5 Ingredient Easy Chicken Cutlets are tender and moist yet crispy and are super simple to make on your stovetop. My kids love chicken nuggets a little too much. The frozen store-bought types are nice to have on hand for quick lunches but could never compare to the real deal. Chicken cutlets are so easy to prepare and require just 5 base ingredients for a delicious dinner or appetizer.
Growing up, my stepdad made cutlets almost weekly. The next day there was always a chicken cutlet sandwich for lunch! Seriously awesomeness in a sandwich! It can be served in a traditional style sandwich with mayo, lettuce, and tomato, gobbler style with stuffing and cranberry sauce, or chicken parmesan in between sliced bread to name a few ways.
There are some variations that I will discuss to help boost flavor depending on what you have on hand.
5 Ingredient Easy Chicken Cutlet Variations
- Squeeze lemon over at the end. - so delish!
- Add seasoning such as garlic, parsley, basil to the breadcrumbs.
- Sprinkle Cajan or Adobo Seasoning on the chicken before breading.
- Grated parmesan cheese added to the breadcrumbs.
- Dip in Hot Sauce to make buffalo style.
- Rub cutlets in Christy’s Greek Seasoning before coating with bread crumbs.
- Add 1 tablespoon each of paprika and chili powder along with 1 teaspoon cumin. Pat on the chicken before breading or add just to the breadcrumbs before coating.
What do I serve Chicken Cutlets with?
- Sliced and placed on top of a salad
- Alongside mashed potatoes
- With Smashed Baby Potatoes
- Hasselback Potatoes
- Chicken Gravy
- Tomato Sauce
- Scalloped Potatoes
- Top the cutlets with the toppings in my Caprese Bruschetta recipe
- Alfredo Sauce
- With dipping sauces such as honey mustard, barbeque sauce or ranch
Why do you use cream for coating chicken cutlets?
5 Ingredient Easy Chicken Cutlets
- 2 eggs
- 3 TBS Cream or milk
- 2 cups breadcrumbs
- 1 ½ Lbs Thin sliced chicken breast
- Canola or vegetable oil for Frying
- 1 Lemon
- Coat saute pan with oil. Ideally, ¼ inch deep on medium-low heat.
- Pat cutlets dry using a paper towel.
- Lightly seanson with salt and pepper on both sides of the chicken cutlets.
- Whisk eggs in a bowl with cream until smooth.
- Dip cutlet into the egg mixture. Allow excess mixture to fall back to the bowl.
- Coat the egg glazed cutlet in breadcrumbs.
- Repeat dipping and coating steps until all cutlets are coated.
- Check the temperature of the oil by adding a drop of water. If it sizzles it’s ready!
- Lay coated cutlets in the pan to fry for about 3-5 minutes.
- Check underside for crispiness and color, then flip over to fry the other side. Approximately 3-5 minutes.
- Transfer to a plate topped with paper towels to absorb excess oil.
- Squeeze fresh lemon over the culets just before removing from the pan.