These Chicken Cutlets are crispy, golden, and irresistibly delicious! Thinly pounded chicken breasts are coated in seasoned breadcrumbs, pan-fried to perfection, and served tender and juicy on the inside with a crunchy exterior. Perfect as a main dish, in sandwiches, or as a protein-packed addition to salads, these cutlets are a versatile recipe that’s quick, easy, and family-friendly!
What Is a Chicken Cutlet?
A chicken cutlet refers to a thin slice of chicken breast, typically pounded to an even thickness. The term also commonly describes the dish where these slices are breaded and fried until crispy. The beauty of chicken cutlets lies in their adaptability—they can be pan-fried, baked, or air-fried to suit your taste and dietary preferences.
Tips and Tricks for Crispy Chicken Cutlets
- Even Thickness: Pounding ensures the chicken cooks evenly and stays tender.
- Dry the Chicken: Pat the chicken dry with paper towels before breading for better adhesion.
- Use Panko Breadcrumbs: These create a lighter, crunchier texture compared to regular breadcrumbs.
- Don’t Crowd the Pan: Fry in batches to maintain oil temperature and crispiness.
- Drain Properly: Place fried cutlets on a wire rack, not paper towels, to keep them crispy.
Delicious Variations
- Herbed Chicken Cutlets: Add fresh or dried herbs like parsley, oregano, or basil to the breadcrumb mixture.
- Spicy Kick: Mix cayenne pepper or chili powder into the flour for heat.
- Gluten-Free: Use almond flour and gluten-free breadcrumbs.
- Cheesy Delight: Layer mozzarella and marinara sauce over the cutlets for a quick chicken Parmesan.
How to Serve Chicken Cutlets
- As a Main Dish: Pair with mashed potatoes, roasted vegetables, or a fresh salad.
- In a Sandwich: Add lettuce, tomato, and mayo between crusty bread for a hearty meal.
- Topped on Pasta: Serve with spaghetti and marinara sauce.
- On a Salad: Slice and lay over a Caesar or mixed green salad for a light lunch.
How to Store and Reheat Chicken Cutlets
- Refrigerate: Store in an airtight container for up to 3 days.
- Freeze: Place cooled cutlets in a single layer on a baking sheet, freeze until solid, then transfer to a freezer-safe bag for up to 3 months.
- Reheat:
- Oven: Bake at 375°F (190°C) for 10 minutes.
- Air Fryer: Heat at 350°F (175°C) for 5-7 minutes.
- Skillet: Reheat on low heat with a little oil to restore crispiness.
Recipe FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs are juicier and can be used for cutlets, though they may take slightly longer to cook.
Why is my breading falling off?
Ensure the chicken is dry before breading, press the breadcrumbs firmly, and avoid overcrowding during frying.
Can I make chicken cutlets ahead of time?
Yes! Bread them and store in the refrigerator for up to 24 hours before cooking.
What’s the best oil for frying chicken cutlets?
Neutral oils like vegetable, canola, or peanut oil work best due to their high smoke points.
Chicken Cutlets
These Chicken Cutlets are crispy, golden, and irresistibly delicious! Thinly pounded chicken breasts are coated in seasoned breadcrumbs, pan-fried to perfection, and served tender and juicy on the inside with a crunchy exterior.
Ingredients
- Breadcrumbs 3 cups (homemade or panko)
- Garlic 3 cloves, finely minced
- Parsley 2 tbsp, finely chopped
- Seasonings ½ tsp dried Italian seasoning (optional), kosher salt, and freshly ground black pepper
- Cheese 1 ¼ cup grated Pecorino Romano or Parmesan (divided)
- Eggs 3 large
- Flour 1 cup all-purpose
- Chicken 2 lbs boneless, skinless breasts, thinly sliced
- Oil Extra virgin olive oil, for frying
Instructions
- In a shallow bowl, combine breadcrumbs, garlic, parsley, Italian seasoning, and ¾ cup cheese. Add salt and pepper, then mix everything with your fingers to evenly distribute the garlic.
- In another shallow bowl, whisk together eggs, ½ cup cheese, a pinch of salt, pepper, and 1 tbsp water.
- On a plate, season flour with salt and pepper and mix to combine.
Place each chicken piece on a cutting board, cover with plastic wrap, and pound to about ½ inch thickness. - Season both sides with salt and pepper.
- Arrange your chicken, flour, egg mixture, breadcrumb mixture, and a plate for finished pieces in a row.
- Dip a piece into the flour, tapping off excess.
- Coat in the egg mixture, letting the excess drip off.
- Press into the breadcrumbs, ensuring a thorough coating.
Repeat for all pieces. - Heat olive oil in a heavy pan over medium-high heat.
Fry 1-3 cutlets at a time (don’t overcrowd!) until golden on both sides. - Drain on a wire rack or paper towels.
Enjoy immediately or keep warm in a 250°F oven for up to an hour.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 789Total Fat: 36gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 21gCholesterol: 258mgSodium: 876mgCarbohydrates: 57gFiber: 3gSugar: 4gProtein: 55g
Chickenrecipes.blog, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thoughts
Chicken cutlets are a timeless dish that can be tailored to fit any meal or occasion. Whether you’re frying up a batch for family dinner, meal prepping for the week, or elevating them into a gourmet dish, these tips will ensure you get perfect results every time. So grab your ingredients and get cooking—you’re just a few steps away from crispy, juicy perfection!to know about chicken cutlets.
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