After pasta, if there is one food I couldn’t live without, I would have to say chicken cutlets. They’re so versatile, they go with everything, and they are delicious. The crisp, the texture, the flavor 🤌
I’ve tried making cutlets a couple different ways, and I think I’ve landed on a recipe that I prefer. But that’s the beauty about cutlets, there so many techniques to use.
How to make the best chicken cutlets
I like to start with a whole chicken breast. Then I slice it laterally into thin pieces, starting at the flat end. I usually get three thin slices out of one breast. I try to make the pieces thin enough, about 1/4 inch in height.
Using this technique, your chicken cutlet will be the width of the breast. The perfect size for a sandwich, for example. However, there is something about a chicken cutlet the size of your plate when it’s for an entree. It just hits different. And the presentation crushes it.
When I make chicken cutlet this way, I’ll start by slicing the chicken in half width wise. Then I dredge the chicken in flour. Placing a piece of parchment paper on top of the chicken, I’ll pound the chicken until it’s my desired width and thickness. I find that dredging it in flour first helps to prevent any breakage as you pound the chicken. I usually use a meat mallet for this.
Now that your chicken is the correct thickness, set up your coating stations. I usually need 1 egg per pound of chicken. Crack the egg and scramble it in a shallow bowl. Then set up your breadcrumbs. I prefer to season my breadcrumbs myself. This is something you measure with your heart. I mix in garlic powder, parsley flakes, oregano, and Parmesan cheese to the unseasoned breadcrumbs. I usually use about 1 cup of breadcrumbs per pound of chicken.
Using the fork that you scrambled your egg(s) with, take one peice of chicken and dip it into the egg. Make sure to coat the entire piece of chicken with egg. Once fully coated, dip the chicken into the breadcrumb mixture. I like to use a fork for this because it saves my fingers from getting the egg/breadcrumb mixture stuck to them. Much less mess this way.
I like to cook the chicken in a cast iron skillet, but any deeper saute pan will work. On medium heat, heat up extra virgin olive oil. The amount that you need is going to depend on the size of your pan. I add enough to be the same thickness of the chicken. So it’ll just reach the top.
Once oil is heated, place your chicken in carefully. The oil can splatter and cause burns which is why you want to be using a deep enough pan. Make sure not to overcrowd the pan. I usually do two pieces at a time. Cook the chicken for about 5-7 minutes. It should reach a nice brown color. Then using tongs, flip the chicken. Cook for another 5-7 minutes, making sure chicken reaches an internal temperature of 165 degrees F.
It’s easy to under cook the chicken while browning the outside so adjust the heat as needed. If you’re having a hard time achieving the adequate internal temperature while not burning the outside, you can also bake the chicken after frying. Place chicken on a baking sheet with a wire rack and cook for 7-10 minutes on 375 degrees F. Take care to check on the chicken while it’s in the oven. If you over cook it, it will dry out.
Once chicken is cooked, place on a wire cooling rack. I like to place aluminum foil underneath to catch any oil. You can also place chicken on a plate lined with a paper towel if you do not have a wire cooling rack.
If you are cooking the chicken in batches, you will probably have to replace the oil every 2-3 batches. You will know it’s time to replace if the oil if it has a lot of browned bits in it.
The oil is going to be hot so do not pour it into the garbage. It’s also not a great idea to pour it down your sink because it can damage the pipes. You can dump the oil into an empty aluminum can if you have one leftover and then throw out the can once the oil has fully cooled. If you do not have an empty can handy, don’t worry! You can create a makeshift one out of aluminum foil. I like to wrap it around a cylindrical object (like the oil dispenser pictured) to make a cup like shape. Then remove the object, and voila, you have a makeshift oil dump!
How to eat chicken cutlets
The ways to eat chicken cutlets go on and on.
My mom used to serve them as is with veggies on the side.
You can make chicken parm – top with red sauce and mozzarella cheese. Bake for 15 minutes on 400 degrees F or until cheese is melted to your liking
Chicken Milanese- top with a salad mix of arugula, halved or quartered grape tomatoes, diced red onion. Then drizzle olive oil and balsamic glaze on top
Some of my favorite things to do are to use them in a sandwich.
I also love to use them as protein in many Sauce Sunday dishes, like rigatoni alla vodka. Either plate on top of pasta or slice chicken into bite size pieces and stir into pasta.
You can never go wrong with using chicken cutlets in a salad. My favorites being a pear and Gorgonzola salad or Caesar salad.
The possibilities are endless!
How to reheat chicken cutlets
I like to reheat the chicken cutlets in the oven. Place it on a wire sheet over a baking sheet and cook for 10 minutes at 375 degrees F.
Comment your favorite ways to eat chicken cutlets below!
The Soft Simmer 
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