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Best Ever Chicken Cutlets Recipe

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4.1 from 4 reviews

These Best Ever Chicken Cutlets are tender, thinly sliced chicken breasts breaded with a flavorful mixture of homemade breadcrumbs, garlic, fresh herbs, and pecorino Romano cheese. Fried to a crispy golden brown perfection, they make a delicious and satisfying meal perfect for weeknight dinners or casual gatherings.

  • Author: Chef
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Total Time: 40 minutes
  • Yield: 6 servings
  • Category: Main Course
  • Method: Frying
  • Cuisine: Italian

Ingredients

Breading Mixture

  • 3 cups homemade breadcrumbs or panko
  • 3 cloves garlic, finely minced or grated
  • 2 tablespoons fresh Italian flat leaf parsley, finely minced
  • 1/2 teaspoon dried Italian seasoning (optional)
  • 3/4 cup finely grated pecorino Romano or parmesan cheese (or both)
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste

Egg Wash

  • 3 large eggs
  • 1/2 cup finely grated pecorino Romano or parmesan cheese
  • Pinch of salt
  • Freshly ground black pepper, to taste
  • 1 tablespoon water

Other Ingredients

  • 1 cup all-purpose flour
  • Kosher salt and freshly ground black pepper, to season flour and chicken
  • 2 lbs boneless skinless chicken breasts, thinly sliced
  • Extra virgin olive oil, for frying

Instructions

  1. Prepare the Breadcrumb Mixture: In a medium shallow bowl, combine the breadcrumbs, garlic, parsley, Italian seasoning (if using), and 3/4 cup of grated cheese. Season with kosher salt and freshly ground black pepper to taste. Mix thoroughly with your fingers to evenly distribute the garlic and herbs throughout the breadcrumbs.
  2. Make the Egg Wash: In another medium shallow bowl, whisk together the 3 eggs, 1/2 cup grated cheese, a pinch of salt, freshly ground black pepper, and 1 tablespoon of water until fully combined and smooth.
  3. Prepare the Flour: Pour the all-purpose flour into a third shallow bowl or plate, then season it with salt and pepper. Stir to combine the seasoning evenly throughout the flour.
  4. Pound the Chicken: Take each thinly sliced chicken breast and place it on a cutting board. Cover it with a piece of plastic wrap and gently pound it with a meat mallet until it is approximately 1/2 inch thick. Repeat this process with all pieces of chicken to ensure even thickness for cooking.
  5. Season the Chicken: Sprinkle kosher salt and freshly ground black pepper on both sides of each piece of pounded chicken to enhance flavor.
  6. Set Up the Breading Station: Arrange the station from left to right as follows: chicken pieces, flour bowl, egg wash bowl, breadcrumb mixture bowl, and finally a clean plate or pan to hold the breaded chicken cutlets.
  7. Coat in Flour: Take one piece of chicken and coat it thoroughly in the seasoned flour, ensuring all sides are covered. Tap off any excess flour gently.
  8. Dip in Egg Wash: Next, dip the floured chicken piece into the egg wash, allowing any excess liquid to drip off to prevent sogginess.
  9. Coat with Breadcrumbs: Transfer the egg-coated chicken to the breadcrumb mixture. Press down firmly and move the chicken around to ensure a full, even coating. Place the breaded chicken onto the reserved plate. Repeat this breading process for all pieces.
  10. Heat Oil and Fry: Pour a generous amount of extra virgin olive oil into a large, heavy-bottomed sauté pan and heat over medium-high heat. Add 1-3 chicken cutlets at a time without overcrowding the pan, allowing space for even frying.
  11. Cook until Golden: Fry the chicken cutlets until they develop a golden brown crust on each side, approximately 3-4 minutes per side. Once cooked, transfer the cutlets to a wire rack or paper towels to drain excess oil.
  12. Serve or Keep Warm: Serve the chicken cutlets immediately for best texture and flavor. Alternatively, place them in a 250°F oven for up to 1 hour if you need to keep them warm before serving.

Notes

  • For extra crispy cutlets, use homemade breadcrumbs or panko rather than regular store-bought coarse breadcrumbs.
  • Pressing the chicken firmly into the breadcrumbs ensures a thick, even coating that crisps up nicely.
  • Do not overcrowd the frying pan to maintain the oil temperature and achieve a perfect golden crust.
  • Lightly pounding the chicken to an even thickness helps it cook evenly and stay tender.
  • Keeping cooked cutlets warm in a low oven prevents them from becoming soggy or cold before serving.

Find it online: https://cheftinaskitchen.com/best-ever-chicken-cutlets-recipe/