If you’re looking for a quick and delicious meal, this chicken cutlet recipe is perfect for you. Thinly sliced and breaded, these chicken cutlets are crispy on the outside and juicy on the inside. Whether you’re making dinner for the family or preparing a meal for guests, this best chicken cutlet recipe will not disappoint. With simple ingredients and easy steps, you’ll have a tasty dish ready in no time.
Chicken Cutlet
Difficulty: Easy4
servings15
minutes15
minutes350
kcalA quick and easy chicken cutlet recipe that delivers crispy, juicy cutlets perfect for any meal.
Ingredients
4 boneless, skinless chicken breasts
1 cup all-purpose flour
2 large eggs, beaten
1 cup panko breadcrumbs
½ cup grated Parmesan cheese
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon salt
½ teaspoon black pepper
½ cup olive oil
Lemon wedges for serving
Directions
- Slice the chicken breasts horizontally to create thin cutlets. Pound each cutlet to an even thickness.
- Set up a breading station with three shallow bowls: one with flour, one with beaten eggs, and one with a mixture of panko breadcrumbs, Parmesan cheese, garlic powder, onion powder, salt, and pepper.
- Dredge each chicken cutlet in flour, then dip in the beaten eggs, and finally coat with the breadcrumb mixture.
- Heat olive oil in a large skillet over medium-high heat. Cook the cutlets for 3-4 minutes on each side until golden brown and cooked through.
- Transfer to a paper towel-lined plate to drain excess oil. Serve with lemon wedges.
Notes
- For extra crispiness, use panko breadcrumbs instead of regular breadcrumbs.
- You can substitute Parmesan cheese with Pecorino Romano for a different flavor.
- These cutlets can be baked in the oven at 400°F (200°C) for a healthier option.
Additional Tips for the perfect Chicken Cutlet Recipe
- Even Thickness: Pound the chicken cutlets to an even thickness to ensure they cook evenly.
- Seasoning: Season the flour and breadcrumb mixture well to enhance the flavor of the cutlets.
- Oil Temperature: Make sure the oil is hot enough before adding the cutlets to achieve a crispy crust.
- Resting: Let the cutlets rest on a wire rack after frying to maintain their crispiness.
- Serving Suggestions: Serve the cutlets with a side of mashed potatoes, a fresh salad, or in a sandwich for a complete meal.
- Storage: Store leftover cutlets in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat the cutlets in the oven at 350°F (175°C) to keep them crispy.
- Marinade: Marinate the chicken in buttermilk for a few hours before breading for extra tenderness.
- Herbs: Add fresh herbs like parsley or basil to the breadcrumb mixture for added flavor.
- Dipping Sauce: Serve with a dipping sauce like honey mustard, Chick fil A sauce or marinara for extra taste.
FAQ
Yes, you can use boneless, skinless chicken thighs instead of breasts. They will have a slightly different texture but will still turn out juicy and flavorful. Just be sure to adjust the cooking time if necessary, as thighs may take a little longer to cook than breasts.
Yes, you can freeze breaded chicken cutlets. After breading the chicken, place them in a single layer on a baking sheet and freeze until solid. Then, transfer them to a freezer bag or airtight container. To cook, bake them from frozen at 400°F (200°C) for 20-25 minutes or until golden and cooked through.
This chicken cutlet recipe is a versatile and delicious option for any meal. With its crispy exterior and juicy interior, it’s sure to become a family favorite. Whether you’re looking for the best chicken cutlet recipe or experimenting with thin chicken cutlet recipes, this dish is a winner. Enjoy the simplicity and flavor of these chicken cutlets and make them a staple in your kitchen.
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