Chicken Cutlet Recipes

Best Ever Chicken Cutlets

This recipe for Italian breaded Chicken Cutlets is the BEST you’ll ever have! There a few key secrets to getting that crispy outer coating just right. Turn them into chicken parm, or my favorite, chicken Milanese!

Prep: 30min

Total: 1h

Yield: 4

Nutrition Facts: servingSize None, calories 823 calories, Sugar 5.3 g, Sodium 1006.1 mg, Fat 19.6 g, Saturated Fat 5.2 g, Trans Fat 0 g, Carbohydrate 84.2 g, Fiber 5 g, Protein 72.2 g, Cholesterol 312.4 mg

Ingredients:

• 3 cups homemade breadcrumbs or panko
• 3 cloves garlic, finely minced or grated
• 2 tablespoons finely minced fresh Italian flat leaf parsely
• 1/2 teaspoon dried Italian seasoning (optional)
• 3/4 cup plus 1/2 cup finely grated pecorino Romano or parmesan cheese (or both)
• kosher salt
• freshly ground black pepper
• 3 large eggs
• 1 cup all purpose flour
• 2 lbs boneless, skinless chicken breasts, thinly sliced
• olive oil for frying

Instruction:

1. Add the breadcrumbs, garlic, parsley, Italian seasoning, and 3/4 cup cheese to a medium shallow bowl. Season with salt and pepper, then use your fingers to mix it together, working the garlic into the breadcrumbs until evenly distributed.
2. In another medium, shallow bowl, whisk together 3 eggs with 1/2 cup cheese, a pinch of salt and pepper and 1 tablespoon water until combined.
3. Pour the flour into another shallow bowl or plate, season with salt and pepper and mix to combine.
4. Take one piece of thinly sliced chicken and place it on a cutting board. Place a piece of plastic wrap over top, then use a meat mallet to pound it out to be about 1/2 inch thick. Repeat with the remaining chicken.
5. Season each piece of chicken on both sides with salt and pepper.
6. Set up the breading station so that the chicken is on the far left, then next to it the flour, then the egg, then the breadcrumbs, and then a landing plate or pan to hold the breaded chicken.
7. Take a piece of chicken and dip it into the flour to coat on all sides, then tap off the excess (*See note).
8. Next, dip it in the egg mixture and let the excess drip off.
9. Transfer the chicken into the breadcrumbs. Be sure to press it down and move it around so that it’s thoroughly coated. Place the chicken on the reserved plate, and repeat with the remaining pieces.
10. Heat a generous amount of olive oil in a large, heavy bottomed saute pan over medium-high heat. Place 1-3 chicken breasts in at a time, depending on how many your pan can hold. Don’t overcrowd the pan.
11. Cook until golden brown on each side, then remove to a rack or paper towels to drain.
12. Serve immediately, or place in a 250 degree F oven for up to 1 hour before serving to keep warm.

The Best Chicken Cutlets

When we set out to create the best cutlets, we sought perfectly tender chicken that was flavorful and juicy — not tasteless and dry — with a crisp, breaded exterior that stayed put and didn’t get soggy. After trying different methods, we found that a mix of panko and Pecorino Romano creates the salty, crunchy crust we crave, while dried spices in both the flour and breadcrumb mixtures ensure that our cutlets are never bland.

Total: 0 35min0

Yield: 4 to 6 servings

Serving Size: 1 of 6 servings

Nutrition Facts: servingSize 1 of 6 servings, calories 727, Fat 44g, Saturated Fat 16g, Carbohydrate 36g, Fiber 2g, Sugar 1g, Protein 46g, Cholesterol 256mg, Sodium 637mg

Ingredients:

• 4 boneless, skinless chicken breasts (about 2 pounds)
• 1 cup all-purpose flour
• Kosher salt and freshly ground black pepper
• 2 teaspoons granulated garlic
• 2 teaspoons onion powder
• 1 teaspoon crushed red pepper flakes, optional
• 3 large eggs
• 2 1/2 cups panko breadcrumbs
• 1/2 cup grated Pecorino-Romano
• 1 stick (8 tablespoons) unsalted butter
• 1/2 cup olive oil
• Lemon wedges, for serving, optional

Instruction:

1. Place a wire rack inside a rimmed baking sheet. Preheat the oven to 200 degrees F.
2. Cut the chicken breasts in half lengthwise making 8 roughly equal pieces. (They should look like large chicken tenders.) Place one sheet of plastic wrap on a clean cutting board. Put one chicken piece in the center of the plastic wrap and top with another sheet. Pound the chicken with the flat side of a meat mallet, starting in the center and working your way to the edges, until the chicken is 1/4 inch thick. Transfer to the prepared baking sheet. Repeat with the remaining chicken.
3. Set up a standard breading station: mix the flour, 1 tablespoon kosher salt, 1 teaspoon granulated garlic, 1 teaspoon onion powder and 1/2 teaspoon freshly ground black pepper and 1/2 teaspoon crushed red pepper flakes if using, if using, in a shallow dish.
4. Beat the eggs with 1 tablespoon water in a second shallow dish.
5. Mix the panko, Pecorino-Romano, 1 tablespoon kosher salt, the remaining 1 teaspoon granulated garlic, the remaining 1 teaspoon onion powder, 1/2 teaspoon freshly ground black pepper and the remaining 1/2 teaspoon crushed red pepper flakes if using, in a third shallow dish.
6. Dredge one piece of chicken in the flour mixture, turning to coat evenly. Shake off any excess, then dip into the egg mixture, turning to fully coat it on both sides. Let the excess egg drip off, then press the chicken firmly into the breadcrumb mixture, turning to coat on both sides and packing the crumbs into any crevices. Transfer the chicken back to the baking sheet and repeat with the remaining chicken pieces.
7. Line a clean baking sheet with a clean wire rack. Heat 2 tablespoons of the unsalted butter and 2 tablespoons of the olive oil in a large skillet over medium-low heat. Add 2 pieces of chicken and cook until the breading is golden-brown and crisp and the chicken is just cooked through, 3 to 5 minutes per side. Transfer to the clean wire rack, season with salt and hold in the oven at 200 degrees F to keep warm. Wipe the skillet clean and repeat with the remaining butter, olive oil and chicken, making 4 batches in total.
8. Serve with lemon wedges, if desired.

Crispiest Chicken Cutlet Recipe

Don’t settle for crispy chicken — make the crispiest chicken cutlet with this recipe.

Prep: 10min

Total: 20min

Yield: 4

Serving Size: 0 g

Nutrition Facts: calories 333 calories, Carbohydrate 47 g carbohydrates, Cholesterol 112 mg cholesterol, Fat 7 g fat, Fiber 2 g fiber, Protein 20 g protein, Saturated Fat 1 g saturated fat, servingSize 0 g, Sodium 300 mg , Sugar 2 g , Trans Fat 0 g

Ingredients:

• 2 chicken breasts, or 4 pre-sliced chicken cutlets
• 1 tablespoon cornstarch
• 1 cup all-purpose flour
• 2 eggs
• 1 cup plain breadcrumbs
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon salt
• 1 teaspoon pepper
• canola oil, or enough to fill the pan ¼-inch deep
• Maldon sea salt, to taste

Instruction:

1. Carefully slice each chicken breast in half horizontally to yield 2 thin pieces. Place each chicken slice between 2 pieces of plastic wrap or inside a Ziploc bag. Flatten to an even ¼-inch thickness using a meat mallet or heavy-bottomed pan.
2. Prepare 3 breading stations in shallow bowls or plates: On the first plate, whisk together the cornstarch and flour. In a bowl, whisk together the eggs. On a second plate, whisk together the breadcrumbs and seasonings.
3. Heat the oil in a cast-iron skillet until 350 F, or until a piece of flour sizzles when added.
4. Bread the chicken one piece at a time. Starting with the first cutlet, coat the chicken in flour, then dip into the egg, then coat completely in breadcrumbs. Repeat with remaining cutlets.
5. Add the cutlets to the skillet, working in batches to avoid crowding. Fry until crispy and golden brown, about 3-4 minutes per side. Remove from the oil and cool slightly on a paper-towel lined plate.
6. While still warm, sprinkle Maldon sea salt to taste.

How to Make Perfect Crispy Chicken Cutlets | From the Test Kitchen | Bon Appetit

FAQ

What do you eat chicken cutlets with?

• Tangy Potato Salad with Bacon. Kitchen Tested. …
• 5-Ingredient Crescent Cheesy Bread. …
• Slow-Cooker Toasted Herb Rice. …
• Watermelon Cucumber Feta Salad. …
• Easy Homemade Mashed Potatoes. …
• Cumin-Citrus Roasted Carrots. …
• Cheesy Baked Asparagus. …
• Creamy Cucumber Salad.

How to make chicken cutlets without the breadcrumbs falling off?

1. Pat the Chicken Dry.
2. Dredge in Flour.
3. Dip in Beaten Eggs.
4. Coat in Breadcrumbs.
5. Chill and Be Patient.

Should I flour my chicken cutlets?

Why aren’t my chicken cutlets crispy?