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Breaded Chicken Cutlets (aka Grandma Jody's Chicken)

Breaded Chicken Cutlets (aka Grandma Jody's Chicken)

Granskad av UK receptredaktörerFörfattad av UK receptredaktörerUrsprungligen publicerad 28 jan 2026

Uppfyller patientens redaktionella riktlinjerGrundad. 2 min läsningstid

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These crispy breaded chicken cutlets are a timeless family favourite, offering a satisfying crunch and tender centre. This high-protein dish relies on a simple three-step coating technique that ensures a golden, even crust every time. By pounding the chicken breasts thinly, you achieve a uniform cook that keeps the meat succulent while the exterior remains perfectly crisp. It is a reliable staple for anyone seeking a comforting yet nutritious homemade dinner that the whole family will enjoy.

Serve these versatile cutlets alongside a fresh seasonal salad or some lightly steamed greens for a balanced, healthy meal. They are ideal for busy weeknights when you need something quick and filling, yet they carry a nostalgic quality that makes them feel special. For an extra boost of flavour, try using seasoned cornflake crumbs to give the coating an even deeper golden colour and an irresistible texture.

Ingredients for Breaded Chicken Cutlets (aka Grandma Jody's Chicken)

Few generous glugs of olive oil (5 to 90ml ), more as necessary (you are not deep-frying here, but pretty close)
2 eggs, lightly beaten
90g vetemjöl
190g plain bread crumbs or Kellogg's Corn Flake Crumbs that have been salted and peppered 4 boneless chicken breasts (about 575g), rinsed and patted dry and pounded like crazy

How to make Breaded Chicken Cutlets (aka Grandma Jody's Chicken)

Add the oil to a large skillet set over medium-high heat.

Set up your dredging stations: one rimmed plate for the eggs, one plate for the flour, and one plate for the bread crumbs. Using a fork, coat your chicken pieces first in the flour (shaking off any excess), then in the egg, then in the crumbs, pressing the chicken into the crumbs to thoroughly coat.

Fry each breast in the oil for 3 to 4 minutes on each side. (I usually do two at a time, but I've been known to cram all of them in at once and then spend the entire meal wishing I had just sucked it up and waited the 6 extra minutes.) The cutlets are cooked when chicken is firm to the touch but not rock hard.

Remove and drain the chicken onto a paper-towel-lined dinner plate tented with foil if you have more pieces to fry. Add more oil to the pan and fry the remaining breasts.

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