16 Quick Chicken Cutlet Recipes Easy and Tasty

Busy weeknights call for quick, delicious solutions—and chicken cutlets are here to save the day! Crispy, juicy, and endlessly versatile, these 16 easy recipes turn simple cutlets into mouthwatering meals in no time. Whether you’re craving classic comfort food or a fresh twist, we’ve got your next family favorite. Ready to shake up your dinner routine? Let’s dive in!

Classic Breaded Chicken Cutlets

Ingredients:

• 4 boneless, skinless chicken breasts (about 1.5 lbs), pounded to ½-inch thickness
• ½ cup all-purpose flour
• 2 large eggs, beaten
• 1 cup panko breadcrumbs
• ½ cup grated Parmesan cheese
• 1 tsp garlic powder
• 1 tsp paprika
• 1 tsp kosher salt
• ½ tsp black pepper
• ¼ cup vegetable oil (for frying)

Instructions:

1. Prep the coating: In one shallow bowl, mix the flour with ½ tsp salt and ¼ tsp black pepper. In a second bowl, whisk the eggs. In a third bowl, combine panko, Parmesan, garlic powder, paprika, remaining ½ tsp salt, and ¼ tsp black pepper.
2. Bread the chicken: Dredge each chicken breast in the flour, shaking off excess. Dip into the beaten eggs, then press firmly into the panko mixture, coating both sides.
3. Pan-fry: Heat vegetable oil in a large skillet over medium heat. Cook cutlets in batches for 3–4 minutes per side until deeply golden and internal temperature reaches 165°F. Drain on a paper towel-lined plate.

The double crunch of panko and Parmesan makes these cutlets shatteringly crisp—perfect for topping salads, stuffing into sandwiches, or serving with lemon wedges for a bright finish.

Tip: For extra-crispy results, let breaded cutlets rest on a wire rack for 10 minutes before frying.

Lemon Garlic Chicken Cutlets

These zesty, garlicky chicken cutlets come together in under 30 minutes—perfect for a bright, flavorful weeknight dinner that feels anything but rushed.

Ingredients:

• 4 boneless, skinless chicken cutlets (about 1.5 lbs total)
• 3 tbsp olive oil, divided
• 4 garlic cloves, minced
• 1/2 cup chicken broth
• 1/4 cup fresh lemon juice (about 2 lemons)
• 1 tsp lemon zest
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 2 tbsp chopped fresh parsley
• 1 tbsp butter

Instructions:

1. Pat chicken dry and season both sides with 1 tsp kosher salt and 1/2 tsp black pepper.
2. Heat 2 tbsp olive oil in a large skillet over medium-high. Cook chicken for 3–4 minutes per side until golden and cooked through. Transfer to a plate.
3. Reduce heat to medium. Add remaining 1 tbsp olive oil and 4 minced garlic cloves; sauté for 30 seconds until fragrant.
4. Pour in 1/2 cup chicken broth and 1/4 cup lemon juice, scraping up browned bits. Simmer 2 minutes until slightly reduced.
5. Stir in 1 tsp lemon zest, 1 tbsp butter, and 2 tbsp parsley until butter melts. Return chicken to skillet, turning to coat in sauce.

The quick pan sauce—bright with lemon and rich with butter—clings to the tender cutlets for a restaurant-worthy finish. Serve over pasta or with crusty bread to soak it all up.

Tip: For extra browning, press the chicken lightly with a spatula during the first minute of cooking.

Parmesan Crusted Chicken Cutlets

These crispy, golden chicken cutlets are a weeknight hero—simple enough for busy days but fancy enough to impress guests.

Ingredients:

• 4 boneless, skinless chicken breasts (about 1.5 lbs), pounded to ½-inch thickness
• ½ cup grated Parmesan cheese
• ½ cup panko breadcrumbs
• 1 tsp garlic powder
• 1 tsp dried Italian seasoning
• ½ tsp salt
• ¼ tsp black pepper
• 1 large egg
• 2 tbsp olive oil
• Lemon wedges (for serving)

Instructions:

1. In a shallow dish, whisk together the ½ cup grated Parmesan, ½ cup panko, 1 tsp garlic powder, 1 tsp Italian seasoning, ½ tsp salt, and ¼ tsp black pepper.
2. In another dish, beat the 1 large egg. Dip each chicken breast into the egg, letting excess drip off, then press firmly into the Parmesan mixture to coat both sides.
3. Heat 2 tbsp olive oil in a large skillet over medium heat. Cook the chicken for 4–5 minutes per side, until the crust is golden brown and the internal temperature reaches 165°F.
4. Serve immediately with lemon wedges for a bright finish.

The magic here? The Parmesan melts into the breadcrumbs, creating a crackly, savory crust that stays crunchy even after cooking.

Tip: For extra-crispy results, let the coated chicken rest on a wire rack for 5 minutes before frying.

Spicy Cajun Chicken Cutlets

These crispy, flavor-packed cutlets bring the heat with a bold Cajun spice rub—perfect for a quick weeknight dinner with a kick!

Ingredients:

• 4 boneless, skinless chicken cutlets (about 1.5 lbs total)
• 2 tbsp olive oil
• 1 tbsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp dried oregano
• 1/2 tsp cayenne pepper (adjust for heat preference)
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup all-purpose flour

Instructions:

1. In a small bowl, mix together 1 tbsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp dried oregano, 1/2 tsp cayenne pepper, 1/2 tsp salt, and 1/4 tsp black pepper.
2. Pat chicken dry, then coat evenly with 1/4 cup flour, shaking off excess. Rub the spice mixture onto both sides of each cutlet.
3. Heat 2 tbsp olive oil in a large skillet over medium-high. Add chicken and cook for 4–5 minutes per side until deeply golden and internal temperature reaches 165°F.
4. Transfer to a plate and let rest for 3 minutes before serving.

The double-layer of flour and spices creates an irresistible crust that locks in juicy tenderness—no buttermilk or breadcrumbs needed!

Tip: For extra heat, add a pinch of extra cayenne to the spice mix or drizzle with hot honey before serving.

Honey Mustard Glazed Chicken Cutlets

These juicy chicken cutlets get a sticky-sweet glaze with just the right tang—perfect for a quick weeknight dinner that feels fancy.

Ingredients:

• 4 boneless, skinless chicken cutlets (about 1.5 lbs total)
• 1/4 cup Dijon mustard
• 3 tbsp honey
• 1 tbsp olive oil
• 1 tbsp apple cider vinegar
• 1/2 tsp garlic powder
• 1/2 tsp smoked paprika
• 1/4 tsp salt
• 1/4 tsp black pepper

Instructions:

1. Preheat oven to 400°F. Whisk together 1/4 cup Dijon mustard, 3 tbsp honey, 1 tbsp apple cider vinegar, 1/2 tsp garlic powder, 1/2 tsp smoked paprika, 1/4 tsp salt, and 1/4 tsp black pepper in a small bowl.
2. Heat 1 tbsp olive oil in a large ovenproof skillet over medium-high. Sear chicken cutlets for 3 minutes per side until lightly browned.
3. Brush half the honey-mustard mixture over the chicken, then transfer skillet to the oven. Bake for 8 minutes.
4. Flip cutlets, brush with remaining glaze, and bake another 5–7 minutes until internal temperature reaches 165°F and glaze is caramelized.

The magic here? The double-glazing creates a lacquered finish that clings to every bite without overpowering the tender chicken.

Tip: For extra depth, swap smoked paprika with 1/4 tsp cayenne—just enough heat to balance the sweetness.

Herb and Butter Chicken Cutlets

These golden, crispy chicken cutlets are infused with fragrant herbs and rich butter—perfect for a quick weeknight dinner that feels a little fancy.

Ingredients:

• 4 boneless, skinless chicken cutlets (about 1 1/2 lbs total)
• 1/2 cup all-purpose flour
• 2 large eggs, beaten
• 1 cup panko breadcrumbs
• 1 tsp garlic powder
• 1 tsp dried thyme
• 1 tsp dried parsley
• 1/2 tsp salt
• 1/4 tsp black pepper
• 4 tbsp unsalted butter, divided
• 2 tbsp olive oil
• 1 tbsp fresh lemon juice
• 1 tbsp chopped fresh chives (for garnish)

Instructions:

1. Set up a breading station: Place the flour in one shallow dish, beaten eggs in another, and mix the panko, garlic powder, dried thyme, dried parsley, salt, and black pepper in a third dish.
2. Dredge each chicken cutlet in flour, shaking off excess, then dip in the egg, and finally coat evenly with the herbed panko mixture. Press lightly to adhere.
3. Heat 2 tbsp butter and olive oil in a large skillet over medium heat. Once the butter foams, add the chicken (work in batches if needed) and cook for 3–4 minutes per side until golden brown and cooked through.
4. Transfer chicken to a plate. Wipe the skillet clean, then melt the remaining 2 tbsp butter over low heat. Stir in the lemon juice and drizzle over the chicken. Garnish with fresh chives.

The double-hit of herbs (dried in the crust, fresh on top) gives these cutlets incredible depth, while the lemon butter glaze adds a bright finish. Tip: For extra-crispy results, let the breaded cutlets rest on a wire rack for 10 minutes before frying.

Crispy Panko Chicken Cutlets

These golden, crunchy cutlets are a weeknight hero—crispy on the outside, juicy inside, and ready in under 30 minutes!

Ingredients

• 4 boneless, skinless chicken breasts (about 1.5 lbs), pounded to ½-inch thickness
• ½ cup all-purpose flour
• 2 large eggs, beaten
• 1½ cups panko breadcrumbs
• 1 tsp garlic powder
• 1 tsp paprika
• 1 tsp salt
• ½ tsp black pepper
• ¼ cup vegetable oil (for frying)

Instructions

1. Prep the coating: In three shallow bowls, set up your stations: one with ½ cup flour, one with 2 beaten eggs, and one with 1½ cups panko mixed with 1 tsp garlic powder, 1 tsp paprika, 1 tsp salt, and ½ tsp black pepper.
2. Coat the chicken: Dredge each chicken breast first in flour (shaking off excess), then dip in egg, and finally press into the panko mixture, ensuring an even crust.
3. Pan-fry: Heat ¼ cup vegetable oil in a large skillet over medium-high. Cook cutlets in batches for 3–4 minutes per side until deeply golden and internal temp reaches 165°F.
4. Drain and serve: Transfer to a paper towel-lined plate to crisp up further. No soggy bottoms here!

The magic? Panko’s light, craggy texture creates an extra-crunchy crust that stays crisp even after resting—unlike regular breadcrumbs.

Tip: For extra flavor, stir 2 tbsp grated Parmesan into the panko mixture.

Garlic Herb Chicken Cutlets

These juicy, golden-brown cutlets are packed with savory garlic and fresh herbs—perfect for a quick weeknight dinner that feels fancy without the fuss.

Ingredients:

• 4 boneless, skinless chicken cutlets (about 1.5 lbs total)
• 3 tbsp olive oil, divided
• 4 garlic cloves, minced
• 1 tbsp fresh rosemary, finely chopped
• 1 tbsp fresh thyme leaves
• 1 tsp kosher salt
• ½ tsp black pepper
• ½ cup chicken broth
• 1 tbsp lemon juice
• 2 tbsp unsalted butter

Instructions:

1. Pat chicken dry and season evenly with 1 tsp kosher salt and ½ tsp black pepper.
2. Heat 2 tbsp olive oil in a large skillet over medium-high. Add chicken and cook for 3–4 minutes per side until golden and internal temp reaches 165°F. Transfer to a plate.
3. Reduce heat to medium. Add remaining 1 tbsp olive oil, 4 minced garlic cloves, 1 tbsp rosemary, and 1 tbsp thyme. Sauté for 30 seconds until fragrant.
4. Pour in ½ cup chicken broth and 1 tbsp lemon juice, scraping up browned bits. Simmer 2 minutes until slightly reduced.
5. Off heat, swirl in 2 tbsp butter until melted. Return chicken to skillet, spooning sauce over it. Serve immediately.

The garlic-herb pan sauce is the star here—it’s bright, buttery, and clings to every bite of the tender chicken.

Tip: For extra-crispy edges, press the cutlets lightly with a spatula during the first minute of cooking.

Baked Parmesan Chicken Cutlets

These crispy, golden chicken cutlets are a weeknight hero—oven-baked for ease but packed with all the crunch and flavor of the fried version.

Ingredients:

• 4 boneless, skinless chicken breasts (about 1.5 lbs), pounded to ½-inch thickness
• ½ cup grated Parmesan cheese
• ½ cup panko breadcrumbs
• 1 tsp garlic powder
• 1 tsp dried Italian seasoning
• ½ tsp salt
• ½ tsp black pepper
• 1 large egg
• 2 tbsp olive oil

Instructions:

1. Preheat oven to 400°F. Line a baking sheet with parchment paper and drizzle with 1 tbsp olive oil.
2. In a shallow bowl, mix ½ cup Parmesan, ½ cup panko, 1 tsp garlic powder, 1 tsp Italian seasoning, ½ tsp salt, and ½ tsp black pepper.
3. Whisk the egg in a separate bowl. Dip chicken into the egg, then press firmly into the Parmesan mixture to coat both sides.
4. Place chicken on the prepared baking sheet and drizzle with remaining 1 tbsp olive oil. Bake for 20–25 minutes, flipping halfway, until golden and internal temperature reaches 165°F.

The magic here? Panko and Parmesan create an ultra-crispy crust without frying, while the Italian seasoning adds a herby punch. Serve with lemon wedges or marinara for dipping!

Tip: For extra crunch, broil for 1–2 minutes at the end—just watch closely to avoid burning.

Rosemary and Thyme Chicken Cutlets

These Rosemary and Thyme Chicken Cutlets are a weeknight hero—quick, fragrant, and packed with herby flavor that feels fancy without the fuss.

• 4 boneless, skinless chicken cutlets (about 1.5 lbs total)
• 2 tbsp olive oil
• 1 tbsp fresh rosemary, finely chopped
• 1 tbsp fresh thyme leaves
• 1 tsp garlic powder
• 1 tsp kosher salt
• ½ tsp black pepper
• ½ tsp lemon zest
• 1 tbsp butter

1. Pat chicken cutlets dry with paper towels. In a small bowl, mix 1 tbsp fresh rosemary, 1 tbsp fresh thyme, 1 tsp garlic powder, 1 tsp kosher salt, ½ tsp black pepper, and ½ tsp lemon zest.
2. Rub the herb mixture evenly over both sides of the chicken.
3. Heat 2 tbsp olive oil in a large skillet over medium-high heat. Once shimmering, add the chicken and cook for 3–4 minutes per side until golden and cooked through (internal temp should reach 165°F).
4. Reduce heat to low, add 1 tbsp butter to the skillet, and swirl to melt, spooning it over the chicken for extra richness. Remove from heat.

The lemon zest brightens the earthy herbs, while the butter finish gives these cutlets a glossy, restaurant-worthy sheen. Tip: Let the chicken rest for 5 minutes before slicing—it keeps every bite juicy.

Buffalo Style Chicken Cutlets

These crispy, spicy Buffalo-style chicken cutlets deliver all the bold flavor of wings—minus the mess and fuss. Perfect for game day or a quick weeknight dinner!

Ingredients:

• 1 lb boneless, skinless chicken cutlets (or breasts pounded to ½-inch thickness)
• 1 cup all-purpose flour
• 2 large eggs, beaten
• 1 cup panko breadcrumbs
• 1 tsp garlic powder
• 1 tsp smoked paprika
• ½ tsp salt
• ½ cup hot sauce (like Frank’s RedHot)
• 2 tbsp unsalted butter, melted
• 2 tbsp neutral oil (like canola)
• Ranch or blue cheese dressing, for serving

Instructions:

1. Prep: Preheat oven to 400°F. Set up three shallow bowls: one with flour, one with beaten eggs, and one with panko, garlic powder, smoked paprika, and ½ tsp salt.
2. Coat: Dredge each chicken cutlet in flour, shaking off excess. Dip in egg, then press into panko mixture to coat evenly.
3. Pan-fry: Heat oil in a large skillet over medium-high. Cook cutlets for 3–4 minutes per side until golden and crispy. Transfer to a wire rack set over a baking sheet.
4. Buffalo glaze: Whisk together hot sauce and melted butter. Brush generously over both sides of the cutlets.
5. Bake: Bake for 5 minutes to set the glaze and ensure chicken reaches 165°F internally.

The double-crisp factor—pan-fried panko and a sticky, spicy glaze—makes these cutlets irresistible. Serve with cool ranch dressing to balance the heat!

Tip: For extra crunch, mix ¼ cup crushed cornflakes into the panko.

Teriyaki Glazed Chicken Cutlets

These juicy, sticky-sweet chicken cutlets come together in under 30 minutes—perfect for busy weeknights when you crave takeout flavors at home.

Ingredients:

• 4 boneless, skinless chicken cutlets (about 1.5 lbs total)
• 1/4 cup low-sodium soy sauce
• 3 tbsp honey
• 2 tbsp mirin (or dry sherry)
• 1 tbsp grated fresh ginger
• 2 cloves garlic, minced
• 1 tbsp vegetable oil
• 1 tsp toasted sesame seeds (for garnish)
• 2 thinly sliced scallions (for garnish)

Instructions:

1. In a small bowl, whisk together 1/4 cup soy sauce, 3 tbsp honey, 2 tbsp mirin, 1 tbsp ginger, and 2 cloves minced garlic.
2. Heat 1 tbsp vegetable oil in a large skillet over medium-high. Add chicken cutlets and cook 4–5 minutes per side until golden and internal temp reaches 165°F. Transfer to a plate.
3. Pour the sauce into the skillet and simmer 2–3 minutes, stirring, until slightly thickened. Return chicken to the pan, turning to coat, and cook 1 more minute to glaze.
4. Garnish with 1 tsp sesame seeds and scallions before serving.

The magic here? Reducing the sauce in the same pan picks up all the crispy chicken bits for extra depth. Serve over rice to soak up every drop!

Tip: For extra caramelization, broil the glazed cutlets for 1–2 minutes before garnishing.

Simple Pan-Fried Chicken Cutlets

Crispy on the outside, juicy on the inside—these golden chicken cutlets are a weeknight hero that come together in just 20 minutes.

Ingredients:

• 2 boneless, skinless chicken breasts, halved horizontally
• 1/2 cup all-purpose flour
• 2 large eggs, beaten
• 1 cup panko breadcrumbs
• 1 tsp garlic powder
• 1 tsp paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 3 tbsp olive oil (divided)

Instructions:

1. Pound chicken breasts to an even 1/2-inch thickness between parchment paper.
2. In separate shallow bowls, place flour, beaten eggs, and panko mixed with 1 tsp garlic powder, 1 tsp paprika, 1/2 tsp salt, and 1/4 tsp black pepper.
3. Dredge each cutlet in flour, dip in egg, then coat with panko mixture, pressing gently to adhere.
4. Heat 1 1/2 tbsp olive oil in a large skillet over medium-high. Cook 2 cutlets for 3–4 minutes per side until golden and internal temperature reaches 165°F. Repeat with remaining oil and cutlets.

The double-layer crunch from panko and the smoky paprika-garlic blend make these cutlets irresistible—no sauce needed!

Tip: Let breaded cutlets rest 5 minutes before frying for extra-crispy results.

Easy Ranch Chicken Cutlets

These crispy ranch-seasoned chicken cutlets are a weeknight hero—quick to make, packed with flavor, and always a hit with the family.

Ingredients:

• 4 boneless, skinless chicken breasts (about 1.5 lbs), pounded to ½-inch thickness
• 1 cup panko breadcrumbs
• ½ cup grated Parmesan cheese
• 1 packet (1 oz) dry ranch seasoning mix
• ½ tsp garlic powder
• ½ tsp smoked paprika
• 2 large eggs
• 2 tbsp olive oil

Instructions:

1. Prep the coating: In a shallow dish, mix 1 cup panko breadcrumbs, ½ cup grated Parmesan, 1 packet ranch seasoning, ½ tsp garlic powder, and ½ tsp smoked paprika.
2. Dredge the chicken: Beat 2 large eggs in a separate bowl. Dip each chicken breast into the eggs, then press firmly into the breadcrumb mixture to coat both sides.
3. Cook: Heat 2 tbsp olive oil in a large skillet over medium heat. Add the chicken and cook for 4–5 minutes per side, until golden brown and the internal temperature reaches 165°F.

The ranch seasoning adds a tangy, herby punch to the crispy Parmesan crust—no dipping sauce needed! Serve these cutlets alongside a simple salad or roasted veggies for a fuss-free meal.

Tip: For extra crunch, toast the panko breadcrumbs in a dry skillet for 2–3 minutes before mixing with the other coating ingredients.

Sweet and Sour Chicken Cutlets

These crispy, tangy-sweet chicken cutlets are a weeknight hero—ready in 30 minutes and packed with that takeout flavor you crave.

Ingredients

• 1 lb boneless, skinless chicken breasts, pounded to ½-inch thickness
• ½ cup cornstarch
• 2 large eggs, beaten
• ¼ cup vegetable oil
• ½ cup ketchup
• ⅓ cup rice vinegar
• ¼ cup brown sugar
• 1 tbsp soy sauce
• 1 tsp garlic powder
• ½ tsp red pepper flakes (optional)
• 1 tbsp toasted sesame seeds
• 2 green onions, thinly sliced

Instructions

1. Coat the chicken: Dredge chicken in cornstarch, then dip in beaten eggs, shaking off excess.
2. Pan-fry: Heat vegetable oil in a large skillet over medium-high. Cook chicken for 4–5 minutes per side until golden and crispy. Transfer to a plate.
3. Make the sauce: In the same skillet, whisk together ketchup, rice vinegar, brown sugar, soy sauce, garlic powder, and red pepper flakes (if using). Simmer for 2 minutes until thickened slightly.
4. Glaze & serve: Return chicken to the skillet, turning to coat in the sauce. Sprinkle with sesame seeds and green onions.

The magic here? The sauce clings to every nook of the crispy chicken, creating the perfect sweet-tangy crunch in every bite.

Tip: For extra crispiness, let the coated chicken rest on a wire rack for 5 minutes before frying.

Quick BBQ Chicken Cutlets

These juicy, smoky BBQ chicken cutlets come together in under 30 minutes—perfect for busy weeknights when you crave big flavor without the fuss.

Ingredients:

• 4 boneless, skinless chicken cutlets (about 1.5 lbs total)
• 1 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/2 tsp black pepper
• 3/4 cup BBQ sauce (plus extra for serving)
• 1 tbsp chopped fresh parsley (optional, for garnish)

Instructions:

1. Prep the chicken: Pat chicken dry, then rub with olive oil. In a small bowl, mix smoked paprika, garlic powder, salt, and black pepper. Sprinkle evenly over both sides of the cutlets.
2. Cook: Heat a large skillet over medium-high. Add chicken and cook for 4–5 minutes per side until lightly charred and internal temperature reaches 165°F.
3. Glaze: Reduce heat to low, pour BBQ sauce over chicken, and flip to coat. Simmer for 1–2 minutes until sauce thickens slightly.
4. Serve: Transfer to a plate, drizzle with extra BBQ sauce, and sprinkle with parsley if using.

The smoky-sweet glaze caramelizes beautifully in the pan, giving these cutlets a sticky, finger-licking finish that’s way better than takeout.

Tip: For extra char, pop the sauced cutlets under the broiler for 1–2 minutes before serving.

Conclusion

With 16 quick and tasty chicken cutlet recipes, there’s something for every craving and skill level! Whether you’re whipping up a weeknight dinner or impressing guests, these dishes deliver flavor without the fuss. Try one (or a few!) and let us know your favorites in the comments. Don’t forget to share this roundup on Pinterest so others can enjoy these easy, delicious meals too. Happy cooking!