Chicken cutlets are like the superhero of dinner time. They're thin slices of chicken that get all crispy on the outside and stay super juicy on the inside. This recipe shows you how to make them with just a few things from the kitchen like chicken breasts, breadcrumbs, and a bit of cheese. It's a dish that doesn't need you to be a pro chef or have fancy gadgets.
Plus, it's quick! So, on those busy days when you still want something tasty and satisfying, these chicken cutlets come to the rescue. They're perfect for any day of the week and are sure to make everyone happy.
Why This Recipe Works
What's great about this recipe is how it turns simple ingredients into something special. The secret is in pounding the chicken thin which means it cooks fast and stays tender. Then, there's the magic of the breadcrumb and Parmesan mix that gets all golden and delicious when you fry it. This isn't just about making chicken tasty; it's about creating a meal that feels a bit fancy without any fuss. Whether you've got picky eaters or are looking to impress, these cutlets have got you covered.
Another reason to love this recipe is its versatility. You can serve these chicken cutlets in so many ways, making them a fantastic base for a range of meals. Toss them in a salad, make them the star of your pasta dish, or simply squeeze some lemon over them and enjoy. Plus, they're just as good the next day, making your lunchbox something to look forward to. This recipe isn't just about feeding you for a day; it's about giving you a go-to option that's as easy as it is delicious.
Ingredients
Chicken Breasts - The base of the cutlets, pounded thin for quick cooking. Substitute: turkey breasts for a similar texture and taste.
Flour - Used for dredging to help the egg wash and breadcrumbs stick. Substitute: gluten-free flour for those with dietary restrictions.
Eggs - Acts as a glue for the breadcrumbs, ensuring a crispy coating. Substitute: a mixture of milk and a tablespoon of flour for an egg-free version.
Breadcrumbs - Provides the cutlets with their signature crispy crust. Substitute: panko for a lighter, crunchier texture, or gluten-free breadcrumbs.
Parmesan Cheese - Adds a savory depth to the breadcrumb mixture. Substitute: nutritional yeast for a dairy-free, cheesy flavor.
Tips
- Pound the chicken breasts to an even thickness to ensure uniform cooking.
- Season each layer (chicken, flour, egg wash, breadcrumbs) for the best flavor.
- Let the breaded cutlets rest for 5-10 minutes before frying to help the coating stick.
- Use enough oil to cover the bottom of your pan and ensure it's hot before adding the cutlets.
- Drain cooked cutlets on a wire rack instead of paper towels to keep the bottom from getting soggy.
How to Serve
Chicken cutlets are incredibly versatile and can be served in numerous delicious ways. They’re crispy on the outside, tender on the inside, and make for a satisfying main dish that pairs well with a variety of sides.
- Classic Comfort: Serve with mashed potatoes and steamed green beans for a traditional, comforting meal.
- Light & Fresh: For a lighter option, pair the cutlets with a crisp arugula salad dressed with lemon and olive oil, and a side of quinoa.
- Italian Night: Turn it into an Italian feast by topping the cutlets with marinara sauce and mozzarella, then broiling until the cheese is bubbly. Serve with spaghetti and a side salad.
Similar Recipes
Chicken Cutlets
Ingredients
- 4 chicken breasts boneless and skinless
- Salt and pepper to taste
- ½ cup all-purpose flour or substitute
- 2 large eggs beaten (or substitute)
- 1 cup breadcrumbs or substitute
- ½ cup grated Parmesan cheese or substitute
- 2 tablespoons olive oil for frying
- Optional: Fresh lemon wedges for serving
Instructions
- Place each chicken breast between two pieces of plastic wrap and pound to about ¼-inch thickness using a meat mallet or rolling pin.
- Season both sides of the chicken with salt and pepper.
- Dredge each chicken breast in flour, shaking off the excess, then dip in beaten eggs, and finally coat with a mixture of breadcrumbs and Parmesan cheese.
- Heat olive oil in a large skillet over medium-high heat. Once hot, add the chicken cutlets and cook for about 4-5 minutes on each side or until golden brown and cooked through.
- Transfer the cooked cutlets to a wire rack set over a baking sheet to drain.
- Serve the chicken cutlets hot with lemon wedges on the side, if desired.
Nutrition
Notes
• Season each layer (chicken, flour, egg wash, breadcrumbs) for the best flavor.
• Let the breaded cutlets rest for 5-10 minutes before frying to help the coating stick.
• Use enough oil to cover the bottom of your pan and ensure it's hot before adding the cutlets.
• Drain cooked cutlets on a wire rack instead of paper towels to keep the bottom from getting soggy.