Chicken Cutlets Recipe

Nutty Pecorino Romano and aromatic fresh parsley elevate these chicken cutlets to a crispy favorite you’ll always want at the heart of your family dinner table. It’s delicious with a squeeze of fresh lemon, a side of garlicky pasta, a crisp arugula salad, a dollop of marinara sauce; in fact most things.

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Chicken Cutlets Recipe Ingredients

• 2 lbs boneless, skinless chicken breasts
• 1 cup all-purpose flour
• 3 large eggs
• 3 cups panko or homemade breadcrumbs
• 1 1/4 cup pecorino Romano or parmesan (or a mix of both)
• 3 garlic cloves, minced
• 2 tablespoons chopped fresh parsley
• 1/2 teaspoon Italian seasoning
• Kosher salt and freshly ground black pepper
• Extra virgin olive oil (for frying)

How To Make Chicken Cutlets Recipe

1. Pound the chicken: Start by preparing the meat to ensure even cooking. Place the chicken breasts between two sheets of plastic wrap or in a large freezer bag. Using a meat mallet, or even a sturdy wine bottle, pound the chicken until it is a uniform 1/2 inch thick all over. This step is essential for achieving that perfect, tender bite without drying out the edges.
2. Set up the coating stations: Prepare three wide, shallow bowls or plates. In the first plate, place the all-purpose flour. In the second bowl, whisk the eggs with a small splash of water, 1/2 cup of the grated cheese, and a pinch of salt and pepper. In the third bowl, combine the panko breadcrumbs with the minced garlic, fresh parsley, Italian seasoning, and the remaining 3/4 cup of cheese.
3. Season and bread the cutlets: Generously season both sides of the pounded chicken with kosher salt and black pepper; this is the foundation of the flavor. Working with one piece at a time, dredge the chicken in the flour (shaking off any excess), dip it into the egg wash until fully coated, and finally press it firmly into the breadcrumb mixture. Place the breaded cutlets on a tray and let them chill in the refrigerator for about 10 minutes to help the coating adhere.
4. Fry until golden and crisp: Heat enough extra virgin olive oil to generously coat the bottom of a large skillet over medium heat. Once the oil is shimmering, add the chicken in batches—be careful not to crowd the pan. Fry the cutlets for 3 to 4 minutes per side until they are a deep golden brown and the chicken is cooked through.
5. Keep warm and serve: If you are cooking in multiple batches, keep the finished cutlets warm in an oven set to a low 250°F. Place them on a wire rack over a baking sheet; this allows air to circulate and ensures the bottom stays just as crispy as the top. Serve immediately with your favorite sides.

Recipe Tips

• Even Pounding: Take the time to make the chicken an even thickness. This prevents the thin parts from becoming rubbery while the thicker parts are still raw in the middle.
• The Chill Factor: Letting the breaded chicken rest for 10 minutes before frying is a professional secret. It allows the flour and egg to create a “glue” that keeps the breadcrumbs from falling off in the hot oil.
• Oil Temperature: If the oil is too cold, the breading will absorb the fat and become greasy. If it’s too hot, the crumbs will burn before the chicken is cooked. Look for a gentle sizzle when you drop a crumb into the pan.
• Cheese Quality: Using a high-quality Pecorino Romano adds a sharp, salty punch that elevates the breading far beyond standard salt and pepper.

What To Serve With Chicken Cutlets Recipe?

This Chicken Cutlets Recipe is a versatile, protein-packed meal that needs a fresh or starchy pairing! A Simple Pasta Marinara or Garlic and Oil Spaghetti is the quintessential choice for a classic Italian-American feast. For a lighter touch, a Lemon Arugula Salad with shaved parmesan adds a lovely peppery bite that pairs perfectly with the fried breading! A side of Roasted Potatoes or a glass of Chilled Pinot Grigio pairs wonderfully with the garlic and herb notes.

How To Store Chicken Cutlets Recipe

• Refrigerate: Store leftover cutlets in an airtight container for up to 3 to 4 days.
• Reheat: To maintain the crunch, reheat the cutlets in a 350°F oven or an air fryer for 5 minutes. Avoid the microwave, as it will make the breading soggy.
• Freeze: You can freeze cooked cutlets for up to 2 months. Place them in a single layer on a baking sheet to freeze solid, then transfer to a freezer bag. Reheat directly from frozen in the oven.

Chicken Cutlets Recipe Nutrition Facts

• Calories: 450 kcal (per serving)
• Total Fat: 22 g
• Saturated Fat: 7 g
• Cholesterol: 185 mg
• Sodium: 620 mg
• Total Carbohydrates: 28 g
• Protein: 35 g
• Fiber: 2 g

Nutrition information is estimated and may vary based on ingredients and oil absorption.

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