Breaded Chicken Cutlets
If you’re searching for a comforting meal that’s both delicious and easy to prepare, look no further than these crispy Breaded Chicken Cutlets. This recipe showcases tender chicken breasts enveloped in a golden, crunchy coating that’s bursting with flavor. Perfect for a weeknight dinner or as a delightful addition to meal prep, these cutlets are sure to impress your family and friends. Serve them with a squeeze of fresh lemon or your favorite dipping sauce, and you’ve got a dish that’s not only satisfying but also incredibly versatile.
Why You’ll Love This Recipe
This Breaded Chicken Cutlets recipe is a favorite among home cooks and food enthusiasts alike for several reasons. First, the combination of Panko breadcrumbs and Parmesan cheese creates a texture that is irresistibly crunchy, while the Dijon mustard adds a subtle depth of flavor. Plus, it’s a straightforward dish that requires minimal ingredients and time, making it accessible for cooks of all levels. Whether you’re looking for a quick dinner option or a meal that can be easily reheated for lunch, these cutlets deliver on all fronts!
What Goes Into Breaded Chicken Cutlets
- 2 boneless, skinless chicken breasts: These are the star of the dish, providing a lean and versatile protein.
- 1 cup all-purpose flour: This forms the base for the breading, helping it to adhere to the chicken.
- Kosher salt and freshly ground black pepper: Essential seasonings to enhance the flavor of the chicken.
- 2 large eggs: These act as a binding agent for the breadcrumbs.
- 2 teaspoons Dijon mustard: Adds a tangy flavor that pairs beautifully with the chicken.
- 2-3 dashes hot sauce (optional): For those who enjoy a bit of heat, this ingredient can elevate the flavor profile.
- 1 cup Panko breadcrumbs: These Japanese-style breadcrumbs create a light and crispy texture.
- ½ cup freshly grated Parmesan cheese: Adds a nutty flavor and richness to the breading.
- 1 tablespoon Italian seasoning: A blend of herbs that brings an aromatic touch to the dish.
- ½ teaspoon garlic powder: For an added layer of savory flavor.
- 4 tablespoons olive oil: Used for pan-frying the cutlets to achieve a golden crust.
- Lemon wedges (optional): For serving, to brighten up the dish.
- Flaky salt (optional): For finishing touches, adding a nice crunch and burst of flavor.
What You’ll Need (Gear)
- Cutting board: For preparing the chicken breasts.
- Meat mallet or rolling pin: To pound the chicken to an even thickness.
- Three shallow bowls: For the flour, egg mixture, and breadcrumb mixture.
- Large skillet: For frying the cutlets to perfection.
- Tongs: For flipping the chicken without losing the crust.
- Paper towels: For draining excess oil from the cooked cutlets.
Breaded Chicken Cutlets: From Prep to Plate
Step 1: Prepare the Chicken
Begin by placing the boneless, skinless chicken breasts between two sheets of plastic wrap. Using a meat mallet or rolling pin, gently pound the chicken to an even thickness of about ½ inch. This ensures even cooking and results in tender cutlets. Season both sides with kosher salt and freshly ground black pepper.
Step 2: Set Up the Breading Station
In three shallow bowls, prepare your breading station. In the first bowl, add the all-purpose flour and a pinch of salt and pepper. In the second bowl, whisk together the eggs, Dijon mustard, and hot sauce (if using). In the third bowl, combine the Panko breadcrumbs, grated Parmesan cheese, Italian seasoning, and garlic powder.
Step 3: Bread the Chicken
Coat each chicken breast in the flour, shaking off any excess. Then, dip it into the egg mixture, allowing any excess to drip off. Finally, press the chicken into the breadcrumb mixture, ensuring it is fully coated. Repeat this process for each cutlet.
Step 4: Heat the Oil
In a large skillet, heat 4 tablespoons of olive oil over medium heat. Once the oil is hot and shimmering, it’s time to cook the chicken.
Step 5: Cook the Cutlets
Carefully add the breaded chicken cutlets to the skillet, making sure not to overcrowd the pan. Cook for about 4-5 minutes on each side, or until the cutlets are golden brown and cooked through. You can add more olive oil as needed to prevent sticking.
Step 6: Drain and Serve
Once cooked, transfer the chicken cutlets to a plate lined with paper towels to absorb any excess oil. For an extra touch, sprinkle with flaky salt while they are still hot. Serve immediately with lemon wedges on the side for squeezing over the top.
Better-for-You Options
- Whole wheat flour: Substitute for all-purpose flour for a healthier option.
- Almond flour: A gluten-free alternative that still provides a great texture.
- Air frying: Use an air fryer instead of pan-frying for a lower-fat option.
- Oven-baked cutlets: Bake the breaded cutlets at 400°F (200°C) for 20-25 minutes for a healthier preparation.
Flavor Logic
The beauty of Breaded Chicken Cutlets lies in their flavor profile. The combination of Parmesan cheese and Italian seasoning infuses the chicken with a savory, herby taste that pairs beautifully with the crispy texture of the Panko breadcrumbs. The Dijon mustard adds a subtle tang, while the optional hot sauce gives a delightful kick for those who enjoy a bit of heat. This dish is versatile enough to be paired with a variety of sauces or sides, making it a staple in any kitchen.
Leftovers & Meal Prep
If you’re planning to make this recipe ahead of time, you’ll be thrilled to know that Breaded Chicken Cutlets hold up well in the refrigerator. Store any leftovers in an airtight container for up to 3 days. When ready to enjoy, simply reheat in a skillet over low heat until warmed through, or pop them in the oven for a few minutes to restore their crispiness. These cutlets are also perfect for meal prep; slice them and toss them into salads, wraps, or grain bowls for a quick and satisfying meal throughout the week.
FAQ
Can I use chicken thighs instead of breasts for this recipe?
Absolutely! Chicken thighs can add more flavor and moisture to the dish. Just be sure to adjust the cooking time, as thighs may take a bit longer to cook through.
Can I freeze the breaded chicken cutlets?
Yes, you can freeze the uncooked, breaded cutlets. Place them in a single layer on a baking sheet until frozen, then transfer to a freezer-safe bag. Cook from frozen, adding a few extra minutes to the cooking time.
What can I serve with Breaded Chicken Cutlets?
These cutlets pair wonderfully with a fresh salad, mashed potatoes, or pasta. You can also serve them in sandwiches or wraps for a delicious lunch option.
How do I know when the chicken is cooked through?
The internal temperature of the chicken should reach 165°F (75°C). You can use a meat thermometer for accuracy, or cut into the thickest part of the chicken to ensure there’s no pink remaining.
Save & Share
If you loved this recipe for Breaded Chicken Cutlets, don’t forget to save it for later! Share it with your friends and family, and spread the joy of cooking. Whether you whip this up for a cozy family dinner or impress guests at your next gathering, these cutlets are sure to become a beloved favorite in your home.
This simple yet satisfying recipe is a perfect example of how a few quality ingredients can come together to create something truly special. Enjoy the process, savor each bite, and don’t forget to share your creations!
Breaded Chicken Cutlets
Ingredients
Equipment
Method
- Begin by placing the boneless, skinless chicken breasts between two sheets of plastic wrap. Using a meat mallet or rolling pin, gently pound the chicken to an even thickness of about ½ inch. This ensures even cooking and results in tender cutlets. Season both sides with kosher salt and freshly ground black pepper.
- In three shallow bowls, prepare your breading station. In the first bowl, add the all-purpose flour and a pinch of salt and pepper. In the second bowl, whisk together the eggs, Dijon mustard, and hot sauce (if using). In the third bowl, combine the Panko breadcrumbs, grated Parmesan cheese, Italian seasoning, and garlic powder.
- Coat each chicken breast in the flour, shaking off any excess. Then, dip it into the egg mixture, allowing any excess to drip off. Finally, press the chicken into the breadcrumb mixture, ensuring it is fully coated. Repeat this process for each cutlet.
- In a large skillet, heat 4 tablespoons of olive oil over medium heat. Once the oil is hot and shimmering, it’s time to cook the chicken.
- Carefully add the breaded chicken cutlets to the skillet, making sure not to overcrowd the pan. Cook for about 4-5 minutes on each side, or until the cutlets are golden brown and cooked through. You can add more olive oil as needed to prevent sticking.
- Once cooked, transfer the chicken cutlets to a plate lined with paper towels to absorb any excess oil. For an extra touch, sprinkle with flaky salt while they are still hot. Serve immediately with lemon wedges on the side for squeezing over the top.
Notes
- For a healthier option, substitute whole wheat flour for all-purpose flour.
- Try air frying the cutlets for a lower-fat preparation.
- Store leftovers in an airtight container for up to 3 days.
