Chicken Cutlets Recipe

These Chicken Cutlets are a classic and versatile dish that’s perfect for any occasion! They’re crispy on the outside, tender on the inside, and full of flavor. This recipe is easy to make and can be served with a variety of sides and sauces.

Why You’ll Love This Chicken Cutlets Recipe

  • Crispy and Flavorful: The breading creates a crispy and flavorful crust, while the chicken stays juicy and tender.
  • Easy to Make: With just a few simple ingredients and easy steps, this recipe is a breeze to put together.
  • Versatile: Serve these chicken cutlets with your favorite sides, sauces, or use them in sandwiches and salads.

Ingredients

  • Olive Oil: Used for frying the chicken cutlets.
  • Flour: Helps the breading adhere to the chicken.
  • Kosher Salt and Ground Black Pepper: Season the chicken to taste.
  • Mayonnaise or Eggs: Act as a binder for the breading.
  • Seasoned Bread Crumbs: Provide a crispy and flavorful coating.
  • Romano Cheese: Adds a salty and tangy flavor to the breading.
  • Boneless Skinless Chicken Breasts: Sliced and pounded thin for quick cooking.
  • White Wine (Optional): Adds a touch of flavor and helps keep the chicken moist.

How to Make Chicken Cutlets Recipe

Step 1: Prepare the Breading

Preheat oven and mix breadcrumbs with Romano cheese.

Step 2: Bread the Chicken

Heat olive oil in a pan. Season chicken cutlets with salt and pepper. Dredge each cutlet in flour, then dip in mayonnaise or egg, and finally coat in the breadcrumb mixture.

Step 3: Fry the Chicken

Fry the breaded cutlets in the hot oil until golden brown on both sides.

Step 4: Bake the Chicken

Transfer the fried cutlets to an oven-safe pan. Add a splash of white wine, if desired. Bake until cooked through.

Step 5: Serve

Serve the chicken cutlets hot with your favorite sides and sauces.

Tips for Making Chicken Cutlets Recipe

  • Dredge Evenly: Make sure each chicken cutlet is evenly coated with flour, mayonnaise or egg, and breadcrumbs.
  • Use Separate Hands: Use one hand for wet ingredients and one hand for dry ingredients to prevent the breading from becoming clumpy.
  • Heat the Oil: Make sure the oil is hot before adding the chicken cutlets to ensure a crispy crust.
  • Don’t Overcrowd the Pan: Fry the chicken cutlets in batches to prevent the oil temperature from dropping and ensure even cooking.
  • Finish in the Oven: Baking the chicken cutlets after frying ensures they are cooked through and helps keep them moist.

How to Serve Chicken Cutlets

Chicken Cutlets Recipe
  • As a Main Course: Serve these chicken cutlets with your favorite sides, such as mashed potatoes, roasted vegetables, or a simple salad.
  • In Sandwiches: Use the chicken cutlets to make delicious chicken parmesan sandwiches or wraps.
  • On Salads: Slice the chicken cutlets and add them to your favorite salads for a protein boost.

Make Ahead and Storage

Storing Leftovers

Store leftover chicken cutlets in an airtight container in the refrigerator for up to 3-4 days.

Freezing

You can freeze the cooked chicken cutlets for up to 2-3 months.

Reheating

Reheat gently in the oven until warm and crispy.

Chicken Cutlets Recipe

FAQs

1. Can I use bone-in chicken breasts?
Yes, you can use bone-in chicken breasts, but you’ll need to adjust the cooking time accordingly.

2. Can I use a different type of breading?
Yes, you can use regular breadcrumbs, crushed crackers, or even almond flour.

3. How can I make this recipe spicier?
Add a pinch of cayenne pepper or your favorite hot sauce to the breading mixture.

4. Can I make this recipe ahead of time?
Yes, you can bread the chicken cutlets ahead of time and store them in the refrigerator for up to 24 hours before cooking.

There you have it! A simple and delicious recipe for Chicken Cutlets. I hope you enjoy it!

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Chicken Cutlets Recipe

Chicken Cutlets Recipe

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  • Author: Emma
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 4 servings 1x
  • Category: main dishes
  • Method: baking
  • Cuisine: American

Description

These Chicken Cutlets are a classic and versatile dish that’s perfect for a quick and easy weeknight meal. Tender chicken breasts are pounded thin, coated in a crispy breadcrumb mixture, and pan-fried until golden brown.


Ingredients

Units Scale
  • 1/4 cup olive oil
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon kosher salt, to taste
  • 1/4 teaspoon ground black pepper, to taste
  • 1/2 cup mayonnaise (or 3 eggs, beaten)
  • 3/4 cup seasoned bread crumbs
  • 1/3 cup grated Romano or Parmesan cheese
  • 3 boneless, skinless chicken breasts, sliced and pounded thin
  • Splash of white wine (optional)

Instructions

  1. Preheat and prep: Preheat oven to 350°F (175°C). Mix breadcrumbs and cheese in a shallow dish.
  2. Season and coat chicken: Heat olive oil in a skillet over medium-high heat. Season chicken cutlets with salt and pepper. Dredge each cutlet in flour, then dip in mayonnaise or egg, and finally coat in the breadcrumb mixture.
  3. Pan-fry: Place breaded cutlets in the hot oil and cook in batches until golden brown on both sides.
  4. Bake: Transfer chicken to an oven-safe dish. Add a splash of white wine (if using). Bake for 10 minutes, or until cooked through.
  5. Serve: Serve immediately or refrigerate and reheat later.

Notes

  • Set up a breading station with three shallow dishes for the flour, mayonnaise/egg, and breadcrumbs.
  • Use one hand for wet ingredients and one hand for dry ingredients to minimize mess.
  • Ensure the oil is hot and shimmering before adding the chicken to the pan.
  • Adjust the heat as needed to prevent burning.
  • The chicken should be almost cooked through after frying; the oven finishes the cooking process.
  • If using white wine, use only a small splash to avoid making the bottoms soggy.
  • You can prep the chicken cutlets ahead of time by slicing and pounding them.
  • Leftovers can be stored in the refrigerator for 3-4 days or frozen for 2-3 months.

Nutrition

  • Serving Size: 1 Serving
  • Calories: 520kcal
  • Sugar: 2g
  • Sodium: 780mg
  • Fat: 32g
  • Saturated Fat: 6g
  • Unsaturated Fat: 24g
  • Trans Fat: 1g
  • Carbohydrates: 30g
  • Fiber: 2g
  • Protein: 30g
  • Cholesterol: 110mg

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