tablespoons of the butter (and a little of the leftover garlic oil, if desired). Cook the breaded chicken cutlets for 3–4 minutes per side, until golden brown and cooked through (internal temp of 165°F). Add more butter as needed to finish cooking the batch.
Serve and Enjoy
• Let the chicken rest a few minutes before serving. Enjoy with a fresh salad, mashed potatoes, pasta, or rice.

Tips for Success

Keep the heat at medium so the breadcrumbs don’t burn before the chicken cooks through.
Don’t skip the garlic oil — it adds so much flavor!
Thin, even cutlets cook faster and more evenly. You can pound thicker breasts to about ½ inch thick if needed.
Use a nonstick or well-seasoned skillet for best results.

Questions About Chicken Cutlets Recipe

What people want to know about this recipe:

• Can I use regular breadcrumbs instead of panko?
  Yes, but the texture will be different. Panko breadcrumbs create a lighter, crispier coating, while regular breadcrumbs make for a finer, more uniform crust. Both work, so use what you have!
• Can I Bake These Instead of Frying?
  Yes! See the instructions on the Notes section of the recipe card below.
• How do I keep the breading from falling off?
  Make sure the chicken is dry before brushing with the garlic oil, and press it firmly into the breadcrumb mixture. Let the breaded cutlets rest for 5 minutes before cooking to help the coating stick better.
• Can I freeze breaded chicken cutlets?
  Before cooking, yes. Freeze the uncooked, breaded cutlets in a single layer on a sheet pan until solid, then transfer to a freezer bag. Cook from frozen or thaw overnight in the fridge before pan-frying.

What to Serve with Crispy Chicken Cutlets

• Classic green salad with vinaigrette
• Creamy mashed potatoes
• Pasta with marinara or pesto
• Roasted or sautéed vegetables
• Sandwich rolls and toppings for a crispy chicken sandwich

Storage and Reheating

Refrigerator: Store leftover cutlets in an airtight container in the fridge for up to 2 days.
Reheating: Reheat in a skillet, air fryer, or toaster oven to bring back the crispy texture of the breaded chicken cutlets without drying them out. The microwave will soften the coating.

Delicious Side Salads to Go With Chicken

Blueberry Spinach Salad
Mediterranean Chickpea Salad
Creamy Dill Cucumber Salad

More Easy Chicken Recipes

Air Fryer Chicken Parmesan
Slow Cooker Chicken Fajitas
Air Fryer Chicken Breasts

If you make these crispy breaded chicken cutlets, let me know! Just leave a comment with a star rating below. I'd love to hear from you!