Chicken Cutlets Recipe

Written by CMP on May 11, 2008

Having two young boys means we order a lot of chicken fingers when we eat out. Despite our best efforts, they're pretty finicky when we eat at home, too, and rather than using a frozen product I prefer to make a batch of breaded chicken cutlets. They keep well, are great for sandwiches, and are generally complaint free.


  • 3-4 Boneless Chicken Breasts
  • 1/2 Cup All Purpose Flour
  • 1 Egg
  • 1/2 Cup Milk
  • 1/4 Grated Parmesan Cheese
  • 3/4 Cup Unseasoned Bread Crumbs
  • 3/4 Cup Olive Oil
  • 1 Tsp. Kosher Salt
  • 1/2 Tsp. Fresh Ground Pepper

If the chicken breasts are greater than 1/2 inch thick, you'll want to flatten them out a bit using the flat side of a meat tenderizer. To do this, spread a sheet of saran wrap on the counter, place chicken breasts on top with about two inches in between, and then place a second sheet of saran wrap on top of the chicken. Pound lightly until 1/2 thickness is reached.

Now, you'll need four shallow bowls or pie dishes to prepare the chicken.

In Pie Dish #1: Combine flour, salt, and pepper.
In Pie Dish #2: Mix thoroughly egg, milk, and cheese
In Pie Dish #3: Dump the bread crumbs
In Pie Dish #4: Nothing. This is where you'll place the chicken after the breading is applied.

With each chicken breast:

  1. Dredge in flour, coating completely, patting lightly to remove excess.
  2. Dip in egg wash, coating completely, let excess drip off.
  3. Into the bread crumbs, covering all sides.
  4. Place on empty plate.

In a heavy skillet, heat olive oil. When oil is hot enough that the chicken begin to sizzle when placed in, cook breasts until golden brown on each side (about 2-3 minutes per side). Place chicken on paper toweling after removing from the pan to absorb any extra oil and salt lightly. Serve while hot (and cut into strips for the picky eaters at the table).

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