The Perfect Chicken Cutlet
If there’s one recipe every home cook should have in their back pocket, it’s a truly perfect chicken cutlet. Crispy on the outside, juicy on the inside, and packed with flavor- This is the kind of meal that becomes a weekly go-to. Today I am sharing my recipe that never fails. No complicated steps, no fancy ingredients… just good honest food that tastes like home.
Ingredients
1 lb. chicken breast *See Note
4 large eggs (use more if you plan to double bread your chicken.
2 tbsp. dried parsley
1 tsp. onion powder
1 tsp. garlic powder
1/2 tsp. salt
1/4 tsp. black pepper
4 cups of Italian seasoned breadcrumbs I use this one 4C Seasoned Breadcrumbs
Vegetable oil- I prefer this for chicken cutlet because other oils change the flavor. You only need enough to fill about 1/2 in depth for frying. This would need to be adjusted if you are cooking more than 1.5 lbs. *See Note
*Note– Chicken breasts can be roughly 1 pound it does not need to be exact. I typically purchase either thin cut so that I don’t need to pound them thin, or two large organic breasts. If you get the organic chicken, it contains less water and yields more believe it or not because they don’t shrink as much. Just filet the larger breasts and place them between two pieces of plastic wrap to pound then thin * use the flat side of the mallet and don’t overdo it.
🌿I use the plastic wrap because I am always worried about raw meat in the kitchen, and this keeps cleanup easier for me.
*Note-When cooking chicken cutlet, occasionally the breadcrumbs can cause a little buildup in your pan as you get towards the end. They get too dark for me so I usually will carefully tip my pan slightly and scoop them out. Place that in a heat safe bowl and add a bit of clean oil to your pan. Be sure to let it reach temperature again before adding more chicken.
I am a fairly organized cook, so I like to set things up before I start, this keeps its stress free when timing sides.
🌿Put a cooling rack on your countertop near the stove, place a paper towel or some tinfoil beneath it for easy clean up. I use a cooling rack because in my opinion it gets a little soggy on a paper towel and I like my chicken crispy.
🌿Measure out your spices in one little bowl because they are all added at the same time
🌿Get your pan on the stove, add your oil, and get a good set of tongs ready.
Instructions
1. Whisk 4 eggs in a large mixing bowl
2. Add 2-tbsp. dried parsley, 1 tsp. onion powder, 1 tsp. garlic powder, 1/2 tsp. salt, 1/4 tsp black pepper to your eggs and give it a good mix.
3. Place chicken breasts in your egg bowl and make sure they are mostly submerged.
4.Cover tightly and store in the fridge for the day or even just a couple of ours. * This step is optional so if you are short on time don’t bother. It just enhances the flavor.
5. Fill a shallow dish with your breadcrumbs and bread each side of each chicken breast. I scoop the breadcrumbs on each side and gently press them into the chicken.
🌿If you want to double bread the chicken, you will have to gently dip each piece back into the egg mixture then cover with breadcrumbs again
6. When you are ready to cook the chicken heat your oil on med high. I will drop a few breadcrumbs in the oil after a bit to test it. If it sizzles nicely, you’re ready to go.
6. Place your chicken in the pan, wait about 2 minutes then flip. Don’t flip too often or you will dry out your chicken and make it tough. If you are unsure, you can lift one side a bit to see how golden it is on the bottom.
7. When it is a nice deep golden brown on each side use your tongs to lift it, hold it over the pan for a sec to let some oil drip off and place it on the cooling rack.
Final Thoughts
A great chicken dinner doesn’t have to be complicated – and this recipe is proof. With just a handful of ingredients and a few easy steps, you can have a golden, restaurant-quality cutlet on the table in minutes. I hope this becomes one of those “I can always count on this” meals in your kitchen the way it has mine. I love to serve this with white rice and green beans or with a creamy pasta like alfredo.
If you try it, let me know how it turns out – and don’t forget to check out more simple, cozy recipes on Hey Ivy! 🍋💛