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)

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Instructions

Preheat and prep: Preheat oven to 350°F (175°C). Mix breadcrumbs and cheese in a shallow dish.
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.
Pan-fry: Place breaded cutlets in the hot oil and cook in batches until golden brown on both sides.
Bake: Transfer chicken to an oven-safe dish. Add a splash of white wine (if using). Bake for 10 minutes, or until cooked through.
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