This Chicken Cutlet Recipe is bursting with succulent chicken, a crispy exterior, and a wonderful garlicky taste. This delectable dish makes for a guaranteed crowd-pleaser dinner that everyone will enjoy.
Recipe Details
I have a deep appreciation for fried chicken in any variation, and this Chicken Cutlet Recipe is nothing short of delightful. It features an impeccable breading, rich flavor, and is straightforward to prepare. Your family will love this dish.
- TASTE: This Chicken Cutlet recipe is savory, garlicky, and absolutely tasty. The fried coating is packed with Parmesan cheese for a nutty, cheesy essence.
- TEXTURE: Incorporating three types of breadcrumbs gives the juicy, tender chicken a crispy, crunchy covering.
- TIME: The overall preparation time for this recipe is around 40 minutes.
- EASE: It’s a straightforward recipe to execute, requiring only basic kitchen staples, making it quite convenient.
What You’ll Need
Ingredient Notes
- Chicken: Opt for boneless, skinless chicken breasts. Trim off any excess fat before preparation.
- Breadcrumbs: This recipe features a mix of plain breadcrumbs, Corn Flakes crumbs, and Panko breadcrumbs, which contribute texture and a satisfyingly crunchy layer.
- Eggs: The eggs are essential for adhering the breading to the chicken and creating a light, airy quality.
- Flour: Using flour between the eggs and chicken ensures that the egg wash remains intact during the dredging process.
- Parmesan cheese: This adds a cheesy, nutty, and savory flavor that enhances the overall dish.
- Corn oil: You may use this oil or any other with a high smoke point for frying.
Add-ins and Substitutions
- Alternate seasonings: Enhance the flavor with Italian seasoning, lemon pepper, paprika, basil, oregano, rosemary, thyme, parsley, or sage.
- Spice it up: Introduce some heat by incorporating hot sauce into the egg wash or sprinkling cayenne pepper into the flour dredge.
- Cheesy top: Melt mozzarella cheese on top of the chicken cutlets by placing them in the oven to broil until golden and bubbling.
- Lemon addition: Drizzle fresh lemon juice over the chicken cutlets for a refreshing citrus note.
How to Make Chicken Cutlets
- Filet the chicken breasts: Using a sharp knife, cut each chicken breast in half.
- Pound the chicken: Ensure to place plastic wrap over each piece and pound the meat with a meat mallet using the flat side until the thickness reaches approximately 1/2 inch.
- Season the chicken: Next, sprinkle salt, pepper, and garlic powder onto both sides of the chicken to taste.
Pro Tip: Cover the chicken with plastic wrap while pounding to prevent messiness from splattering.
- Prepare the egg wash. Whisk together eggs, milk, and pressed garlic in a bowl.
- Mix the breadcrumbs. In a shallow dish, combine plain breadcrumbs, Panko, Kellogg’s cornflake crumbs, and grated Parmesan cheese.
- Dredge the chicken. Coat the chicken fillets in this sequence: first in flour, then in the egg mixture, and lastly in the breadcrumb blend.
- Allow the chicken to rest. Arrange all the coated chicken cutlets on a baking sheet and let them rest for approximately 5 to 10 minutes.
- Cook the chicken cutlets. Start by filling a large skillet with oil to a depth of roughly half an inch. Heat it to medium temperature and then begin frying the chicken in the hot oil.
Cooking Tips
- Avoid over-seasoning the chicken- Be mindful not to add excessive garlic powder; otherwise, it can overwhelm the chicken’s flavor.
- Allow the dredged chicken to rest- Letting the coated chicken sit for a while will help the breading bond to the chicken, reducing the likelihood of it falling off.
- Ensure the oil is adequately heated before frying- The oil should be hot enough when adding the chicken; otherwise, the breading may absorb too much oil and turn greasy.
- Use a meat thermometer for doneness- To verify that the chicken is fully cooked, insert a meat thermometer into the thickest section. It should read a minimum of 165°F.
Frequently Asked Questions
Do you dip cutlets in egg or flour first?You should dip the cutlets in flour initially, as it creates a surface for the egg to adhere to. If you go directly to the eggs, they will slide off. The correct order is flour, then eggs, and finally breadcrumbs.
How can you prevent breading from falling off chicken cutlets?To ensure the breading adheres well, start by dipping the chicken in flour followed by eggs before the breadcrumbs. Additionally, allowing the breaded cutlets to sit for 5-10 minutes helps the coating stick better.
Serving Suggestions
These homemade Chicken Cutlets are incredibly crispy, juicy, and packed with flavor. They pair well with grains, salads, potatoes, and vegetables.
- Grains: Serve this chicken with white rice, Hibachi Fried Rice, Wild Brown Rice, Quinoa Fried Rice, or even Pork Fried Rice.
- Salads: Try it alongside a Kani Salad, Spinach Salad, Broccoli Cranberry Salad, or Roasted Eggplant Salad.
- Potatoes: Complement this dish with Parmesan Roasted Potatoes, Crispy Air Fryer French Fries, Scalloped Potatoes, or Air Fryer Baked Potatoes.
- Vegetables: Pair these chicken cutlets with Sautéed Garlic Asparagus, Crispy Air Fryer Broccoli, Air Fryer Green Beans, or Grilled Vegetables.
Preparing This Recipe Ahead of Time
Preparation in advance: You can prepare the egg wash and keep it in the refrigerator, while the dredging mixture can be combined and left covered on the counter until you’re ready to cook. The chicken may also be sliced and pounded beforehand and stored in the fridge.
Storage: Keep the Chicken Cutlets in an airtight container in the refrigerator for up to four days. Reheat using the oven, stovetop, or air fryer to maintain their crispiness.
Freezing: You can freeze the chicken in suitable containers for up to three months. Thaw overnight before reheating.
Explore More Tasty Chicken Recipes!
Complete Cooking Instructions
Chicken Cutlet Recipe
This Chicken Cutlet Recipe features tender chicken, a crunchy breading, and a delightful garlicky taste. It’s a savory meal that is sure to please everyone.No ratings available yetPrint
Course: Main CourseCuisine: AmericanPrep Time: 20 minutes Cook Time: 20 minutes Total Time: 40 minutes Servings: 4Calories: 646kcal
Pin
RateEquipment Needed
- 1 large skillet
Ingredients List
-
2
lb
Chicken breast -
Kosher salt
to taste -
Black pepper
to taste -
1/4
tsp
garlic powder -
1
cup
all-purpose flour -
3
eggs -
3
garlic cloves
pressed -
2
Tbsp
milk -
1
cup
plain bread crumbs -
1
cup
panko bread crumbs -
1/2
cup
Kellogg’s corn flake crumbs -
1/2
cup
grated Parmesan cheese -
Corn oil or any other high smoke-point oil
for frying - Cut each chicken breast into halves.
- …
Instructions
- Now, season both sides of the chicken with salt, pepper, and garlic powder according to your preference. Be cautious not to overdo the garlic powder, as it could dominate the chicken’s flavor.
- To get the dredging process ready, whisk together the eggs with milk and minced garlic in a bowl.
- In a separate shallow dish, mix together plain breadcrumbs, Panko, regular breadcrumbs, Kellogg’s cornflake crumbs, and grated Parmesan cheese.
- Now, coat each chicken cutlet in the following order: first in flour, then dip it into the egg mixture, and finally coat it with the breadcrumb mixture.
- Arrange all the coated chicken cutlets on a baking sheet and allow them to rest for approximately 5 to 10 minutes. This resting period is essential to keep the breadcrumbs intact.
- Next, fill a sizable skillet with oil, ensuring it reaches about half an inch high. Heat it to medium and start cooking the chicken in the heated oil. To determine if the chicken is fully cooked, insert a meat thermometer into the thickest section of the chicken. It should register at least 165°F.
Nutritional Information
Calories: 646kcal | Carbohydrates: 57g | Protein: 65g | Fat: 15g | Saturated Fat: 5g | Polyunsaturated Fat: 3g |Monounsaturated Fat:
4g
|
Trans Fat:
0.04g
|
Cholesterol:
280mg
|
Sodium:
840mg
|
Potassium:
1046mg
|
Fiber:
3g
|
Sugar:
3g
|
Vitamin A:
367IU
|
Vitamin C:
3mg
|
Calcium:
235mg
|
Iron:
5mg
