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Crispy Chicken Cutlets (Freezer-Friendly)

These crispy chicken cutlets are freezer-friendly and perfect for quick, easy dinners. Bread them ahead of time and cook in the air fryer, oven, or pan for a golden, family-friendly meal.
Print Recipe
Prep Time 20 minutes
Total Time 40 minutes
Servings: 4
Course: Dinner, lunch
Cuisine: Italian-inspired
Ingredients Equipment Method Notes

Ingredients
  

  • 4 thinly sliced chicken breasts pounded to ¼-inch thick
  • ½ cup flour
  • 2 eggs
  • ½ cup breadcrumbs
  • ½ cup panko
  • ½ cup grated Parmesan cheese
  • 1 tbsp chopped parsley
  • Salt and pepper
  • Olive oil or avocado oil

Equipment

  • 3 Shallow bowls or dishes
  • Baking sheet
  • Baking Rack
  • Air Fryer or Skillet

Method
 

Bread the Chicken
  1. Set up three shallow dishes:
    Dish 1: Flour (season with salt and pepper)
    Dish 2: Whisked eggs (season lightly)
    Dish 3: Breadcrumbs, panko, Parmesan, parsley, salt, and pepper
  2. Dip each chicken cutlet into the flour, shaking off excess.
  3. Coat in the egg, letting excess drip off.
  4. Press into the breadcrumb mixture until fully coated.
Cook (Choose One Method)
    Air Fryer:
    1. Preheat to 400°F for 5 minutes.
    2. Spray both sides of the cutlets with oil.
    3. Air fry for 8–9 minutes, flipping halfway through.
    Oven:
    1. Preheat oven to 425°F.
    2. Spray both sides with oil and place on a rack over a baking sheet.
    3. Bake for 15–18 minutes, until cooked through.
    Pan-Fry:
    1. Heat a skillet over medium-high heat and add enough oil to coat the bottom.
    2. Cook cutlets for 4–5 minutes per side until golden and cooked through.

    Notes

    • Chicken is done when it reaches an internal temperature of 165°F
    • Cooking time will vary depending on thickness
    • Use a rack when baking to keep cutlets crispy
    Breading Variations:
    • Skip the flour for a lighter coating
    • Double dip (egg → breadcrumbs → egg → breadcrumbs) for extra crunch
    • Use more panko for a crispier texture