Easy Chicken Cutlets
This is a go to recipe for us for weeknight dinners. I always have the chicken on hand so I can make this easily and quickly. I usually pair it with a green salad or a fruit salad.
My kids like to dip this chicken into different sauces, including marinara, ranch and sweet and sour. It’s nice to be able to make the same dinner for everyone, but then they can cater it to their own tastes with their favorite dipping sauce.
I also included a recipe for a yummy honey mustard sauce that you should try!
- 4 boneless, skinless chicken breasts
- 2/3 cup fine dry bread crumbs
- 1/2 cup flour
- 1/3 cup freshly grated Parmesan
- 1 egg, beaten
- 2 to 4 tablespoons olive oil for frying
- 2 tablespoons milk
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- Honey-Mustard Dipping Sauce
- 1/4 cup deli-style mustard
- 3 tablespoons sour cream
- 1 to 1 1/3 tablespoons honey
- Rinse the chicken breasts under running water, then place them on a double layer of paper towels and blot them dry. (Be sure to wash your hands well in warm soapy water immediately after handling raw chicken; do the same for any cutting boards or utensils that the meat comes into contact with.)
- Quick Chicken Cutlets - Step 2
- Place 2 of the chicken breasts inside a large, heavy-duty plastic freezer bag. Partially seal the end of the bag, leaving a slight gap so air can escape. Using the smooth head of a tenderizing mallet or a rolling pin, pound the meat in even strokes, working from the center out (be careful not to tear the plastic), to a uniform thickness of about 1/3 inch. Repeat this process with the remaining chicken in a new plastic bag. Put the pounded cutlets on a plate and set them aside.
- Combine the bread crumbs, Parmesan, basil, oregano, salt, and pepper in a shallow medium-size bowl. Stir them to mix. In a separate shallow bowl or pie plate, beat together the egg and milk. Set both of the bowls aside.
- Quick Chicken Cutlets - Step 4
- Spread the flour on a plate. Arrange the breading ingredients in assembly-line fashion in this order: cutlets, flour, egg mixture, crumb mixture, empty plate. Working one piece at a time, dredge both sides of the cutlet in the flour, knocking off the excess.
- Quick Chicken Cutlets - Step 5
- Dip both sides of the floured cutlet in the egg mixture.
- Quick Chicken Cutlets - Step 6
- Coat both sides of the cutlet with the crumb mixture. Set the breaded cutlet on a clean plate and repeat the process with the remaining pieces.
- Quick Chicken Cutlets - Step 7
- Set a large skillet over medium-high heat and pour in enough olive oil to coat the bottom of the pan, about 2 tablespoons. Heat the oil for 2 to 3 minutes, then add the cutlets. (If your pan isn't large enough to cook 4 chicken breasts at once, cook them in batches rather than overcrowd the pan.) Fry each side for 2 1/2 to 3 minutes, turning once, until the chicken is browned and cooked through. (To test, make a small cut in the center of the meat; there shouldn't be any traces of pink.) Remove the cutlets from the heat and serve. Makes 4 servings.