Crispy Chicken Cutlets with Fresh Arugula Salad
- Jamie Civitano
- Dec 23, 2025
- 2 min read
Chicken cutlets are a weeknight hero. They cook quickly, taste delicious, and can be transformed into a variety of meals throughout the week. Whether you want a simple dinner or a base for sandwiches, salads, or pasta dishes, chicken cutlets deliver every time. This recipe shows how to make perfectly crispy chicken cutlets paired with a fresh arugula salad that balances the meal with bright, peppery flavors.
How to Make Crispy Chicken Cutlets
Ingredients
Thin chicken cutlets (or chicken breasts sliced and pounded thin)
Salt, pepper, garlic powder
3 eggs
Italian breadcrumbs (a mix of Progresso and 4C Italian seasoned breadcrumbs or just 4C alone)
Vegetable oil, canola oil, avocado oil, or frying olive oil
Method
Prepare the chicken
Pat the chicken cutlets dry with a paper towel. Season both sides with salt, pepper, and garlic powder. This simple seasoning enhances the natural flavor of the chicken without overpowering it.
Coat the chicken
Crack the eggs into the same bowl as the chicken and add a pinch of seasoning. Mix everything with your hands to save on dishes and ensure the chicken is evenly coated. Then, generously coat each piece with the breadcrumb mixture. Press the breadcrumbs firmly so they stick well.
Rest the breaded chicken (optional)
Let the breaded chicken rest in the refrigerator for about an hour. This step helps the coating adhere better during frying, resulting in a crispier crust.
Fry the cutlets
Heat oil in a skillet. You can lightly coat the bottom or use enough oil to cover the chicken halfway, like my grandmother did. Fry the cutlets until golden brown, flipping once to cook evenly on both sides. Using enough oil seals in moisture, keeping the chicken juicy inside with a crisp outside.
Tips for Perfect Cutlets
Use thin cutlets for quick, even cooking.
Don’t overcrowd the pan; fry in batches if needed.
Keep the oil temperature steady to avoid soggy or burnt crusts.
Drain cooked cutlets on paper towels to remove excess oil.
Fresh Arugula Salad with Lemon and Parmesan
This salad adds a fresh, peppery contrast to the rich, crispy chicken. It’s light, easy to prepare, and complements the cutlets perfectly.
Ingredients
2 cups fresh arugula
1/2 cup cherry tomatoes, halved
1/4 cup shaved Parmesan
1/4 small red onion, thinly sliced
Lemon Dressing
2 tablespoons fresh lemon juice
2 tablespoons olive oil
Pinch of salt
Freshly ground black pepper
How to Make the Salad
Combine arugula, cherry tomatoes, Parmesan, and red onion in a bowl.
Whisk lemon juice, olive oil, salt, and pepper in a small bowl.
Drizzle the dressing over the salad and toss gently to coat.
This salad’s bright acidity and peppery greens cut through the richness of the fried chicken, creating a balanced plate.
Why Chicken Cutlets Work for Every Meal
Chicken cutlets are incredibly versatile. You can serve them as a main dish with a side salad, slice them for sandwiches, or chop them into pasta or grain bowls. Their quick cooking time makes them ideal for busy weeknights when you want something homemade but fast.
The crispy coating adds texture and flavor, making even simple meals feel special. Plus, the option to rest the breaded chicken before frying means you can prep ahead and cook when ready, saving time on hectic days.
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