Chicken cutlet recipe: A timeless classic for a reason. These versatile cutlets are perfect for a quick lunch, satisfying dinner, or even a fun finger food. They can be customized with your favorite seasonings and served with a variety of dipping sauces or alongside your favorite sides. This easy-to-follow recipe will guide you through the process of creating restaurant-worthy chicken cutlets in the comfort of your own kitchen.
Who is this Recipe For?
his chicken cutlet recipe is perfect for anyone who enjoys delicious and versatile meals! Whether you’re a:
- Busy home cook: It’s quick and easy to prepare, making it a great option for weeknight dinners.
- Seasoned chef: The basic recipe can be easily customized with different herbs and spices to create your own unique flavor combinations.
- Budget-minded cook: Chicken is a relatively affordable protein, and this recipe stretches it further by creating multiple servings.
- Parent looking for kid-friendly options: Chicken cutlets are a crowd-pleaser, and can be easily cut into smaller pieces for younger eaters.
This recipe caters to a wide range of cooking experience and dietary needs.
Recipe Swaps and Variations
This classic chicken cutlet recipe can be easily adapted to suit your preferences or dietary needs. Here are some swaps and variations to explore:
- Protein Swap: Don’t have chicken on hand? No problem! Substitute boneless, skinless pork chops, turkey cutlets, or even firm tofu (pressed to remove excess moisture) for a delicious twist.
- Breading Adventure: Tired of the standard breadcrumb coating? Experiment with crushed crackers, panko breadcrumbs for extra crunch, chopped nuts for a gourmet touch, or even shredded coconut for a tropical vibe.
- Spice it Up!: Elevate your cutlets with a variety of seasonings. Italian herbs, paprika, Cajun spice mix, or even a curry powder blend can add exciting flavor profiles.
- Healthy Alternatives: For a lighter option, try air-frying your cutlets instead of pan-frying. You can also use whole-wheat breadcrumbs or almond flour for a more health-conscious coating.
- Saucy Sensations: Don’t stop at just a crispy exterior! Top your cutlets with your favorite sauce for an extra layer of flavor. Try marinara, lemon butter, teriyaki glaze, or even a creamy mushroom sauce.
- Finger Food Fun: Cut your cooked chicken cutlets into bite-sized pieces and serve them with dipping sauces like ranch, honey mustard, or BBQ sauce for a fun and flavorful appetizer.
Kitchen Equipment Needed for Chicken Cutlet Recipe:
Here’s a list of the essential kitchen equipment you’ll need to create delicious chicken cutlets:
- Cutting Board: A sturdy cutting board will provide a safe and stable surface for pounding and prepping the chicken breasts.
- Meat Mallet or Rolling Pin: This tool is used to gently thin the chicken breasts to a uniform thickness of about ½ inch. If you don’t have a meat mallet, a rolling pin can be used as a substitute.
- Plastic Wrap: Two pieces of plastic wrap will be used to cover the chicken breasts while pounding them to prevent tearing and splatters.
- Shallow Bowls or Plates (3): You’ll need three shallow bowls or plates to create your breading station – one for the seasoned flour, one for the beaten eggs, and one for the breadcrumbs.
- Whisk: A whisk will help you smoothly combine the flour and seasonings in the first bowl.
- Large Skillet: A large skillet with a wide cooking surface is ideal for frying the breaded chicken cutlets. Opt for a skillet that has a heavy bottom for even heat distribution.
- Tongs: Tongs will be helpful for carefully flipping the chicken cutlets in the pan while they cook.
- Spatula: A spatula can be used to transfer the cooked chicken cutlets to a plate and for scraping any browned bits from the bottom of the pan after cooking.
- Paper Towels: Paper towels will be used to drain any excess oil from the cooked chicken cutlets after removing them from the pan.
- (Optional) Digital Thermometer: This tool can be used to ensure the internal temperature of the chicken reaches 165°F (74°C) for safe consumption.
- (Optional) Wire Rack and Baking Sheet: If you’re cooking multiple batches of chicken cutlets, a wire rack placed over a baking sheet preheated to 200°F (93°C) can be used to keep the cooked ones warm while you cook the remaining batches.
Ingredients(Chicken Cutlet Recipe)
- Chicken:
- 1 pound boneless, skinless chicken breasts (approximately 4 breasts)
- Salt and freshly ground black pepper, to taste
- Breading:
- ½ cup all-purpose flour
- 2 large eggs
- 1 ½ cups panko breadcrumbs (or regular breadcrumbs)
- Cooking:
- 2 tablespoons olive oil
Instructions
- Prepare the Chicken:
- Thinning the Chicken:
- Place the chicken breasts between two pieces of plastic wrap.
- Using a meat mallet or rolling pin, gently pound the chicken breasts until they are evenly flattened to a thickness of about ½ inch.
- Tip: If you don’t have a meat mallet, you can place the chicken breasts in a sealed plastic bag and pound them with a heavy object like a rolling pin or a sturdy pot.
- Seasoning the Chicken:
- Season both sides of the pounded chicken breasts generously with salt and freshly ground black pepper.
- Thinning the Chicken:
- Set Up the Breading Station:
- Prepare three shallow bowls or plates for your breading assembly line.
- First Bowl (Flour): In the first bowl, whisk the ½ cup of all-purpose flour with a pinch of additional salt and pepper.
- Second Bowl (Egg): In the second bowl, crack and beat the two large eggs until well combined.
- Third Bowl (Breadcrumbs): In the third bowl, add the 1 ½ cups of panko breadcrumbs. Panko breadcrumbs offer a lighter and crispier texture compared to regular breadcrumbs, but you can use either one depending on your preference.
- Breading the Chicken:
- Now that your breading station is prepped, you can begin coating the chicken.
- Dredge in Flour: One at a time, dredge each chicken breast in the seasoned flour, ensuring it’s evenly coated on both sides. Gently shake off any excess flour.
- Dip in Egg: Next, dip the floured chicken breast into the beaten egg mixture, making sure it’s completely coated. Let any excess egg drip off before moving to the next step.
- Coat in Breadcrumbs: Finally, transfer the egg-dipped chicken to the bowl with breadcrumbs. Gently press the chicken breast into the breadcrumbs to ensure a complete and even coating. You can repeat this step for a thicker and extra crispy crust.
- Cooking the Cutlets:
- Heat the olive oil in a large skillet over medium heat. It’s important for the oil to be hot enough to cook the chicken cutlets through without burning the coating. A good indication is when the oil begins to shimmer slightly.
- Cooking in Batches: Carefully add the breaded chicken cutlets to the hot oil. Don’t overcrowd the pan, as this can cause the temperature of the oil to drop and result in soggy cutlets. Cook for 3-4 minutes per side, or until golden brown and cooked through.
- Internal Temperature: To ensure the chicken is fully cooked through, insert a digital thermometer into the thickest part of the chicken breast. The internal temperature should reach 165°F (74°C).
- Cooking in Batches: If you’re cooking multiple batches of chicken cutlets, you can keep the cooked ones warm on a wire rack placed over a baking sheet in a preheated oven at 200°F (93°C) while you cook the remaining ones.
- Serve and Enjoy!
- Once all the chicken cutlets are cooked through and golden brown, transfer them to a paper towel-lined plate to drain any excess oil.
- Serve your crispy chicken cutlets immediately with your favorite dipping sauces, sides like mashed potatoes or roasted vegetables, or enjoy them on their own!
Chicken Cutlet Recipe
These restaurant-worthy Chicken Cutlets are surprisingly easy to make at home! Panko breadcrumbs create a delightful crunch, while the chicken stays juicy and flavorful. Perfect for a quick weeknight dinner, serve them with your favorite dipping sauces and sides.
Equipment
- Cutting Board: A sturdy cutting board will provide a safe and stable surface for pounding and prepping the chicken breasts.
- Meat Mallet or Rolling Pin: This tool is used to gently thin the chicken breasts to a uniform thickness of about ½ inch. If you don't have a meat mallet, a rolling pin can be used as a substitute.
- Plastic Wrap: Two pieces of plastic wrap will be used to cover the chicken breasts while pounding them to prevent tearing and splatters.
- Shallow Bowls or Plates (3): You'll need three shallow bowls or plates to create your breading station – one for the seasoned flour, one for the beaten eggs, and one for the breadcrumbs.
- Whisk: A whisk will help you smoothly combine the flour and seasonings in the first bowl.
- Large Skillet: A large skillet with a wide cooking surface is ideal for frying the breaded chicken cutlets. Opt for a skillet that has a heavy bottom for even heat distribution.
- Tongs: Tongs will be helpful for carefully flipping the chicken cutlets in the pan while they cook.
- Spatula: A spatula can be used to transfer the cooked chicken cutlets to a plate and for scraping any browned bits from the bottom of the pan after cooking.
- Paper Towels: Paper towels will be used to drain any excess oil from the cooked chicken cutlets after removing them from the pan.
Ingredients
Chicken:
- 1 Pound Boneless skinless chicken breasts (approximately 4 breasts)
- Salt and freshly ground black pepper to taste
Breading:
- ½ Cup All-purpose flour
- 2 Large eggs
- 1 ½ Cups Panko breadcrumbs or regular breadcrumbs
Cooking:
- 2 Tablespoons Olive oil
Instructions
Prepare the Chicken:
Thinning the Chicken:
- Place the chicken breasts between two pieces of plastic wrap.
- Using a meat mallet or rolling pin, gently pound the chicken breasts until they are evenly flattened to a thickness of about ½ inch.
- Tip: If you don’t have a meat mallet, you can place the chicken breasts in a sealed plastic bag and pound them with a heavy object like a rolling pin or a sturdy pot.
Seasoning the Chicken:
- Season both sides of the pounded chicken breasts generously with salt and freshly ground black pepper.
Set Up the Breading Station:
- Prepare three shallow bowls or plates for your breading assembly line.
- First Bowl (Flour): In the first bowl, whisk the ½ cup of all-purpose flour with a pinch of additional salt and pepper.
- Second Bowl (Egg): In the second bowl, crack and beat the two large eggs until well combined.
- Third Bowl (Breadcrumbs): In the third bowl, add the 1 ½ cups of panko breadcrumbs. Panko breadcrumbs offer a lighter and crispier texture compared to regular breadcrumbs, but you can use either one depending on your preference.
Breading the Chicken:
- Now that your breading station is prepped, you can begin coating the chicken.
- Dredge in Flour: One at a time, dredge each chicken breast in the seasoned flour, ensuring it’s evenly coated on both sides. Gently shake off any excess flour.
- Dip in Egg: Next, dip the floured chicken breast into the beaten egg mixture, making sure it’s completely coated. Let any excess egg drip off before moving to the next step.
- Coat in Breadcrumbs: Finally, transfer the egg-dipped chicken to the bowl with breadcrumbs. Gently press the chicken breast into the breadcrumbs to ensure a complete and even coating. You can repeat this step for a thicker and extra crispy crust.
Cooking the Cutlets:
- Heat the olive oil in a large skillet over medium heat. It’s important for the oil to be hot enough to cook the chicken cutlets through without burning the coating. A good indication is when the oil begins to shimmer slightly.
- Cooking in Batches: Carefully add the breaded chicken cutlets to the hot oil. Don’t overcrowd the pan, as this can cause the temperature of the oil to drop and result in soggy cutlets. Cook for 3-4 minutes per side, or until golden brown and cooked through.
- Internal Temperature: To ensure the chicken is fully cooked through, insert a digital thermometer into the thickest part of the chicken breast. The internal temperature should reach 165°F (74°C).
- Cooking in Batches: If you’re cooking multiple batches of chicken cutlets, you can keep the cooked ones warm on a wire rack placed over a baking sheet in a preheated oven at 200°F (93°C) while you cook the remaining ones.
Serve and Enjoy!
- Once all the chicken cutlets are cooked through and golden brown, transfer them to a paper towel-lined plate to drain any excess oil.
- Serve your crispy chicken cutlets immediately with your favorite dipping sauces, sides like mashed potatoes or roasted vegetables, or enjoy them on their own!
Notes
Nutrition Information (per serving):
- Calories: 400-450 (depending on oil absorption)
- Fat: 20-25g
- Carbs: 30-35g
- Protein: 30-35g
Food and Drink Pairings for Crispy Chicken Cutlet Recipe:
Your delicious homemade chicken cutlets deserve equally delightful pairings! Here are some options to consider depending on your taste and desired meal style:
Classic Comfort Sides:
- Creamy Mashed Potatoes: A timeless pairing that offers a smooth and comforting contrast to the crispy texture of the chicken cutlets.
- Roasted Vegetables: A healthy and colorful option. Choose your favorites like broccoli, carrots, asparagus, or a medley of seasonal vegetables. Roasting brings out their natural sweetness and pairs well with the savory chicken.
- Mac and Cheese: A creamy and decadent side dish that’s perfect for kids and adults alike.
- Rice Pilaf: A fluffy and flavorful rice dish infused with herbs and spices that complements the chicken cutlets.
Lighter Options:
- Quinoa Salad: A refreshing and protein-packed salad made with quinoa, chopped vegetables, and a light vinaigrette dressing.
- Green Salad with Lemon Vinaigrette: A simple salad with a light dressing cuts through the richness of the fried chicken.
- Roasted Brussels Sprouts: Roasted Brussels sprouts offer a slightly sweet and nutty flavor that pairs well with the savory chicken.
Dipping Sauces:
- Marinara Sauce: A classic Italian pairing, perfect for dipping or spooning over the chicken cutlets.
- Honey Mustard Sauce: A sweet and tangy sauce that adds a delightful flavor profile.
- Ranch Dressing: A creamy and flavorful dipping sauce that’s always a crowd-pleaser.
- Lemon Butter Sauce: A light and elegant sauce made with melted butter, fresh lemon juice, and herbs.
- Buffalo Sauce: For those who like a kick, buffalo sauce adds a spicy and tangy element.
Drinks:
- Sparkling Water with a Twist of Lemon or Lime: A refreshing and light beverage that cuts through the richness of the meal.
- Iced Tea (Sweet or Unsweetened): A classic pairing that complements the savory flavors of the chicken cutlets.
- Lemonade: A refreshing and slightly sweet drink that goes well with the meal, especially on a warm day.
- White Wine: A dry white wine like Pinot Grigio or Sauvignon Blanc can pair well with the chicken cutlets, especially if served with a lemon-based sauce.
- Light Beer: A light beer like a pilsner or wheat beer can be a casual and refreshing drink option.
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Chicken Cutlet Recipe FAQ
This FAQ provides answers to some commonly asked questions about this Chicken Cutlet Recipe:
1. How to make your own Chicken Cutlets?
This Chicken Cutlet Recipe offers a detailed guide on creating restaurant-quality chicken cutlets at home! It walks you through the process of prepping the chicken, creating a flavorful breading station, cooking the cutlets to crispy perfection, and serving them with your favorite sides and dipping sauces.
2. Are Chicken Cutlets healthy?
The healthiness of Chicken Cutlets depends on the preparation method and chosen ingredients. This Chicken Cutlet Recipe uses lean boneless, skinless chicken breasts and air-frying is mentioned as an alternative to pan-frying for a lighter option. You can also use whole-wheat breadcrumbs or almond flour for a more health-conscious coating. However, keep in mind that the breading and frying add calories and fat.
3. What are Chicken Cutlets made of?
This Chicken Cutlet Recipe uses thinly pounded boneless, skinless chicken breasts as the base. The chicken is then breaded in a three-step process: seasoned flour, beaten egg, and breadcrumbs (panko or regular). The breaded cutlets are pan-fried in olive oil until golden brown and cooked through.
4. Can I use something other than panko breadcrumbs in this Chicken Cutlet Recipe?
Absolutely! While panko breadcrumbs offer a light and crispy texture, you can use regular breadcrumbs in this Chicken Cutlet Recipe. Additionally, for a more adventurous twist, you can experiment with crushed crackers, chopped nuts, shredded coconut, or even almond flour for the breading.
5. How long does it take to make this Chicken Cutlet Recipe?
This Chicken Cutlet Recipe is perfect for busy weeknights! It takes approximately 15 minutes for prepping the chicken and breading station, and another 15-20 minutes for cooking the cutlets. So, the total time from start to finish is around 30-35 minutes, making it a delicious and convenient meal option.
