When we set out to create the best cutlets, we sought perfectly tender chicken that was flavorful and juicy — not tasteless and dry — with a crisp, breaded exterior that stayed put and didn’t get soggy. After trying different methods, we found that a mix of panko and Pecorino Romano creates the salty, crunchy crust we crave, while dried spices in both the flour and breadcrumb mixtures ensure that our cutlets are never bland.
| Level: | Intermediate |
| Total: | 35 min |
| Active: | 35 min |
| Yield: | 4 to 6 servings |
| Level: | Intermediate |
| Total: | 35 min |
| Active: | 35 min |
| Yield: | 4 to 6 servings |
Ingredients
- Deselect All
- 4 boneless, skinless chicken breasts (about 2 pounds)
- 1 cup all-purpose flour
- Kosher salt and freshly ground black pepper
- 2 teaspoons granulated garlic
- 2 teaspoons onion powder
- 1 teaspoon crushed red pepper flakes, optional
- 3 large eggs
- 2 1/2 cups panko breadcrumbs
- 1/2 cup grated Pecorino-Romano
- 1 stick (8 tablespoons) unsalted butter
- 1/2 cup olive oil
- Lemon wedges, for serving, optional
Instructions
- Place a wire rack inside a rimmed baking sheet. Preheat the oven to 200 degrees F.
- Cut the chicken breasts in half lengthwise making 8 roughly equal pieces. (They should look like large chicken tenders.) Place one sheet of plastic wrap on a clean cutting board. Put one chicken piece in the center of the plastic wrap and top with another sheet. Pound the chicken with the flat side of a meat mallet, starting in the center and working your way to the edges, until the chicken is 1/4 inch thick. Transfer to the prepared baking sheet. Repeat with the remaining chicken.
- Set up a standard breading station: mix the flour, 1 tablespoon kosher salt, 1 teaspoon granulated garlic, 1 teaspoon onion powder and 1/2 teaspoon freshly ground black pepper and 1/2 teaspoon crushed red pepper flakes if using, if using, in a shallow dish.
- Beat the eggs with 1 tablespoon water in a second shallow dish.
- Mix the panko, Pecorino-Romano, 1 tablespoon kosher salt, the remaining 1 teaspoon granulated garlic, the remaining 1 teaspoon onion powder, 1/2 teaspoon freshly ground black pepper and the remaining 1/2 teaspoon crushed red pepper flakes if using, in a third shallow dish.
- Dredge one piece of chicken in the flour mixture, turning to coat evenly. Shake off any excess, then dip into the egg mixture, turning to fully coat it on both sides. Let the excess egg drip off, then press the chicken firmly into the breadcrumb mixture, turning to coat on both sides and packing the crumbs into any crevices. Transfer the chicken back to the baking sheet and repeat with the remaining chicken pieces.
- Line a clean baking sheet with a clean wire rack. Heat 2 tablespoons of the unsalted butter and 2 tablespoons of the olive oil in a large skillet over medium-low heat. Add 2 pieces of chicken and cook until the breading is golden-brown and crisp and the chicken is just cooked through, 3 to 5 minutes per side. Transfer to the clean wire rack, season with salt and hold in the oven at 200 degrees F to keep warm. Wipe the skillet clean and repeat with the remaining butter, olive oil and chicken, making 4 batches in total.
- Serve with lemon wedges, if desired.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 727 |
| Total Fat | 44 g |
| Saturated Fat | 16 g |
| Carbohydrates | 36 g |
| Dietary Fiber | 2 g |
| Sugar | 1 g |
| Protein | 46 g |
| Cholesterol | 256 mg |
| Sodium | 637 mg |
| Serving Size | 1 of 6 servings |
| Calories | 727 |
| Total Fat | 44 g |
| Saturated Fat | 16 g |
| Carbohydrates | 36 g |
| Dietary Fiber | 2 g |
| Sugar | 1 g |
| Protein | 46 g |
| Cholesterol | 256 mg |
| Sodium | 637 mg |
Reviews
I’ve been looking for a chicken cutlet recipe for a while. This hit the spot. Can eat by itself or add sauce. Delicious, Ty for sharing!
I skipped the 2nd step due to laziness, I just cut the chicken in half.
Used breadcrumbs and parm cheese as I only had that on hand and didn’t add red pepper flakes due to preference. Didn’t use nearly as much butter/olive oil as it called for and still so yummy!
Very tasty, easy, doesn’t need to marinate. I would go a little easier on the spices.but hubby. Loved it.
I cooked one cutlet to test for seasoning. I thought it was bland so I seasoned the chicken breast and added a more seasoning to to the flour and pinko bread crumbs and it was much better. I will make this again.
This is my third time doing this recipe and if it comes out like the other two Daddy is getting the high five`s . All three daughters are here tonight with one expecting her first child and they are ready to dig in. Life is Good.
Very tasty. Crunchy on the outside,tender and very juicy on the inside.
Delicious, followed recipe as suggested with the only difference that I didn’t measure salt & pepper but measured by eye. The cutlets came out perfect, juicy inside with a nice crisp on the outside, will definitely make again
Very tasty recipe. Excellent flavor and easy to make. Worth the 35 minutes spent. Made per directions. Seasoning is perfect suggestion is perfect. My family enjoyed it so much I had to make it twice last week. As someone suggested, definitely save half of each mixture, before dipping chicken, for another night same week. Thank you for this nice recipe.
Very good! Save half of each mixture, keep separate from those you dip the chicken in – add more to your dipping dish if you need it. I saved half of each and used another night that week.
Great recipe! Tried this for dinner tonight and it worked perfectly. I added a little lemon juice at the end to give it a little zing and it was perfect. I like how you can really just adjust the seasonings to your taste.
Has anyone tried this in an air fryer