Description
This Chicken Cutlets recipe delivers crispy, golden-brown cutlets with a tender inside, combining the crunch of seasoned breadcrumbs and cheese with juicy chicken breasts. The cutlets are pan-fried to perfection and finished in the oven for guaranteed doneness. Ideal for a quick yet elegant meal, these cutlets can be served immediately or stored for later use.
Ingredients
Scale
Chicken Cutlets
- 3 boneless, skinless chicken breasts, sliced and pounded thin
- 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
- Splash of white wine (optional)
Instructions
- Preheat and prep: Preheat your oven to 350°F (175°C). In a shallow dish, combine the seasoned breadcrumbs and grated Romano or Parmesan cheese.
- Season and coat chicken: Heat olive oil in a skillet over medium-high heat. Season each chicken cutlet with kosher salt and ground black pepper. Dredge each cutlet in the all-purpose flour, then dip in mayonnaise or beaten eggs, and finally coat thoroughly in the breadcrumb and cheese mixture.
- Pan-fry: Place the breaded chicken cutlets in the hot skillet oil and cook in batches. Fry until golden brown on both sides, ensuring a crispy crust forms.
- Bake: Transfer the pan-fried cutlets to an oven-safe dish. Add a splash of white wine if desired to enhance flavor and moisture. Bake in the preheated oven for 10 minutes or until the chicken is fully cooked through and juices run clear.
- Serve: Serve the chicken cutlets immediately while hot and crispy, or refrigerate for later use and reheat as needed.
Notes
- For a lighter coating, substitute mayonnaise with beaten eggs.
- The splash of white wine is optional but adds a subtle depth of flavor during baking.
- Ensure chicken breasts are pounded evenly thin to promote uniform cooking and tenderness.
- If you prefer, you can use gluten-free breadcrumbs to make this recipe gluten-free.
- Leftover cutlets can be refrigerated and reheated in an oven or air fryer to maintain crispiness.
