Chicken Cutlets are crispy, flavorful, and so easy to make—no deep fryer needed!
Chicken Cutlets
I’m so excited for you to try this recipe—I’m completely obsessed! It’s become a quick favorite in my home.
It’s not only an easy and delicious dinner on its own, but it also pairs perfectly with so many dishes. Add it to a salad, dinner bowl, sandwich, or wrap—this chicken works with just about anything!
Ingredients
Here’s what you need to make homemade Chicken Cutlets:
- Chicken breasts: Use boneless, skinless breasts. Thighs work too—just trim off the fat.
- Flour: Creates a light crust when combined with spices.
- Parmesan: Use finely grated for the best coating and flavor. Skip the shelf-stable kind; grab fresh from the refrigerated section.
- Paprika: Adds color and a mild smoky flavor.
- Garlic powder: Brings a savory depth to the flavor.
- Olive oil: Keeps the chicken moist and helps it brown nicely.
- Unsalted butter: Adds richness and helps create a golden crust.
How To Make Chicken Cutlets
- Prepare coating: Mix flour, Parmesan, salt, pepper, paprika, and garlic powder in a shallow bowl.
- Prep chicken: Cut chicken into pieces, pound to 1/4-inch thickness, and rub with olive oil.
- Coat chicken: Dredge in the flour mixture until evenly coated.
- Cook first batch: Heat oil and butter in a pan over medium-high; cook half the chicken for 3–4 minutes on one side, 1–2 minutes on the other.
- Repeat: Cook the rest of the chicken, adding more oil if needed.
- Finish: Sprinkle with salt and cover with foil to keep warm.
What To Serve With Chicken Cutlets
- Mashed potatoes: Creamy and comforting, perfect for soaking up any juices.
- Roasted veggies: Try carrots, broccoli, or Brussels sprouts for a hearty side.
- Caesar salad: A fresh, crunchy option that pairs well with the crispy chicken.
- Pasta: Serve with marinara sauce for a Chicken Parm type dish.
- Rice pilaf: A simple, flavorful side to round out the plate.
Storage
Chicken cutlets are best fresh off the stovetop, but if you have leftovers:
- Fridge: Keep in a sealed container for up to 3 days.
- Reheat: Use a skillet or oven to warm until hot.
- Freeze: Let cool, wrap tightly, and freeze for up to 2 months. Reheat in the oven.
More Chicken Dishes:
- Chicken Corn Chowder made in the CrockPot
- Dill Pickle Chicken Salad with fresh dill
- Chicken Fajita Bowl with the best seasoning blend
- Honey Garlic Chicken Thighs made in the CrockPot or Instant Pot
- Chicken Rice Bowl with a delicious sauce
Chicken Cutlets
Chicken Cutlets are crispy, packed with flavor, and super easy to whip up—no frying needed!
Equipment
- Large skillet
- Meat mallet
Ingredients
- 1 pound boneless, skinless chicken breasts cut into 6 pieces (2 breasts)
- 1/4 cup flour
- 1/4 cup grated Parmesan sandy texture, see note 1
- 1/2 teaspoon salt plus more as needed
- 1/2 teaspoon pepper
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 3 tablespoons olive oil divided
- 1 tablespoon unsalted butter
Instructions
- In a shallow bowl, mix flour, Parmesan, salt, pepper, paprika and garlic powder.
- Cut each chicken breast into 3 pieces, place between two sheets of plastic wrap, and pound to 1/4-inch thickness. Rub chicken with 1 tablespoon olive oil (divided between both sides). Coat evenly in the flour mixture.
- Heat 2 tablespoons olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Add half the chicken pieces and cook for 3–4 minutes on one side until golden brown. Flip and cook for 1–2 minutes on the other side.
- Transfer cooked chicken to a plate, sprinkle lightly with salt, and cover with foil to keep warm. Cook remaining chicken, adding more oil if needed.
Video
Recipe Notes
Note 1: Use good, fresh (not shelf stable) grated Parmesan cheese for best results.
Nutrition
Serving: 1serving | Calories: 407kcal | Carbohydrates: 9.6g | Protein: 38g | Fat: 23.8g | Cholesterol: 125.3mg | Sodium: 570.6mg | Fiber: 0.7g | Sugar: 0.2g
Nutrition information is automatically calculated, so should only be used as an approximation.
This was so flavor! And I loved how quick and easy it was for this hungry mama. Will come back to this recipe whenever I need a quick protein for lunch!
Thanks so much Ayla! I’m thrilled this was a hit!
Could this be modified to be cooked in an air fryer?
I’d recommend this recipe: https://www.chelseasmessyapron.com/air-fryer-chicken-tenders/
Sounds great!I pinned to make next week. I know what you meant by no fry 😉.
Thanks Katie! I hope you love it <3
Looks delicious! Have you found any substitute for flour (for those wishing to make it gf)?
I’m sorry Angie, not that I have personally tested! I am guessing a gluten-free all-purpose flour would work here though!
How is this recipe “no frying required” when you’re frying them in butter and oil on the stove top? I thought maybe they’d be baked, but they’re not.
We love your recipes and several are in our regular rotation.
Sorry Terry, they aren’t deep fried in a fryer! Lightly pan fried, I will update the post!
Very disappointed as this recipe is frying. When you cook in hot oil on the stove top in a fry pan I consider this pan frying. Your comment about no frying is misleading and we won’t be trying this recipe. Please be more honest as some can not eat fried foods.
I’m so sorry Deb, I wasn’t trying to be misleading at all. I meant not deep frying in a big pot of oil or in a deep fryer; I’ve updated the post. Thanks for being a reader; happy holidays!
How is this not frying? You are cooking in a pan on the stovetop with oil and butter.
Sorry I meant not deep frying! I’ve updated the post 🙂