Description
This Chicken Cutlets recipe features tender, thinly pounded chicken breasts breaded with a flavorful mixture of seasoned breadcrumbs and cheese, then quickly pan-fried until golden and finished in the oven for juicy, perfectly cooked cutlets. Ideal for a quick weeknight dinner, it balances crispiness with a moist interior, enhanced by optional white wine for subtle depth.
Ingredients
Scale
Chicken Cutlets
- 3 boneless, skinless chicken breasts, sliced and pounded thin
- 1/4 cup all-purpose flour
- 1/2 teaspoon kosher salt, to taste
- 1/4 teaspoon ground black pepper, to taste
Breading and Coating
- 1/2 cup mayonnaise (or 3 eggs, beaten)
- 3/4 cup seasoned bread crumbs
- 1/3 cup grated Romano or Parmesan cheese
Cooking
- 1/4 cup olive oil
- Splash of white wine (optional)
Instructions
- Prepare Oven and Breadcrumb Mixture: Preheat your oven to 350°F (175°C). In a shallow dish, combine the seasoned bread crumbs and grated Romano or Parmesan cheese, mixing well to set up your coating station.
- Heat Olive Oil and Season Chicken: Warm the olive oil in a skillet over medium-high heat. While the oil heats, season each chicken cutlet generously with kosher salt and ground black pepper on both sides.
- Coat the Chicken Cutlets: Dredge each seasoned cutlet first in the all-purpose flour, shaking off excess. Next, dip the floured chicken into the mayonnaise or beaten eggs, ensuring an even coating. Finally, press each cutlet into the breadcrumb and cheese mixture, covering all surfaces thoroughly.
- Pan-Fry the Cutlets: Place the breaded cutlets carefully into the hot olive oil in batches, making sure not to overcrowd the pan. Cook each cutlet until golden brown on one side before flipping to brown the other side, approximately 3-4 minutes per side.
- Bake the Chicken: Transfer the fried chicken cutlets to an oven-safe dish. Optionally add a splash of white wine for extra moisture and flavor. Bake in the preheated oven for 10 minutes or until the chicken is cooked through and juicy.
- Serve or Store: Serve the chicken cutlets immediately to enjoy the crispy exterior and tender center, or refrigerate leftovers for later reheating.
Notes
- Using mayonnaise or eggs helps the breadcrumbs adhere better and adds moisture to the cutlets.
- White wine is optional but adds a nice subtle flavor during baking.
- Make sure to pound the chicken breasts thinly for even cooking and tender texture.
- For extra crispiness, use panko breadcrumbs instead of regular seasoned breadcrumbs.
- Can be served with lemon wedges, fresh herbs, or your favorite dipping sauce.
