Very Easy Breaded Chicken Cutlets

Who doesn’t like fried chicken, vegetarians and vegans notwithstanding? We love fried chicken around here, but it can be a lot of work and just as much clean-up. Recently though, I tried a new technique that was almost mess-free but very tasty.


  • 3 boneless, skinless chicken breasts
  • 2 eggs
  • 2 cups of Italian bread crumbs
  • olive oil


First I cut the breasts into thin cutlets. I got three thin slices out of each one. I also cut most of those in half, so that they would work nicely in sandwiches.




Next, I took two eggs,


scrambled them in a bowl and then poured them into a gallon-sized zippered bag.


Then I threw in all of the cutlets, sealed the bag and shook until all of the cutlets were evenly coated.


I used two cups of pre-mixed Italian bread crumbs, putting them in the bag with the coated cutlets, and then shook until the crumbs were evenly distributed and all of the chicken was breaded.



I filled an electric frying pan with just enough olive oil to cover the bottom of the skillet, and then turned the heat up to medium-high, around 320 degrees.


The cutlets were placed in the pan and cooked for four minutes on each side. Don’t turn them more than once, because that makes them more greasy.


Then they were removed and the oil was drained onto paper towels.


They were delicious, and took less than half-an-hour to make.