Polish Breaded Chicken Cutlet (Kotlet z piersi kurczaka)

Name: Polish Breaded Chicken Cutlet (Kotlet z piersi kurczaka)
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: Poland
Ingredients: 4 boneless, skinless chicken breast fillets, about 1.5 lb (700 g) total; 1 tsp (5 g) fine sea salt; 1/2 tsp (1 g) freshly ground black pepper; 1/2 cup (65 g) all-purpose flour; 2 large eggs; 1 1/2 cups (150 g) fine dry breadcrumbs (bułka tarta); 1 cup (240 ml) sunflower or canola oil, for shallow-frying

Kotlet z piersi kurczaka Say it: KOT-let z PYEHR-shee koor-CHAH-kah

By the Passport Plate editors. Published November 5, 2026.

Jump to recipe Pin it

Kotlet z piersi kurczaka is an everyday Polish breaded chicken cutlet, made by pounding chicken breast thin, then coating it in flour, egg and fine breadcrumbs and frying it until crisp and golden. It is a staple home dinner, often served with potatoes and a fresh salad, but also appears at casual gatherings and milk bars. The crust is crunchy, the meat stays juicy, and a squeeze of lemon or a spoonful of cucumber salad cuts through the richness.

Polish Breaded Chicken Cutlet (Kotlet z piersi kurczaka)

Kotlet z piersi kurczaka

Pronounced KOT-let z PYEHR-shee koor-CHAH-kah

Serves: 4
Prep: 20 min
Cook: 15 min
Total: 35 min
Level: Easy

Dairy-free

Also nut-free.

Allergens: contains gluten, egg. Check labels on packaged ingredients.

Ingredients

4 servings

4 boneless, skinless chicken breast fillets, about 1.5 lb (700 g) total
1 tsp (5 g)5 g (1 tsp) fine sea salt
1/2 tsp (1 g)1 g (1/2 tsp) freshly ground black pepper
1/2 cup (65 g)65 g (1/2 cup) all-purpose flour
2 large eggs
1 1/2 cups (150 g)150 g (1 1/2 cups) fine dry breadcrumbs (bułka tarta)
1 cup (240 ml)240 ml (1 cup) sunflower or canola oil, for shallow-frying

Method

Pat the chicken breasts dry. Place one breast between two sheets of plastic wrap and pound with a meat mallet or rolling pin to an even 1/4 inch (6 mm) thickness; repeat with the rest. Season both sides with the salt and pepper.
Set up three shallow bowls. put the flour in the first, beat the eggs in the second, and spread the breadcrumbs in the third.
Dredge each cutlet in the flour, shaking off the excess, then dip it in the beaten egg and let the excess drip back into the bowl. Press it firmly into the breadcrumbs on both sides until fully coated, then set on a rack or plate.
Let the breaded cutlets rest for 10 minutes at room temperature; this helps the coating stay put in the pan.
Pour the oil into a large skillet to a depth of about 1/4 inch (6 mm) and heat over medium-high until a pinch of breadcrumbs sizzles immediately, about 350°F (175°C).
Fry the cutlets in batches, 2 at a time, for 2 to 3 minutes per side, until deep golden and crisp and the center reaches 165°F (74°C). Adjust the heat if the crumbs brown too quickly.
Drain on paper towels and keep warm in a 200°F (95°C) oven while you fry the rest. Serve hot, with potatoes and a fresh salad.

Regional variants

Some home cooks add a tablespoon of milk to the egg wash for a softer crust, or use panko for a lighter, crunchier coating. A wedge of lemon on the plate is a common modern touch.

Cook's notes

Pound the chicken to an even thickness so it cooks through before the crust burns.
Press the breadcrumbs on firmly and rest the coated cutlets briefly; loose crumbs fall off and burn in the oil.
Fry in batches and keep the oil at a steady medium-high heat; crowding the pan lowers the temperature and makes the coating greasy.

Serve with

Boiled or mashed potatoes, mizeria (cucumber salad) or cabbage slaw, and fruit compote.

Make ahead and storage

Bread the cutlets up to 4 hours ahead and refrigerate; fry just before serving. Leftovers keep for 2 days and reheat in a 350°F (175°C) oven to crisp.

Polish Breaded Chicken Cutlet (Kotlet z piersi kurczaka)