These Crispy Chicken Cutlets are breaded with a cheesy panko mixture and pan-fried to perfection. Paired with a buttermilk Ranch cucumber salad, this recipe makes for a complete meal that’s savory, filling, and far from boring!

crispy chicken cutlet on plate with cucumber salad

Crispy Chicken Cutlets and a Salad to Go with Them

This is guaranteed to be your new favorite meal!

This chicken cutlet salad has quickly become one of my favorite ways to enjoy chicken! Inspired by my love for crispy chicken tenders and homemade chicken nuggets, these chicken cutlets turn out crisp on the outside while remaining tender and juicy in the center.

Then, I pair them with a crunchy, zesty cucumber avocado salad that rounds out the meal for the perfect. It’s a unique take on classic comfort food that feels a little more grown-up and is so easy to make!

— Ashlea

Everything You Need to Know About the Key Ingredients

Chicken: I like to use chicken breast cutlets for this recipe. They’re thinner and more even than regular chicken breasts, which helps to cook a bit more evenly and quickly. I slice chicken breasts myself, but you can typically find cutlets in the meat section of the grocery store.
Eggs: these act as a binder, helping the breading cling to the chicken.
Dijon Mustard: whisked with the eggs, this adds extra depth and tang.
Flour and Panko Breadcrumbs: these form the base of the breading. Panko breadcrumbs are a light and crisp Japanese-style breadcrumb. I prefer to use them in this recipe because they give the coating on the chicken tenders the perfect crispness and texture. I have tried other breadcrumbs for these tenders and always return to the Panko breadcrumbs because they give the best results. You can find these breadcrumbs in the spice or baking aisle of your local grocery store. You might also find them in the international aisle. Look for a 1:1 gluten-free flour and gluten-free panko if you need to keep this recipe gluten-free.
Parmesan Cheese: cheese makes everything better! Use freshly grated Parmesan for the best taste and texture.
Seasonings: garlic powder, salt, and pepper add a little extra savoriness to the breading.
Buttermilk Ranch Cucumber and Avocado Salad: I use my homemade buttermilk Ranch dressing and combine it with Persian cucumbers, avocado, and radishes for a crisp, creamy salad.

chicken cutlets being dredged in egg mixture

How to Make Crispy Chicken Cutlets with a Buttermilk Ranch Cucumber Salad

Make the cucumber avocado salad. Whisk the dressing ingredients in a large bowl. Then, add the produce, and toss to combine.
Prep the chicken. Slice the chicken breast in half lengthwise, and pound or roll it out to about ¼ inch thickness.
Bread the chicken. Dip the chicken cutlets in flour, followed by an egg and Dijon mixture. Then, coat each piece with a seasoned cheesy breadcrumb mixture, pressing the breading into the meat.
Fry the chicken. Heat oil in a large skillet over medium-high heat. Once hot, add the chicken cutlets, and cook on each side until crisp and golden brown. Drain on a wire rack.
Serve. Let the chicken rest for a few minutes. Then, add flaky sea salt and chopped parsley, and serve with topped with chopped gem lettuce and the salad on the side.

My Top Tips & Tricks

Don’t skip prepping the chicken! Thin cutlets cook quickly and are key to achieving a crisp exterior.
Make sure to press the breading into the chicken. I highly recommend using your hands to push the breadcrumbs into the chicken pieces to make sure the mixture adheres to the poultry.
Fry in batches. Cook 1-2 chicken cutlets at a time. This prevents overcrowding, allowing the oil to stay hot and ensuring the chicken pieces cook evenly and crisp up nicely on all sides.
Use a meat thermometer. You’ll know your chicken is fully cooked when it reaches an internal temperature of 165°F.
Drain the chicken. Transfer cooked crispy chicken cutlets to a wire rack over paper towels to drain excess oil. This will prevent them from becoming soggy.

A Few Frequently Asked Questions

Why did my chicken cutlets turn out oily?

This usually happens if the oil wasn’t hot enough when frying. Make sure the oil is shimmering before adding the chicken. You can test it by dropping in a breadcrumb. If it sizzles immediately, you know the oil is ready. Also, avoid overcrowding the pan, which lowers the temperature, and always drain the cutlets on a wire rack instead of paper towels to keep them crisp.

Can I bake the crispy chicken cutlets instead?

Yes! While frying gives the crispiest results, you can bake the chicken for a lighter option. Place the breaded cutlets on a wire rack set over a baking sheet, spray with cooking spray, and bake at 425°F for 18–22 minutes, flipping halfway through, until golden and fully cooked.

Meal Prep and Storage

This recipe stores well, making it great for meal prep. However, I recommend keeping all the components separate so that they stay fresh!

Chicken Cutlets: Once cool, transfer leftovers to an airtight container and store them in the fridge for up to 3 days. To reheat and keep them crispy, place on a wire rack in a 375°F oven for 8–10 minutes. You can also microwave the cutlets, but I find this causes them to become a bit soggy!
Freezing Option: You can freeze the breaded (uncooked) cutlets on a baking sheet until solid, then transfer them to a freezer bag for up to 2 months. Fry or bake straight from frozen, adding a few extra minutes to the cooking time.
Cucumber Avocado Salad: This salad is best eaten the day it’s made since avocado browns quickly. If meal prepping, make the dressing, and prep the cucumbers and radishes 1-2 days ahead of time. Then, slice and add the avocado just before serving.

More Delicious Chicken Recipes

I hope you give this Crispy Chicken Cutlets Recipe a try! It’s savory, refreshing, and a fun way to switch up dinner! If you do give this recipe a try, let me know! Leave a comment with a star rating below. You can also snap a photo & tag @allthehealthythings on INSTAGRAM. Your reviews and ratings help support All the Healthy Things and make it possible for me to continue to create the recipes you trust and love.

Crispy Chicken Cutlets with Buttermilk Cucumber Salad

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Author: Ashlea Carver
Prep Time: 30 minutes
Cook Time: 25 minutes
Total Time: 55 minutes
Yield: 6 1x
Category: Dinner
Method: Stovetop
Cuisine: American

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Description

Ingredients

Units Scale

2 pounds boneless, skinless chicken breast (around 3 chicken breasts)
2 large eggs
1/2 tablespoon dijon mustard
1/2 cup all purpose flour
1 1/2 cups panko bread crumbs
1/2 cup grated parmesan cheese
zest of 1 lemon
2 teaspoons garlic powder
2 teaspoons salt
1/2 teaspoon black pepper
olive oil, for frying
flaky sea salt, for finishing
chopped parsley, for finishing
chopped little gem lettuce, for serving

Buttermilk Cucumber Salad

1/4 cup whole milk greek yogurt
2 tablespoons buttermilk
2 tablespoons chopped dill
2 tablespoons chopped chives
1/2 teaspoon salt, plus more to taste
1/4 teaspoon black pepper
1 clove garlic, grated
4 Persian cucumbers, sliced in half moons
2 large avocados, sliced
1 bunch radishes, thinly sliced

Instructions

Make the Cucumber Avocado Salad: Whisk together the greek yogurt, buttermilk, chopped dill, chopped chives, salt, pepper, and garlic until well combined. Next, add the cucumbers, avocados, and radishes. Toss until well combined and set aside.
Prep the Chicken Breast: Cut the chicken breast in half, lengthwise. Next, place the chicken breast in between two sheets of parchment paper or plastic wrap. Use a rolling pin or meat mallet to pound the chicken to 1/4 inch thick.
Add the all-purpose flour to a shallow dish.
Next, crack the eggs into another shallow dish. Add the dijon mustard and whisk until well combined.
Finally, add the panko breadcrumbs, parmesan cheese, lemon zest, garlic powder, salt and black pepper to another shallow dish. Stir until well combined.
Dip the chicken cutlets into the flour, then into the egg mixture, and finally into the breadcrumb mixture, being sure to coat both sides well. You can use your fingers to press the breadcrumbs into the chicken a bit.
Fry the Chicken Cutlets: Add around 1/4 cup of olive oil to a large skillet and heat over medium-high heat. Once the oil is hot, add the chicken cutlets (1-2 at a time depending on the size of your skillet) and fry the chicken cutlets for 3-4 minutes on each side until crisp and golden brown. Transfer the chicken cutlets to a wire rack that’s been placed over paper towels. Repeat this process with the remaining chicken breast.
Let the chicken breast rest for 5 minutes before slicing. Top with a bit of flaky sea salt and chopped parsley.
Serve the chicken cutlets with chopped little gem lettuce and the cucumber avocado salad on the side.