Description
This Chicken Cutlets recipe features tender, pounded thin chicken breasts coated in a crispy, seasoned breadcrumb and cheese crust. The cutlets are first pan-fried to golden perfection and then finished in the oven to ensure juicy, fully cooked chicken with a deliciously crunchy exterior. Perfect for a quick and satisfying meal, these cutlets can be served immediately or stored for later enjoyment.
Ingredients
Scale
For the Coating and Cooking
- 1/4 cup olive oil
- 1/4 cup all-purpose flour
- 1/2 teaspoon kosher salt, to taste
- 1/4 teaspoon ground black pepper, to taste
- 1/2 cup mayonnaise (or 3 eggs, beaten)
- 3/4 cup seasoned bread crumbs
- 1/3 cup grated Romano or Parmesan cheese
Main Ingredient
- 3 boneless, skinless chicken breasts, sliced and pounded thin
Optional
- Splash of white wine (optional)
Instructions
- Preheat and Prep: Preheat your oven to 350°F (175°C). In a shallow dish, combine the seasoned bread crumbs with the grated Romano or Parmesan cheese. This mixture will be used to coat the chicken cutlets.
- Season and Coat Chicken: Heat olive oil in a skillet over medium-high heat. Season the pounded chicken cutlets on both sides with kosher salt and ground black pepper. Lightly dredge each cutlet in all-purpose flour, coating evenly.
- Dip in Binding Agent: Dip the floured cutlets into mayonnaise or beaten eggs, depending on your choice, to help the breadcrumb mixture adhere.
- Coat with Breadcrumbs: Press the chicken cutlets thoroughly into the breadcrumb and cheese mixture, ensuring they are evenly coated on all sides for a crispy crust.
- Pan-Fry the Cutlets: Place the breaded cutlets carefully into the hot olive oil skillet. Cook in batches if necessary, frying each side until golden brown, which typically takes a few minutes per side.
- Bake to Finish: Transfer the pan-fried chicken cutlets to an oven-safe dish. Optionally, add a splash of white wine to enhance flavor and moisture. Bake in the preheated oven for about 10 minutes, or until the chicken is cooked through and reaches a safe internal temperature of 165°F (74°C).
- Serve or Store: Serve the chicken cutlets immediately for best texture and taste. Alternatively, refrigerate and reheat later for a convenient meal.
Notes
- If you don’t have mayonnaise, beaten eggs work just as well for coating.
- Make sure to pound the chicken breasts thin for even cooking and tenderness.
- Use freshly grated Romano or Parmesan cheese for the best flavor in the breadcrumb mixture.
- Adding a splash of white wine before baking adds moisture and a subtle depth of flavor, but it is optional.
- Cook chicken cutlets in batches to avoid overcrowding the pan and ensure they crisp up nicely.
- Store leftover cutlets in an airtight container in the refrigerator for up to 3 days.
