10+ Chicken Cutlet Recipes to Try for Easy and Delicious Meals

Chicken cutlets are one of those go-to ways to make chicken that just works for all sorts of meals. They cook fast, stay tender, and pack in plenty of flavor.

Whether you want something crispy or light, chicken cutlets can easily fit into lunch, dinner, or even a sandwich. They’re flexible like that.

Chicken cutlet recipes make easy, tasty meals that work with a busy schedule and don’t require much fuss. With just a handful of ingredients and a few simple steps, you can whip up dishes everyone will actually want to eat.

Ingredients

• Boneless, skinless chicken breasts
• All-purpose flour
• Eggs
• Breadcrumbs
• Salt
• Pepper
• Olive oil or other cooking oil

Cooking Instructions

1. Slice chicken breasts thin or pound them to even thickness.
2. Season chicken with salt and pepper.
3. Dredge chicken in flour and shake off the extra.
4. Dip chicken in beaten eggs.
5. Coat chicken with breadcrumbs all over.
6. Heat oil in a pan over medium heat (about 350°F / 175°C).
7. Cook cutlets 3-4 minutes per side until golden and cooked through.
8. Drain on paper towels before serving.

1) Classic Italian Breaded Chicken Cutlets

Start with thin slices of chicken breast for these cutlets. The trick is making a seasoned breadcrumb mix that actually brings flavor.

Dip your chicken in beaten eggs and then coat it with the breadcrumbs. That double dip keeps the outside crispy when you fry.

Cook the cutlets in a pan with extra virgin olive oil. Fry until both sides are golden and crisp.

Serve with a squeeze of lemon, or throw one on a sandwich or salad if you’re feeling it. These are quick, easy, and make a solid weeknight dinner.

Ingredients

• 2 large chicken breasts, thinly sliced
• 2 cups Italian seasoned breadcrumbs
• 2 eggs, beaten
• 1/2 cup extra virgin olive oil
• Salt and pepper to taste
• Lemon wedges (optional)

Cooking Instructions

1. Flatten chicken breasts to about 1/4 inch thick.
2. Season with salt and pepper.
3. Beat eggs in a shallow dish.
4. Dip chicken into eggs, then coat with breadcrumbs.
5. Heat olive oil in a skillet over medium heat (about 350°F / 175°C).
6. Fry chicken cutlets 3-4 minutes per side until golden brown.
7. Drain on paper towels and serve with lemon wedges if you’re into that.

2) Chicken Marsala Cutlets with Mushroom Sauce

Chicken Marsala cutlets are thin slices of chicken cooked until golden. You’ll pan-fry these for a crispy outside.

The mushroom sauce is where the magic happens. Marsala wine, mushrooms, and shallots make it rich and just a little sweet.

You can serve these for a quick dinner or even a small get-together. They’re great with mashed potatoes or pasta to soak up that sauce.

Ingredients

• 4 chicken cutlets
• 8 oz mushrooms, sliced
• 1/2 cup Marsala wine
• 2 shallots, minced
• 2 tbsp butter
• Salt and pepper to taste
• 2 tbsp olive oil

Cooking Instructions

1. Season chicken cutlets with salt and pepper.
2. Heat olive oil in a pan over medium-high.
3. Cook chicken until golden on both sides, about 3-4 minutes per side. Set aside.
4. Add shallots and mushrooms to the pan, cook until soft.
5. Pour in Marsala wine and let it reduce for 3-5 minutes.
6. Stir in butter until melted and sauce is smooth.
7. Return chicken to the pan, coat with sauce, and heat through for 2 minutes.
8. Serve warm with your favorite side.

Check out this Chicken Marsala recipe if you want more details.

3) Lemon Garlic Pan-Fried Chicken Cutlets

Lemon garlic chicken cutlets are a breeze on the stove. Pound the chicken so it cooks evenly and stays juicy.

Melt butter and garlic in a pan for a minute, then add the chicken. Cook until golden, and finish with a squeeze of fresh lemon juice.

The quick sauce of butter, garlic, and lemon is simple but brings a ton of flavor. You’ll be done in about 30 minutes, tops.

Ingredients

• 4 chicken cutlets
• 3 tablespoons butter
• 3 garlic cloves, minced
• Juice of 1 lemon
• Salt and pepper to taste

Cooking Instructions

1. Pound chicken cutlets to even thickness.
2. Season with salt and pepper.
3. Heat butter in a pan over medium (about 350°F / 175°C).
4. Add garlic and cook for 1 minute.
5. Add chicken and cook 4-5 minutes per side until golden and cooked through.
6. Squeeze lemon juice over chicken before serving.

4) Parmesan-Crusted Chicken Cutlets

If you’re after a crispy, cheesy chicken cutlet, parmesan is the way to go. Pound the chicken thin for fast, even cooking.

Dip in flour, then eggs, then a mix of parmesan and panko breadcrumbs. That’s where the crunch and flavor come from.

You can pan-fry these in a bit of oil until golden or bake them at 400°F (200°C) if you want less mess. Parmesan adds a salty, cheesy kick that’s hard to beat.

Ingredients

• 2 large boneless, skinless chicken breasts
• 1 cup all-purpose flour
• 3 large eggs, beaten
• 2 cups panko breadcrumbs
• 1 cup grated parmesan cheese
• Salt and pepper to taste
• 2 tbsp olive oil (if frying)

Cooking Instructions

1. Flatten chicken breasts to about 1/2-inch thick.
2. Season with salt and pepper.
3. Dredge in flour, dip in eggs, then coat with parmesan and panko mix.
4. If frying, heat oil and cook chicken 3-4 minutes each side.
5. If baking, place cutlets on a baking sheet and bake at 400°F (200°C) for 20 minutes or until cooked through.

5) Stuffed Chicken Cutlets with Spinach and Cheese

Stuffed chicken cutlets with spinach and cheese are a fun twist if you want something a little different. Flatten the cutlets and fill them with a mix of cooked spinach and cheese.

Roll or fold the cutlets and hold them together with toothpicks. Bake until the chicken is juicy and the cheese melts.

A blend of cheeses like mozzarella, pepper jack, or fontina works well. Toss in some garlic or herbs for extra flavor.

Ingredients

• 4 chicken cutlets
• 1 cup fresh spinach, cooked and drained
• ½ cup shredded cheese (mozzarella, pepper jack, or fontina)
• 2 cloves garlic, minced
• Salt and pepper to taste
• 1 tablespoon olive oil

Cooking Instructions

1. Preheat oven to 375°F (190°C).
2. Flatten chicken cutlets gently with a meat mallet.
3. Mix spinach, cheese, garlic, salt, and pepper.
4. Place filling on each cutlet and roll or fold. Secure with toothpicks.
5. Heat olive oil in a skillet over medium heat. Brown cutlets 2-3 minutes per side.
6. Transfer to a baking dish and bake for 20-25 minutes until cooked through.

6) Crispy Panko Chicken Cutlets

For a super crunchy crust, panko chicken cutlets are the move. Panko breadcrumbs are lighter and crispier than the regular kind.

Dip the chicken in flour, then eggs, then panko, pressing well so the crust sticks. Pan-fry in a little oil until golden and cooked through.

They cook fast, usually under 15 minutes. Serve with your favorite sauce or a big salad.

Ingredients

• 4 chicken cutlets
• 1 ½ cups all-purpose flour
• 2 eggs, beaten
• 3 cups panko breadcrumbs
• Salt and pepper to taste
• Oil for frying

Cooking Instructions

1. Season chicken cutlets with salt and pepper.
2. Coat each cutlet in flour, shaking off extra.
3. Dip cutlets in beaten eggs.
4. Press cutlets into panko breadcrumbs until fully coated.
5. Heat oil in a pan over medium (about 350°F / 175°C).
6. Fry cutlets 3–4 minutes per side until golden and cooked through.
7. Drain on paper towels and serve.

Want more tips? Here’s a Crispy Panko Chicken Recipe.

7) Chicken Francaise with White Wine Sauce

Chicken Francaise is a classic that’s surprisingly simple. You lightly coat thin chicken cutlets in flour and dip them in eggs before pan-frying.

The sauce is a blend of white wine, lemon juice, and butter—rich, but not too heavy. It adds a bright flavor to the chicken.

Top with lemon slices if you like. This dish goes well with pasta or veggies if you want to keep it light.

Ingredients

• 4 thin chicken cutlets
• ½ cup flour
• 2 eggs, beaten
• ½ cup dry white wine
• ¼ cup lemon juice
• 3 tbsp butter
• Salt and pepper
• Lemon slices (optional)

Cooking Instructions

1. Season chicken with salt and pepper.
2. Dredge cutlets in flour, then dip in eggs.
3. Heat oil in a pan and fry chicken until golden, 3-4 minutes per side.
4. Remove chicken and set aside.
5. Add white wine and lemon juice to the pan; simmer for 2 minutes.
6. Stir in butter until melted.
7. Return chicken to pan, coat with sauce, and cook 1-2 more minutes.
8. Serve with lemon slices on top.

More details at Dinner at the Zoo.

8) Honey Mustard Chicken Cutlets

Honey mustard chicken cutlets are one of those weeknight dishes that somehow feel a little special. The sweet and tangy sauce wakes up plain chicken, and you can get dinner on the table fast.

They go really well with salads, rice, or just some simple steamed veggies—whatever you’ve got in the fridge, honestly.

Coating the cutlets in honey mustard keeps the meat juicy and flavorful. Some folks like to add a crunchy layer of pretzels or breadcrumbs for texture, which I think is a nice touch.

You don’t need anything fancy—just a few basics from the pantry. Most of the time, you’ll have dinner ready in about half an hour.

If you want to skip standing over the stove, the baked version is super easy. Pop them in the oven and let them do their thing.

Ingredients

• 4 boneless skinless chicken cutlets
• ¼ cup honey
• ¼ cup Dijon mustard
• ½ cup bread crumbs or crushed pretzels
• Salt and pepper to taste
• 1 tablespoon olive oil

Cooking Instructions

1. Preheat your oven to 400°F (204°C).
2. Mix the honey and Dijon mustard in a bowl.
3. Dip each cutlet in the honey mustard sauce.
4. Coat the cutlets with bread crumbs or pretzels.
5. Heat olive oil in a pan, then brown the cutlets for 2-3 minutes on each side.
6. Move the cutlets to a baking sheet.
7. Bake for 15 minutes, or until cooked through.
8. Serve warm alongside your favorite sides.

9) Spicy Cajun Chicken Cutlets

Spicy Cajun chicken cutlets come together fast, and you only need a handful of things. Coat the chicken in a bold Cajun seasoning mix—don’t be shy if you like it hot.

Sear the cutlets in a hot pan until they’re golden and cooked through. The high heat locks in the juices and gives you that satisfying bite.

If you’re in the mood, you can whip up a quick cream sauce with a little Cajun spice stirred in. It’s rich but not too heavy, and it balances out the heat nicely.

Ingredients

• 4 chicken cutlets
• 2 tablespoons Cajun seasoning
• 1 tablespoon olive oil
• 1/2 cup heavy cream (optional for sauce)
• Salt to taste

Cooking Instructions

1. Rub the chicken cutlets all over with Cajun seasoning and a sprinkle of salt.
2. Heat olive oil in a skillet over medium-high.
3. Cook the cutlets for 3-4 minutes per side, until they’re cooked through.
4. (Optional) Turn the heat down, pour in the cream and a pinch more Cajun seasoning, then stir and simmer for about 2 minutes.
5. Serve the cutlets hot, with the sauce if you made it.

You’ll find more details at this Spicy Cajun Chicken recipe.

10) Herb-Crusted Chicken Cutlets with Basil and Parsley

Fresh herbs like basil and parsley bring a lot of flavor with almost zero effort. When you coat chicken cutlets in a mix of breadcrumbs and herbs, you get this awesome crunchy crust that’s hard to resist.

This recipe uses breadcrumbs mixed with melted butter, which helps the herbs stick and adds richness. Baking the cutlets keeps them juicy and the coating crisp.

I usually serve these with a green salad or whatever veggies I have around. It’s a simple, balanced dinner.

Ingredients

• 2 chicken breasts, thinly sliced
• 1 cup breadcrumbs
• 2 tablespoons fresh basil, chopped
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon fresh rosemary, chopped
• 1/3 cup grated Parmesan cheese
• 3 tablespoons melted butter
• Salt and pepper to taste

Cooking Instructions

1. Set your oven to 375°F (190°C).

2. In a bowl, toss together breadcrumbs, herbs, Parmesan, salt, and pepper.

3. Brush both sides of the chicken breasts with melted butter.

4. Press each piece of chicken firmly into the breadcrumb mixture. Make sure you coat them well.

5. Lay the cutlets out on a baking sheet lined with parchment paper.

6. Bake for about 25 to 30 minutes. You’re looking for them to turn golden brown and cook all the way through.