This recipe for Chicken Cutlet is unparalleled! Thin slices of chicken breast are coated in a homemade seasoned breadcrumb mixture and then pan-fried in extra virgin olive oil to achieve a perfectly crispy and flavorful result.

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When it comes to preparing a meal that is both delicious and satisfying, few dishes can compare to the classic chicken cutlet. This versatile and flavorful dish is perfect for family dinners, gatherings, or even a quick lunch. Our comprehensive guide will walk you through every step of creating the perfect chicken cutlet, ensuring that your meal is not only tasty but also impressive.

Ingredients for the Perfect Chicken Cutlet

To create a chicken cutlet that is both crispy and juicy, you will need the following ingredients:

• 4 boneless, skinless chicken breasts
• 1 cup of all-purpose flour
• 2 large eggs
• 1 cup of breadcrumbs (preferably panko for extra crunch)
• 1/2 cup of grated Parmesan cheese
• Salt and black pepper to taste
• 1 teaspoon of garlic powder
• 1 teaspoon of onion powder
• 1 teaspoon of paprika
• 1/2 teaspoon of cayenne pepper (optional for a bit of heat)
• Vegetable oil for frying
• Lemon wedges and fresh parsley for garnish

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Preparing the Chicken

Step 1: Butterfly and Pound the Chicken Breasts

Firstly, Start by butterflying the chicken breasts to ensure even cooking. Then, Place each chicken breast on a cutting board and carefully slice it horizontally, opening it up like a book. Once butterflied, place the chicken between two pieces of plastic wrap and gently pound it with a meat mallet until it is about 1/4 inch thick. So, This process helps tenderize the meat and ensures a quick, even cook.

Step 2: Season the Chicken

Season both sides of the chicken breasts with salt and black pepper. This step is crucial for enhancing the natural flavor of the chicken.

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How To Make Chicken Cutlet recipe

Step 3: Prepare the Flour Mixture

Firstly, In a shallow dish, combine the all-purpose flour with a pinch of salt and pepper. This will be the first coating for your chicken cutlets, helping the egg mixture to adhere better.

Step 4: Beat the Eggs

then, In another shallow dish, beat the eggs until well combined. This egg wash will act as the glue that holds the breadcrumbs onto the chicken.

Step 5: Mix the Breadcrumbs and Parmesan

So, In a third shallow dish, mix the breadcrumbs with the grated Parmesan cheese, garlic powder, onion powder, paprika, and cayenne pepper. This flavorful mixture will create a delicious, crispy crust on your chicken cutlets.

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Breading the Chicken Cutlets

Step 6: Dredge the Chicken in Flour

Take each seasoned chicken breast and dredge it in the flour mixture, ensuring it is completely coated. Shake off any excess flour before proceeding to the next step.

Step 7: Dip in Egg Wash

Next, dip the floured chicken breast into the beaten eggs, making sure it is fully coated. Allow any excess egg to drip off before moving to the breadcrumb mixture.

Step 8: Coat with Breadcrumb Mixture

Finally, press the chicken breast into the breadcrumb mixture, ensuring an even, thorough coating. Pat the breadcrumbs onto the chicken to help them adhere better.

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Cooking the Chicken Cutlets

Step 9: Heat the Oil

Firstly, In a large skillet, heat about 1/2 inch of vegetable oil over medium-high heat. The oil should be hot enough that a breadcrumb dropped into it sizzles immediately, but not so hot that it smokes.

Step 10: Fry the Chicken

So, Carefully place the breaded chicken cutlets into the hot oil, frying them in batches if necessary to avoid overcrowding the pan. Cook each cutlet for about 3-4 minutes per side, or until they are golden brown and cooked through. finally, The internal temperature should reach 165°F (75°C).

Step 11: Drain and Keep Warm

Once cooked, remove the chicken cutlets from the oil and place them on a paper towel-lined plate to drain any excess oil. Keep the cutlets warm in a low oven (about 200°F or 95°C) while you finish frying the remaining pieces.

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Serving Suggestions

Step 12: Garnish and Serve

Finally, Arrange the chicken cutlets on a serving platter and garnish with lemon wedges and freshly chopped parsley. The lemon adds a bright, fresh flavor that complements the richness of the fried chicken.

Step 13: Pair with Sides

So, Chicken cutlets pair beautifully with a variety of sides. Consider serving them with:

• Mashed potatoes or roasted vegetables for a comforting meal.
• A fresh green salad for a lighter option.
• Pasta tossed in a simple marinara or Alfredo sauce for an Italian twist.

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Tips for the Best Chicken Cutlet

• Use panko breadcrumbs for an extra crunchy coating.
• Pound the chicken evenly to ensure uniform cooking.
• Season each layer (flour, egg wash, breadcrumbs) for maximum flavor.
• Do not overcrowd the pan while frying to maintain the oil temperature and achieve a crispy crust.
• Serve immediately for the best texture, but they can also be reheated in the oven.

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Variations on the Classic Chicken Cutlet

Parmesan Crusted Chicken

For an extra cheesy twist, increase the amount of Parmesan cheese in the breadcrumb mixture and sprinkle additional cheese on top of the cutlets before baking them in the oven for a few minutes.

Herb-Crusted Chicken Cutlets

Add finely chopped fresh herbs like basil, parsley, and oregano to the breadcrumb mixture for a fragrant and flavorful crust.

Spicy Chicken Cutlets

Incorporate more spices into the breadcrumb mixture, such as cayenne pepper, chili powder, and smoked paprika, to give your chicken cutlets a spicy kick.

Gluten-Free Chicken Cutlets

Use gluten-free breadcrumbs and flour to make this dish suitable for those with gluten sensitivities or preferences.

Storing and Reheating Leftovers

Storing

Store any leftover chicken cutlets in an airtight container in the refrigerator for up to 3 days.

Reheating

To reheat, place the cutlets on a baking sheet and warm them in a 350°F (175°C) oven for about 10-15 minutes, or until heated through. This method helps maintain their crispy texture.

Conclusion

So, Creating the perfect chicken cutlet is a straightforward process that yields incredibly delicious results. By following these detailed steps and incorporating a few tips and variations, you can enjoy a versatile and crowd-pleasing dish that is sure to become a favorite in your household. Happy cooking!

Chicken Cutlet recipe Faqs

More Chicken recipes

Finally, Here some more chicken recipes you can make it also:

• Instant Pot Tuscan Chicken
• Marry Me Chicken recipe
• Marry Me Chicken Pasta recipe
• Instant Pot Chicken Gnocchi Soup
• Instant Pot Chicken Thighs With Gravy
• Instant Pot Chicken Wings
• Chicken Chow Mein With Best Chow Mein Sauce!
• Chicken Fried Rice recipe
• Chicken Stir Fry Recipe
• General Tso’s Chicken Recipe

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Chicken Cutlet Recipe

This recipe for Italian breaded Chicken Cutlets is unparalleled! There are a few essential secrets to achieving that perfect crispy outer coating.

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5 from 2 votes

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Prep Time: 30 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 45 minutes minutes

Servings: 6 Servings

Calories: 489kcal

Ingredients

• 3 cups homemade breadcrumbs or panko
• 3 cloves garlic finely minced or grated
• 2 tablespoons fresh Italian flat-leaf parsley finely minced
• ½ teaspoon dried Italian seasoning optional
• 1 ¼ cups finely grated Pecorino Romano or Parmesan cheese or a mix, divided
• Kosher salt to taste
• Freshly ground black pepper to taste
• 3 large eggs
• 1 cup all-purpose flour
• 2 lbs boneless skinless chicken breasts, thinly sliced
• Extra virgin olive oil for frying

Instructions

• In a medium shallow bowl, combine the breadcrumbs, garlic, parsley, Italian seasoning, and ¾ cup of cheese. Season with salt and pepper, then mix thoroughly with your fingers, ensuring the garlic is evenly distributed. In another medium shallow bowl, whisk together 3 eggs, ½ cup of cheese, a pinch of salt and pepper, and 1 tablespoon of water until well combined. Pour the flour into a third shallow bowl or plate, season with salt and pepper, and mix to combine.
• Place one piece of thinly sliced chicken on a cutting board, cover with plastic wrap, and use a meat mallet to pound it to about ½ inch thick. Repeat with the remaining chicken pieces. Season each piece of chicken on both sides with salt and pepper.
• Set up the breading station: place the chicken on the far left, followed by the flour, then the egg mixture, the breadcrumbs, and finally, a plate or pan to hold the breaded chicken. Dip a piece of chicken into the flour, coating all sides, then tap off the excess. Next, dip it in the egg mixture, allowing the excess to drip off, and then transfer it to the breadcrumbs. Press and move the chicken around to ensure it is thoroughly coated. Place the breaded chicken on the reserved plate and repeat with the remaining pieces.
• Heat a generous amount of olive oil in a large, heavy-bottomed sauté pan over medium-high heat. Depending on the size of your pan, cook 1-3 chicken breasts at a time, ensuring not to overcrowd the pan. Cook until golden brown on each side, then remove to a rack or paper towels to drain. Serve immediately, or keep warm in a 250°F oven for up to 1 hour before serving.

Notes

When breading, it’s helpful to use one hand exclusively for handling dry ingredients like flour and breadcrumbs, and the other hand for handling wet ingredients like raw chicken and eggs. This helps prevent getting your fingers coated in the breading mixture.

Serve the chicken cutlets as they are with a squeeze of lemon, alongside a tomato arugula salad, or topped with marinara sauce and mozzarella cheese for a delicious chicken parm. This breading technique also works well with veal and pork.

Leftover chicken cutlets can be stored tightly wrapped in the refrigerator for up to 5 days, or in the freezer for up to 3 months.

If you have leftover breadcrumbs, simply freeze them in a zip-top bag and use them again for your next batch of chicken cutlets!

Nutrition

Serving: 6Servings | Sodium: 792mg | Calcium: 269mg | Vitamin C: 4mg | Vitamin A: 460IU | Sugar: 2g | Fiber: 2g | Potassium: 725mg | Cholesterol: 197mg | Calories: 489kcal | Trans Fat: 0.03g | Monounsaturated Fat: 4g | Polyunsaturated Fat: 2g | Saturated Fat: 5g | Fat: 14g | Protein: 47g | Carbohydrates: 41g | Iron: 4mg

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