Chicken Escalopes
There's something wonderfully comforting about a plate of Pan-Fried Chicken Cutlets fresh from the skillet. Coated in seasoned breadcrumbs and gently pan-fried until beautifully crisp. These tender chicken cutlets are simple enough for a busy weeknight yet delicious enough to serve for a relaxed dinner with guests.
If you love chicken breasts for a French dinner then you will also love my Simple Grilled Chicken Recipe or my Tarragon Sauce For Chicken Recipe.
Once you discover how simple these crispy pan-fried chicken cutlets are to make, they're likely to become one of those dependable recipes you'll return to again and again. Or, the other two I suggested above!
🔍 Quick Look: Pan-Fried Chicken Cutlets
- ⏱️ Prep Time: 10 minutes | Cook Time: 20 minutes
- 🕒 Total Time: 30 minutes
- 👥 Servings: 4
- 📊 Calories: ~330 kcal per serving (based on nutrition panel)
- 🔥 Cook Method: Stove Top
- 👩🍳 Flavor Profile: This recipe has a crispy, golden exterior and a juicy, tender interior. The crust is deeply savoury, buttery, and toasted, while the meat remains neutral and mild, while bringing out the flavours of your seasonings, herbs, or sauces.
- ⭐ Difficulty: Beginner friendly: Success will be achieved by following the step-by-step instructions and tips given here.
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About Pan-Fried Chicken Cutlets & Why You Will Love It
- Golden and crispy every time. A seasoned breadcrumb coating turns beautifully crisp while the chicken stays moist and tender.
- Quick enough for busy evenings. Thin chicken breast cutlets cook in just a few minutes, making this an ideal weeknight dinner.
- Simple pantry ingredients. Flour, eggs, breadcrumbs and a few seasonings are all you need.
- A family favourite. Chicken cutlets are loved by both children and adults and pair well with almost any side dish. Cut the chicken into circles or strips, coat them, and cook them - the kids will love them!
- French-inspired home cooking. This recipe follows the simple French approach of letting good ingredients and careful cooking create wonderful flavour.
- Easy to adapt. Serve them with vegetables, potatoes, pasta or salad, or use them in sandwiches and wraps the next day.
What Are Chicken Cutlets?
A chicken cutlet or escalope, is a piece of boneless meat that has been thinned out using a mallet or rolling pin, or merely butterflied. The mallet breaks down the fibres in the meat, making it more tender, while the thinner meat cooks faster with less moisture loss. Chicken is the favourite for this form of cooking, although pork, veal, lamb, and turkey as in my popular boneless, skinless turkey breast recipe.
The term escalope originates in France and first appeared in cookery lexicons during the 17th century, rooted in rural north-east France when veal was by far the most popular ingredient.
Key Ingredients
This recipe uses simple, everyday ingredients, but each one plays an important role in creating beautifully crisp chicken cutlets.
Chicken breast cutlets are ideal because they cook quickly and evenly. If you're starting with whole chicken breasts that are thick, simply slice them horizontally and/or gently pound them between two sheets of baking paper until they're an even thickness.
Breadcrumbs create the crisp coating. Fine dry breadcrumbs produce a delicate, classic crust, while panko breadcrumbs give a slightly lighter, crunchier finish. Both work well, so choose whichever you prefer.
Parmesan cheese adds a subtle savoury flavour to the breadcrumb coating without overpowering the chicken.
Fresh parsley adds colour and freshness, while simple seasonings such as salt, pepper and paprika bring everything together.
For the best flavour, use a neutral cooking oil with a reasonably high smoke point, such as sunflower, canola or light olive oil.
How to Make Pan-Fried Chicken Cutlets
Making excellent chicken cutlets is more about technique than complicated ingredients. I have included Expert Chef Tips tucked inside the step-by-step instructions to make your cooking your chicken cutlets successful!
- Prepare the chicken by slicing large chicken breasts into thin cutlets or gently pounding them to an even thickness of about ½ inch (1.25 cm).
💡 Keep the chicken an even thickness. This ensures every cutlet cooks at the same rate and stays juicy. - Pat the chicken dry with paper towels and season lightly with salt and freshly ground black pepper.
💡Pat the chicken dry before coating. Moisture prevents the flour from sticking properly and can cause the breadcrumb coating to slide off during cooking. - Prepare three shallow dishes: one with flour, one with beaten eggs and one with the seasoned breadcrumbs mixed with Parmesan cheese, parsley and paprika.
💡 Follow the coating order carefully. Flour, egg and then breadcrumbs create the strongest coating. - Coat each chicken cutlet first in flour, shaking off any excess. Dip into the beaten egg, then press gently into the breadcrumb mixture until evenly coated.
💡 Press the breadcrumbs gently onto the chicken. A light press helps the coating adhere without becoming heavy. - Place the breaded chicken on a plate and let it rest for about 10 minutes while you heat the oil. This helps the coating adhere during cooking.
💡 Let the coated chicken rest for 10-15 minutes before cooking. This simple step helps the breadcrumbs stick firmly and greatly reduces the chance of the coating falling off in the pan. - Heat a thin layer of oil in a large frying pan over medium heat. The oil should shimmer but not smoke.
- Carefully place the chicken cutlets into the pan without overcrowding. Cook for about 3-4 minutes on the first side until deep golden brown.
💡 Don't overcrowd the pan. Cook in batches if necessary so the chicken browns instead of steaming. This will depend on how large your skillet is. - Turn the cutlets once and cook for another 3-4 minutes, or until both sides are crisp and the chicken reaches an internal temperature of 165°F (74°C).
💡 Turn only once whenever possible. Allow the first side to become golden before flipping. - Transfer to a wire rack or paper towel-lined plate for a minute before serving.
Cook until the internal temperature reaches 165°F (74°C). This keeps the chicken safe for consumption while remaining moist and tender.
☝️ One more tip: Let the cutlets rest for 5-7 minutes before serving.
Can These Chicken Cutlets Be Baked?
Yes. Although this recipe is designed to be pan-fried for the crispiest, most traditional result, you can bake the breaded chicken cutlets if you prefer.
Arrange the coated cutlets on a lightly greased baking sheet or wire rack set over a baking tray. Lightly spray or brush the tops with oil.
How Long To Bake Chicken Cutlets?
Bake in a preheated 425°F (220°C) oven for about 18-22 minutes, turning once halfway through cooking. The chicken is ready when the coating is golden and the internal temperature reaches 165°F (74°C).
While baking creates a lighter version, pan-frying gives the chicken its characteristic crisp exterior and rich golden colour. Your choice! ⚖️
What to Serve with Chicken Cutlets?
These crispy pan-fried chicken cutlets are wonderfully versatile and pair beautifully with many classic French side dishes.
Pan-Fried Chicken Cutlets FAQ
Yes, Pan-Fried Chicken Cutlets can be tightly stored in the fridge for up to 3 days in the fridge when cooled to room temperature.
In the freezer store them in a freezer-safe container for up to 3 months. Place a sheet of waxed paper or parchment paper between each cutlet to prevent them from sticking together.
To Reheat: For the crispiest results, reheat the chicken cutlets in a 375°F (190°C) oven or an air fryer until hot throughout. Avoid reheating them in the microwave if possible, as the breadcrumb coating will be soggy.
For Pan-Fried Chicken Cutlets: thin chicken breast cutlets usually take about 3-4 minutes per side over medium heat. The coating should be crisp and golden, and the internal temperature should reach 165°F (74°C).
Yes. Bake Chicken Cutlets at 425°F (220°C) for approximately 18-22 minutes, turning once halfway through cooking. While baking works well, pan-frying produces the crispiest texture.
Absolutely. Boneless, skinless chicken thighs make wonderfully juicy chicken cutlets and work well with the same breadcrumb coating.
Usually this happens because the chicken cutlet was too wet, the flour coating was skipped, or the chicken wasn't allowed to rest before cooking. Resting the coated chicken cutlets for about 10 minutes before cooking helps the coating adhere much better.
Yes. You can bread the Pan Fried Chicken Cutlets several hours in advance and refrigerate it until you're ready to cook. Cooked chicken cutlets also reheat very well in the oven or an air fryer.
📖 Recipe
Prep Like a Pro
Before you start cooking, chop, measure, and prep every ingredient, and gather your tools.
This simple habit reduces stress, prevents overcooking, and instantly improves your meals. Mise en Place - "Everything in its place."
Pan-Fried Chicken Cutlets: Crispy French-Style Chicken
Ingredients
- 32 ozs chicken breast meat 4 breasts - boneless & skinless
- 8 tablespoon plain flour
- 2 eggs beaten
- 5 oz milk
- 9 oz breadcrumbs
- 6¼ oz unsalted butter
- ½ lemon juice only
- salt and pepper for seasoning
- 1 tablespoon olive oil for drizzling
- splash balsamic vinegar
- 3½ oz wild rocket leaves or another type of green salad
- 3 oz grated parmesan
Instructions
- Sandwich each chicken breast between two sheets of cling film. Using a rolling pin, flatten each chicken breast until it has widened and become thinner (this is called an escalope). (Or slice each breast horizontally in half if extra thick. Then pound each half if needed to thin out more.)
- Remove and discard the cling film. Season the chicken escalopes with salt and pepper (but see variant below).
- Tip the flour into a bowl. Beat the eggs and milk together in a separate bowl. Sprinkle the breadcrumbs onto a plate.
- Dredge each chicken escalope in the flour and shake off any excess.
- Dip each floured escalope in the egg and milk mixture, then dredge it in the breadcrumbs until completely coated.
- Heat half of the butter in a frying pan over a medium to high heat. Add the breaded cutlet (escalope), in batches two at a time, and fry for 4-6 minutes on each side, or until the breadcrumbs are crisp and golden-brown and the chicken is cooked through 165°F/74°C (the juices will run clear when the chicken is pierced in the thickest part with a skewer).
- Remove the breaded escalopes from the pan and keep warm.
- Repeat the process with most of the remaining butter and the remaining chicken escalopes. (Reserve a little of the remaining butter.)
- Heat the remaining butter in the frying pan over a medium heat. When the butter has turned a pale golden-brown, squeeze in the lemon juice and stir to combine. Remove from the heat.
- Season using fresh sage leaves, finely chopped, and crushed black peppercorns
- Serve with a refreshing rocket salad
Notes
- When calculating how much meat to buy, on average a person eats 4 to 6 oz of chicken meat. Consider the appetites of each person and number of children. Better to purchase a little too much rather than too little.
- Use a heavy-bottomed skillet to cook the chicken to ensure even cooking.
Loved it, tweaked it, or not your "cup of tea"... I’d really love to hear how it went for you.