A white plate with a lettuce, cherry tomato, and onion salad, beside a chicken breast coated in crisp breading. A knife and fork lay on the edge of the plate.

The cutlet pairs well with a salad on the side, or drizzle with a simple sauce like Jim Lahey’s Easy Bechamel, mustard cream sauce, horseradish cream sauce, or a simple tomato sauce.  It makes for a killer sandwich tucked between two toasted slices of the Everything Bagel Bread with some lettuce, tomato, and mayo.

A white plate with a lettuce, cherry tomato, and onion salad, beside a chicken breast coated in crisp breading. A knife and fork lay on the edge of the plate.

Everything Bagel Chicken Cutlets

5 / 6 votes
I’ve been making a variation of a mustard, parmesan, and panko-crusted chicken cutlet for quite a while, so adding this seasoning mix to the panko seemed like a win. To me, the real secret to this is letting it chill in the fridge for a while and letting the panko coating set. 
Craig Relyea
Servings4 servings
Calories439 kcal
Prep Time20 minutes
Cook Time15 minutes
Total Time1 hour 5 minutes


  • 1 cup all-purpose flour
  • 2 to 3 teaspoons Diamond Crystal brand kosher salt*
  • 1 1/2 teaspoons freshly ground black pepper
  • 2 large eggs
  • 1 1/2 tablespoons Dijon mustard
  • 1 1/2 cups panko bread crumbs
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup store-bought or homemade Everything Bagel seasoning
  • 4 (6 to 8 ounce) boneless, skinless chicken breasts or thighs
  • 2 tablespoons mild vegetable oil, plus more if needed
  • 3 tablespoons (1 1/2 oz) unsalted butter, plus more if needed


Prepare the cutlets

  • Use three large bowls or pie plates to create a dredging station. In the first bowl, combine the flour, salt, and pepper, and mix well.
  • In the second bowl, whisk the egg and mustard together until well combined.
  • In the third bowl, mix together the panko, Parmesan cheese, and Everything Bagel seasoning until well combined. Arrange the bowls side by side.
  • Working with one breast or thigh at a time, place chicken in a large plastic bag and gently pound to 1/2-inch (12-mm) thickness.
  • Dredge one piece of chicken in the flour mixture, shake to remove excess. Next, dip it in the egg mixture, making sure there are no dry spots, shake gently to remove excess. Finally, dip chicken into the seasoned panko mixture, gently pressing each side into the panko to fully coat. Place each coated piece of chicken on a large plate and repeat with remaining chicken.

    ☞ TESTER TIP: Save a tablespoon of the panko dredge to use for checking that the oil is at the right temp for cooking the chicken.

  • Refrigerate the chicken for 30 minutes.

Cook the cutlets

  • Preheat the oven to 275°F (135°C). Line a small baking dish with paper towel.
  • In a large skillet over medium-high heat, warm the oil and butter. When the butter has melted and the oil is shimmering, drop a few crumbs of panko into the oil. If it begins to spit and brown, the oil is ready.
  • Working in batches if necessary, add the chicken to the skillet. Avoid overcrowding the pan. Overcrowding can result in steamed chicken, and it won’t turn out crispy! Cook the chicken for 2 minutes, adjusting the heat as needed so that the chicken doesn’t burn. After 2 minutes, rotate the chicken pieces without flipping, so the outside edges are now in the center, to help evenly cook the chicken. Continue cooking until the bottom is golden brown, about 2 minutes more.
  • Flip the chicken and continue to cook until the chicken is cooked through and reaches an internal temperature one of 165°F (74°C), about 4 minutes.
  • Move the chicken to the lined pan and keep warm in the oven. Repeat with remaining chicken, adding more oil and butter to the skillet, if necessary.


*How much salt should I add to a recipe containing Everything Bagel seasoning?

Not all Everything Bagel seasonings are the same. Take a peek at the ingredient list. If salt is the first or second ingredient, use a reduced amount of salt in the recipe. If there’s no salt or it falls at the end of the ingredient list, use the full amount of salt suggested.


Serving: 1 servingCalories: 439 kcalCarbohydrates: 42 gProtein: 15 gFat: 24 gSaturated Fat: 15 gMonounsaturated Fat: 6 gTrans Fat: 1 gCholesterol: 128 mgSodium: 1660 mgFiber: 2 gSugar: 2 g

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

Tried this recipe?Mention @leitesculinaria or tag #leitesculinaria!
Recipe © 2021 Craig Relyea. Photos © 2021 David Leite. All rights reserved.

Recipe Testers’ Reviews

I have come to the realization that I love Everything Bagel everything. These Everything Bagel chicken cutlets are a delicious take on chicken Milanese which happens to be a family favorite. My tasters loved the added flavor boost and crunch that the Everything Bagel seasoning gave to the chicken. It was perfectly juicy and moist on the inside while nice and crisp on the outside.

I doubled the recipe so that we’d have leftovers the next day for lunch. Call me crazy, but I’m planning to make the burger buns and top them with Everything Bagel seasoning for a doubly delightful sandwich. I did have to add a bit more oil for the second batch; next time I make it I might divide the butter and oil among the two batches. I served this with cilantro kale salad and a lemony arugula salad to serve as a counterpoint to the richness of the cutlets. 

These days it seems like Everything Bagel seasoning is used for, well, everything! I sometimes think it’s overused, but these everything bagel chicken cutlets are a perfect use of it. These cutlets have a flavorful, crisp breading and the chicken (I used breasts) was moist and tender.

I sometimes shy away from breaded meats, because I often find the breading to be too heavy.  This breading is just the right amount and cooks up very crisp. The combination of the Parmesan, panko crumbs, and Everything Bagel seasoning gives it a delicious flavor that really complements the chicken. I didn’t get much Dijon mustard flavor, so I might add more of it to the egg mixture. I turned the heat down when browning the chicken as it seemed to be browning very quickly. 

I let the finished cutlets rest in the oven for a few minutes while I finished up the sides. I served this on a bed of arugula tossed with pickled red onions, tomatoes, and goat cheese and dressed with lemon juice and olive oil. A side of sautéed green beans completed the meal. My husband raved about the chicken and wants it added to the regular meal rotation.

I love chicken cutlets for a weeknight meal. I usually use Italian breadcrumbs so the panko texture was different but worked well. I find that panko burns a little more easily so something to look out for. The Dijon mustard added a tangy kick. Funny enough I didn’t find that the Everything Bagel seasoning really stood out, it was overpowered by the parmesan and the Dijon but I still thought the flavor was wonderful and the breasts were nice and juicy. These Everything Bagel chicken cutlets paired well with sautéed swiss chard and rice pilaf.

I had enough egg, flour, crumb mixture for the 4 breasts–even a little leftover. I mixed the leftover breadcrumb with the leftover egg to make little bread patties to fry. This is a method my Italian mother taught me; we don’t waste anything!

I really liked the sound of this recipe for Everything Bagel chicken cutlets, both for the ingredients and the apparent ease of prep. Also, the versatility of what you might do with the finished product was appealing. I wasn’t disappointed on any front. This was easy and beautiful, flexible, and had a great depth of flavor.

One thing I especially loved was that I had enough coating for all my cutlets. I get very annoyed when I don’t have enough and have to stop mid-process to make more, therefore, I usually start out making too much just to be on the safe side. I trusted this recipe and it delivered.

I would recommend the addition of a sauce or dressing when serving. We had ours over greens with a Dijon/apple cider vinegar dressing, so we just used a bit of that on the chicken and it was delicious.

About Craig Relyea

Craig’s earliest cooking memories revolve around his Grandmother, who started him thinking about cooking and baking at quite a young age, but most of that cooking was simple wholesome American comfort food. Before he retired, his work required a substantial amount of travel around the world, which provided the opportunity to expand his palate and enjoy many new cuisines.

Over time, cooking became a way to relax upon returning home, and he expanded his abilities through the years by taking various cooking classes that were offered by local chefs and experimenting with new techniques, like sous vide. While primarily a cook, he does dabble in baking sourdough bread and is constantly trying out new flours and grains in his search for that one perfect loaf! Craig has also written articles about knife care and sous vide cookery and is often found in the kitchen making Apple, Fennel, Orange Salad, and Everything Bagel Chicken Cutlets.

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Recipe Rating


  1. 5 stars
    Just made this tonight with 8 boneless chicken thighs lightly pounded to even out thickness. Let chill in fridge 2 hours before cooking in cast iron skillet. Did add more olive oil and butter for 2nd batch. Strongly recommend using tongs for step 3 of coating in panko so as not to waste that by sticking on your fingers! Also, keep first batch warm on sheet pan with rack. Paper towels just absorb the oil and do nothing to retain crispness. This was outstanding – crispy on the outside, moist inside, and bursting with flavor, and we’re happy to have 4 pieces left for another meal. Served simply with big Lebanese salad.

    1. Hi Roni, So glad you enjoyed the recipe, and some good tips too! The leftovers are great on a sandwich, with some bacon, lettuce, tomato and mayo ! Craig

  2. 5 stars
    Easy, flavorful and crunchy—just like America’s favorite bagel! This chicken cutlet packs a punch of yumminess in every single bite. I paired it with smashed potatoes and a salad, but you can eat it as tenders with a side of fries, over fluffy mashed potatoes or in a sandwich. It’s the perfect cutlet!

    1. Thanks, we’re glad you enjoyed the recipe. It certainly kicks up the typical chicken cutlet! I’m also enjoying it on Davids Everything Bagel Seasoned Bread recipe as a sandwich with lots of tomato, mayo and a bit of lettuce!