Chicken Cutlet Recipe

You know that moment when the smell of garlic sizzling in olive oil hits the air and everything else just sorta melts away? That, my friend, is what this chicken cutlet recipe reminds me of. It takes me straight back to the tiny row home kitchen where I grew up in South Philly, where the kitchen table doubled as a prep station and my mom had this sixth sense for flipping cutlets just when they turned the right kind of golden.

Making chicken cutlets in our house wasn’t just a meal. It was an event. My Nonna would call it "getting the crew fed right," and she'd start with a big wooden cutting board and that well-worn mallet she said had more stories than the family photo albums. We'd pound the chicken so thin it practically whispered back at you. And let me tell you, I was that kid who would sneak the first one off the wire rack before it even cooled. No regrets.

If you love recipes like this, you might also want to check out my easy chicken dinner recipes for real life or this super popular crack chicken recipe — both are family favorites around here.

This is my go-to chicken cutlet recipe when I need something crunchy, juicy, and totally soul-satisfying. It's a riff on the Italian classic, sure, but with a few tricks picked up over the years. Like seasoning every layer — not just the crumbs, but the flour and the egg bath too. It makes the whole thing sing. And yes, I’m firmly in the camp that says go ahead and fry in olive oil. The flavor it gives is just, well, right.

Back then, we didn't use fancy equipment. No meat mallets with multiple settings or instant-read thermometers. Just your hands, a coffee mug for pounding if needed, and good judgment. Still, the most important part was the pause. Letting the breaded chicken sit for a while before frying? Game changer. Helps the crust hold tight and get that beautiful, even crunch.

Now, this works great fried the classic way (which is how we always did it), but if you're leaning into healthier chicken cutlet recipes these days, you can totally adapt this for the oven. Just spray both sides lightly with olive oil, crank that oven up, and bake until golden. It won't be quite the same, but hey, it's still got that same warm hug kinda vibe.

And don’t even get me started on sauces. Marinara? Of course. Lemon butter? Sure. But my personal fave? A drizzle of garlicky aioli or a dollop of spicy Calabrian chili spread right on top. These cutlets are that versatile — perfect for sandwiches, next to a big salad, or even cold outta the fridge (I’ve done it… more than once).

FAQs

How do you prepare chicken cutlets?

You start by slicing boneless chicken breasts thin, then pounding them nice and even. Season the chicken, then dredge it in flour, dip in egg mixed with cheese, and coat in seasoned breadcrumbs. Let 'em rest a bit, then fry 'til golden.

Do you put egg or flour in chicken cutlets first?

Flour always goes first. It helps the egg stick better, which in turn grabs onto those breadcrumbs like magic.

What's the secret to flavorful cutlets?

Season every layer — flour, egg, and breadcrumbs. And don’t skimp on the cheese in the egg bath. Pecorino or Parm adds a salty punch that makes a big difference.

Is a chicken cutlet healthy?

Well, it depends how you make it! Pan-frying in olive oil keeps the flavor high but the ingredients clean. Want a lighter version? Bake 'em or use an air fryer.

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