Crispy Breaded Cutlets are a universally beloved dish, celebrated for their perfect harmony of simplicity, satisfying crunch, and tender, juicy interior. Whether you’re working with chicken, veal, or even a plant-based alternative, these golden brown, flavor-packed cutlets deliver comfort on a plate with every bite.

Their irresistibly crispy coating gives way to a moist, flavorful center, making them a crowd-pleaser at family dinners, potlucks, and casual weeknight meals alike.

This Crispy Breaded Cutlets recipe will guide you step-by-step through the straightforward process of achieving that flawless, crunchy crust while keeping the meat juicy and tender.

Alongside the cutlets, you’ll find ideas for perfectly paired sides like roasted potatoes with a hint of garlic and herbs, and a refreshing, creamy cucumber salad that adds a cool contrast to the warm, crispy main dish.

Together, they create a balanced and satisfying meal that is both easy to prepare and deeply gratifying.

Table of Contents

Perfect for those evenings when you need a comforting, no-fuss dinner or when you want to impress guests with a classic dish that feels special but is surprisingly easy to make, breaded cutlets bring warmth and deliciousness to any table.

This Crispy Breaded Cutlets embraces the beauty of transforming simple ingredients with a bit of technique and love into a meal everyone will adore.

Crispy Breaded Cutlets

George Law

These golden, crispy breaded cutlets deliver the perfect balance of crunch and tenderness. Whether made with chicken , they're a comforting, crowd-pleasing dish ideal for any meal from weeknight dinners to weekend gatherings.

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Prep Time 20

Cook Time 30

Total Time 50

Course Main Course

Cuisine American, European-American

Servings 4 servings

Calories 520 kcal

Equipment

meat mallet or rolling pin
Mixing bowls
skillet or frying pan
baking sheet
tongs or spatula
mixing spoon

Ingredients

4 boneless chicken breasts cutlets
1 cup all-purpose flour
2 eggs, beaten
2 cups panko breadcrumbs
1 tsp salt
1/2 tsp black pepper
1/2 cup vegetable oil, for frying
4 medium potatoes, cut into wedges
2 tbsp olive oil
1 tsp dried herbs (thyme, rosemary, or oregano)
1 cucumber, thinly sliced
1/2 cup Greek yogurt
1 tbsp lemon juice
1 tbsp fresh dill, chopped
to taste salt and pepper (for salad)
lemon slices or fresh herbs, for garnish (optional)

Instructions

To make roasted potatoes, toss wedges with olive oil, herbs, salt, and pepper. Bake at 400°F (200°C) for 25-35 minutes until crisp.
Prepare three bowls for dredging: one with flour, one with beaten eggs, and one with breadcrumbs.
Coat each cutlet in flour, then dip in egg, and finally press firmly into breadcrumbs.
Heat oil over medium-high in a large skillet. Fry cutlets 3-4 minutes per side until golden and cooked through.
To make roasted potatoes, toss wedges with olive oil, herbs, salt, and pepper. Bake at 400°F (200°C) for 25-35 minutes until crisp.
Mix cucumber slices with Greek yogurt, dill, lemon juice, salt, and pepper for the salad. Chill to meld flavors.
Serve crispy cutlets with roasted potatoes and cucumber salad. Garnish with lemon slices or herbs.

Notes

For extra crispiness, use panko breadcrumbs and press them firmly onto the cutlets. You can customize the seasoning with garlic powder, paprika, or Parmesan cheese. Serve with roasted potatoes and creamy cucumber salad for a complete, balanced meal. Leftovers reheat best in an air fryer or oven to restore crisp texture.

Keyword breaded cutlets, chicken schnitzel, comfort food, crispy chicken

Why You’ll Love This Crispy Breaded Cutlets

This breaded cutlet Crispy Breaded Cutlets is approachable for home cooks of any skill level, requiring simple ingredients and basic cooking techniques that yield delicious, restaurant-quality results. The use of panko breadcrumbs ensures a light, extra-crispy coating that contrasts wonderfully with the tender cutlets inside. Quick to prepare and cook, this meal is a fantastic option when you want satisfying comfort food without hours in the kitchen. Plus, it’s easy to customize with herbs, spices, or sauces to suit your personal taste.

Ingredients Overview Crispy Breaded Cutlets

For the cutlets, you need boneless chicken breasts cutlets, seasoned with salt and pepper, coated first in flour, then beaten egg, and finally a generous layer of breadcrumbs (panko is recommended for added crunch). Fry in oil until golden brown and cooked through.

The roasted potatoes are seasoned simply with olive oil, dried herbs, salt, and pepper, then baked until tender inside and crispy on the outside. The creamy cucumber salad, made with fresh cucumber slices dressed in Greek yogurt, dill, and lemon juice, offers a refreshing counterpoint to the warm, crunchy elements on the plate.

Step-by-Step Instructions

Prepare the Cutlets: Pound your chicken thin for even cooking. Season generously with salt and pepper.
Dredge Properly: Set up three stations one with flour, one with beaten egg, and one with breadcrumbs. Coat each cutlet in flour, dip in egg, then press into breadcrumbs.
Fry to Perfection: Heat oil over medium-high. Fry cutlets 3-4 minutes per side until golden and the inside reaches a safe temperature.
Roast Potatoes: Toss potato wedges with oil, herbs, salt, and pepper. Bake at 400°F for 25-35 minutes until perfectly crisp.
Make the Salad: Mix sliced cucumber with Greek yogurt, dill, lemon juice, salt, and pepper. Let it rest for flavors to meld.
Serve and Enjoy: Plate the crispy cutlets with potatoes and salad. Garnish with lemon slices or fresh herbs if desired.

Variations and Tips

Enhance breadcrumbs with grated Parmesan or Italian seasoning.
Try baking cutlets instead of frying for a lighter meal.
Substitute herbs or add spices like paprika or garlic powder to suit flavor preferences.
Use alternative proteins like veal, beef, or vegetarian options like eggplant or tofu.
Prepare cutlets in advance; refrigerate breaded cutlets or freeze uncooked for convenience.

Storage and Reheating

Store leftovers in airtight containers in the fridge for up to two days. Reheat in an oven or air fryer for best crispiness. Breaded cutlets freeze well and can be cooked straight from the freezer by extending cooking time slightly.

Cultural Context

Crispy Breaded Cutlets hold a cherished place in global culinary traditions, symbolizing a delightful intersection of simplicity and flair. From the Italian pollo alla milanese, known for its crisp golden exterior and tender, juicy interior, to the Austrian schnitzel, a beloved national dish often served with lemon and potato salad, breaded cutlets tell a story of regional identity and shared food heritage. These dishes celebrate the art of transforming humble ingredients thinly sliced meat, a seasoned breadcrumb coating, and a quick dip in hot oil or butter into something truly memorable and comforting.