Chicken Cutlets Recipe

A close up image of a chicken cutlet cut in half revealing the perfectly cooked center.

These chicken cutlets are just like grandma used to make! So simple to make and SO delicious, you'll never need another cutlet recipe again. Plus, it's ready in just 35 minutes!

Course Main Course

Cuisine Italian

Diet Low Lactose

Prep Time 10

Cook Time 25

Total Time 35

Servings Servings

Calories 554kcal

Author Jessy Freimann

Equipment

Ingredients

¼ cup Olive oil
¼ cup flour
½ teaspoon Kosher salt, to taste
¼ teaspoon Ground black pepper, to taste
½ cup mayonnaise or 3 eggs, beaten
¾ cup seasoned bread crumbs
⅓ cup Romano cheese (or parmesan cheese)
3 boneless skinless chicken breasts slices 1 inch wide slices and pounded thin
1 splash white wine (optional)

Instructions

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. Season cutlets with salt and pepper.
Cover each cutlet in flour and shake off the excess so that it's lightly coated.
Turn the chicken pieces over in mayonnaise or egg to coat evenly. If you're using mayonnaise, use your fingers to gently rub a thin, even layer on each side of the chicken.
Cover each piece of chicken in the breadcrumb mixture, gently pressing with your fingers. Tap off the excess.
Place breaded cutlets into the hot oil in a single layer, 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. Add 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 minutes to finish cooking. Serve immediately or refrigerate and reheat.

Video

Notes

Dredging- Before you get started, place the breading ingredients into shallow bowls and line them up in this order: flour, mayonnaise, and breadcrumbs. When dipping the chicken pieces, be sure to turn them to coat evenly. Remember, you'll need to use your fingers to evenly coat the chicken in the mayo.

When breading the chicken, have one hand for wet ingredients and one hand for dry ingredients. This will make it go faster with less mess!

Make sure you get your oil nice and hot before adding the cutlets to the pan. It should shimmer.

Fry over medium-high heat. Don't be shy about adding more to the pan when you need it.

When finished frying, your breaded chicken cutlets should be golden brown and cooked almost all the way through. That's why we finish them off in the oven.

If you’re using the optional splash of wine (please 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.

Ingredients to prep ahead- You can cut and pound out your chicken breasts in advance to make these even quicker. Pound them between pieces of plastic wrap with a meat mallet for easier cleanup.

Leftovers and storage- Store leftover chicken cutlets in an airtight container in the fridge for up to 3-4 days. You can also freeze them for up to 2-3 months. Thaw in the fridge overnight before reheating in the oven at 350 degrees F until warm and crispy.

Nutrition