Crispy Breaded Chicken Cutlets

A plate of breaded chicken, broccoli, and lemons.

Crispy Breaded Chicken Cutlets. There are many variations of this recipe. No recipe is more appreciated and eaten by children and parents worldwide. Whether it’s chicken, veal, or pork, breaded steak is a dish that will never disappoint. Breaded chicken is a tasty, crispy, and succulent dish. In a few simple steps, you can transform an anonymous chicken breast into a delicious and appetizing dish. A recipe that consists of a few simple and quick steps. It is essential to pay attention to good execution to have an excellent dish.

You can use different types of breadcrumbs; for extra crispiness, you can use Panko, the famous Japanese breadcrumbs. Making homemade breadcrumbs is straightforward. Take some white sandwich bread, cut it into large pieces, and blend it all. You don’t need to blend it very finely; if some pieces remain larger, it’s not a problem. After blending the sandwich bread, spread it on a baking sheet. Bake the sheet at 90°C for 15-20 minutes until the breadcrumbs are dry and have lost all their moisture. Once finished, let it cool to use it later. Our breadcrumbs mustn’t be in a humid or wet place, so they should be stored outside the refrigerator.

Crack two whole eggs into a deep dish, grate nutmeg, and add fresh pepper, and a pinch of salt. Beat the eggs well until the mixture is homogeneous. It is recommended to beat the eggs for at least one minute.

Take a chicken breast and cut it horizontally. You can already buy chicken breasts pre-cut at the supermarket; there’s no need to pound them and make them thinner.

Coat the chicken breasts in flour, making sure to shake off any excess flour. Then dip them in the egg wash on both sides and into our breadcrumbs.

Once the chicken breasts are breaded, put them in the refrigerator for 10 minutes. This way, the breading will remain compact during the cooking phase.

In a non-stick skillet, add a tablespoon of oil, a knob of butter, sage, and cloves of garlic with their skins on. Set the temperature to medium. When the butter is completely melted, add your chicken breasts. It takes about 4-5 minutes per side until the breading is crispy and golden.

Serve it with salt flakes on top.

A plate with chicken, broccoli and lemon on it.

Tips and Tricks

If you’re concerned about cleaning the chicken, you can buy pre-cut chicken breasts at the supermarket; it’s much simpler, and there are no leftovers. However, if you’re skilled with knives and cutting, you can use the whole chicken breast, and you can use the leftovers for broth or stuffing.

During cooking, always add a tablespoon of olive oil to the butter. This little trick will prevent the butter from burning during cooking.

Don’t worry about how much butter you put in the skillet; your breaded chicken will only take what it needs.

Instead of garlic and sage, you can use any aromatic herbs you like, from thyme to rosemary to parsley.

During breading, don’t be afraid to get your hands dirty; good pressure helps the breadcrumbs cover your chicken breast evenly.


Breaded chicken is a tasty, crispy, and succulent dish. In a few simple steps, you can transform an anonymous chicken breast into a delicious and appetizing dish.
Course Main Course
Cuisine Italian
Prep Time 30 minutes
Cook Time 40 minutes


  • 1 chicken breast
  • 2 eggs
  • 1 tbsp olive oil
  • 1 tbsp salted butter
  • 5 gr salt
  • fresh pepper
  • 100 gr plain flour
  • nutmeg
  • 1 package white sandwich bread
  • sage
  • garlic
Servings 4 people


  • Blend the white sandwich bread
  • Place the blended bread in the oven at 90 degrees Celsius for 20 minutes
  • Divide the whole chicken breast into two parts
  • Cut each part horizontally into two fillets
  • Beat whole eggs with nutmeg, salt, and pepper
  • Flour the chicken breasts
  • Dip the floured chicken breasts in the egg wash
  • Coat with homemade breadcrumbs
  • Let rest in the refrigerator for 10 minutes
  • Cook the breaded chicken breasts in a skillet with oil, butter, sage, and cloves of garlic

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