Crispiest Breaded Chicken Cutlets

Crispy, satisfying and ready in 30 minutes, these easy breaded chicken cutlets are your answer to quick and delicious weeknight dinners.

There’s nothing I love more than spending all afternoon cooking an elaborate meal or babysitting a simmering pot on the stove-from making homemade vegetable broth to individually stuffing Italian cookies. But most days, I'm rummaging through my kitchen with a half hour before dinner and no plan in sight.

Enter this breaded chicken cutlets recipe, with a crispy-cheesy parmesan breadcrumb coating, the juiciest chicken breasts, and no planning necessary. It's a quick and easy recipe to have in your toolbox, using ingredients you likely already have!

I keep these breaded chicken cutlets on a regular rotation to help with busy weeknights. However, I also get bored if I eat the same meal too often. Chicken cutlets aren’t just easy to adapt to your schedule, they’re also adaptable to whatever you’re craving that day.

Keep it simple and use them to make leftovers more enticing, or serve them with a lemony side salad. For a larger meal, serve on top of pasta or in a sandwich.

What is a Chicken Cutlet?

A chicken cutlet is simply a boneless skinless chicken breast that has been cut in half horizontally. Sometimes they’re pounded with a meat pounder to make them thinner and more even.

Chicken breasts usually take about 15 minutes to cook through on the stove. They have a thick end and a thin end, so by the time the thicker end is cooked through, the thinner end is overcooked and dry.

Chicken cutlets are thinner, with a more even thickness from end to end. They cook faster and more evenly than chicken breasts, making them more tender and perfect for weeknights.

Ingredients for Chicken Cutlets

After a long day, the last thing I want to do is run to the store. And I never have to when I want to make chicken cutlets. I always have the ingredients on hand.

• Chicken cutlets or boneless skinless chicken breasts: Chicken cutlets cook faster than chicken breasts, making them ideal for a weeknight meal. They cook more evenly too, so they’re less likely to dry out. You can easily make cutlets from boneless skinless chicken breasts (see tips below).
• Salt and pepper: I season the chicken cutlets directly with kosher salt and black pepper to ensure they’re properly seasoned. I also like to sprinkle on some flaky sea salt for added crunch and visual appeal.
• Breadcrumbs: Panko breadcrumbs give the crispiest breading, but you can use plain breadcrumbs or even homemade if you have some.
• Parmesan cheese: Freshly grated parmesan cheese is nutty and toasts nicely. It gives the cutlets a beautiful golden crust.
• Italian seasoning: I like to use this Homemade Italian Seasoning, an aromatic blend of dried herbs like rosemary, basil, and oregano. Make your blend in a big batch and keep it in a jar. Or you can use a quality store-bought version.
• Eggs: Allow the breadcrumb mixture to stick to the cutlets.
• All-purpose flour: Helps to absorb extra liquid to make the breading extra crispy.
• Extra virgin olive oil: I like to pan-fry chicken cutlets with extra virgin olive oil-see more about cooking with olive oil in our guide: Cooking With Olive Oil: Everything You Need To Know! And find our favorite extra virgin olive oils from across the Mediterranean and beyond at our shop.

How to Make Chicken Cutlets

I can usually have the first batch of two cutlets on the table in 30 minutes, and cooking the second batch only takes a few minutes more. A dredging station sounds complicated, but it makes breading the chicken into a quick assembly line.

Get Ready

• Make the chicken cutlets: If you’re starting from 2 boneless skinless chicken breasts, slice the chicken breasts in half horizontally with a sharp knife. Use the palm of your hand to hold the chicken flat and in place while slicing smoothly with the other hand in as few strokes as possible (more tips below).
  
  
  
  
  
  
• Season the chicken: Generously season both sides of the chicken cutlets with salt and black pepper.
• Prepare a dredging station: Set up the chicken next to three large deep plates or shallow bowls. I like to work in order from left to right: spread add ½ cup all-purpose flour in the first bowl. Beat 2 eggs in the second bowl. Finally, stir together 1 cup breadcrumbs, ½ cup grated parmesan, and 2 teaspoons Italian seasoning in the third. Set up an empty plate or tray for the breaded cutlets on the right.
  
  
  
  
  
  
• Bread the chicken cutlets: Working one at a time, place a chicken cutlet in the bowl of flour and coat both sides, shaking off the excess. Then transfer the cutlet to the bowl of beaten eggs and coat both sides, letting the excess runoff. Set the cutlet in the breadcrumbs and coat both sides, gently pressing the breadcrumbs onto the cutlet so they stick. Set the breaded cutlet aside on the reserved plate. Repeat with the remaining cutlets. Set the cutlets aside for 10 minutes or so to allow the breading to stick.
  
  
  
  
  
  

Pan-Fry the Cutlets

• Heat the oil: Set a wire rack over a sheet pan next to your stove. In a nonstick skillet over medium-high heat, add enough oil to cover your skillet (I used ¼ cup). Heat until it’s shimmering but not smoking. You can test if the oil is ready by dropping in a few breadcrumbs. If they start sizzling gently, the oil is ready. If they sizzle loudly and brown very quickly, lower the heat slightly.
• Pan fry the cutlets: Cooking in batches to avoid crowding the pan, carefully add 1 or 2 cutlets into the pan. To avoid splattering the hot oil, use tongs to lay each cutlet down starting with one tip by the edge of the pan nearest you and carefully laying it away from you towards the furthest edge of the pan.
• Flip: Cook until golden brown on both sides, about 3 minutes per side. Transfer the cutlets to the wire rack to drain and repeat with the remaining cutlets, adding 1 to 2 tablespoons of olive oil as needed between batches.
  
  
  
  
  
  
• Serve: Sprinkle on flaky sea salt to finish (if using.) Serve with lemon wedges to squeeze over the cutlets.
  
  
  
  
  
  

How to Make Cutlets from Chicken Breasts

You can buy chicken cutlets already prepared, but it’s cheaper and relatively easy to make your own starting with boneless skinless chicken breasts. To cut chicken breasts into cutlets:

• Slice: Set the chicken breast on a cutting board. Hold it flat with the palm of your hand. Use a long, sharp, non-serrated knife like a chef's knife or a boning knife. Slice the chicken in half horizontally, as smoothly as you can, and in as few slices as possible, starting at the thickest side.
• Pound: I usually skip this step if I slice relatively even cutlets. If they’re not as even as you’d like, you can use a meat pounder. Layer the cutlet between two sheets of wax paper. Gently use the smooth side of a meat pounder to shape the cutlet. The goal is to achieve even ½-inch thickness, not to thin it out like schnitzel. If you go too far and end up with schnitzels, you have everything you need for this Crispy Chicken Schnitzel Recipe.

Optional: Upgrade with a Marinade!

Chicken naturally has a lot of savory, comforting flavor, so this recipe is delicious all on its own. But if I have extra time, I like to marinate the chicken cutlets to make them extra flavorful and juicy. Even a quick 15 minutes is enough to tenderize and infuse the chicken with flavor. To marinate:

• In a mixing bowl, whisk together the juice and zest from 1 lemon, a minced garlic clove, ½ teaspoon Italian seasoning, ½ teaspoon kosher salt, and ¼ teaspoon black pepper.
• Add the chicken cutlets and toss to coat.
• Cover and let it marinate for 15 to 30 minutes.

How to Store Breaded Chicken Cutlets So They Stay Crispy

Store leftover chicken cutlets in an airtight container in the fridge for up to 4 days. To maintain the crispiness of the breading, reheat in a 400°F oven for about 10 minutes, or until warmed through.

What to Serve with Breaded Chicken Cutlets

I love making breaded chicken cutlets for a weeknight meal. They are fast, easy, and versatile, making them seem like an entirely different meal each time I make them.

Of course, Potato Salad is classic, but for a light and simple lunch, I like them with a side salad with tangy Lemon Vinaigrette to balance the richness. You can slice the cutlets and add them directly to your favorite salad recipe, like this Lemon Parmesan Salad, or use them in this Chicken Caprese Salad.

Serve the cutlets with a sauce and a couple of sides. My favorite is smokey Spanish Romesco sauce, but you can also try them with Tahini Sauce or drizzle with Balsamic Glaze. Make a sandwich to use up leftover chicken cutlets. I love to use them in place of the seared chicken breast in this antipasto chicken sandwich.

More Chicken Cutlet Recipes

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Crispy Chicken Schnitzel Recipe

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Chicken Saltimbocca (Chicken with Prosciutto and Sage)

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Pollo Alla Pizzaiola (Chicken in Tomato Sauce)

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Za'atar Breaded Chicken Recipe

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Crispiest Breaded Chicken Cutlets

In this weeknight-friendly recipe, a cheesy parmesan breadcrumb coating makes the chicken extra crispy and keeps the meat incredibly juicy and tender. Add to a crispy chicken sandwich, serve with a simple lemony salad, or slice and use as a topping for pasta.

Course Entree/Poultry

Cuisine American/Mediterranean

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Total Time 30 minutes minutes

Servings 6 to 4 (makes 4 cutlets)

Calories 271.7kcal

Author Mark Beahm

Ingredients

• 4 chicken cutlets or 2 boneless skinless chicken breasts (about 12 ounces)
• Kosher salt, plus flaky sea salt for serving (optional)
• Black pepper
• ½ cup all purpose flour
• 2 large eggs
• 1 cup unseasoned breadcrumbs (I like Panko)
• ½ cup grated Parmesan
• 2 teaspoons Italian seasoning
• Extra virgin olive oil, for frying (or substitute with high quality neutral oil like avocado oil or sunflower oil)
• Lemon wedges, for serving

Instructions

• Make the chicken cutlets: If you’re starting from 2 boneless skinless chicken breasts, slice the chicken breasts in half horizontally with a sharp knife. Use the palm of your hand to hold the chicken flat and in place while slicing smoothly with the other hand in as few strokes as possible.
• Season the chicken: Generously season both sides of the chicken cutlets with salt and black pepper.
• Prepare a dredging station: Set up the chicken next to three large deep plates or shallow bowls.I like to work in order from left to right: in the first bowl, add the flour. Beat the eggs in the second bowl. Finally, stir together the breadcrumbs, parmesan, and Italian seasoning in the third. Set up an empty plate or tray for the breaded cutlets on the right.
• Bread the chicken cutlets: Working one at a time, place a chicken cutlet in the bowl of flour and coat both sides, shaking off the excess. Then transfer the cutlet to the bowl of beaten eggs and coat both sides, letting the excess run off. Set the cutlet in the breadcrumbs and coat both sides, gently pressing the breadcrumbs onto the cutlet so they stick. Set the breaded cutlet aside on the reserved plate. Repeat with the remaining cutlets. Set the cutlets aside for 10 minutes or so to allow the breading to stick.
• Heat the oil: Set a wire rack over a sheet pan next to your stove. In a nonstick skillet over medium-high heat, add enough oil to cover your skillet (I used ¼ cup). Heat until it’s shimmering but not smoking. You can test if the oil is ready by dropping in a few breadcrumbs. If they start sizzling gently, the oil is ready. If they sizzle loudly and brown very quickly, lower the heat slightly.
• Pan fry the cutlets: Cooking in batches to avoid crowding the pan, carefully add 1 or 2 cutlets into the pan. To avoid splattering the hot oil, use tongs to lay each cutlet down starting with one tip by the edge of the pan nearest you and carefully laying it away from you towards the furthest edge of the pan.
• Flip: Cook until golden brown on both sides, about 3 minutes per side. Transfer the cutlets to the wire rack to drain and repeat with the remaining cutlets, adding 1 to 2 tablespoons of olive oil as needed between batches.
• Serve: Sprinkle on flaky sea salt to finish (if using.) Serve with lemon wedges to squeeze over the cutlets.

Notes

• The wire rack allows airflow, which not only allows them to drain the excess oil but also keeps the chicken from steaming and getting soggy as they cool. If you don’t have a wire rack, you can rig one with tongs set on their side or a line of metal forks with the tines face-down.
• Store leftover chicken cutlets in an airtight container in the fridge for up to 4 days. To maintain the crispiness of the breading, reheat in a 400°F oven for about 10 minutes, or until warmed through.
• Nutrition info does not include the extra virgin olive oil-about 80 calories per serving if you use ¼ cup oil.
• Visit our shop to browse quality Mediterranean ingredients including olive oils, honey, jams, and spices.

Nutrition

Calories: 271.7kcal | Carbohydrates: 22.5g | Protein: 15.9g | Fat: 12.8g | Saturated Fat: 3.2g | Polyunsaturated Fat: 1.7g | Monounsaturated Fat: 6.7g | Trans Fat: 0.01g | Cholesterol: 85.9mg | Sodium: 342.6mg | Potassium: 229.8mg | Fiber: 1.4g | Sugar: 1.2g | Vitamin A: 173.9IU | Vitamin C: 0.5mg | Calcium: 129mg | Iron: 2.1mg

The post Crispiest Breaded Chicken Cutlets appeared first on The Mediterranean Dish.

Frequently Asked Questions

Is the Mediterranean diet expensive to follow?

The Mediterranean diet is generally inexpensive, with affordable and accessible ingredients. Many staple foods are found in local grocery stores or farmers' markets. However, shopping for organic products, high-quality proteins, or special items such as extra virgin olive oil can be more expensive. You need to plan your meals according to your budget. It is also a good idea to save money on food by using leftovers or bulk freezing foods such as fish and grains.

Is the Mediterranean diet mostly plant-based or is it?

Yes, the Mediterranean Diet is primarily a plant-based diet. The Mediterranean Diet is primarily plant-based. This includes fruits, vegetables and legumes as well as nuts and seeds. Due to their history around the Mediterranean Sea, however, some animal proteins like red meat, poultry, and fish are not as prevalent in this ancient diet. You can choose to avoid these protein sources if you are a vegetarian/vegan. Tofu and soy yogurt are excellent options for additional nutrition and protein.

Can I drink alcohol on a Mediterranean diet?

It is possible to drink moderate quantities of alcohol in the Mediterranean diet. You should limit your drinking to just one glass per day for men and 1 glass for women. Suitable drinks include dry wines, beer, and spirits made with natural ingredients such as brandy, vodka, whiskey, or gin. Due to the high sugar content of heavy spirits such as cocktails, they should be avoided. A daily intake of water or herbal drinks can keep your body hydrated and reduce sugar cravings.

What should I eat every day on a Mediterranean diet to stay healthy?

A Mediterranean diet focuses on healthy fats and protein and lots of fresh fruit, vegetables, whole grains. A Mediterranean diet should have seven to 10 portions of fruits and vegetables each day and at least two to four 3-ounces of lean meats such as fish and chicken. Moderate amounts of healthy fats such as olive oil and nuts should be encouraged. Each day, aim to eat at least three portions of whole grains like quinoa, barley and oats.

It is also important to limit the intake of unhealthy foods such as added sugar, unhealthy fats and white bread. Reduced-fat dairy products should be avoided if possible. Avoid eating fish more than three times per week due to potential mercury contamination. This can affect its nutritional value and cause it to be less nutritious if it is not planned for.

To ensure you're getting the most from your Mediterranean diet experience every day, it can help to plan meals - paying particular attention to ingredients included within chosen dishes that provide the heart and health benefits associated with this dietary pattern accordingly over time.

It is possible to have a pleasant experience following a Mediterranean diet. This includes delicious and nutritious food items. For the best health, choose high-quality proteins like wild-caught fish and grass-fed meats, as well as organic eggs, to ensure you are eating healthy meals. Include heart-healthy fats in nuts, olives. avocados, extra Virgin Olive Oil, and Coconut oil. Include plenty of fresh and/or freeze fruits and vegetables, whole grains like quinoa and barley in your meals, as well as whole grains such oats, quinoa and barley. Limit unhealthy fats, added sugars, processed foods, starches and red meat.

Is Banana allowed in the Mediterranean diet?

Yes, bananas are allowed in the Mediterranean diet. Bananas can be a healthy, low-calorie, nutritious fruit that provides vitamin B6 and potassium. It can be added to smoothies, soups, salads, and even sweet potatoes as a healthy side or main dish. For added protein, you can enjoy it as a snack with nuts butter like peanut or almond. For those following the Mediterranean diet, bananas can be paired with healthy fats like nuts or seeds to aid digestion and promote fullness.

Statistics

• Choose fat-free or 1% milk, yogurt, and cottage cheese. (my.clevelandclinic.org)
• The research suggested that the diet reduced the risk of cardiovascular issues, including stroke, heart attack, and death, by about 30 percent compared with the control group. (medicalnewstoday.com)
• Benefits of Replacing foods high in saturated fats (like butter) with plant sources high in monounsaturated fatty acids, like olive oil, may help lower the risk of heart disease by 19 percent, according to research. (everydayhealth.com)
• 1g sugar Benefits Rich in heart-healthy polyunsaturated fats, these nuts may also favourably impact your gut microbiome (and thus improve digestive health) and lower LDL cholesterol, according to a small study that included 18 healthy adults. (everydayhealth.com)

External Links

[TAG38]

• Health Benefits from the Mediterranean Diet: Metabolic & Molecular Mechanisms – PubMed


• PubMed - The Mediterranean Diet and Cardiovascular Health

[TAG41]

• Mediterranean Diet

[TAG43]

• Traditional Med Diet | Oldways


• Mediterranean Diet | Oldways

[TAG46]

• The Mediterranean Diet: From an Environment-Driven Food Culture to an Emerging Medical Prescription - PMC


• Definition of Mediterranean Diet - A Literature Review. PMC

How To

How to plan a week full of Mediterranean dishes that are both delicious and nutritious?

A Mediterranean diet can improve your overall health and life quality. This healthy eating plan is rich in nutrients and emphasizes whole grains, legumes fresh fruits and vegetables, as well as healthy fats. Eating this way can have many potential benefits, such as helping maintain better blood lipids, improved glucose control, reduced risk for depression and certain types of cancer, better cardiac health, increased cognitive function, and improved weight management.

Following these tips can make it easy to incorporate Mediterranean-inspired foods into your diet: swapping out high-calorie snacks like chips with nutrient-dense vegetable appetizers or other traditional greens or beans dishes; learning how to increase variety with spices or different sources derived from nuts, fruits, and vegetables; integrating more whole grains, legumes, and high fiber items that can enhance satiety after meals; adding moderate amounts of dairy products like yogurt cheese and milk throughout the day for added nutrition; using olive oil as the primary cooking fat instead of traditional oils; occasionally enjoying a glass of red wine to complete the Mediterranean experience.

You can plan a week full of healthy and delicious meals that follow the Mediterranean diet guidelines. Start by focusing on certain components. ; fruits for desserts snacks smoothies, etc. Seasonings, herbs, and tasty sauces. Mixing up different combinations throughout the week will help ensure sufficient nutrient intake while maintaining flavor balance, an essential element of a balanced Mediterranean lifestyle. Combining the meal with regular physical activity will offer even more significant increases in short-term results and long-term positive impacts on body composition and overall health status.

Resources:

[TAG49] Healthline ranked the Mediterranean Diet number 1 for the following reasons: Numerous studies associate the Mediterranean diet with a reduced risk of heart

[TAG50] The Mediterranean diet originates in the food cultures of ancient civilizations which developed around the Mediterranean Basin and is based on the regular

[TAG51] Psychology Today reports: Eating more green, leafy vegetables and less red meat were associated with improved cognitive functioning in a recent study of older

[TAG52] This review of five human studies on the Mediterranean diet examines its effects on weight loss, various diseases, and the risk of death.

[TAG53] CNBC reports that Joan Salge Blake, Boston University’s clinical professor of nutrition says: “‘Poor protein [intake] can contribute to fatigue, and that’s the

[TAG54] The Mediterranean diet has been linked to a number of health benefits, including reduced mortality risk and lower incidence of cardiovascular disease.

[TAG55] According to Olive Oil Times: The authors of the meta-study, published in Current Obesity Reports, noted that hypertension, type 2 diabetes mellitus, several

[TAG56] The Mediterranean diet, with its emphasis on fresh vegetables and fruit, whole grains, legumes, olive oil and fish, provides an array of health benefits,

[TAG57] The study described in The Epoch Times found: In the conclusions of this study, the authors prefer the Mediterranean diet over the Keto diet because the key to

[TAG58] The Mediterranean diet is a heart-healthy eating plan that emphasizes healthy fats, whole grains, fruits, vegetables, beans, nuts and seeds.

[TAG59] Abstract. Consuming a Mediterranean diet rich in minimally processed plant foods has been associated with a reduced risk of developing multiple chronic diseases

[TAG60] It’s an easy (and delicious!) change that can turn your diet into a disease-fighting tool.

[TAG61] There are many misconceptions about the Mediterranean diet. Learn what it really means and how it can help you live a healthier, longer life.

[TAG62] A review article published in the journal Experimental Gerontology describes the utility of Mediterranean diet (MedDiet) in the prevention and management of