breaded chicken cutlets

Super quick breaded chicken cutlets fried in a lemon butter sauce. These crispy cutlets are made without any egg or flour making them so quick and easy to whip up.

Breaded Chicken Cutlets With Lemon Butter

chicken breasts

(140 grams) fine breadcrumbs (,such as panko)

olive oil (for frying)

butter

lemon juice

salt and pepper (to season)

First, you need to bash your chicken breasts out thin or use pre-cut chicken cutlets from the supermarket for ease if they're available.

To bash the chicken, place one breast in between two pieces of cling film and beat it with a meat mallet or rolling pin until thin (around 1/4inch thick)

Add the breadcrumbs to a large plate and season with a good pinch f salt and pepper. Press each side of the chicken into the breadcrumbs firmly 2-3 times, repeat with all the cutlets.

Heat a good glug of olive oil in a large frying pan and when hot add the chicken cutlets. Once crispy and golden on one side turn them over and squeeze over lemon juice then add a knob of butter.

Continue to fry the cutlets until crispy and golden on both sides, remove and sit on kitchen paper or a draining rack for a couple seconds. Sprinkle with an extra pinch of salt.

Serve hot with salad or your favourite sides.

Crispy Italian Chicken Cutlets are just chicken breast slices, breaded with eggs and breadcrumbs then fried in plenty of vegetable oil. Chicken Cutlets recipe is easy and quick to make.

Crispy Italian Chicken Cutlets

chicken breast

breadcrumbs

eggs

100 ml of milk

salt black pepper

vegetable oil

In a bowl beat the eggs with milk, fine salt and ground black pepper. Set aside.﻿

With a sharp knife slice the chicken breast horizontally, trying to make chicken slices as thin as possible.

Place the chicken slices in the bowl with the beaten eggs and milk and set them aside to flavor, possibly in the fridge.

Make homemade breadcrumbs using stale bread, breadsticks, saltine crackers, taralli and slices of bread loaf as long as they are dry or toasted.

Place plenty of breadcrumbs on a plate then take the slices of chicken and bread them.

In a large frying pan, pour all the vegetable oil. Once the oil has become hot, dip the breaded chicken cutlets.

Once they are golden on both sides, take them out and dry them on a kitchen paper. Serve

My Chicken Cutlet recipe creates a scrumptious Italian dinner! In just 15 minutes, you can be enjoying the perfect breaded chicken cutlets!

Italian Chicken Cutlet Recipe

chicken breasts (see Notes)

sea salt

black pepper

all-purpose flour

garlic (finely minced)

water

Italian-seasoned panko breadcrumbs (or unseasoned panko)

extra virgin olive oil (see Notes)

parsley

Lay a piece of plastic wrap on a cutting board and place one chicken breast on top. Place another piece of plastic wrap over the chicken.

Using a flat meat mallet or rolling pin, pound the breast down to about ¼-inch thick. Sprinkle salt and pepper on both sides of the breast. Repeat for remaining breasts.

Prepare a dredging station by setting out three shallow bowls, cake pans, or rimmed plates.  Add the flour to one bowl.  Add eggs, minced garlic, and water to a second bowl; use a fork to combine the ingredients.  Add the breadcrumbs to the third bowl.

Bread each piece of chicken by dipping it into the flour, coating on both sides.  Next dip the chicken into the egg mixture and finally, into the breadcrumbs.  Press the chicken down into the breadcrumbs to ensure it is really well coated.

In a large skillet over medium high heat, add oil about ½” thick.  When the oil begins to shimmer, add the breaded chicken pieces, two at a time so the pan is not overcrowded.

Cook for 3-4 minutes on each side, until the breading is deep golden brown and the chicken is cooked through (165° internal temp).

Remove cooked chicken cutlets and set on paper towels to drain.  Serve with a sprinkle of freshly chopped parsley.

The best breaded chicken cutlets recipe with grated Parmesan cheese, lemon zest, and parsley.

Breaded chicken cutlets

lb (450 grams) chicken breast (2 medium/large chicken breasts

flour (1 oz/30 grams)

breadcrumbs (2 ounces 55 grams)

Parmesan cheese (1.6 ounces 45 grams, optional)

lemon

parsley (optional)

salt and pepper (to taste)

frying oil

Prepare the chicken cutlets: Cut the chicken breast in half horizontally. Place a thick ziplock bag on top and pound the thickest part of each cutlet. The cutlets should be of even thickness, about 1/4-1/3 inch (1/2-3/4 cm).

Prepare the breading: Add the flour to the first shallow plate. In the second, deep plate beat the eggs with grated lemon zest and chopped parsley. Add the breadcrumbs and grated Parmesan to the third shallow plate (stir them together).

Bread the chicken: Pat the chicken fillets dry with paper towels. Season with salt and pepper on both sides. Dredge in flour on both sides (shake with the cutlets allowing excess flour to fall off), then dip in the egg mixture (allow the excess egg to drip back into the bowl), then coat in the breadcrumb-Parmesan mixture until coated on all sides. Place on a clean plate.

Fry the cutlets: Add the oil into a large frying pan, warm up until well heated, over medium-high or high heat. When the oil is hot cook the cutlets on both sides until golden in color and cooked through in the middle.

Enjoy!

Chicken cutlets are baked in the oven and are crispy on the outside, and juicy and moist on the inside. Coated in garlic parmesan breadcrumb mixture, they are very flavorful. Healthier and much easier to make than fried!

Baked Chicken Cutlets

lbs chicken cutlets (~6 pieces)

garlic powder

parmesan cheese (grated)

salt

½ tsp black pepper

Preheat oven to 375℉. Prepare a sheet pan by placing aluminum foil on it. Top with a baking rack. Brush oil onto the baking rack to prevent sticking.

Place melted butter in a shallow dish.

In another shallow dish, mix breadcrumbs, garlic powder, parmesan cheese, salt and pepper.

Pat dry chicken cutlets. Working with one chicken cutlet at a time, brush cutlet with melted butter on both sides. Then coat chicken cutlets with the breadcrumb mixture on both sides. Finally, place the cutlet on the prepared baking rack.

Repeat for each cutlet.

Bake the chicken cutlets for 30 minutes. Flip the cutlets halfway through (~the 15 minute mark)

Remove from oven when internal temperature of each cutlet reaches 165℉. Serve and enjoy!

Fry chicken cutlets up in a skillet with panko and parmesan for a crispy entree that goes with everything.

Chicken Cutlets

chicken cutlets (or 2 x 8 ounces chicken breasts)

bread crumbs

Parmesan cheese

salt and pepper

If using chicken breasts, freeze for 20 minutes. Remove from the freezer and cut in half horizontally to make 4 thinner cutlets.

Pound the chicken to ¼ inch thickness.

Combine panko bread crumbs, parmesan cheese and garlic powder in a small shallow dish.

Whisk the egg in a separate bowl. Dip chicken in egg and then in the crumb mixture, pressing to adhere.

Preheat oil in a large skillet over medium heat. Gently add chicken and cook 2-3 minutes per side or until golden brown and chicken reaches 165°F.

I made this chicken cutlet recipe with the honey mustard sauce …. Both were delicious! I didn’t change a thing except to grate a little parm directly onto the chicken, rather than into the panko only. I used whole wheat panko for a little extra nutrition. 

I will definitely make this again. I’ve since used the honey mustard sauce as salad dressing and a dip with veggies. I think this recipe lends itself to all sorts of changes. Italian seasonings with tomato sauce or Tex mex seasoning with guacamole or salsa etc….love it! Thank you!!

Crispy chicken cutlets baked or fried, and kept in the freezer for the quickest weeknight dinner! This is one of the best freezer meals ever, and such a treat for your future self.

Crispy Chicken Cutlets

boneless (skinless chicken breasts)

panko bread crumbs

oil oil

Prep: Cut the chicken pieces in half crosswise, to form 2 thinner pieces. Place the chicken pieces in a ziplock bag 2 or 3 at a time, and seal the bag. Use a large heavy skillet or meat mallet to gently pound the chicken to about 1/3 inch and all one even layer.

Set Up: Once the chicken is all pounded out, arrange the breading station. Place the flour on a plate or shallow dish and mix with the salt and pepper. Whisk the eggs lightly in a separate dish. Pour the breadcrumbs in a third dish. Place a 4th container (a large plate or baking sheet) in the same area for the breaded chicken cutlets.

Bread: Bread each piece by lightly dipping it in the flour mixture, then lightly in the egg, then finally in the bread crumbs. Press as many bread crumbs as you can into the chicken, then place the breaded chicken flat in one layer.

Freeze: Flash freeze the chicken by placing the entire tray (this may need to be done in batches) in the freezer. Let the chicken freeze for at least one hour, then transfer to storage bags or containers for long-term freezing.

(this chicken may be cooked from frozen or from fresh, choose baking or frying method. there is no need to thaw these chicken cutlets once they are frozen)

Bake: To bake the chicken cutlets, preheat the oven to 425F and arrange the frozen (or fresh!) cutlets on a baking sheet OR on a rack set inside of a baking sheet for slightly more browning. Spray both sides of the chicken with cooking spray or spray oil. Bake the cutlets for about 25 minutes total, flipping once halfway through, until the breading is crispy and the chicken's internal temperature measures 165F.

Shallow Fry: Preheat a large skillet to medium (medium-low if your stove runs hot) with about 1/3 inch of oil. When the oil shimmers, add the chicken a few pieces at a time and fry for 5-7 minutes on each side until golden brown and crispy. If the chicken browns too quickly, reduce the heat to allow the breading to brown slowly and the chicken to cook all the way through.

With both cooking methods, remove from the heat and immediately sprinkle with a bit of salt before slicing and serving. Enjoy!

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Top 7 breaded chicken cutlets recipes from across the web

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Breaded Chicken Cutlets With Lemon ...

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