Crispy Chicken Cutlets (Bell & Evans, Thin-Pounded)

April 16, 2026

There’s just something about a crispy chicken cutlet that feels like home. It’s the kind of thing that disappears off the tray before dinner even starts, because everyone is grabbing “just a little piece” on the way by. This is our kind of comfort food: simple, golden, crunchy, and made with a whole lotta love.

We like our cutlets thin, crispy, and packed with flavor, with that perfect coating that stays on and fries up just right. A squeeze of lemon on top, maybe next to a little salad, maybe stuffed in some bread, maybe hanging out beside Sunday macaroni and gravy… now we’re talking. And let’s be clear about one thing right now: no avocado oil. Not here. Not today.

These are the kind of cutlets that make you feel like you did something right. Cozy, classic, and always a crowd-pleaser. Let’s make ’em.

Ingredients

1–1.5 lbs Bell & Evans thin-pounded chicken cutlets
4 cups Italian-style breadcrumbs
1 cup grated Romano cheese
3–4 large eggs
1–1½ cups all-purpose flour
Salt & black pepper (generous)
Optional: garlic powder, dried parsley
Light olive oil (for frying)
Lemon wedges (for serving)

Set Up Your Stations

Flour bowl: Season flour with salt & pepper.
Egg bowl: Beat eggs well with a pinch of salt.
Breadcrumb bowl: Mix breadcrumbs + Romano cheese (add garlic powder/parsley if you like).

How to Make Them

Season the chicken
Lightly salt and pepper both sides of the cutlets.
Dredge (don’t rush this part!)
Coat in flour → shake off excess
Dip in egg → let excess drip
Press firmly into breadcrumb mixture (really pack it on)
Let them rest (secret to crispy!)
Place breaded cutlets on a tray for 10–15 minutes. This helps the coating stick and crisp up.
Heat the oil
Add light olive oil to a large pan (about ¼ inch deep). Heat over medium until shimmering.
Fry to perfection
Cook 3–4 minutes per side
Don’t overcrowd the pan
Flip once—leave it alone to get that crust
Drain properly
Place on a wire rack (best) or paper towels.

No Avocado oil!!!