Chicken Cutlets
These Chicken Cutlets are a crispy delight! Perfectly seasoned and easy to make, they’re sure to impress at any dinner.
Equipment
- Meat mallet or rolling pin
- Large Skillet
- Three shallow dishes
- Tongs
- Paper Towels
Ingredients
For the Chicken Cutlets:
- 1 pound boneless, skinless chicken breasts (cut into 6 pieces from 2 breasts)
- 1/4 cup flour
- 1/4 cup grated Parmesan cheese (sandy texture)
- 1/2 teaspoon salt (plus more as needed)
- 1/2 teaspoon pepper
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 3 tablespoons olive oil (divided)
- 1 tablespoon unsalted butter
Instructions
Cooking Instructions:
- Step 1: Prepare the Chicken - Start by placing each piece of chicken between two sheets of plastic wrap or parchment paper. Use a meat mallet or rolling pin to gently pound the chicken to about 1/2-inch thickness.
- Step 2: Set Up Breading Stations - In one shallow dish, add the flour seasoned with salt and pepper. In another dish, combine the grated Parmesan cheese, paprika, and garlic powder. The third dish will remain empty for the chicken.
- Step 3: Coat the Chicken - Dredge each piece of chicken first in the seasoned flour, shaking off the excess. Then, dip it into the Parmesan mixture, pressing lightly to ensure it adheres well.
- Step 4: Cook the Cutlets - In a large skillet, heat 2 tablespoons of olive oil and the butter over medium heat. Once hot, add the chicken cutlets in a single layer, cooking for about 4-5 minutes per side until golden brown.
- Step 5: Drain and Serve - Once cooked, transfer the cutlets to a plate lined with paper towels to absorb excess oil. Season with additional salt if desired and serve immediately.
Notes
- Store leftovers in an airtight container in the fridge for up to 3 days.
- For a crispy finish, reheat cutlets in a skillet over medium heat.
- Chicken thighs can be used for extra flavor.