Description
Crispy and flavorful Chicken Cutlets made by pan-frying breaded chicken breasts and finishing them in the oven for a juicy, tender result. Perfect for a quick and satisfying weeknight dinner.
Ingredients
Scale
Meat
- 3 boneless, skinless chicken breasts, sliced and pounded thin
Coating
- 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
Cooking
- 1/4 cup olive oil
- Splash of white wine (optional)
Instructions
- Preheat and prep: Preheat your oven to 350°F (175°C) and mix the seasoned bread crumbs with grated Romano or Parmesan cheese in a shallow dish to prepare the coating for the chicken.
- Season and coat chicken: Heat olive oil in a skillet over medium-high heat. Season the thinly pounded chicken cutlets 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 into the hot olive oil in batches. Cook each side until golden brown and crispy, ensuring an even fry on both sides without overcrowding the pan.
- Bake: Transfer the pan-fried chicken cutlets to an oven-safe dish. Optionally, add a splash of white wine over the cutlets for added moisture and flavor. Bake in the preheated oven for 10 minutes or until the chicken is cooked through and juicy.
- Serve: Serve the chicken cutlets immediately for best texture and flavor, or refrigerate them to reheat and enjoy later.
Notes
- For a lighter coating, use beaten eggs instead of mayonnaise.
- A splash of white wine is optional but adds a subtle depth of flavor and helps keep the cutlets moist during baking.
- Ensure chicken breasts are pounded evenly to promote uniform cooking.
- Use seasoned breadcrumbs or add your own herbs to the breading for extra flavor.
- Leftover cutlets can be refrigerated and reheated in the oven for best results, avoiding sogginess.
