Description
This Chicken Cutlets recipe features tender, thinly pounded chicken breasts coated in a crispy breadcrumb and cheese mixture, quickly pan-fried to golden perfection and finished in the oven. The combination of seasoned bread crumbs and Romano or Parmesan cheese adds a delightful savory crust, while the splash of white wine during baking keeps the cutlets moist and flavorful. Perfect for a quick weeknight dinner or an impressive meal for guests.
Ingredients
Scale
For the Coating and Chicken
- 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
- 3 boneless, skinless chicken breasts, sliced and pounded thin
- 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 and grated Romano or Parmesan cheese thoroughly to create the coating mixture.
- Season and coat chicken: Heat the olive oil in a skillet over medium-high heat. Season the thinly pounded chicken cutlets evenly with kosher salt and ground black pepper. Dredge each cutlet first in the all-purpose flour to lightly coat. Next, dip the floured cutlet into the mayonnaise (or beaten eggs) to help the breadcrumbs adhere. Finally, press the cutlet into the breadcrumb and cheese mixture until well coated.
- Pan-fry: Carefully place the breaded chicken cutlets into the hot skillet with olive oil, working in batches if necessary to avoid crowding. Fry each cutlet until they develop a golden brown crust on both sides, about 2-3 minutes per side, ensuring a crisp exterior.
- Bake: Transfer the fried cutlets to an oven-safe baking dish. If desired, add a splash of white wine to the dish to enhance moisture and flavor during baking. Place the dish in the preheated oven and bake for approximately 10 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
- Serve: Remove the chicken cutlets from the oven and serve immediately for the best texture and flavor, or refrigerate and reheat later as needed.
Notes
- You can substitute mayonnaise with beaten eggs as the adhesive layer for the breadcrumb coating.
- Pounding the chicken breasts thin ensures even cooking and a tender texture.
- Adding a splash of white wine before baking is optional but adds a subtle depth of flavor and moisture.
- Cook the chicken cutlets in batches to avoid overcrowding the skillet, which helps maintain the oil temperature and achieves a crisp crust.
- Check the internal temperature of the chicken with a meat thermometer to ensure it has reached 165°F (74°C) for safe consumption.
