Crispy Breaded Chicken Breast Cutlets (Pan-Seared, No Pounding)
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These chicken cutlets are coated in a panko and Parmesan crust, seared in extra-virgin olive oil in a pan, and finished in the oven. This method gives you the same shatteringly crisp exterior without the splatter or the grease — lightly breaded, not heavy or greasy. Thin-sliced chicken breasts keep the cooking process fast; the whole thing is ready for the table in 30 minutes.
Chicken cutlets have been on Italian-American tables since long before they showed up on restaurant menus — and I grew up eating them, the old-school way, coated in fine breadcrumbs and deep-fried in a shallow pan of oil. Delicious, but not really how I cook anymore.
The pan-sear trick that keeps the crust from burning
- A hot skillet gives the crust its golden color in about 3 minutes, then the oven finishes the cooking so the crumbs don’t scorch.
- Granulated garlic goes into the breading instead of fresh — fresh garlic burns at the heat you need for a good sear.
- Butterfly and slice whole breasts into four thin cutlets — no pounding, no plastic wrap, no mess.
What goes into the breading, and why it works
- Chicken cutlets: Thin-sliced chicken breast is the foundation of a good cutlet — and you don’t need to buy them pre-cut or touch a meat mallet. Two large breasts, butterflied and sliced, give you four cutlets at the right thickness. Aim for about ¼ inch. If the breasts are too thick, the crust browns before the chicken cooks through; too thin and it dries out before you get any color.
- Panko bread crumbs: Japanese-style panko is coarser and drier than Italian-style fine breadcrumbs, which means it holds less oil and stays crunchier longer after cooking. I’ve tested these cutlets with both — fine breadcrumbs get soft within minutes of coming out of the pan.
- Parmesan: Freshly grated and mixed into the panko, it seasons the crust and adds a savory bite that you don’t get from plain breadcrumbs. Use finely grated cheese — shredded Parmesan tends to clump and doesn’t adhere evenly.
- Granulated garlic or garlic powder: Fresh garlic scorches at the heat you need to brown the crust properly, and burnt garlic is bitter in a way you can’t take back. Granulated garlic distributes evenly through the crumbs and holds up to the heat.
How to slice chicken breasts into cutlets —without a mallet
1. To butterfly chicken breasts, start a perpendicular cut at the thicker side. 2. Open the breast like a book.
3. Slice in half at the crease. 4. Repeat to make four thin slices out of two chicken breasts.
Bread, sear, and bake
Take a few minutes to set up a breading station, with two pie plates, tongs, fork and a baking sheet. I use these basic glass pie plates.
1. Crack the eggs into a pie plate or shallow bowl. Add the salt, and cayenne or black pepper and whisk together well. 2. In a second pie dish, add the panko, grated cheese, parsley and garlic powder. 3. Combine with a fork until everything is blended together.
4. Use a pair of tongs to dip the chicken in the egg mixture, turning to coat both sides 5. Transfer the chicken cutlets to dredge in the panko mixture (use a fork or tongs to keep your hands clean). 6. Turn the breasts over, nudging more crumbs onto the surface to adhere. Gently tap off any excess.
7. Move the breaded cutlets to a baking sheet. Proceed with cooking, or cover and refrigerate up to 4 hours ahead. 8. Sear in olive oil over medium-high heat until deep golden, about 3 minutes per side. 
9. Transfer the chicken to a baking sheet. Bake 10 minutes at 350 degrees.
What to serve with breaded chicken cutlets
These crispy cutlets are great with something fresh on the side, like a peppery arugula salad with goat cheese and bright lemon dressing or shaved fennel and celery salad. For a more substantial plate, layer the chicken over orzo pasta tossed in herb butter, or top with marinara sauce and melted mozzarella for a quick chicken Parmesan.
Crispy Breaded Chicken Breast Cutlets (Pan-Seared, No Pounding)
Recipe Video
Ingredients
- 1½ cups (90 g) panko crumbs
- 2 tablespoons chopped parsley
- 2 tablespoons (30 g) grated Parmesan cheese
- 2 lightly beaten eggs
- 1 teaspoon granulated garlic or garlic powder
- 1 teaspoon kosher salt
- ¼ teaspoon cayenne pepper, or ground black pepper
- 2 large boneless, skinless chicken breasts, about 1½ pounds total, sliced into cutlets
- ¼ cup extra virgin olive oil
To serve
- Hunk of Parmesan cheese, for shaving
- Handful of arugula or baby greens
- ½ lemon sliced into wedges
Instructions
- Preheat the oven to 375 degrees.
- Put two shallow bowls or pie plates on your work surface. Put 1½ cups panko crumbs, 2 tablespoons chopped parsleyand 2 tablespoons grated Parmesan cheesein one plate and stir to combine. To the other plate, add 2 lightly beaten eggs, 1 teaspoon granulated garlic or garlic powder, 1 teaspoon kosher salt, and ¼ teaspoon cayenne pepper and whisk until blended.
- Dip the chicken cutlets into the egg mixture, turning to coat on both sides. Tip: To keep your hands clean, use a pair of tongs or a fork to handle the chicken.
- Transfer the chicken to the panko mixture, turning it over to coat both sides with the crumbs. Nudge and press additional crumbs onto any bare spots. Put them on in one layer on a sheet pan as you go. At this point, cook the chicken immediately, or cover them and refrigerate up to 4 hours ahead.
- Heat a large (preferably 12-inch) nonstick skillet over medium-high heat until a drop of water sizzles and immediately evaporates. Add a generous layer of olive oil (start with 2-3 tablespoons). Add the chicken breasts and cook until golden brown on one side, about 3 minutes. Gently turn the chicken over with a spatula and cook another 2 minutes. Note: If your pan isn't large enough to hold all the chicken without crowding, fry in two batches, two breasts at a time, adding more olive oil as needed.
- Transfer the chicken to a rimmed baking sheet. Place in the preheated oven and bake 10 minutes, until the chicken is cooked through.
- Place the hot chicken on a platter. Top with the arugula and shave some Parmesan over with a vegetable peeler (or just use more grated cheese). Squeeze the lemon wedges over the chicken and serve.
Karen’s Notes and Tips
- Keep the chicken cutlets warm in a low oven (175-200 degrees) up to an hour before serving.
- Use chicken tenders instead of cutlets (cook time and method is the same).
Nutrition per serving
Nutrition facts are calculated by third-party software. If you have specific dietary needs, please refer to your favorite calculator.
Hey, I’m Karen
Creator of Familystyle Food
Professionally trained cook, cookbook author, and the person behind every recipe here. I cook the way I was trained: Start with good ingredients, understand why they work, and don’t apologize for the salt. These are the recipes I actually make, for the people I love. Read more about me here.
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Easy and delicious! Thanks!
The best crispy chicken cutlet recipe. We regularly eat the original recipe, or a crispy chicken sandwich on pretzel or brioche buns, or quick chicken parm by melting mozzarella over cooked cutlets and serving with warm marinara and pasta. Yum! Thank you Karen!
That makes me so happy, Kerry! I love all the ways you’re using these cutlets! Thanks for sharing 🙂
This is the easiest & best breaded chicken cutlet recipe that I have tried. It always cooks perfectly without finishing in the oven. My husband loves it! Clearly a winner.