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Pan Fried Chicken Cutlets give you juicy meat and a golden Panko crust, no deep fryer required. Instead of pounding, you simply slice the chicken thin, dip it in a sour cream–Dijon coating, then press it into seasoned Panko. The result? Crispy edges, tender centers, and big flavor in every bite. A fast skillet dinner that’s way better than takeout.

Breaded chicken cutlets with chives, lemon, chive flowers, and creamy sauce.
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If you love crispy cutlets, my Parmesan Crusted Chicken is another skillet favorite with a golden, cheesy crust.

Here’s Why This Crispy Chicken Cutlets Recipe Works

No pounding needed: Just slice the chicken breasts thin for even cooking without the mallet.

Flavor-packed coating: A mix of sour cream, mustard, and chives seasons the chicken before it ever hits the crumbs.

Crispy Panko crust: Coarse breadcrumbs fry up light, golden, and crunchy, and they actually stay that way.

Skillet ease: You get the same golden crust as deep-frying but with less oil and less fuss.

Raw chicken breasts with breading ingredients and seasonings on a white background.

Recipe Tips

Firm before slicing (if needed): If you’re starting with whole chicken breasts, a quick chill in the freezer makes them easier and safer to slice into even cutlets. (If you’ve bought pre-cut cutlets, you can skip this step.)

Chill the coating: Letting the breaded cutlets rest in the fridge for 30 minutes helps the crumbs stick and crisp.

Pick the right pan: Cast iron or stainless steel holds steady heat and browns the crust evenly.

Fry in small batches: Cooking just two cutlets at a time keeps the oil hot so the crust stays golden, not greasy.

Press the crumbs firmly: Use a fork or your fingers to pack the Panko on tight—it’s the key to that shatter-crisp crust.

Serve them with a fresh salad or pan fried potatoes on the side.

Three breaded fish fillets with chives, lemon wedges, and dipping sauce.

Crispy Panko Chicken Cutlets

Pan-fried chicken cutlets hit that sweet spot between weeknight easy and restaurant-crispy. The creamy coating keeps the chicken juicy, the Panko crust brings serious crunch, and it all cooks up fast in one skillet, definitely a keeper for the weekly lineup.

These cutlets are quick and crispy. For a heartier baked version, check out my Baked Panko Chicken Breast.

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Breaded chicken cutlets with chives, lemon, chive flowers, and creamy sauce.
Prep Time: 10 minutes
Cook Time: 6 minutes
Additional Time: 30 minutes
Total Time: 46 minutes
5 from 5 votes

Crispy Sour Cream and Chives Chicken Cutlets

By Pat Nyswonger
Easy, crispy chicken cutlets dipped in a sour cream chive mixture then coated with Panko bread crumbs and pan-fried to a crunchy goodness.

If you make this recipe, please leave a star rating and comment.

Servings: 4 servings
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Ingredients 

  • 2 boneless skinless chicken breasts, or 4 chicken cutlets
  • Salt and pepper
  • 2 cups Panko bread crumbs
  • 1 large egg
  • ½ cup sour cream, divided
  • 2 tablespoons Dijon mustard
  • ¼ cup fresh chopped chives
  • 2 tablespoons all-purpose flour
  • 4 tablespoons vegetable oil

Instructions 

  • Pat the chicken dry with paper towels. If starting with whole breasts, carefully slice them in half horizontally to make 4 even cutlets. If using store-bought cutlets, you can skip the slicing. Season both sides generously with salt and pepper, then place on a plate.
  • Measure the bread crumbs into a shallow bowl.
  • Crack the egg into a medium-size shallow bowl and whisk it with a fork to break it up.  Add the sour cream, Dijon mustard, chives and flour.  Stir together until smooth.
  • With a fork or tongs, dip a chicken cutlet into the bowl of wet mixture, turning to coat both sides.  Lift it into the dish of bread crumbs, pressing down with the back of the fork.  Turn the cutlet to the opposite side and spoon bread crumbs over the top, also pressing to allow the crumbs to adhere.  
    Hand breading chicken cutlets with panko; batter bowl and breaded pieces nearby.
  • Place each breaded cutlet on a plate, then repeat with the remaining pieces. Chill the cutlets in the refrigerator for 30 minutes to help the coating set.
    Chicken cutlets coated in panko and sitting on a plate.
  • Heat an 8-inch cast iron or stainless steel skillet over medium-high heat, add 2 tablespoons of the oil and when it is hot place 2 of the cutlets into the skillet.  Cook the cutlets for 4 minutes until golden brown, flip them over and cook for an additional 3 minutes. 
    Frying panko chicken cutlets in a skillet.
  • Transfer the cutlets to a paper towel-lined plate.  Add the remaining 2 tablespoons of oil and when it is hot, repeat the process with the additional chicken cutlets.
  • Transfer the cooked cutlets to a serving platter.  Garnish the cutlets with chopped chives and lemon wedges and serve a small dish of sour cream along side.

Notes

Easy slicing: Cutting chicken breasts horizontally can be tricky. Partially freezing the meat first helps firm it up, making slicing easier and safer.
How to slice: Place the chicken on a cutting board with one hand flat on top. With the other hand, carefully slice lengthwise, keeping the knife parallel to the board.
Chill for crispiness: Refrigerating the breaded cutlets before frying isn’t essential, but it helps the coating set and creates a crisper crust.
Choose the right oil: Use a high-heat oil like canola, vegetable, avocado, or grapeseed. Avoid olive oil, which isn’t ideal for frying at higher temps.

Nutrition

Serving: 1 serving, Calories: 535kcal, Carbohydrates: 46g, Protein: 21g, Fat: 30g, Saturated Fat: 7g, Polyunsaturated Fat: 20g, Cholesterol: 105mg, Sodium: 730mg, Fiber: 4g, Sugar: 5g

Nutrition information is automatically calculated, so should only be used as an approximation.

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Breaded chicken with toppings, roasted potatoes, asparagus, lemon wedge, and fork.

About Pat Nyswonger

Pat Nyswonger is a self-taught home cook with years of experience creating from-scratch meals for family and friends. As a wife, mother of four, and grandmother to seventeen, she understands the value of recipes that bring people together. Her kitchen has always been the heart of her home, where she enjoys developing flavorful, approachable dishes that home cooks of any level can make and enjoy.

Read More About Me

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2 Comments

    1. Dahn Boquist says:

      Thanks Angie, no I didn’t make my own Panko

      Reply