Chicken Cutlets Recipe
I love this recipe because it transforms ordinary chicken into a crispy, savory masterpiece with the perfect blend of Parmesan and Italian seasoning—exactly the comfort food I crave. Plus, it’s simple enough to whip up for a weeknight dinner but still impressive for entertaining friends, making it a staple in my kitchen rotation!
I adore creating mouthwatering meals, and my Chicken Cutlets Recipe is a genuine beloved in the family. I combine tender chicken breast halves with a crispy breading made from all-purpose flour, Parmesan cheese, and Italian seasoning to serve a dish that couldn’t be more tastebud-satisfying.
I think the olive oil and butter I use to sauté the chicken add just the right touch of richness to the meal.
Ingredients
Breast of chicken: Protein source, low calorie, adaptable in many ways.
All-purpose flour: Covers the chicken, imparts a crisp texture, contains a small number of carbohydrates.
Parmesan cheese: Concentrated in taste; contributes umami and calcium.
Breadcrumb: A crisp coating affords a crunchy texture.
It also offers a light counterpart to the protein that still allows the protein to shine.
Italian seasoning: A blend of herbs that enhances flavor and adds aroma.
Olive oil: Fats that are healthy for the heart, help to make foods crispy, and improve flavor.
Ingredient Quantities
- 4 skinless, boneless chicken breast halves
- 1 cup all-purpose flour
- 2 teaspoons salt
- 1 teaspoon black pepper
- 2 large eggs
- 2 tablespoons water
- 1 cup breadcrumbs
- 1 cup grated Parmesan cheese
- 1 tablespoon Italian seasoning
- 1/2 cup olive oil
- 2 tablespoons butter
Instructions
1. Prepare the chicken breasts by placing them between two sheets of plastic wrap. Use a meat mallet or a rolling pin to pound the chicken breasts to a uniform thickness of about 1/4 inch.
2. Combine the flour, salt, and black pepper in a shallow dish.
3. In a second shallow bowl, whisk together the water and eggs.
4. In a third bowl, combine the breadcrumbs, Parmesan cheese, and Italian seasoning.
5. Each chicken piece should be dredged in the flour mixture, with any excess being shaken off.
6. Coat the floured chicken completely with the egg mixture.
7. Press the chicken into the breadcrumb mixture, covering both sides completely.
8. In a big frying pan, heat the olive oil and butter over a medium flame.
9. Prepare the chicken cutlets by frying them in a skillet, allocating 3-4 minutes to each side. They should be golden brown and thoroughly cooked when removed from heat.
10. Place the cutlets on a plate lined with paper towels to absorb any extra oil that might drape them before they are served.
Equipment Needed
1. Plastic wrap
2. Meat mallet or rolling pin
3. Shallow dish for flour mixture
4. Shallow bowl for egg mixture
5. Bowl for breadcrumb mixture
6. Whisk
7. Frying pan
8. Measuring spoons
9. Measuring cups
10. Tongs or spatula
11. Plate lined with paper towels
FAQ
- How do I ensure the chicken cutlets cook evenly?Using a meat mallet or rolling pin, pound the chicken breast halves to an even thickness to ensure they cook evenly.
- Can I use a different cheese instead of Parmesan?Pecorino Romano or Asiago can be used as substitutes for Parmesan cheese.
- Is it possible to bake the cutlets instead of frying them?You can bake them at 400°F (200°C) on a greased baking sheet for 15-20 minutes, flipping halfway, until they are golden and fully cooked.
- Can I prepare these cutlets ahead of time?Certainly. Prepare the cutlets by breading them beforehand and storing them on a tray lined with parchment paper in the refrigerator until it’s time to cook.
- Can the recipe be made gluten-free?Indeed, replace regular all-purpose flour with a gluten-free flour blend and employ gluten-free breadcrumbs.
- What is the role of water in the egg mixture?Water aids in thinning the egg, yielding a mixture that is more uniformly smooth for coating the chicken cutlets.
- How can I add more flavor to the cutlets?For added flavor, include minced garlic, lemon zest, or fresh herbs such as parsley or basil in the breadcrumbs.
Substitutions and Variations
Whole wheat flour can be used in place of all-purpose flour to create a flavorful, nutty outcome in baked goods.
Use panko for a crunchier texture in breadcrumbs.
Parmesan cheese, grated: For a sharper flavor, use Pecorino Romano.
Sunflower oil: Substitute with olive oil for a distinctly flavored alternative.
Seasoning Italian: Replace with a blend of dried oregano and basil.
Pro Tips
1. Marinate the Chicken: Before starting the coating process, consider marinating the chicken breasts in buttermilk or a simple saltwater brine for at least 30 minutes. This will ensure the chicken stays moist and flavorful.
2. Use Panko Breadcrumbs: For an even crispier coating, consider replacing traditional breadcrumbs with panko breadcrumbs. They add a great texture and are less likely to absorb excess oil.
3. Add a Zest of Lemon: Mix some lemon zest into the breadcrumb and Parmesan mixture for a fresh, citrus flavor that complements the Parmesan and Italian seasoning.
4. Temperature Control: Keep a close eye on the heat level of your pan. If the oil is too hot, the crust will burn before the chicken is cooked through. If it’s too low, the chicken will absorb the oil and become greasy. Medium heat tends to work best.
5. Drain Properly: After frying, make sure to properly drain the chicken on a wire rack instead of paper towels. This prevents the coating from becoming soggy from steam trapped underneath.
Chicken Cutlets Recipe
My favorite Chicken Cutlets Recipe
Equipment Needed:
1. Plastic wrap
2. Meat mallet or rolling pin
3. Shallow dish for flour mixture
4. Shallow bowl for egg mixture
5. Bowl for breadcrumb mixture
6. Whisk
7. Frying pan
8. Measuring spoons
9. Measuring cups
10. Tongs or spatula
11. Plate lined with paper towels
Ingredients:
- 4 skinless, boneless chicken breast halves
- 1 cup all-purpose flour
- 2 teaspoons salt
- 1 teaspoon black pepper
- 2 large eggs
- 2 tablespoons water
- 1 cup breadcrumbs
- 1 cup grated Parmesan cheese
- 1 tablespoon Italian seasoning
- 1/2 cup olive oil
- 2 tablespoons butter
Instructions:
1. Prepare the chicken breasts by placing them between two sheets of plastic wrap. Use a meat mallet or a rolling pin to pound the chicken breasts to a uniform thickness of about 1/4 inch.
2. Combine the flour, salt, and black pepper in a shallow dish.
3. In a second shallow bowl, whisk together the water and eggs.
4. In a third bowl, combine the breadcrumbs, Parmesan cheese, and Italian seasoning.
5. Each chicken piece should be dredged in the flour mixture, with any excess being shaken off.
6. Coat the floured chicken completely with the egg mixture.
7. Press the chicken into the breadcrumb mixture, covering both sides completely.
8. In a big frying pan, heat the olive oil and butter over a medium flame.
9. Prepare the chicken cutlets by frying them in a skillet, allocating 3-4 minutes to each side. They should be golden brown and thoroughly cooked when removed from heat.
10. Place the cutlets on a plate lined with paper towels to absorb any extra oil that might drape them before they are served.
