Description
This delicious Chicken Cutlets recipe features tender, thinly pounded chicken breasts breaded with seasoned breadcrumbs and cheese, pan-fried to a golden crisp, then finished in the oven for juicy, perfectly cooked cutlets. Ideal for a quick and satisfying meal that combines crispy texture and rich flavors.
Ingredients
Scale
For the Chicken Cutlets
- 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
- 3 boneless, skinless chicken breasts, sliced and pounded thin
- Splash of white wine (optional)
Instructions
- Preheat and prep: Preheat the oven to 350°F (175°C) and prepare a shallow dish by mixing the seasoned breadcrumbs and grated Romano or Parmesan cheese together.
- Season and coat chicken: Heat olive oil in a skillet over medium-high heat. Season the thinly pounded chicken cutlets with kosher salt and black pepper. Dredge each cutlet first in all-purpose flour, then dip into mayonnaise or beaten eggs, and finally coat each piece evenly with the breadcrumb and cheese mixture.
- Pan-fry: Place the breaded chicken cutlets carefully into the hot olive oil in batches, cooking each side until golden brown and crisp, which usually takes a few minutes per side.
- Bake: Transfer the pan-fried chicken cutlets to an oven-safe dish. Optionally, add a splash of white wine over them. Bake in the preheated oven for about 10 minutes to ensure the chicken is cooked through and juicy inside.
- Serve: Remove the cutlets from the oven and serve them immediately for best texture and flavor. Alternatively, refrigerate and reheat later as desired.
Notes
- Mayonnaise can be substituted with beaten eggs for coating the chicken.
- Pounding chicken breasts thin ensures even cooking and tender texture.
- Using white wine during baking adds a subtle depth of flavor but is optional.
- Cooking in batches avoids overcrowding the skillet for crispier cutlets.
- Reheating may slightly reduce the crispiness of the breading.
