These chicken cutlets are perfectly crispy on the outside and juicy on the inside. The “loaded” toppings take them to the next level, turning a simple chicken dish into something truly crave-worthy.
They’re easy to customize with your favorite toppings, whether you prefer classic cheese or want to add a little spice.
This recipe is also family-friendly and pairs well with a wide variety of sides, from salads to roasted vegetables or mashed potatoes.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
boneless skinless chicken breasts, pounded thin salt black pepper garlic powder paprika all-purpose flour eggs breadcrumbs olive oil
For the loaded topping: shredded cheddar or mozzarella cheese sour cream green onions, sliced fresh parsley, chopped
Swap cheddar for pepper jack cheese for a spicier version.
Use panko breadcrumbs for extra crunch.
Add a drizzle of barbecue sauce or ranch dressing for additional flavor.
Make it lighter by baking the breaded cutlets instead of pan-frying.
Turn the cutlets into sandwiches by serving them on toasted buns with lettuce and tomato.
Storage/Reheating
Store leftover chicken cutlets in an airtight container in the refrigerator for up to 3 days.
For best results, reheat in the oven at 350°F until warmed through to help maintain crispiness.
You can also reheat in an air fryer for a few minutes to restore the crunchy coating.
Avoid microwaving if possible, as it may soften the breading.
FAQs
Can I prepare the chicken ahead of time?
Yes, you can bread the chicken in advance and refrigerate it for several hours before cooking.
How do I keep the breading from falling off?
Make sure to pat the chicken dry before breading and press the breadcrumbs firmly onto the surface.
Can I use chicken thighs instead of breasts?
Yes, boneless skinless thighs work well and offer a juicier texture.
What internal temperature should the chicken reach?
The chicken should reach an internal temperature of 165°F.
Can I freeze the cooked cutlets?
Yes, allow them to cool completely, then freeze in an airtight container for up to 2 months.
What sides go well with loaded chicken cutlets?
Roasted vegetables, mashed potatoes, rice, or a simple green salad pair nicely.
Can I make this recipe gluten-free?
Yes, use gluten-free flour and breadcrumbs as substitutes.
Is there a way to make this recipe lower in fat?
You can bake the cutlets instead of frying and use reduced-fat cheese and toppings.
Can I use store-bought breaded cutlets?
Yes, you can use pre-breaded cutlets and simply add the toppings before baking.
How can I add more flavor to the chicken?
Marinate the chicken briefly in buttermilk or add extra seasoning to the breadcrumb mixture.
Conclusion
Loaded Chicken Cutlets are a crispy, cheesy, and satisfying meal that’s easy to prepare and endlessly customizable. With their golden crust and generous toppings, they’re sure to become a family favorite that everyone will request again and again.
Loaded Chicken Cutlets are crispy on the outside, juicy on the inside, and topped with melty cheese and fresh garnishes for a bold, satisfying meal. This easy loaded chicken cutlets recipe transforms simple breaded chicken into a crave-worthy dinner that’s perfect for busy weeknights or family gatherings. With customizable toppings and a golden, crunchy coating, these cheesy chicken cutlets are guaranteed to become a household favorite.
Ingredients
4 boneless skinless chicken breasts, pounded thin
¾ teaspoon salt
½ teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon paprika
½ cup all-purpose flour
2 large eggs, beaten
1 cup breadcrumbs (or panko for extra crunch)
3 tablespoons olive oil
For the Loaded Topping:
1 cup shredded cheddar or mozzarella cheese
½ cup sour cream
¼ cup green onions, sliced
2 tablespoons fresh parsley, chopped
Optional Additions:
Sliced jalapeños
Diced tomatoes
Avocado slices
Instructions
Preheat Oven: Preheat your oven to 375°F (190°C).
Season the Chicken: Pat chicken dry and season both sides with salt, black pepper, garlic powder, and paprika.
Set Up Breading Station: Place flour in one shallow bowl, beaten eggs in another, and breadcrumbs in a third.
Dredge each cutlet in flour, dip into the eggs, then coat evenly with breadcrumbs, pressing gently to adhere.
Pan-Fry: Heat olive oil in a large skillet over medium heat. Cook cutlets for 3–4 minutes per side until golden brown.
Transfer browned cutlets to a baking sheet.
Add Cheese & Bake: Sprinkle shredded cheese evenly over each cutlet. Bake for 8–10 minutes, or until cheese is melted and chicken reaches an internal temperature of 165°F.
Remove from oven and top with sour cream, green onions, parsley, and any desired additional toppings.
Serve immediately.
Notes
Pat chicken dry before breading to help the coating stick.Press breadcrumbs firmly onto the surface for a crisp, even crust.For a lighter version, bake the breaded cutlets at 400°F for 18–20 minutes, flipping halfway through.An air fryer can also be used to maintain extra crispiness when reheating
