Martha Stewart Breaded Chicken Breasts

Martha Stewart breaded chicken breasts are crispy golden cutlets made with thin chicken, fresh breadcrumbs and eggs that come together in 25 minutes. It's an easy weeknight chicken dinner for busy school nights, family dinners or quick lunches, and it's a simple recipe that needs just three coatings.

Pound the chicken to an even 1/4 inch before you bread anything, because thin cutlets brown and cook through at the same speed. Skip it and the thick parts stay raw while the crust darkens too much.

Martha uses the classic flour, egg and breadcrumb sequence, and each layer grips the next. Fresh breadcrumbs, with panko as a fine swap, give the cutlets a crust that stays crisp when they come off the skillet.

Martha Stewart Breaded Chicken Breasts

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Course: DinnerCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

25

minutes

Cooking time

7

minutes

Calories

520

kcal

Thin chicken cutlets get a quick dip in flour, egg and fresh breadcrumbs, then brown in hot oil until the crust turns crackly and golden. The meat inside stays tender and juicy.

Ingredients

• 3 large eggs
  

• Coarse salt
  

• 1/3 cup all-purpose flour
  

• 3 1/2 cups fresh breadcrumbs
  

• 1 cup vegetable oil
  

• 8 thin chicken cutlets (about 1 ½ pounds total)
  

• Lemon wedges, for serving (optional)
  

Directions

• Set up breading: Whisk 3 large eggs with 1 teaspoon salt in a shallow dish and let them stand 5 minutes. Season 1/3 cup flour with 1/4 teaspoon salt in a second dish, then season 3 1/2 cups fresh breadcrumbs with 1 teaspoon salt in a third.
• Heat the oil: Pour 1 cup vegetable oil into a large cast-iron skillet or other heavy deep skillet and heat it over medium. While it warms, you can start prepping the chicken.
• Bread the cutlets: Pat the 8 thin chicken cutlets dry with paper towels, then coat each in flour and shake off the excess. Dip it in the egg and let the extra drip off, then dredge it in breadcrumbs, turning twice and patting so they stick.
• Brown the first side: Increase the heat to medium-high and add the chicken in batches. Cook for about 4 minutes, gently shaking the skillet now and then, until the underside is browned.
• Flip and finish: Turn the cutlets with tongs and cook 2 to 3 minutes more, until browned and opaque throughout. If they brown too fast, lower the heat.
• Drain and serve: Move the chicken to paper towels to drain, then season with a little more salt. Serve it hot with lemon wedges if you like.

Tools for this recipe

• Lodge 10.25-inch cast iron skillet, OXO 12-inch locking tongs, OXO Good Grips meat tenderizer. As an Amazon Associate I earn from qualifying purchases.

FAQs

Do I need flour to bread chicken?

Not strictly, but the flour helps a lot. It soaks up surface moisture and gives the egg something to grip, so the crumbs stay on. Without flour, marinating the cutlets in buttermilk or yogurt, or brushing them with mayonnaise, also helps the breading stick.

How do I store and reheat leftover cutlets?

Refrigerate them in an airtight container for up to 4 days, or freeze for up to 3 months with parchment between each cutlet. Reheat in an air fryer at 375°F for 5 to 10 minutes. A 425°F oven for 10 to 15 minutes also works, so the crust stays crisp.

Can I use panko instead of fresh breadcrumbs?

Yes, panko works as a good swap. It's light and flaky, so it fries up very crisp. Seasoned breadcrumbs also work if you want more flavor, but go easy on the added salt.

How do I make thin cutlets from whole chicken breasts?

Slice each boneless breast in half horizontally with a sharp knife, giving you 8 pieces from 4 breasts. Place each piece between two sheets of parchment and pound to 1/4 inch with a meat mallet or a rolling pin.

How do I know the chicken is done?

An instant-read thermometer is the best check. Pull the chicken at 160°F and rest it 5 minutes, and carryover heat brings it to 165°F. Without one, cut into a cutlet and look for clear juices, not pink.