Chicken Cutlets – Easy Cheesecake Factory  Copycat

This chicken cutlet recipe is a crispy, cheesy pan-fried version that hits that golden sweet spot between comfort food and “dang, I made this?” It’s easy to pull off, budget-friendly, and great for fast dinners or next-day sandwiches. Just real ingredients, nothing fancy, and a whole lotta crunch.

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Quick Summary

• Prep time: 25 mins
• Cook time: 15 mins
• Flavor: crispy, garlicky, salty-cheesy
• Great for: weeknights, quick leftovers, kitchen confidence boosts

Why I Like This Recipe

I made this after a long gaming session and, not gonna lie, didn’t expect much. But wow. The crunch?? Unreal. The cheese?? Aggressively good. It’s now one of those “I don’t even need a side dish” kinda meals. Just the cutlet. On a paper towel. Straight from the pan.

Ingredients

• 2 lbs boneless, skinless chicken breasts
• 1 cup all-purpose flour
• 3 large eggs
• 3 cups panko or homemade breadcrumbs
• 1¼ cup pecorino Romano or parmesan (or mix)
• 3 garlic cloves, minced
• 2 tbsp chopped fresh parsley
• ½ tsp Italian seasoning
• Kosher salt + black pepper
• Extra virgin olive oil (for frying)

How To Make Chicken Cutlets 

1. Pound the chicken: Use a mallet or wine bottle — whatever works. About ½ inch thick all over.
2. Set up the coating stations: One plate for flour. One bowl for eggs (whisked with a splash of water, ½ cup cheese, salt, pepper). One bowl for breadcrumbs mixed with garlic, herbs, and rest of the cheese.
3. Season the chicken: Salt and pepper both sides. Be generous — this is where flavor starts.
4. Bread it up: Flour → egg wash → press into breadcrumbs. Let it chill for 10 mins on a tray.
5. Fry time: Medium heat, enough oil to coat the pan. Don’t crowd it. 3–4 mins per side till golden and crisp.
6. Keep warm if needed: Oven on low (250°F). Let them hang out while the rest cooks. Still crispy.

Tips for Success

• Let the breaded chicken rest before frying — it holds the crust better
• Real cheese, not the powdery stuff
• Garlic needs to be fresh, not garlic powder
• Don’t rush the fry — golden takes a minute

Storage and Reheating

• Fridge: In a sealed container, up to 5 days.
• Freezer: Freeze between parchment layers. Keeps up to 3 months.
• Reheat: Air fryer or hot oven = keeps that crunch. Microwave makes it soft — not ideal.

Frequently Asked Questions

• Can I use thighs instead of breasts?
  Sure. Just trim and pound ‘em flat. Still tasty.
• Can I use regular breadcrumbs?
  Yes, but panko gives more crunch. Worth it if you have it.
• Do I need both cheese types?
  Nah. Just one works. But both = more flavor.
• Can I prep these ahead?
  Yep. Bread them in the morning, refrigerate till dinner.
• Do I need a meat mallet?
  Nope. Rolling pin, bottle, or your fists in a zip bag. All good.

Common Mistakes and How to Dodge Them

• Skipping the resting time: If you go straight from breading to frying, the crust might slide off. Give it 10 mins to chill.
• Oil not hot enough: Cold oil = soggy cutlets. Toss in a breadcrumb first — if it sizzles, you’re good.
• Not pressing the crumbs in: You gotta give them a good press. Light touch = patchy crust.
• Using garlic powder instead of fresh: Different flavor entirely. Fresh garlic = punchier, better.
• Overcrowding the pan: This drops the oil temp and messes with the crisp. Cook in batches.

Nutrition Facts (Per Serving)

• Calories: 489 kcal
• Total Fat: 27g
• Saturated Fat: 8g
• Cholesterol: 132mg
• Sodium: 540mg
• Potassium: 480mg
• Total Carbohydrate: 25g
• Dietary Fiber: 1g
• Sugars: 1g
• Protein: 36g

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