Jake Harper
Chicken cutlets are a versatile, quick, and easy meal to make. They are thinly sliced, boneless cuts of chicken breast that can be baked or fried. The process of making chicken cutlets involves rinsing and slicing the chicken, preparing a breading mixture, coating the chicken, and then cooking it. The breading mixture typically includes flour, egg, milk, and breadcrumbs, with various seasonings like Italian seasoning, salt and pepper, and garlic powder. The chicken is dipped in the breading mixture and then fried or baked until golden brown and cooked through.
Characteristics and Values Table for Chicken Cutlets with Milk
| Characteristics | Values |
|---|---|
| Chicken | Thinly sliced chicken breast |
| Breadcrumbs | Italian seasoned breadcrumbs, Panko or a mixture of both |
| Flour | All-purpose flour |
| Seasoning | Salt, pepper, garlic powder, smoked paprika, Italian seasoning |
| Egg | 1 large egg, 2 tablespoons milk, a pinch of salt and pepper |
| Oil | Avocado cooking oil spray, olive oil, canola oil |
| Baking/Cooking | Bake in the oven for 15 minutes, then 5-8 minutes after flipping |
| Frying | Fry for 2.5-3 minutes on each side, or until golden brown |
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What You'll Learn
Chicken cutlet preparation
Chicken cutlets are a versatile dish that can be served as-is or used in dishes like chicken marsala, schnitzel, or chicken parmesan. They are also a frugal option as they require less meat than other options.
To prepare chicken cutlets, start by rinsing the chicken breasts and patting them dry. Then, slice each chicken breast horizontally into two thin cutlets. Use a meat mallet or rolling pin to pound the cutlets to an even thickness of about 1/4 inch.
Next, season the chicken with salt and pepper on both sides. You can also add other seasonings like Italian seasoning or garlic powder. After seasoning, dredge the cutlets in flour, shaking off any excess.
In a shallow bowl, whisk together an egg, a dash of milk, and a pinch of salt and pepper. In a separate shallow dish, combine breadcrumbs, Parmesan cheese, garlic powder, smoked paprika, and any other desired seasonings.
Dip the chicken cutlets into the egg mixture, allowing any excess to drip off, and then coat them in the breadcrumb mixture. Lightly press the cutlets into the breadcrumbs to ensure an even coating.
At this point, you can choose to cook the cutlets immediately or refrigerate them for up to 8 hours before cooking. When ready to cook, heat oil in a large skillet over high heat. Fry the cutlets for about 3 minutes on each side, or until they are golden brown and cooked through.
Serve the chicken cutlets hot or warm with your choice of sides and sauces. Enjoy!
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Marinating the chicken
Firstly, prepare the chicken cutlets by pounding each chicken breast to an even thickness of about 1/4 inch. This can be done using a meat mallet or a rolling pin. A sharp knife can also be used to horizontally slice the chicken breasts into two thin cutlets.
Next, rub or season the chicken with Italian seasoning, salt, and pepper. You can also add olive oil to the chicken to further enhance the flavour. Ensure that both sides of the chicken cutlets are well-coated with the seasonings.
Now, it's time to marinate. Cover the seasoned chicken and let it rest in the refrigerator for at least an hour or up to two hours. For even more tender and flavourful results, marinate the chicken overnight. The longer the chicken marinates, the better it will taste!
After marinating, you can proceed to the next step of coating the chicken cutlets. Remember, the marination process is crucial to developing flavour and ensuring juicy, tender chicken cutlets.
If you're looking for a unique marinade, consider a coconut milk and curry powder combination. This exotic marinade will add a delightful twist to your chicken cutlets, especially when paired with a crisp breading.
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$283.99
Breading the chicken
Breading chicken cutlets is a simple process, but there are a few steps to follow to ensure the best results. Firstly, prepare the chicken by pounding each chicken breast to an even thickness of around 1/4 of an inch. It is important to get the chicken to an even thickness so that it cooks evenly later on. Then, season the chicken on both sides with salt and pepper, and Italian seasoning. Some recipes also suggest adding olive oil to help the chicken absorb the flavours.
Next, prepare three separate shallow bowls or plates. In the first bowl, spread out the flour. You can use any type of flour, but all-purpose flour is a good option. In the second bowl, beat together the egg and milk. You can use any type of milk, and you can also add an extra egg white if you like. The milk helps the breadcrumbs stick better to the chicken. In the third bowl, combine the breadcrumbs with Parmesan cheese, garlic powder, smoked paprika, and any other seasonings you like. You can use any type of breadcrumbs, but panko is a popular choice for chicken cutlets as it gives a crunchy texture.
Now you are ready to start breading the chicken. First, dredge the chicken in the flour, shaking off any excess. Then, dip the floured chicken into the egg mixture, again letting any excess drip off. Finally, coat the chicken generously in the breadcrumb mixture, lightly pressing it on to help it stick. You can now cook the chicken straight away, or you can place the breaded cutlets in the fridge for up to 8 hours before cooking.
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Cooking the chicken
Chicken cutlets are a convenient option for a quick and easy meal. They are thin slices of chicken breast, sometimes halved, and often pounded to an even thinner cutlet.
There are a few methods for cooking chicken cutlets, including baking and frying. Here is a step-by-step guide for each method:
Baking:
First, prepare the chicken by whisking together an egg, milk, and a pinch of salt and pepper in a large bowl. In a separate shallow dish, combine the dry ingredients: panko, garlic powder, Parmesan cheese, and smoked paprika. You can also add Italian seasoning for extra flavour. Dip the chicken cutlets into the egg mixture, ensuring they are fully coated, and then dredge them in the panko mixture, gently pressing to ensure an even coating.
Place the chicken on a baking sheet and spray with cooking oil spray. Bake in a preheated oven for 15 minutes, then flip and bake for an additional 5-8 minutes, or until golden and cooked through. An internal temperature of 165°F indicates that the chicken is ready.
Frying:
For frying, you can choose to dredge the chicken in flour for added crispness, or simply season the chicken with salt and pepper. If dredging, prepare a shallow bowl with flour, and season with salt and pepper. Crack and beat eggs into a second bowl. In a third bowl, combine the breadcrumbs, garlic powder, Parmesan cheese, and any other seasonings you wish to add. Dip the chicken into the flour, shaking off any excess, then into the egg mixture, and finally into the breadcrumbs.
Heat a large skillet over medium-high heat and add oil. When the oil is hot, carefully place the chicken cutlets into the pan. Cook for 3-5 minutes per side, or until an instant-read thermometer reaches 160°F. Transfer to a cutting board and tent with foil to keep warm.
Tips:
- For even thinner cutlets, pound the chicken with a meat mallet or rolling pin before coating and cooking.
- When frying, ensure the oil is hot before adding the chicken to prevent the breading from becoming soggy.
- Take your time cooking the cutlets, moving them around in the oil for an even golden colour.
- Always cook chicken thoroughly, ensuring an internal temperature of at least 165°F.
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Serving the chicken
Chicken cutlets are a versatile dish that can be served in a variety of ways. Here are some ideas for serving chicken cutlets:
Side Dishes
Chicken cutlets go well with a variety of side dishes, including classics such as mashed potatoes, mac and cheese, and garlic bread. If you're looking for something healthier, sautéed spinach, grilled zucchini and yellow squash, broccolini, or roasted Brussels sprouts are also great options. For a simple and tasty dish, serve your cutlets with a salad, such as cherry tomato salad with roasted lemons or spinach salad with poppyseed dressing.
Bread and Sauces
Chicken cutlets can be served in a potato roll with slaw, or with angel hair pasta with oil and garlic. For an extra flavour boost, add grated Parmesan and Italian herbs to the breadcrumbs before dredging, or serve with a lime-soy sauce or Chick-Fil-A sauce.
Presentation
When serving, it's important to ensure the chicken cutlets are not soggy. To avoid this, let the chicken rest on a wire cooling rack over a paper towel to collect the grease. Sprinkle with fresh herbs such as chives, parsley, dill, mint, or tarragon, and serve immediately while still warm.
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Frequently asked questions
You will need chicken breasts, eggs, milk, breadcrumbs, salt, pepper, and olive oil. You can also add Italian seasoning, garlic powder, and grated parmesan cheese for extra flavour.
First, pound the chicken breasts to an even thickness of about 1/4 inch. Then, season the chicken with salt and pepper, and olive oil. If you have time, let the chicken marinate for at least two hours or up to overnight to make it more tender and juicy.
In a shallow bowl, beat together the eggs and milk. You can add a pinch of salt and pepper to the mixture as well.
After seasoning and marinating the chicken, dredge each cutlet in the egg and milk mixture, and then coat them with breadcrumbs. Heat oil in a frying pan over medium-high heat and fry the cutlets for about 3 minutes on each side, or until they are golden brown and cooked through. Alternatively, you can bake the chicken cutlets in the oven at 400°F for about 20 minutes, flipping them halfway through.
