Quick Crispy Chicken Cutlets Recipe

Name: Quick Crispy Chicken Cutlets
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Four 9-ounce boneless skinless chicken breasts; Kosher salt and freshly ground black pepper; 3/4 cup flour; 2 tablespoons Dijon mustard; 2 large eggs, lightly beaten; 2 cups panko breadcrumbs; 1/3 cup finely grated Parmesan; 1 teaspoon lemon zest; 2/3 cup canola oil; 1 large ripe avocado, sliced into wedges; Lemon wedges, for serving

Servings: persons

Four 9-ounce boneless skinless chicken breasts
Kosher salt and freshly ground black pepper
3/4 cup flour
2 tablespoons Dijon mustard
2 large eggs, lightly beaten
2 cups panko breadcrumbs
1/3 cup finely grated Parmesan
1 teaspoon lemon zest
2/3 cup canola oil
1 large ripe avocado, sliced into wedges
Lemon wedges, for serving

1
Lay the chicken out on a cutting board.
2
Hold your knife parallel to the cutting board and slice the chicken breasts in half so one breast is now two cutlets.
3
Lay the chicken between two sheets of plastic wrap and pound out with a meat mallet to 1/4-inch thickness.
4
Sprinkle them on both sides with salt and pepper.
5
Set out three casserole dishes and add the flour to the first.
6
Whisk together the mustard and eggs in the second.
7
Mix together the panko, Parmesan, lemon zest and some salt and pepper in the third.
8
Dredge each cutlet first through the flour, then in the egg mixture and finally in the panko mixture.
9
Put the chicken pieces on a clean baking sheet and refrigerate for 1 hour.
10
Preheat the oven to 250 degrees F.
11
Heat the oil in a large nonstick skillet.
12
Once hot, add the cutlets, in batches, and cook for 3 minutes on each side.
13
Remove to paper towels to drain and season again with salt.
14
Put the chicken pieces on a clean baking sheet and place in the warm oven while you cook the second batch.
15
Serve the cutlets with avocado and lemon wedges.

726

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: Four 9-ounce boneless skinless chicken breasts, Kosher salt and freshly ground black pepper, 3/4 cup flour, 2 tablespoons Dijon mustard, and more.

Yes, Quick Crispy Chicken Cutlets falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Quick Crispy Chicken Cutlets

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions