Ingredients Meat & Poultry Chicken Chicken Breast Recipes Breaded Chicken Breasts 3.2 (292) 9 Reviews Our three-step recipe produces crispy, crunchy breaded chicken cutlets every time. By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 9, 2023 Print Rate It Share Share Tweet Pin Email Prep Time: 25 mins Total Time: 25 mins Servings: 4 Breaded chicken is a winner dinner. It disappears almost immediately, and it’s rare there are leftovers. Our foolproof recipe will guide you through all the steps, from coating the meat in flour, egg, and breadcrumbs, to cooking the chicken cutlets. And in just 25 minutes, you’ll be savoring the crispy, crunchy chicken for dinner. Serve it over salad, with your family’s favorite sides, or turn your breaded chicken cutlets into Chicken Parmesan. Five Delicious Ways to Make Dinner with Breaded Chicken Cutlets Diana Chistruga To make 3/12 cups fresh breadcrumbs for this recipe: pulse 9 slices of white bread in a food processor until fine crumbs form. Ingredients 3 large eggs Coarse salt ⅓ cup all-purpose flour 3 ½ cups fresh breadcrumbs 1 cup vegetable oil 8 thin chicken cutlets (about 1 ½ pounds total) Lemon wedges, for serving (optional) Directions Diana Chistruga Whisk eggs and set out breading: In a shallow dish, whisk eggs with teaspoon salt; let stand 5 minutes. In another shallow dish, season flour with 1/4 teaspoon salt. In a third shallow dish, season breadcrumbs with 1 teaspoon salt. Diana Chistruga Prep chicken cutlets: In a large cast-iron skillet or other heavy deep skillet, heat oil over medium. Meanwhile, pat chicken dry with paper towels. Coat in flour, shaking off excess. Diana Chistruga Then dip in egg (letting excess drip off). Diana Chistruga Dredge in breadcrumbs, turning twice and patting to adhere. Diana Chistruga Cook chicken cutlets: Increase heat to medium-high. Working in batches, add chicken to skillet; cook, gently shaking skillet occasionally, until chicken is browned, about 4 minutes. Diana Chistruga Turn with tongs; cook until browned and opaque throughout, 2 to 3 minutes more (if browning too quickly, lower heat). Diana Chistruga Between batches, skim off brown crumbs from oil with a slotted spoon. Drain chicken on paper towels; season with salt. Simple and Delicious Ways to Transform Chicken Breast Into Dinner Tonight Diana Chistruga Rate it Print