Nobody needs me to tell them how to bread a chicken cutlet. But Martha Stewart’s Breaded Chicken Breasts are the version I go back to every time because the three-step coating, flour then egg then fresh breadcrumbs, actually stays on in the pan instead of sliding off in sheets like every shortcut I have tried.
Twenty-five minutes, one skillet, done. This is the Martha Stewart chicken breast recipe I make when I have nothing planned and no energy to think about dinner. Pan-fried cutlets with lemon, and everyone at the table acts like I made something complicated.
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Why You Will Love These Breaded Chicken Breasts:
- The breading actually sticks: Flour first, then egg, then breadcrumbs. Each layer grabs onto the one before it. I have skipped the flour step before and the whole coating fell off in the oil. Never again.
- Fresh breadcrumbs make a real difference: They fry up lighter and crunchier than store-bought seasoned crumbs. Nine slices of white bread in a food processor takes 30 seconds and the texture is not even close to the same.
- It is ready in 25 minutes: No marinating, no brining, no oven. Heat the oil, bread the cutlets, fry them about 6 minutes total per batch. That is a real dinner in less time than delivery takes.
Breaded Chicken Breasts 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 1/2 pounds total)
- Lemon wedges, for serving (optional)
How To Make Martha Stewart Breaded Chicken Breasts
- Set up the breading station: Whisk the eggs with a teaspoon of salt in a shallow dish and let them stand for 5 minutes. Put the flour in a second dish and season with a quarter teaspoon of salt. Put the breadcrumbs in a third dish and season with 1 teaspoon of salt.
- Bread the cutlets: Pat the chicken dry. Coat each piece in flour and shake off the extra. Dip in egg, let the excess drip off, then press into the breadcrumbs on both sides, turning twice and patting so they stick.
- Heat the oil: Pour the vegetable oil into a large cast-iron or heavy skillet and heat over medium.
- Fry in batches: Turn the heat to medium-high. Add a few cutlets at a time without crowding. Cook until golden brown on the first side, about 4 minutes. Skim the loose crumbs from the oil with a slotted spoon between batches so they do not burn and stick to the next round.
- Flip and finish: Turn with tongs and cook the other side for 2 to 3 more minutes until browned and cooked through. If the cutlets are browning too fast, lower the heat. Drain on paper towels, season with salt, and serve with lemon wedges.
Recipe Tips
- Pound them even: If the cutlets are not a uniform quarter inch thick, the thin edges burn while the center is still raw. I butterfly each breast and pound between parchment. A rolling pin works if you do not have a mallet.
- Skim between batches: Those little brown crumb bits floating in the oil will burn and stick to your next batch of chicken. A slotted spoon between rounds keeps the oil clean and every cutlet comes out golden instead of speckled with black spots.
- Use tongs, not your hands: Martha suggests using separate tongs for each coating dish. It sounds fussy but your hands turn into a breadcrumb disaster otherwise and you end up with clumpy uneven coating.
Ways I Have Changed The Crumbs
The plain breadcrumbs are good but they are a blank slate. I started adding Italian seasoning and a bit of garlic powder to the crumb bowl and it was one of those small changes that made me wonder why I had not done it from the start. A quarter cup of Parmesan in the crumbs is great too if you want something richer.
A few people I know swear by the air fryer for this and honestly it works. Spray the breaded cutlets with a little oil and cook at 370 degrees for about 9 minutes, flipping halfway. The crumbs do not get quite as deep golden as pan frying but the cleanup is nothing and on a tired night that trade-off is fine by me.
What Goes Well With These Chicken Cutlets
A squeeze of lemon and a big caesar salad is the fastest way to turn this into a full plate. That is what I do most nights. If I have leftover cutlets the next day I slice them on top of the salad cold and skip cooking altogether.
When I want something more filling I make salad dressings from scratch and do a chopped salad, or pile the cutlets on bread with mayo and pickles for a sandwich that is better than any drive-through version.
How To Store Leftovers
Fridge for up to 4 days, freezer for up to 3 months with parchment between each cutlet. The coating holds up surprisingly well frozen if you reheat it right.
Air fryer at 375 for 5 to 10 minutes brings them back crispy. A 425 degree oven works too but takes a little longer. I eat them cold on sandwiches half the time anyway so reheating is optional in my house.
FAQs
- Can I use panko instead of fresh breadcrumbs? Yes. Martha says panko works as a substitute. It gives a lighter, flakier crunch instead of the tighter crust fresh crumbs make. I like both but fresh breadcrumbs feel more classic to me.
- Do I need the flour step? You do not technically need it but it makes everything stick better. The flour absorbs moisture on the chicken so the egg has something to grip. Without it the egg slides off and so does everything after it. I tried skipping it once and the breading fell right off in the oil.
- How do I know when they are done? A thermometer should read 160 degrees in the center. Let them rest 5 minutes and carryover heat brings it to 165. If you do not have a thermometer, cut into one and check that the juices run clear.
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Nutrition Facts
(1 serving, serves 4)
- Calories: 520
- Total Fat: 24g
- Saturated Fat: 4g
- Cholesterol: 210mg
- Sodium: 580mg
- Total Carbohydrates: 32g
- Protein: 42g
Martha Stewart Breaded Chicken Breasts Recipe
Description
Nobody needs me to tell them how to bread a chicken cutlet. But Martha Stewart’s Breaded Chicken Breasts are the version I go back to every time because the three-step coating, flour then egg then fresh breadcrumbs, actually stays on in the pan instead of sliding off in sheets like every shortcut I have tried.
Twenty-five minutes, one skillet, done. This is the Martha Stewart chicken breast recipe I make when I have nothing planned and no energy to think about dinner. Pan-fried cutlets with lemon, and everyone at the table acts like I made something complicated.
Ingredients
Instructions
- Set up the breading station: Whisk the eggs with a teaspoon of salt in a shallow dish and let them stand for 5 minutes. Put the flour in a second dish and season with a quarter teaspoon of salt. Put the breadcrumbs in a third dish and season with 1 teaspoon of salt.
- Bread the cutlets: Pat the chicken dry. Coat each piece in flour and shake off the extra. Dip in egg, let the excess drip off, then press into the breadcrumbs on both sides, turning twice and patting so they stick.
- Heat the oil: Pour the vegetable oil into a large cast-iron or heavy skillet and heat over medium.
- Fry in batches: Turn the heat to medium-high. Add a few cutlets at a time without crowding. Cook until golden brown on the first side, about 4 minutes. Skim the loose crumbs from the oil with a slotted spoon between batches so they do not burn and stick to the next round.
- Flip and finish: Turn with tongs and cook the other side for 2 to 3 more minutes until browned and cooked through. If the cutlets are browning too fast, lower the heat. Drain on paper towels, season with salt, and serve with lemon wedges.
Notes
- Pound them even: If the cutlets are not a uniform quarter inch thick, the thin edges burn while the center is still raw. Butterfly each breast and pound between parchment.
- Skim between batches: Those little brown crumb bits floating in the oil will burn and stick to your next batch. A slotted spoon between rounds keeps the oil clean.
- Use tongs, not your hands: Martha suggests using separate tongs for each coating dish. Your hands turn into a breadcrumb disaster otherwise and the coating gets clumpy.