Lightly breaded chicken cutlets are quick, golden, and crisp without the mess of a heavy breadcrumb coating. A simple flour dredge helps the chicken brown beautifully in just a few minutes, giving you tender, juicy cutlets you can serve with lemon, a quick sauce, or one of five easy flavor variations. From Italian-style to Mexican-inspired, they're a versatile weeknight dinner and worth making extra for salads, sandwiches, or lunch the next day.
Once you learn this simple breaded chicken cutlets technique, it becomes a weeknight dinner foundation you can make in minutes. Keep boneless, skinless chicken breasts on hand, make a sauce ahead, and turn the same basic cutlets into completely different meals all week long - Italian, Mexican-inspired, Mediterranean, tropical, or simply classic with lemon.
↓ Recipe
Breaded Chicken Cutlets Recipe Highlights
- Fast weeknight dinner - Thin chicken cutlets cook in just a few minutes.
- Lightly breaded, not heavy - A simple flour dredge gives a golden crust without breadcrumbs.
- Easy to customize - Change the sauce, toppings, or seasonings for different flavors.
- Great leftovers - Make extra for salads, sandwiches, wraps, or lunch the next day.
Ingredients You'll Need
- Chicken - Boneless, skinless chicken breasts, choose larger ones.
- Flour - To create the golden crispy crust, use gluten-free, all-purpose, or coconut flour, brown rice flour.
- Oil - Extra virgin olive oil.
- Butter (optional) - Unsalted butter, the combination of butter and oil is terrific or use just oil.
Please see the recipe card for measurements, salt, and pepper.
How to Make Easy Chicken Cutlets
Trim chicken tenders from boneless, skinless chicken breasts. Lay the chicken rounded side up on the cutting board. Place your hand flat on top the chicken, and with a sharp, heavy knife slice the chicken breasts in half horizontally (see photos).
Slice all of the way through, wiggling the knife a little if needed. The second phot is just to show you knife position and what the cutlet looks like.
Chef Tip - Season the chicken with salt, pepper and granulated garlic. Season the chicken, not the flour, for more control and flavor.
Flour For a Crispy Crust
Dust cutlets lightly with gluten-free flour, cassava flour, coconut flour, brown rice flour, or white whole wheat flour (Ive tested them all). This light dusting gives the chicken a more golden color, crisp texture, and toasty flavor. Shake off excess flour
How to Cook Cutlets
Heat a medium sauté pan or skillet over medium heat and add the oil or oil and butter mixture. Cook until the cutlets are golden brown on the first side then turn them and cook for another minute or two until they are done. They will feel firm to the touch, with just a little give to them.
Note - if you are doing more quantity or have a smaller pan, don't crowd the cutlets into the pan. Do them in two batches and keep the first batch warm for serving.
Serving Suggestions: Fun Flavor Variations
After cooking the cutlets, turn them into the dinner you want. The variations are almost endless and keep things interesting for your family with the base of simple chicken cutlets. Another idea is to serve simply with lemon wedges and a sprinkle of fresh chopped parsley or cilantro. Make it your own by trying these options:
For Italian Chicken Cutlets
Serve chicken cutlets with warm marinara and pasta, use them as the base for chicken Marsala, or turn them into chicken Parmesan. For a creamy pesto sauce, warm a little basil pesto in a small saucepan with a splash of milk, half-and-half, or almond milk until pourable.
For Mexican Chicken Cutlets
Top chicken cutlets with Jack cheese and broil briefly to melt, then add avocado slices and salsa. Serve with ranchero sauce, enchilada sauce, tomatillo sauce, or homemade smoked salsa, with crock pot pinto beans or Mexican-style rice on the side. For dairy-free, skip the cheese and use avocado and salsa.
For Mediterranean Chicken Cutlets
- Serve chicken cutlets alongside fresh salad greens with tomatoes, feta cheese, Kalamata olives, chopped cucumbers, and a light vinaigrette for an easy lunch or light dinner. Add pita bread (or other GF bread) on the side along with some homemade tzatziki.
For Tropical Chicken Cutlets
Top the warm chicken cutlets with pineapple mango salsa or creamy mango sauce for a bright, sweet-savory finish. Serve with rice, salad greens, or grilled vegetables for an easy warm-weather dinner.
More Sauce Recipe Ideas
And be sure to check out the sauce recipe index for more options from sweet to savory for all of your sauce recipe needs. Even just a good vinaigrette works as a sauce for chicken cutlets. And be sure to try this chimichurri sauce recipe for a bright finish.
If You Make Chicken Cutlets
Please let me a comment and let me know how you served them. I love to hear from you and other readers benefit from your comments as well. Thanks for supporting my site.
📖 Recipe
Lightly Breaded Chicken Cutlets
Ingredients
- 1 ½ pounds boneless skinless chicken breast
- ¼ teaspoon ses salt pepper and granulated garlic
- ½ cup coconut flour or whole wheat flour or GF flour blend
- 2 tablespoons oil - coconut, olive, avocado or combination oil and unsalted butter
Instructions
- Place the chicken breasts flat on your cutting surface with the rounded, smooth side facing up. Trim any tenders and set aside to cook with the cutlets. Place the palm of your hand gently but firmly on the chicken breast. Using a thin bladed, sharp knife (I use either a chef's knife or a carving knife), slice the chicken breasts in equal halves horizontally, keeping your knife parallel to the cutting board.
- Season both sides of the chicken with salt, pepper and granulated garlic. Sprinkle flour over the chicken and lightly coat both sides. Shake off excess.
- Heat a large saute or fry pan (about 11″-12″) over medium heat. Add olive oil or oil/butter combination. When it's shimmering or bubbling and hot, add chicken cutlets, nicer side down first. Allow the cutlets to cook until they are golden. You can tell when they are almost ready to turn as the edges start to get white (cooked). Turn the cutlets and cook another minute or two, depending on how thick the cutlets are. When done, they will feel firm to the touch but still give just a little. Remove from the heat, top with sauce of choice if using, and enjoy.
Notes
Nutrition
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Marnee says
Excellent way to prepare chicken. It was delicious. Thank you
miriam gaenicke says
I call this a chicken schnitzel. 🙂
Dr. Patrick Mahaney says
Another simply delicious and nutritious offering from the amazing culinary skills of Sally Cameron!
rachelle boucher says
simple, great options, love it!