Crispy and Juicy Cutlets Every Time

Pat the cutlets dry with paper towels to remove excess moisture.

Season both sides with salt, pepper, garlic powder, and paprika.

Set Up the Breading Station:

Place flour in one shallow bowl.

Beat eggs in a second bowl.

Mix breadcrumbs and Parmesan (if using) in a third bowl.

Coat the Cutlets:

Dredge each cutlet in flour, shaking off excess.

Dip into beaten eggs, allowing excess to drip off.

Press into breadcrumbs until fully coated.

Cook the Cutlets:

Heat oil or butter in a large skillet over medium-high heat.

Fry cutlets for 3–5 minutes per side, until golden brown and cooked through (internal temperature: 165°F for chicken).

Drain on paper towels to remove excess oil.

Serving and Storage Tips