Chicken Cutlets
In this weeknight-friendly recipe, a cheesy parmesan breadcrumb coating makes the chicken extra crispy and keeps the meat incredibly juicy and tender. Add to a crispy chicken sandwich, serve with a simple lemony salad, or slice and use as a topping for pasta.
Servings: 6 to 4 (makes 4 cutlets)
Ingredients
- 4 chicken cutlets or 2 boneless skinless chicken breasts (about 12 ounces)
- Kosher salt, plus flaky sea salt for serving (optional)
- Black pepper
- 1/2 cup all purpose flour
- 2 large eggs
- 1 cup unseasoned breadcrumbs (I like Panko)
- 1/2 cup grated Parmesan
- 2 teaspoons Italian seasoning
- Extra virgin olive oil, for frying (or substitute with high quality neutral oil like avocado oil or sunflower oil)
- Lemon wedges, for serving
Instructions
- If using chicken breasts, slice into cutlets: Place your hand flat on top of the chicken to hold it steady, then carefully slice it in half horizontally with a smooth, even motion. Generously season all over with kosher salt and black pepper.
- Prepare a dredging station: Set up three large, deep plates or shallow bowls. In the first bowl, add the flour. Beat the eggs in the second bowl. In the final bowl, stir together the breadcrumbs, parmesan, and Italian seasoning.
- Bread the chicken cutlets: Working one at a time, place a chicken cutlet in the bowl of flour and coat both sides, shaking off the excess. Then transfer the cutlet to the bowl of beaten eggs and coat both sides, letting the excess run off. Set the cutlet in the breadcrumbs and coat both sides, gently pressing the breadcrumbs onto the cutlet so they stick. Repeat with the remaining cutlets. Set the cutlets aside for 10 minutes or so to allow the breading to stick.
- Fry the cutlets (in batches to avoid overcrowding): Line a sheet pan with a wire rack and and set next to your stove. Add enough oil to cover a large nonstick skillet (I used 1/4 cup). Set over medium-high heat. When shimmering (but not smoking) carefully add 1 or 2 cutlets into the pan. Cook until golden brown on both sides, about 3 minutes per side. Transfer the cutlets to the wire rack to drain and repeat with the remaining cutlets, adding 1 to 2 tablespoons of olive oil as needed between batches.
- Serve: Sprinkle on flaky sea salt to finish (if using.) Serve with lemon wedges to squeeze over the cutlets.
Video
Notes
- Shop this recipe: Visit our shop to browse quality Mediterranean ingredients, including the olive oil and spices used in this recipe.
- Store leftover chicken cutlets in an airtight container in the fridge for up to 4 days. To maintain the crispiness of the breading, reheat in a 400°F oven for about 10 minutes, or until warmed through.
- To freeze: Bread the cutlets, then wrap the (raw) cutlets tightly in plastic and freeze for up to 3 months. Thaw in your refrigerator before frying.
- Nutrition info does not include the extra virgin olive oil–about 80 calories per serving if you use 1/4 cup oil.
- Should I pound the cutlets after slicing? I usually skip this step if I slice relatively even cutlets. If they’re not as even as you’d like, you can use a meat pounder:
- Layer the cutlet between two sheets of wax paper. Gently use the smooth side of a meat pounder to shape the cutlet.
- The goal is to achieve even 1/2-inch thickness, not to thin it out like schnitzel. If you go too far and end up with schnitzels, you have everything you need for this Crispy Chicken Schnitzel Recipe!
Nutrition
Calories: 271.7kcal | Carbohydrates: 22.5g | Protein: 15.9g | Fat: 12.8g | Saturated Fat: 3.2g | Polyunsaturated Fat: 1.7g | Monounsaturated Fat: 6.7g | Trans Fat: 0.01g | Cholesterol: 85.9mg | Sodium: 342.6mg | Potassium: 229.8mg | Fiber: 1.4g | Sugar: 1.2g | Vitamin A: 173.9IU | Vitamin C: 0.5mg | Calcium: 129mg | Iron: 2.1mg
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