These Eggless Chicken Cutlets are crispy on the outside, juicy on the inside, and bursting with flavor! They’re super easy to make, and you can have them ready in just 30 minutes, making them perfect for those busy weeknights when you need something tasty and satisfying in a pinch. Plus, they’re kid-friendly, so you know everyone at the table is going to be happy.
Oriana’s Thoughts On The Recipe
I’m so excited to share my Eggless Chicken Cutlets recipe with you today. These cutlets have quickly become a family favorite around here, and I just know you’re going to love them, too! They’re super crispy on the outside, juicy on the inside, and packed with flavor.
They’re eggless, so they’re perfect if you have someone in your family with an egg allergy. Plus, they’re kid-approved, which is always a win in my book!
I’m all about simple and easy recipes, especially during busy weeknights when time is short and everyone’s hungry. These cutlets come together in just 30 minutes, making them a go-to for quick, delicious dinners. With just a few pantry staples, you can whip up a meal that’s sure to please even the pickiest eaters. And honestly, who can resist that golden, crispy coating?
One of the things I love most about these cutlets is their versatility. You can serve them as is with your favorite dipping sauce, pair them with a fresh salad, or even pop them in a sandwich for a hearty lunch. Whether you’re making dinner for the family or prepping meals for the week, these cutlets are a must-try!
What I Love About This Recipe
Simple & Easy to Make: You don’t need any fancy ingredients or equipment for this recipe. It’s straightforward and beginner-friendly, so even if you’re not a seasoned cook, you’ll have no trouble whipping these up!
Totally Egg-Free: Perfect for those with an egg allergy or intolerance.
Ready in 30 Minutes: On those busy nights when you’re short on time, these cutlets are a lifesaver. From start to finish, you can have dinner on the table in just 30 minutes.
So Crispy on the Outside & Juicy on the Inside: The combination of yogurt and milk keeps the chicken moist and juicy, while the crispy breadcrumb coating provides the perfect contrast in texture.
Kid-Friendly: If you’ve got picky eaters at home, these cutlets are a great way to get them excited about dinner. They’re mild in flavor and perfect for little hands.
Potential Cons Of The Recipe
Potential Cons Of The Recipe
- Requires Frying: Frying can be a bit messy, and it might not be the healthiest option for everyone.
- Crispiness May Vary: Depending on the oil temperature and cooking time, the crispiness of the cutlets might vary.
Tips To Mitigate These Cons
- Frying Alternatives: You can try baking the cutlets in the oven at 400°F (200°C) for about 20-25 minutes, flipping halfway through, to reduce the mess and oil content.
- Maintain Oil Temperature: Keep an eye on the oil temperature and avoid overcrowding the pan to ensure your cutlets stay crispy.
Ingredients You’ll Need, Substitutions & Notes
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
- Chicken: Boneless, skinless chicken breasts work best. Pound them to an even thickness for uniform cooking.
- Salt & Black Pepper: Essential for seasoning the chicken.
- Garlic Powder: Adds a subtle, savory flavor.
- All-Purpose Flour: Helps the coating stick to the chicken.
- Plain Regular Yogurt & Milk: These two keep the chicken moist and juicy while helping the flour and breadcrumbs adhere.
- Breadcrumbs: The star of the crispy coating. You can use panko for extra crunch, regular breadcrumbs for a finer texture, or a combination of both.
- Paprika: Adds a mild smokiness and color to the cutlets.
- Parmesan Cheese: Adds a rich, savory flavor to the breadcrumb mixture.
- Vegetable Oil: For frying. Use a neutral oil with a high smoke point, like canola or sunflower oil.
Process Overview: Step-by-Step Photos
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
Step 1 – Prepare and Season The Chicken
If using regular thick chicken breasts, freeze for 20 minutes. Remove from the freezer and cut in half horizontally to make 6 thinner cutlets. Then, pound the chicken to ¼-inch thickness. Season the chicken cutlets with salt, black pepper, and 1 teaspoon of garlic powder. Set aside.
Step 2 – Set Up A Dredging Station
Set up a dredging station with three shallow dishes. In the first dish, place the flour. In the second dish, mix yogurt and milk. In the third dish, mix together the breadcrumbs, the remaining teaspoon of garlic powder, paprika, and grated Parmesan cheese.
Step 3 – Coat The Chicken
Coat each chicken breast in flour, shaking off the excess. Dip into the yogurt mixture, shaking off the excess. Then, press into the breadcrumb mixture, making sure the chicken is fully coated on both sides. Allow them to sit for about 10 minutes before frying to set the coating. This will ensure the batter adheres better during cooking.
Step 4 – Cook
In a large skillet, heat a good layer of vegetable oil (about ¼ inch deep) over medium-high heat. Once the oil is hot, fry the chicken cutlets for about 4-5 minutes on each side or until golden brown and the internal temperature reaches 165°F (75°C). Depending on the size of your skillet, you may need to do this in batches.
Tip: Make sure your oil is at the right temperature for frying – around 350° F (180° C) – for the crispiest outcome.
Step 5 – Garnish and Server
Remove the cutlets from the skillet and let them drain on a wire rack. Garnish with fresh chopped parsley and a squeeze of lemon juice, if desired. Serve immediately or place in a 250º F (120º C) oven for up to 1 hour before serving to keep warm.
Make Them in The Oven
Preheat your oven to 425°F (220°C), place the breaded cutlets on a lightly greased baking sheet, and bake for about 20 minutes, flipping halfway, until they’re crispy and cooked through.
Make Them in Air Fryer
Preheat your air fryer to 375°F (190°C). Spray the breaded cutlets lightly with cooking spray and cook them for about 10 minutes, flipping halfway through, until they’re golden brown and reach an internal temperature of 165° F (75° C).
Recipe Tips
- Chicken: For even cooking, make sure the chicken breasts are even in thickness. If using 3 regular thick chicken breasts, freeze for 20 minutes. Remove from the freezer and cut in half horizontally to make 6 thinner cutlets. Then, pound the chicken to 1/4 – 1/3 inch thickness.
- Don’t Overcrowd the Pan: Fry in batches if necessary to ensure the cutlets get crispy and golden.
- Keep The Oil AT Right Temp: Make sure your oil is at the right temperature for frying – around 350° F (180° C) – for the crispiest outcome. Using a fry thermometer with instant read is highly recommended.
- Drain After Frying: To keep the chicken cutlets crispy after frying, place them on a cooling rack set over a baking sheet. This allows excess oil to drain without trapping steam, which helps maintain their crispiness. Avoid placing them directly on paper towels, as this can cause them to steam and lose their crunch. If the cutlets seem too oily, you can gently blot them with a paper towel, though I typically find this unnecessary.
Food Allergy Swaps
- Gluten-Free: Use gluten-free breadcrumbs and an all-purpose GF flour blend.
- Dairy-Free: Replace the yogurt and milk with dairy-free alternatives.
Variations & Additions
- Spicy Cutlets: Add a pinch of cayenne pepper to the breadcrumb mixture for a bit of heat.
- Herb-Infused: Mix in some dried oregano or thyme with the breadcrumbs for extra flavor.
- Cheesy: Add a slice of your favorite cheese on top of the cutlets and melt under the broiler for a cheesy twist.
Serving Suggestions
Serve these Eggless Chicken Cutlets with a side of mashed potatoes, a fresh salad, or even tucked into a sandwich with some lettuce and tomato. They’re also great with dipping sauces like Greek Yogurt Sauce, Ranch, Avocado Sauce, honey mustard, or aioli.
Storing and Freezing Instructions
- Storing: Leftover cutlets can be stored in an airtight container in the refrigerator for up to 3 days. Reheat them in the oven to maintain their crispiness.
- Freezing: These cutlets freeze well. Once cooled, place them on a baking sheet to freeze individually, then transfer to a freezer-safe bag. Reheat from frozen in the oven at 375°F (190°C) until heated through and crispy.
Frequently Asked Questions
Yes! You can prepare the cutlets up to the point of frying and store them in the fridge for a few hours before cooking.
Absolutely! Bake at 400°F (200°C) for 20-25 minutes, flipping halfway through, for a healthier option.
Yes, chicken thighs will work well too, but the cooking time may vary slightly. Make sure they’re cooked through before serving.
Reheat in the oven or air fryer to maintain crispiness. Avoid microwaving, as it can make the cutlets soggy.
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Recipe Card 📖
Eggless Chicken Cutlets
Ingredients
- 1 1/2 lb (700 g) 6 chicken cutlets or 3 regular boneless and skinless chicken breasts
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 2 teaspoon garlic powder, divided
- 1 cup (140 g) all-purpose flour
- 3/4 cup (180 g) plain regular yogurt
- ½ cup (120 ml) milk
- 2 cups (160 g) breadcrumbs (see notes)
- 1/2 teaspoon paprika
- ½ cup (30 g) Parmesan cheese, grated
- Vegetable oil for frying
Instructions
- If using regular thick chicken breasts, freeze for 20 minutes. Remove from the freezer and cut in half horizontally to make 6 thinner cutlets. Then, pound the chicken to 1/4 to 1/3-inch thickness.
- Season the chicken cutlets with salt, black pepper, and 1 teaspoon of gralic powder. Set aside.
- Set up a dredging station with three shallow dishes. In the first dish, place the flour. In the second dish, mix yogurt and milk. In the third dish, mix together the breadcrumbs, the remaning teaspoon of garlic powder, paprika, and grated Parmesan cheese.
- Coat each chicken breast in flour (both sides), shaking off the excess. Dip into the yogurt mixture, shaking off the exces. Then press into the breadcrumb mixture, making sure the chicken is fully coated on both sides. Allow them to sit for about 10 minutes before frying to set the coating. This will ensure the batter adheres better during cooking.
- In a large skillet, heat a good amound of vegetable oil (about ¼ inch deep) over medium-high heat. Place a wire rack over a baking sheet.
- Once the oil is hot, fry the chicken cutlets for about 4-5 minutes on each side, or until golden brown and the internal temperature reaches 165°F (75°C). Depending on the size of your skillet, you may need to do this in batches.Tip: Make sure your oil is at the right temperature for frying – around 350° F (180° C) – for the crispiest outcome.
- Remove the cutlets from the skillet and let them drain on a wire rack. Serve immediately or place in a 250º F (120º C) oven for up to 1 hour before serving to keep warm.
- Gluten-Free: Use gluten-free breadcrumbs and an all-purpose GF flour blend.
- Dairy-Free: Replace the yogurt and milk with dairy-free alternatives.
- Chicken: For even cooking, make sure the chicken breasts are even in thickness. If using 3 regular thick chicken breasts, freeze for 20 minutes. Remove from the freezer and cut in half horizontally to make 6 thinner cutlets. Then, pound the chicken to 1/4 – 1/3 inch thickness.
- Don’t Overcrowd the Pan: Fry in batches if necessary to ensure the cutlets get crispy and golden.
- Keep The Oil AT Right Temp: Make sure your oil is at the right temperature for frying – around 350° F (180° C) – for the crispiest outcome. Using a fry thermometer with instant read is highly recommended.
- Drain After Frying: To keep the chicken cutlets crispy after frying, place them on a cooling rack set over a baking sheet. This allows excess oil to drain without trapping steam, which helps maintain their crispiness. Avoid placing them directly on paper towels, as this can cause them to steam and lose their crunch. If the cutlets seem too oily, you can gently blot them with a paper towel, though I typically find this unnecessary.
- Spicy Cutlets: Add a pinch of cayenne pepper to the breadcrumb mixture for a bit of heat.
- Herb-Infused: Mix in some dried oregano or thyme with the breadcrumbs for extra flavor.
- Cheesy: Add a slice of your favorite cheese on top of the cutlets and melt under the broiler for a cheesy twist.
Nutrition
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
