These breaded chicken cutlets are perfect for a weeknight meal and can be made into so many other recipes like chicken parmesan, or chicken marsala. If you’re following my October Menu, this is the recipe from last Thursday, October 15th, but I wasn’t able to get it posted quite on time since I was in the hospital. I’m feeling much better now, so here is the recipe you’re looking for!
Crispy Chicken Cutlets are pretty easy to make, even during the week for dinner. We use this recipe as the base to a lot of other recipes, like Chicken Parmesan (later this month), Chicken Marsala and it’s pretty much the same to make a game-day favorite around here for Tortilla Chip Crusted Chicken Fingers.
Chicken Cutlets are a great recipe. They are really versatile, and are very budget friendly. Once large chicken breast can make 3 chicken cutlets, making it a great way to stretch out your grocery budget. If you like pork chops, follow this same recipe, replace the chicken with pork, and make a delicious Pork Schnitzel. We served our chicken cutlets with homemade BBQ sauce, but they are delicious with any dipping sauce, or even sliced on top of a salad.
1 lb chicken breasts (about3-4 breasts)
2 cups flour
1 tbsp milk
1 tsp lemon juice
1 tbsp italian salad dressing, optional
2 cups bread crumbs
1 cup panko bread crumbs
1/4 cup grated parmesan cheese
1 tbsp each; garlic powder, thyme, basil, parsley, divided in half
1/2 tbsp each; black pepper, rosemary, salt, divided in half
2 tsp dried oregano, divided in half
pinch red pepper flakes, optional
vegetable oil, to fry
In a large, deep pot heat vegetable oil over medium heat to 350 degrees.
Meanwhile, prepare chicken breasts by slicing in half to make two equal size pieces. Repeat with remaining chicken, and place chicken breast halves on a large cutting board and cover with parchment paper.
Using a meat tenderizer or a large heavy pan, beat chicken breast until they are about 1/4” thick.
Set up breading station by mixing flour and half of the spices on a large dinner plate.
In another bowl, mix eggs, lemon juice, Italian salad dressing and milk.
And on another dinner plate, mix bread crumbs, parmesan cheese and remaining spices.
Start breading chicken in an assembly line fashion. I like to set up a cookie sheet with a piece of parchment paper for raw breaded chicken, and then a second cookie sheet lined with paper towels or coffee filters for cooked chicken.
To bread chicken, first dip in flour mixture, and cover all sides. Shake off any excess flour and then dip in egg mixture.
Shake off excess eggs and coat chicken in bread crumb and parmesan cheese mixture being sure to completely cover all sides of the chicken.
Shake off any excess bread crumbs and place on prepared baking sheet. Repeat with remaining chicken.
Once oil has reached 350 degrees, start frying chicken. Turn up heat to medium-high and cook one or two pieces at a time, depending on the size of your pan. If you over crowd the pan with chicken, the oil will get cold and your chicken will be soggy.
Cook chicken for 3-4 minutes on each side, or until chicken reaches an internal temperature of 165 degrees. Remove from oil with tongs and place on paper towel lined cookie sheet to drain excess oil. Sprinkle a little bit of salt over the top of your hot chicken cutlets. Repeat with remaining chicken until done.
Keep cooked chicken breasts warm in a 250 degree oven – they will stay crispy and warm. Let cooked chicken breasts rest at least 5 minutes before serving and slicing.
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