These cutlets are delicious with many sides. Below are favorite accompaniments and helpful tips to get perfect crispy chicken every time.
- Chicken breasts: Buy pre-cut chicken cutlets if available since they are already thin. If you can’t find cutlets, buy boneless chicken breasts and butterfly them before pounding to an even thickness.
- Bread crumbs: Use a mix of Italian breadcrumbs and panko for the best texture — equal parts of each. You can use store-bought crumbs or make your own.
- Cheese: Freshly grated Pecorino Romano or Parmesan both work; I prefer the bold flavor of Pecorino Romano. Freshly grate the cheese for best results.
- Cookware: A heavy skillet that can go from stovetop to oven works best for even browning.
- Box grater: For grating fresh cheese and zesting lemon.
Chicken Cutlets
Melissa Jo
Key tips: Use thin cutlets or butterfly breasts, mix Italian breadcrumbs and panko, and grate Pecorino Romano or Parmesan fresh. Use a heavy skillet for stovetop-to-oven cooking. If you enjoyed this, try other mains or simple pastas for weeknight dinners.
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Pin Recipe
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Course Main Course
Cuisine American
Servings 4 people
Ingredients
- 4–6 chicken cutlets or chicken breasts butterflied
- 2–3 eggs (add a splash of milk for the egg wash)
- 1 cup all-purpose flour (season with salt and pepper)
- 1/2 cup Italian breadcrumbs
- 1/2 cup panko breadcrumbs
- 2 oz block Parmesan or Pecorino Romano, grated
- 1 lemon, for serving
- Salt and pepper to taste
- 2 tbsp canola or vegetable oil, 1 tsp olive oil, 1–2 tbsp butter
Instructions
- Prepare the cutlets: pat dry and bring to room temperature. Place between sheets of parchment and pound to about 1/4 inch thickness.
- Set up a dredging station in this order: flour (seasoned), egg wash, then breadcrumb mixture.
- Flour: season flour with salt and pepper and dredge each cutlet, shaking off excess.
- Egg wash: whisk eggs with a splash of milk, a pinch of salt, pepper, and a little grated Pecorino Romano.
- Breadcrumbs: combine Italian breadcrumbs and panko with about 1 tablespoon grated Pecorino Romano, cracked black pepper, and kosher salt. Press the crumbs onto the cutlets so they adhere well.
- Heat a skillet over medium-high. Add the canola oil first, then the olive oil.
- Brown the cutlets for about 5–7 minutes per side over medium heat until golden and cooked through. Do not move them while browning to allow a proper crust to form.
- After flipping, add the butter to the pan to baste and add flavor. Remove when done.
- Serve with freshly squeezed lemon wedges and extra grated cheese if desired.
Notes
- When shallow-frying, use three fats: a neutral oil for high heat (canola or vegetable), a touch of olive oil for flavor, and a tablespoon of butter to finish. The neutral oil prevents burning while butter and olive oil add flavor.
- Always pat chicken dry and bring to room temperature before breading. This helps the crust adhere and keeps the cutlets juicy.
- Let the cutlets brown without disturbing them so a crisp, even crust develops — about 5–7 minutes per side depending on thickness.
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