This Chicken Cutlet Recipe is crispy, flavorful, and so easy to make with no deep fryer needed!
author’s note
The Chicken Cutlet Recipe My Kids Swear Tastes Like Chick-fil-A
My kids’ favorite food on earth is Chick-fil-A. If it is on the table, they are happy. Over the years I have recreated just about all of their favorites at home. The crispy chicken sandwich, the coleslaw, the chicken salad, even the sauce. They love all of it.
But some nights I want that crispy chicken vibe without pulling out a deep fryer or committing to a full copycat situation. That is when I make these chicken cutlets.
They cook fast, get golden and crisp in a skillet, and somehow hit that same familiar flavor that my kids love so much. Every time I make them, someone says it tastes just like Chick-fil-A chicken. That is basically the highest compliment in my house.
It’s not only an easy and delicious dinner on its own, but it also pairs perfectly with so many dishes. Add it to a salad, dinner bowl, sandwich, or wrap—this chicken works with just about anything!
Ingredients
Here’s what you need to make this homemade Chicken Cutlet Recipe:
| Ingredient | Tips or Swaps |
|---|---|
| Chicken breasts | Slice thin and pound evenly so they cook fast. Thighs work too, just trim extra fat. |
| Flour | All purpose flour works best for a light coating. |
| Parmesan | Use fresh grated from the fridge section, not shelf stable. |
| Paprika | Adds color. Smoked paprika gives deeper flavor. |
| Garlic powder | Onion powder also works well here. |
| Olive oil | Avocado oil is a good swap. |
| Butter | Do not skip. It helps with browning and flavor. |
How To Make This Chicken Cutlet Recipe
- Coating: Mix flour, Parm, salt, pepper, paprika, and garlic powder in a bowl.
- Prep chicken: Cut chicken into pieces, pound to 1/4-inch thickness, and rub with oil.
- Coat chicken: Dredge in the flour mixture until evenly coated.
- Cook first batch: Heat oil and butter in a pan over medium-high; cook half the chicken for 3–4 minutes on one side, 1–2 minutes on the other.
- Repeat: Cook the rest of the chicken, adding more oil if needed.
- Finish: Sprinkle with salt and cover with foil to keep warm.
What To Serve With Chicken Cutlet Recipe
- Mashed potatoes: Creamy and comforting, perfect for soaking up any juices.
- Roasted veggies: Try carrots, broccoli, or Brussels sprouts for a hearty side.
- Caesar salad: A fresh, crunchy option that pairs well with the crispy chicken.
- Pasta: Serve with marinara sauce for a Chicken Parm type dish.
- Rice pilaf: A simple, flavorful side to round out the plate.
Storage
This chicken cutlet recipe is best fresh off the stovetop, but if you have leftovers:
- Fridge: Keep in a sealed container for up to 3 days.
- Reheat: Use a skillet or oven to warm until hot.
- Freeze: Let cool, wrap tightly, and freeze for up to 2 months. Reheat in the oven.
More Chicken Dishes:
Soups And Stews
Chicken Corn Chowder Recipe
Salads With Meat
Dill Pickle Chicken Salad
Chicken
Honey Garlic Chicken Thighs
Chicken Cutlets
Video
Equipment
- Meat mallet
Ingredients
- 1 pound boneless, skinless chicken breasts cut into 6 pieces (2 breasts)
- 1/4 cup flour
- 1/4 cup grated Parmesan cheese sandy texture, see note 1
- 1/2 teaspoon salt plus more as needed
- 1/2 teaspoon pepper
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 3 tablespoons olive oil divided
- 1 tablespoon unsalted butter
Instructions
- In a shallow bowl, mix flour, Parmesan, salt, pepper, paprika and garlic powder.
- Cut each chicken breast into 3 pieces, place between two sheets of plastic wrap, and pound to 1/4-inch thickness. Rub chicken with 1 tablespoon olive oil (divided between both sides). Coat evenly in the flour mixture.
- Heat 2 tablespoons olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Add half the chicken pieces and cook for 3–4 minutes on one side until golden brown. Flip and cook for 1–2 minutes on the other side.
- Transfer cooked chicken to a plate, sprinkle lightly with salt, and cover with foil to keep warm. Cook remaining chicken, adding more oil if needed.
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This was so flavor! And I loved how quick and easy it was for this hungry mama. Will come back to this recipe whenever I need a quick protein for lunch!
Thanks so much Ayla! I’m thrilled this was a hit!
Could this be modified to be cooked in an air fryer?
I’d recommend this recipe: https://www.chelseasmessyapron.com/air-fryer-chicken-tenders/
Sounds great!I pinned to make next week. I know what you meant by no fry 😉.
Thanks Katie! I hope you love it <3
Looks delicious! Have you found any substitute for flour (for those wishing to make it gf)?
I’m sorry Angie, not that I have personally tested! I am guessing a gluten-free all-purpose flour would work here though!
How is this recipe “no frying required” when you’re frying them in butter and oil on the stove top? I thought maybe they’d be baked, but they’re not.
We love your recipes and several are in our regular rotation.
Sorry Terry, they aren’t deep fried in a fryer! Lightly pan fried, I will update the post!
Very disappointed as this recipe is frying. When you cook in hot oil on the stove top in a fry pan I consider this pan frying. Your comment about no frying is misleading and we won’t be trying this recipe. Please be more honest as some can not eat fried foods.
I’m so sorry Deb, I wasn’t trying to be misleading at all. I meant not deep frying in a big pot of oil or in a deep fryer; I’ve updated the post. Thanks for being a reader; happy holidays!
How is this not frying? You are cooking in a pan on the stovetop with oil and butter.
Sorry I meant not deep frying! I’ve updated the post 🙂