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Best Ever Chicken Cutlets Recipe

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This recipe for Best Ever Chicken Cutlets features tender, thinly pounded chicken breasts coated in a flavorful mixture of garlic, parsley, Italian seasonings, pecorino Romano cheese, and crispy breadcrumbs, then pan-fried to a golden brown perfection. Perfect for a quick yet elegant meal, these cutlets are delicious served immediately or kept warm in the oven.

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 Mixture

  • 3 large eggs
  • 1/2 cup finely grated pecorino Romano or parmesan cheese (or both)
  • Pinch of salt and freshly ground black pepper
  • 1 tablespoon water

Flour Coating

  • 1 cup all purpose flour
  • Kosher salt (to taste)
  • Freshly ground black pepper (to taste)

Main Ingredient

  • 2 lbs boneless skinless chicken breasts (thinly sliced)

For Frying

  • Extra virgin olive oil (for frying)

Instructions

  1. Prepare Breadcrumb Mixture: In a medium shallow bowl, combine the breadcrumbs, garlic, parsley, dried Italian seasoning (if using), and 3/4 cup of the grated cheese. Season with kosher salt and freshly ground black pepper to taste, then mix thoroughly with your fingers to evenly distribute the garlic throughout the breadcrumbs.
  2. Whisk Egg Mixture: In another medium shallow bowl, whisk together the 3 large eggs, 1/2 cup grated cheese, a pinch of salt and pepper, and 1 tablespoon of water until well combined. This mixture will help the breadcrumbs adhere to the chicken.
  3. Prepare Flour Coating: Spread the flour on a shallow plate or bowl; season it with salt and pepper and mix well to ensure even seasoning. This will provide the first layer of coating on the chicken.
  4. Pound Chicken Breasts: On a cutting board, place one thinly sliced chicken breast and cover it with a piece of plastic wrap. Gently pound with a meat mallet until the chicken is about 1/2 inch thick. Repeat with remaining pieces. This ensures even cooking and tender cutlets.
  5. Season Chicken: Lightly season both sides of each pounded chicken piece with salt and freshly ground black pepper to enhance flavor beneath the breading.
  6. Set Up Breading Station: Arrange your breading station from left to right as follows: raw chicken, flour, egg mixture, breadcrumb mixture, and finally a plate or pan to place the breaded cutlets onto. This setup streamlines the breading process.
  7. Flour the Chicken: Take one piece of chicken and fully coat it in the seasoned flour, gently tapping off any excess flour to avoid clumping and ensure a light coating.
  8. Dip in Egg Mixture: Next, dip the floured chicken into the egg mixture, allowing any excess liquid to drip off. This step helps the breadcrumbs stick firmly.
  9. Coat with Breadcrumbs: Transfer the chicken to the breadcrumb mixture. Press down and move the piece around in the breadcrumbs to ensure it is thoroughly coated on all sides. Place the breaded chicken on the reserved plate and repeat for all pieces.
  10. Heat Oil: Heat a generous amount of extra virgin olive oil in a large, heavy-bottomed sauté pan over medium-high heat. The oil should be hot enough to sizzle but not smoke, perfect for frying.
  11. Fry Chicken Cutlets: Place 1 to 3 chicken cutlets in the pan depending on size to avoid overcrowding, which can cause steaming instead of frying. Cook each side until golden brown, about 3-4 minutes per side, then transfer to a rack or paper towels to drain excess oil.
  12. Serve or Keep Warm: Serve the chicken cutlets immediately for best texture and flavor. Alternatively, keep them warm in a preheated oven at 250 degrees Fahrenheit for up to 1 hour before serving without drying out.

Notes

  • When coating the chicken with flour, gently tap off any excess to prevent the breading from becoming too thick or soggy.
  • Don’t overcrowd the pan while frying to ensure the cutlets crisp up properly rather than steaming.
  • Pounding the chicken to an even thickness helps it cook evenly and remain tender.
  • You can keep cooked cutlets warm in a low oven but avoid prolonged holding to maintain crispiness.
  • Use a heavy-bottomed pan for even heat distribution during frying.
  • Homemade breadcrumbs add great texture, but panko works well for extra crispiness.

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