Ingredients Meat & Poultry Chicken Chicken Breast Recipes Breaded Chicken Breasts 4.1 (147) 11 Reviews Our easy method produces crispy, crunchy breaded chicken cutlets every time. By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on June 12, 2024 Rate PRINT Share Prep Time: 25 mins Total Time: 25 mins Servings: 4 Breaded chicken is an all-time crowd-pleasing dinner. One of the secrets to golden brown, crispy breaded chicken cutlets is the three-step breading process. First, the raw chicken is lightly coated in flour, which absorbs excess moisture and helps the next layer adhere. Second, the chicken is dipped in beaten egg. And third, the cutlet is coated in fresh breadcrumbs, which cling evenly to both sides thanks to the coating of egg. If you’ve been searching for the best way to make breaded chicken, look no further—these cutlets are just as good as you’d get at a restaurant, and they only take 25 minutes to prepare. We guarantee this will become your go-to breaded chicken breast recipe. Enjoy these crunchy, juicy cutlets hot out of the pan with your favorite side dishes, slice them over a salad, slip them into sandwiches, or easily turn them into Chicken Parmesan. Diana Chistruga Five Delicious Ways to Make Dinner with Breaded Chicken Cutlets Homemade Breadcrumbs: To make 3 1/2 cups fresh breadcrumbs for this recipe: Pulse 9 slices of white bread in a food processor until fine crumbs form. Breading Explained This recipe uses the classic three-step process for breading chicken: flour, egg, then breadcrumbs. How to Make the Breadcrumbs Stick: Home cooks often worry that the breading won't stick to the chicken, but when you follow the traditional three-step process, each layer helps the next layer adhere. A thin layer of flour helps the beaten egg stick, and the egg is what makes the outer layer of breadcrumbs stick to the chicken. Always Start With the Flour: When breading chicken, you should always start with a layer of flour. This helps absorb moisture on the surface of the chicken, which would keep the breading from sticking and making a mess in the hot oil. The flour also gives the egg something to cling to—otherwise, it would slide right off the chicken. The Breadcrumbs: Our recipe calls for fresh breadcrumbs but panko, the light and flaky Japanese-style breadcrumbs you can purchase at most grocery stores, make a great substitute. We used plain breadcrumbs, but you can certainly opt for seasoned breadcrumbs to add different flavors. Use Tongs: Breading is a sticky process, and if you use your hands, things get messy. We recommend investing in a few sets of short tongs. They aren't expensive, and you'll use them for all kinds of grilling, frying, and other tasks. Designate one pair of tongs for each layer of coating to avoid sticky buildup. 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 Between batches, skim off brown crumbs from oil with a slotted spoon. Turn, cook other side, drain and season: Turn with tongs; cook until browned and opaque throughout, 2 to 3 minutes more (if browning too quickly, lower heat). Drain chicken on paper towels; season with salt. Diana Chistruga Frequently Asked Questions Do you need flour for breaded chicken? You can bread chicken without using flour. There are other methods and ingredients that will allow your breading to evenly coat and stick to the chicken. Breading also sticks well to cutlets that have first been marinated in buttermilk or yogurt, or coated in mayonnaise. Can you use milk instead of eggs? Yes, you can use milk instead of eggs as long as you coat the cutlets in a layer of flour first. The combination of flour and milk will create a sticky coating that breadcrumbs can adhere to. How do I know when the chicken is ready? The foolproof way to know when the chicken is ready is to use an instant-read thermometer. When the internal temperature reaches 160 degrees Fahrenheit, remove it from the pan. Allow it to rest for 5 minutes, during which time the carryover cooking should have brought the temperature up to 165 degrees. If you don’t have a thermometer handy, slice into a cutlet with a paring knife: the juices should run clear, not pink. 5 More Breaded Chicken Recipes to Try: Crispy Chicken Cutlets Buffalo Chicken Breasts Chicken Milanese with Arugula Salad Chicken Cordon Bleu Easy Chicken Parmesan Originally appeared: Everyday Food, March 2009 Rate It PRINT Updated by Jennifer Anderson Jennifer Anderson Jennifer is a freelance writer for MarthaStewart.com.