# Crispy Homemade Breaded Chicken Cutlets

This recipe teaches a technique to make crispy homemade breaded chicken cutlets using sourdough breadcrumbs, perfect for a weeknight dinner or meal prep.

- Total time: 45 min
- Cuisine: American
- Category: Baked Goods
- Language: en

## Ingredients

- 4 cups stale sourdough bread cubes
- 1.5 Tablespoons dried oregano
- 2.5 teaspoons freshly ground black pepper
- 4 boneless, skinless chicken breasts
- 1 cup all-purpose flour
- 4 large eggs, beaten
- 0.5 cup Olive oil
- 0.5 tsp Kosher salt or flaky sea salt

## Instructions

1. Cut or tear the stale sourdough into chunks. Pulse in a food processor until you get fine to medium crumbs (about 3–4 cups). Transfer to a bowl or shallow dish. Stir in the dried oregano and black pepper until evenly distributed.
2. Pat the chicken breasts dry with paper towels. Butterfly each breast by slicing horizontally through the thickest part, opening it like a book and cutting all the way through.
3. Place each breast between two sheets of plastic wrap or parchment paper. Using the flat side of a meat mallet, pound gently but firmly until the cutlets are very thin (about ¼-inch thick or thinner, where light shines through). Season lightly with salt and pepper if desired.
4. Prepare three shallow dishes or plates: one for all-purpose flour, one for beaten eggs, and one for the seasoned homemade breadcrumbs.
5. Working with one cutlet at a time, dredge in flour, shaking off excess. Dip in beaten egg, letting excess drip off. Press into the breadcrumbs, coating both sides thoroughly and pressing gently. Place breaded cutlets on a plate or wire rack.
6. Heat a generous layer of olive oil (about ¼–½ inch deep) in a large skillet over medium-high heat until shimmering (around 350°F).
7. Fry the cutlets in batches (don’t overcrowd) for 2–4 minutes per side, until golden brown and crispy, and the internal temperature reaches 165°F.
8. Transfer to a paper towel-lined plate or wire rack. Immediately sprinkle with salt while hot.

## Equipment

- food processor
- meat mallet
- plastic wrap
- parchment paper
- shallow dishes
- large skillet
- paper towel-lined plate
- wire rack

## Tips

- Beat the chicken meat until very thin (about ¼-inch thick or thinner) so light shines through for quick, even cooking and maximum crispiness.
- Salt the chicken cutlets immediately after taking them out of the oil for best flavor and adherence.
- Don't overcrowd the pan when frying the cutlets to ensure even cooking and crispiness.

## Source

- Original video: https://www.tiktok.com/@giannygrubs/video/7610841387159817485?is_from_webapp=1&sender_device=pc&web_id=7540040535889888823
- Recipe page: https://www.cliprecipe.com/recipe/5a69cee2-3013-46db-9eb1-f425bb65fadb
- Extracted: 2026-04-07

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt