Can I use chicken thighs?

Yes, boneless thighs work great. Pound them to even thickness and cook a couple minutes longer.

What sauces pair well?

Try marinara and melted mozzarella for chicken parm, or a honey mustard drizzle, or simply serve with lemon wedges.

Bread the cutlets and freeze on a sheet pan, then transfer to a bag. Cook from frozen, adding a few extra minutes.

Crispy Chicken Cutlets

Name: Crispy Chicken Cutlets
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 lb boneless skinless chicken breasts; 1 tsp salt; 0.5 tsp black pepper; 0.5 cup all-purpose flour; 2 whole eggs; 1 tbsp hot sauce; 2 cup panko breadcrumbs; 0.5 tsp salt; as needed avocado oil spray

Perfectly crispy panko chicken cutlets in 25 minutes — works in an air fryer, oven, or skillet, and pairs with any sauce or topping.

Prep Time

15 min

Cook Time

10 min

Total Time

25 min

Servings

Calories

310/serving

Difficulty

Easy

by Replay RecipesAmerican Cuisine

DinnerQuick & Easy

Nutrition Per Serving

310Calories

30gProtein

22gCarbs

11gFat

1gFiber

1gSugar

Ingredients

1 lb boneless skinless chicken breasts
1 tsp salt
0.5 tsp black pepper
0.5 cup all-purpose flour
2 whole eggs
1 tbsp hot sauce
2 cup panko breadcrumbs
0.5 tsp salt
as needed avocado oil spray

Servings

4 servings

Ingredients

Slice and season the chicken

Remove the tenderloin from each breast, then halve the remaining breast horizontally to create thin, even cutlets. You should get about 3 pieces per breast. Season all pieces with salt and pepper on both sides.

Set up the breading station

Arrange three shallow bowls in a line. Place the flour in the first bowl, beaten eggs mixed with hot sauce in the second, and panko breadcrumbs in the third. Season the flour and panko bowls each with 1/2 teaspoon of salt.

Bread the cutlets

Dip each chicken piece in flour and shake off excess, then into the egg mixture, then press firmly into the panko until fully and evenly coated on all sides. Spray each breaded cutlet lightly with oil on both sides.

Cook until crispy

For air fryer: Arrange in a single layer and cook at 375°F for 6 minutes, then increase to 400°F for 2 to 3 minutes until deep golden brown. Internal temperature should reach 165°F. Cook in batches if needed. For oven: Bake at 400°F for about 18 minutes, flipping halfway. For stovetop: Fry in 1 inch of oil over medium-high heat for 3 to 4 minutes per side.

9 min

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Tips & Variations

Slicing the breasts into thin cutlets is the key to even cooking and maximum crunch-to-chicken ratio
Press the panko firmly onto each piece — a tight coating stays crunchier

Frequently Asked Questions

Can I use chicken thighs?: Yes, boneless thighs work great. Pound them to even thickness and cook a couple minutes longer.
What sauces pair well?: Try marinara and melted mozzarella for chicken parm, or a honey mustard drizzle, or simply serve with lemon wedges.
Can I freeze these?: Bread the cutlets and freeze on a sheet pan, then transfer to a bag. Cook from frozen, adding a few extra minutes.

Recipe inspired by the original at pinchofyum.com. Ingredients and factual cooking data extracted; instructions independently written.

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