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 cutlet recipes. 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? This is my version of my Grandma Rosie’s Chicken Cutlets recipe.
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. 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!
Tips for how to make Chicken Cutlets
- You can cut and pound out your chicken in advance to make these even quicker
- The original way to make this breaded chicken recipe is to use mayonnaise as the wet part of the breading. It’s a teeny bit more labor intensive, but not much. And the flavor cannot be beat! I use my fingers to rub on a thin layer of the mayonnaise before covering them in the bread crumb mixture.
- If you’re in a super rush or don’t want to deal with the mayo, you can always beat a few eggs to use.
- If you’re using the optional splash of wine (Do it! The alcohol totally cooks off and the flavor is amazing!) make sure it’s really just a teeny splash because any more than that will make the bottoms soggy.
- 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.
These Chicken Cutlets are SO good, you'll never need another Chicken Cutlet recipe (isn't that always the case with recipes from Grandma?!)!
- Olive oil
- 1/4 cup flour
- Kosher salt, to taste
- Ground black pepper, to taste
- 1/2 cup mayonnaise (or 2 eggs, beat)
- 3/4 cup seasoned bread crumbs
- 1/4 + 1/8 cup Romano cheese (or parmesan cheese)
- 3 pieces boneless skinless chicken breast, pounded thing and cut into slices 1 inch thick slices
- 1 splash 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 the 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.
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).
Place in the oven for around 10-15 minutes.
Enjoy immediately or refrigerate and use over the next few days.
If you tried this recipe please comment and rate it 🙂 I love hearing your feedback and answering your questions!
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