These Chicken Cutlets are SO good, you’ll never need another Chicken Cutlet recipe (isn’t that always the case with recipes from Grandma?!)!
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I think everyone has their own unique chicken cutlets recipe. Amiright? Maybe it’s just that everyone I grew up around had their own variation of this popular and tasty dish. I mean, why not? It’s breaded chicken, what’s not to like (if you eat meat)? This is my version of my Grandma Rosie’s Chicken Cutlets.
J requests this dish quite a bit. It’s a simple dinner full of delicious flavor and doesn’t require too much work, so it’s totally doable for a weeknight dinner. You can even make it easier if you cut and pound out your chicken in advance. The best part is, these little guys are completely addictive. Seriously, you’re not going to want to stop eating this chicken once you start!
The great thing is that this makes an excellent base recipe. From here you can take it in so many directions. You could make a really tasty lemon-cream pan sauce to serve over them. You could turn them into Chicken Parmesan with some Marinara Sauce and some mozzarella cheese. You can cut them up and serve them over Pasta Pomodoro. They also taste great on a salad. I personally like them best on their own served alongside my Roasted Potatoes and Peas with Onions.
Now there are two ways you can do this. The easy way and the way that’s slightly more labor intensive. Only slightly, I promise. Both taste great but if you put in a teeny bit more work they taste even better. Basically, when you’re breading the cutlets, you can use egg if you want to keep it easy or you can sub in mayonnaise for a tiny bit more work and an even more delicious flavor. I’ve made these several times both ways with excellent results each time. It just comes down to how you’re feeling like doing it. But either way, make these and you’ll never need another chicken cutlet recipe!
Other awesome dinner recipes include:
- Champagne Braised Chicken Thighs
- Tuna Wiggle
- 40 Minute One Pot Balsamic Chicken Skillet
- Creamy Chicken and Broccoli Pasta
- Sweet and Spicy Shrimp and Snow Peas Stir Fry
- 20 Minute Taco Pasta
- Date Night Fish for Two with a Lemon Sherry Pan Sauce
- Bangin’ Sausage and Peppers Pasta
- Stuffed Peppers Rice Skillet
- Moroccan Chickpea Stew
- Best Ever Skillet Lasagna
- 30 Minute Turkey Chili
- 20 Minute Sheet Pan Lemon Dill Salmon and Asparagus
- Pasta Pomodoro
This Chicken Cutlets recipe is an easy Italian weeknight dinner option. It's a healthy chicken dish that is breaded and lightly fried and then finished in the oven. They're super tender and have amazing flavor!
10 minPrep Time
40 minCook Time
50 minTotal Time
Yields 1 lb of chicken cutlets
- Olive oil
- 1 lb chicken breasts, pounded thin and cut into cutlets
- 1/4 cup of flour, seasoned with salt and pepper to taste
- 1/2 cup of mayonnaise or 2 eggs
- 3/4 cup of seasoned bread crumbs
- 1/4 + 1/8 cup of Romano cheese (or Parmesan)
- White wine (optional)
- Preheat the oven to 350 degrees.
- Mix the bread crumbs with the cheese and set aside.
- Place a couple tablespoons of oil into your pan and heat over medium to medium-high heat.
- Cover each piece of chicken in flour (shake off the excess so that it's lightly coated)
- Cover the chicken pieces over it in mayonnaise or egg. If you're going the mayonnaise route, use your fingers to make sure the chicken is evenly coated with a thin coat of the mayonnaise (this is where the labor comes in because you're not just dipping it, you're using your fingers to spread it onto the chicken- it's not super hard, just slightly more work than the eggs, but for better flavor!).
- Next, cover each piece of chicken in the breadcrumb mixture.
- Once the chicken is fully coated in bread crumbs, shake off the excess and place them into the pan, working in batches so as not to overload the pan.
- Fry the chicken for a couple minutes on each side, turning when they're golden brown (manage the heat and the oil in the pan- adding more or less as needed).
- Once all the chicken is golden on each side, move them all into an oven-safe pan.
- Pour a small splash of white wine over them (don't use too much or the bottom ones will get soggy- they still taste fantastic but you really don't need much wine, you want it to evaporate and steam the cutlets to add a really nice flavor).
- Place in the oven for around 10-15 minutes.
- Enjoy immediately or refrigerate and use over the next few days.
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