Description
This Chicken Cutlets recipe offers a delicious, crispy, and tender chicken dish, perfectly breaded and pan-fried before finishing in the oven. The combination of seasoned breadcrumbs and grated Romano or Parmesan cheese creates a flavorful crust, while the optional splash of white wine adds a subtle depth to the dish. Ideal for a quick yet elegant meal, these cutlets serve four and are ready in just 35 minutes.
Ingredients
Scale
For the Chicken Cutlets
- 3 boneless, skinless chicken breasts, sliced and pounded thin
- 1/4 cup olive oil
- 1/4 cup all-purpose flour
- 1/2 teaspoon kosher salt, to taste
- 1/4 teaspoon ground black pepper, to taste
- 1/2 cup mayonnaise (or 3 eggs, beaten)
- 3/4 cup seasoned bread crumbs
- 1/3 cup grated Romano or Parmesan cheese
- Splash of white wine (optional)
Instructions
- Preheat and prep: Preheat your oven to 350°F (175°C). In a shallow dish, combine the seasoned breadcrumbs with the grated Romano or Parmesan cheese, mixing well to prepare the coating.
- Season and coat chicken: Heat olive oil in a skillet over medium-high heat. Season each chicken cutlet generously with kosher salt and ground black pepper. Dredge each cutlet first in all-purpose flour, then dip into mayonnaise or beaten eggs, and finally coat thoroughly with the breadcrumb and cheese mixture.
- Pan-fry: Place the breaded chicken cutlets carefully into the hot skillet with olive oil. Cook in batches, allowing space between pieces, until each side turns golden brown and crispy, typically 2-3 minutes per side.
- Bake: Transfer the browned cutlets to an oven-safe dish. If desired, add a splash of white wine to the dish to enhance flavor and moisture. Bake in the preheated oven for about 10 minutes, or until the chicken is cooked through to an internal temperature of 165°F (74°C).
- Serve: Remove the chicken cutlets from the oven and serve immediately while hot and crispy. Leftovers can be refrigerated and reheated for future meals.
Notes
- Ensure chicken breasts are pounded evenly thin to promote quick, even cooking.
- You can substitute mayonnaise with beaten eggs based on preference or dietary needs.
- Adding white wine is optional but helps keep the cutlets moist and adds subtle flavor.
- Use a thermometer to check doneness to ensure food safety.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Pan-Frying and Baking
- Cuisine: American
