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.

A classic Italian-American Parmesan — a casserole of fried, breaded meat or eggplant covered with tomato sauce and molten cheese — is all about balance. You need a bracing a tomato sauce to cut out the fried richness, while a milky, mild mozzarella rounds out the Parmesan’s tang. Baked until brown-edged and bubbling, it’s classic comfort food — hearty, gooey and satisfying. Although chicken or veal cutlets are the standard, boneless, skinless chicken thighs make a more flavorful alternative. Pork or turkey cutlets work nicely here, too.

Chicken Parmesan

all-purpose flour

eggs

panko bread crumbs, as needed

Kosher salt, as needed

Black pepper, as needed

Olive oil,

Simple Tomato Sauce

Parmesan,

fresh mozzarella, torn into bite-sized pieces

Heat oven to 400 degrees. Place cutlets between two pieces of parchment or plastic wrap. Using a kitchen mallet or rolling pin, pound meat to even 1/4-inch-thick slices.

Place flour, eggs and panko into three wide, shallow bowls. Season meat generously with salt and pepper. Dip a piece in flour, then eggs, then coat with panko. Repeat until all the meat is coated.

Fill a large skillet with 1/2-inch oil. Place over medium-high heat. When oil is hot, fry cutlets in batches, turning halfway through, until golden brown. Transfer to a paper towel-lined plate.

Spoon a thin layer of sauce over the bottom of a 9-by-13-inch baking pan. Sprinkle one-third of the Parmesan over sauce. Place half of the cutlets over the Parmesan and top with half the mozzarella pieces. Top with half the remaining sauce, sprinkle with another third of the Parmesan, and repeat layering, ending with a final layer of sauce and Parmesan.

Transfer pan to oven and bake until cheese is golden and casserole is bubbling, about 40 minutes. Let cool a few minutes before serving.

Pan-fried lemon chicken cutlets are drizzled with a lemon sauce infused with garlic. You'll be amazed that something this tasty can be ready in under 30 minutes!

Pan-Fried Lemon Chicken Cutlets

flour almond flour

basil

thyme

olive oil

Tablespoons lemon juice

chicken broth

garlic

Arrange chicken cutlets in a single layer on a plate.

Combine flour, basil and thyme in a small bowl.

Sprinkle half of the flour mixture over the chicken and then turn over and sprinkle the rest over the other sides.

Swirl olive oil in a large pan.

Add 1 Tablespoon of butter to the pan and melt over medium-high heat.

Add chicken to pan and cook about 5-6 minutes on each side or until the outside is browned and the inside is no longer pink.

Remove chicken to a serving platter and keep warm.

Melt remaining butter in the pan.

Add chicken broth, lemon juice and garlic to the pan and stir to combine, scraping up brown bits.

Bring mixture to a boil and continue to boil until sauce has thickened slightly or about 3-4 minutes.

Spoon lemon garlic mixture over chicken and garnish with lemon slices.

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

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

Make chicken Milanese the hero of your weeknight dinner repertoire.

Chicken Milanese Recipe

lemon

boneless, skinless chicken breasts (about 2 pounds total)

salt

black pepper

bread crumbs

garlic powder

onion powder

canola oil

Flaky salt

Cut 1 medium lemon into wedges and set aside for serving. Cut 4 chicken breasts in half crosswise. Pound one piece of chicken at a time: Place between 2 sheets of plastic wrap and use the flat side of a meat mallet or the bottom of a small heavy-bottomed skillet to pound until about 1/4-inch thick. Repeat with remaining chicken cutlets. Season the chicken all over with kosher salt and black pepper. 

Place 1/3 cup all-purpose flour on a large plate. Beat 3 large eggs in wide, shallow bowl. Place 1 1/2 cups plain bread crumbs, 1 teaspoon garlic powder, 1 teaspoon onion powder, and 1/4 teaspoon kosher salt in a second wide, shallow bowl and stir to combine.

Working with 1 piece of chicken at a time, dredge in the flour mixture, then the eggs, and finally the bread crumb mixture, gently pressing the bread crumbs into the chicken so they stick. Place on a large plate or baking sheet.

Heat 1 1/4 cups canola oil in large cast iron or other heavy-bottomed skillet over medium-high heat until shimmering. Fit a baking sheet with a wire rack or line with paper towels.

Working in batches of 2, carefully add the chicken and fry until cooked through and lightly browned, 3 to 4 minutes per side. Transfer the chicken to the prepared baking sheet, keeping them in a single layer, and sprinkle lightly with flaky salt. Repeat frying the remaining cutlets, adding more oil to the pan as needed. Serve with the lemon wedges.

Thinly sliced chicken cutlets, baked to perfection with a garlic parmesan panko coating.

Crispy Baked Chicken Cutlets

1.5 lbs Chicken Breasts (about 4) (skinless, boneless)

Tsp Italian Seasoning

Tbsp Olive Oil

Large Egg

Tbsp Milk

¾ Cup Panko (or italian style panko)

¼ Cup Fresh Grated Parmesan Cheese

Tsp Garlic Powder

Tsp Smoked Paprika

Sea salt and pepper,

Avocado cooking oil spray

Tbsp Fresh Chopped Parsley

To prepare the cutlets, pound each chicken breast to an even 1/4 inch thickness.

Next, rub the chicken with Italian seasoning, salt, pepper and olive oil. If time allows, marinate it for 1h to overnight. This will give you the most tender and moist chicken.

Preheat your oven to 400°F and line a rimmed baking sheet with parchment paper. In a large bowl, whisk together the egg, milk, a pinch of salt and pepper.

In a shallow dish, combine the garlic powder, panko with parmesan and smoked paprika. Dip the chicken cutlets into the egg mixture, then dredge it into the panko mixture, lightly pressing to coat

Place the chicken onto the prepared baking sheet and spray with cooking oil spray. Bake in preheated oven for 15 minutes, then flip the chicken cutlets and bake for 5-8minutes more, or until golden and cooked through.

Sprinkle with fresh chopped parsley, and serve immediately.

https://content.jwplatform.com/videos/0rk1HWlp.mp4

These Crispy Baked Chicken Cutlets are oven-baked and will be your new favorite way to eat chicken. They are so crispy on the outside and juicy on the inside. Easy to make and perfectly baked crispy chicken that the whole family can enjoy.

CRISPY OVEN BAKED CHICKEN CUTLETS

These juicy chicken cutlets take less than 30 minutes to come together and that lemon butter sauce is simply divine!

Lemon Butter Chicken Cutlets

tbsp flour

tbsp butter (good quality)

parsley

lemon (juiced)

lemon (sliced)

chicken stock

Slice the chicken breasts in half, season with salt and dredge in flour on both sides.

Heat the olive oil in a large pan, brown the chicken cutlets in the hot oil until golden for 5 minutes on each side.  After the chicken has been frying for a couple of minutes add the butter. This will add more flavor and colour to the chicken. You might want to do the frying  in batches. Then remove the chicken from the pan and keep it warm in an oven preheated to the lowest temperature while you are making the lemon butter sauce.

To the same pan add the minced garlic and let it cook over low heat for 30 seconds, then add the parsley, lemon juice, lemon slices and chicken stock, turn up the heat and bring to a boil, then lower the heat and simmer the sauce until it’s reduced in volume for a few minutes. Add salt and pepper to taste. Return the chicken back to the pan and spoon the sauce all over.

Chicken Cutlet Caprese Salad takes advantage of end-of-summer heirloom tomatoes with lightly pan-fried chicken cutlets, fresh mozzarella, and basil.

Chicken Cutlet Caprese Salad

boneless (skinless chicken breasts (16 oz))

Parmesan cheese

kosher salt and fresh pepper

heirloom cherry tomatoes (halved)

mozzarella

basil leaves

baby greens

Balsamic Glaze or Simple Balsamic dressing (combine equal parts balsamic

Cut chicken breasts in half horizontally so you end up with 4 thin pieces of chicken.

Working with 1 piece of chicken at a time, pound chicken until 1/4-inch thick. Set aside and repeat with the remaining 3 pieces.

Season with 3/4 teaspoon salt and black pepper, to taste.

Combine breadcrumbs and Parmesan cheese in a medium bowl. In another bowl beat eggs.

Dip cutlets in egg, then breadcrumbs.

Heat a large nonstick skillet over medium heat. If cooking in two batches, add half of the butter and olive oil.

When butter melts, add the cutlets and cook about 4 to 6 minutes on each side, until golden brown and cooked through. Repeat.

For the chicken:

Slice the chicken cutlets.  Arrange the baby greens in the center of the platter. Place the chicken, tomatoes, mozzarella, basil all round.

If making ahead, cover tight with plastic and keep chilled until ready to eat.

Or plate them individually if not making a platter, 1 piece chicken, 2 oz cheese and divide the salad.

Serve with 1 tablespoon vinaigrette (not included in n.i.).

For the Platter (2 servings picture in photos above):

Crunchy golden Oven Baked Chicken Cutlets have a crispy coating, while staying tender and juicy inside! This is a great healthy alternative to a classic fried chicken breast recipe that you can make in just under 40 minutes.

Oven Baked Chicken Cutlets

Parmesan cheese (grated)

lemon zest

Salt, pepper

Preheat the oven to 400°F. Place a wire rack on a baking sheet and brush or spray it with cooking oil, then set aside.

Prepare 3 separate dished. 1st with 1 cup all-purpose flour. 2nd with 2 whisked eggs. In a 3rd dish mix 1 cup Italian breadcrumbs, ½ cup grated Parmesan cheese, and 1 tbsp lemon zest.

Cut the chicken breasts in halves lengthwise. Cover them with plastic wrap and pound with a meat tenderizer until they are even thickness and about ¼-inch thick. Season them with salt and pepper from both sides.

Dredge each cutlet in flour, then beaten eggs, and then breadcrumb mixture. Place on a pre-greased wire rack. Spray the tops of the cutlets with some cooking spray, that will help to keep the tops crispy and get golden in color.

Bake at 400°F for about 15-20 minutes or until the internal temperature reaches 165°F.

Chicken Cutlets, Gnocchi and Kale with Creamy Mushroom Sauce

tbsp butter

1 clove, crushed

lb (450 g) chicken cutlets (see note)

½ lb (225 g) white mushrooms, sliced

½ cup (125 ml) dry white wine

(150 ml) 35% cream

2 (350 g each) fresh or vacuum-sealed gnocchi

(90 g) kale, stems removed, leaves coarsely chopped

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In a large non-stick skillet over high heat, melt 2 tbsp of the butter until frothy with the sage and garlic. Add the chicken cutlets and cook for 2 minutes on each side until nicely golden. Season with salt and pepper. Set aside on a plate. Remove the sage and garlic from the skillet and compost.

In the same skillet, melt the remaining butter. Add the mushrooms and cook until browned. Deglaze with the wine and let reduce by half. Add the broth and cream. Bring to a boil. 

Add the gnocchi and simmer until the sauce starts to thicken. 

Add the kale and return the chicken to the skillet. Cook for 2 minutes longer, spooning the sauce over the chicken, until the kale is wilted and the gnocchi are tender. Add more broth to thin out the sauce, as needed. Adjust the seasoning.

Wow! Quelle belle recette simple et savoureuse! Je vais la refaire pour recevoir le week-end.

Première fois que je cuisinais des gnocchi. Très bon. Si c’est à refaire, je vais augmenter la proportion des autres ingrédients par rapport aux gnocchi et ajouté plus de crème.

Excellente recette, gout et texture "on point".

Ai fait cette recette pour le souper.Ce fut un succès! Je n’ai pas inclus le kale. Délicieux.

C’est tellement délicieux et simple à faire!

Vraiment bon, belle texture, belles couleurs. J'ajoute une pincé de noix de muscade pour un p'tit zing.

https://cdn.jwplayer.com/v2/media/xvnKXNKM

How to make homemade chicken broth

Chicken Costoletta Cheesecake Factory Copycat is a perfect 30 minute meal for any day of the week. Crisp chicken cutlets with a creamy lemon sauce, mashed potatoes and asparagus. This chicken dinner is a dish the whole family will love. It&#39;s great for a weeknight meal as it comes together quick but it&#39;s fancy enough for a romantic dinner or special occasion.

Chicken Costoletta Cheesecake Factory Copycat

chicken breasts (boneless skinless, or 8 chicken cutlets)

all purpose flour

tsp pepper

parmesan cheese (grated)

tbsp extra virgin olive oil

tbsp flour (all purpose)

garlic (minced)

milk

Dijon mustard

lb red skin potatoes (cubed,

sour cream

garlic (finely minced or grated, optional)

salt and pepper (to taste)

asparagus (woody ends trimmed)

Carefully slice each chicken breast in half lengthwise to create 2 cutlets. Use a meat mallet to pound the cutlets to an even 1/4 inch thickness.

Preheat oven to 200°F or turn on ‘keep warm’ setting. Line a sheet pan with a wire rack (optional). Plate the sheet pan in the oven.

Prepare the dredging station with 3 shallow bowls. In the first, stir together the flour, salt and pepper. In the second bowl, add the eggs and whisk. In the third bowl, stir together the breadcrumbs, lemon zest and parmesan cheese.

Coat each chicken cutlet by first dipping in the flour, then the eggs and finally the seasoned breadcrumbs. Use your hands to press the breadcrumbs into the chicken to ensure an even layer.

PAN FRYING COOKING METHODAdd the oil and butter to a large frying pan over medium heat. Once the butter is fully melted, working in batches add the coated chicken cutlets to the pan. Fry on each side for about 4 – 5 minutes or until cooked through (internal temperature 165°F).AIR FRYER COOKING METHODPreheat Air Fryer to 400*F. Generously spray each coated chicken cutlet with cooking spray. Working in batches, air fry the chicken for 4 – 5 minutes per side, or until golden brown and cooked through (internal temperature 165°F).

Transfer the cooked chicken cutlets to the sheet pan and keep warm in the oven while cooking the remaining chicken.

Repeat the cooking process until all chicken is cooked through.

Prepare the Chicken

Place the potatoes in a large pot and add enough cold water to cover them by 1 inch. Add 1 tbsp of salt to the water. Bring the water to a simmer over high heat, then reduce the heat to medium and simmer for about 15 minutes, or until the potatoes are fork tender.

Drain the potatoes in a strainer and set the strainer over the hot pot to evaporate the excess water. Put the potatoes back in the pot, and reduce the heat to low. Add the garlic and butter. Mash the potatoes until they are nearly smooth.

Stir in the sour cream and milk to create a creamy consistency. Season to taste with salt.

Prepare the Mashed Potatoes

Add the asparagus to a steamer pot and steam until tender, about 5 – 10 minutes depending on thickness. Alternatively, you can oven bake or air fry the asparagus while the chicken is cooking.

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Top 19 chicken cutlets recipes from across the web

The most viewed chicken cutlets recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Breaded Chicken Cutlets With Lemon ...

Chicken Parmesan

Pan-Fried Lemon Chicken Cutlets

Crispy Italian Chicken Cutlets

Chicken Milanese Recipe

Crispy Baked Chicken Cutlets

Lemon Butter Chicken Cutlets

Chicken Cutlet Caprese Salad

Oven Baked Chicken Cutlets

Chicken Cutlets, Gnocchi and Kale w...

Chicken Costoletta Cheesecake Facto...

Easiest Air Fried Chicken Cutlets

What To Serve With Chicken Cutlets

Cast Iron Skillet Chicken Breasts

Air Fryer Chicken Cutlets

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30-Minute Crispy Breaded Chicken Br...

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Crispiest Breaded Chicken Cutlets

The most viewed chicken cutlets recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine