23 Delicious Chicken Cutlet Recipes with Savory Sauce

Packing a punch of flavor, chicken cutlets are a weeknight winner! From creamy mushroom sauces to tangy lemon herb flavors, we’ve rounded up 23 mouthwatering recipes that will take your dinner game to the next level. Whether you’re in the mood for something classic and comforting or adventurous and new, keep reading to discover the perfect savory sauce to pair with your chicken cutlets.

Herbed Chicken Cutlets with Lemon Butter Sauce

Brighten up your weeknight dinner with a burst of fresh flavors!

Get ready to swoon over these Herbed Chicken Cutlets with Lemon Butter Sauce – it’s the ultimate comfort food for a busy family like mine.

Ingredients

• 4 boneless, skinless chicken breasts (6 oz each)
• 1/4 cup freshly chopped parsley
• 2 cloves garlic, minced
• 1 tsp dried thyme
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp unsalted butter, softened (yes, you read that right – use real butter for this one!)
• 2 lemons, juiced (about 2 tbsp)
• 1 cup all-purpose flour

Instructions

1. Mix the chopped parsley, garlic, thyme, salt, and pepper in a small bowl. This is your herby magic blend! Set aside.
2. Prepare your chicken by pounding each breast to an even thickness (about 1/4 inch). You want them nice and flat for even cooking.
3. Dredge the chicken in flour, shaking off excess. Don’t skip this step – it’s where the magic happens!
4. Coat each floured breast with the herby blend, pressing gently to adhere. Think of it as a flavorful hug for your chicken.
5. Heat about 1/2 inch (1 cm) of oil in a large skillet over medium-high heat (around 375F). Yes, use some oil – we want that crispy exterior!
6. Sear the chicken for 3-4 minutes on each side or until golden brown. Don’t overcrowd the pan, cook in batches if needed.
7. Transfer the cooked cutlets to a plate and cover with foil to keep warm. You got this!
8. Melt the softened butter in the same skillet over medium heat. Yes, use that gorgeous, melty butter – it’s going to be your best friend.
9. Add the lemon juice to the melted butter and whisk until combined. This is where the sauce comes together!
10. Taste and adjust seasoning as needed. You might want a squeeze more lemon or some extra salt – get creative!

When you plate, drizzle that glorious Lemon Butter Sauce over your Herbed Chicken Cutlets. The buttery goodness will soak into the meat, infusing it with even more flavor. It’s like a match made in heaven! I love serving this dish with some steamed veggies or a simple green salad to balance out the richness. Get ready for the ultimate comfort food experience!

Breaded Chicken Cutlets with Marinara Sauce

Knock out dinner with a classic combo that’s about to become a staple in your kitchen! Crispy breaded chicken cutlets paired with a rich marinara sauce – it’s a match made in heaven!

Ingredients

• 4 boneless, skinless chicken breasts (6 oz each)
• 1 cup all-purpose flour
• 1 tsp salt
• 1/2 tsp black pepper
• 1 cup panko breadcrumbs
• 2 eggs
• 1 cup marinara sauce (homemade or store-bought)
• Grated Parmesan cheese (optional)
• Vegetable oil for frying

Instructions

1. Preheat the oven to 400F. Line a baking sheet with parchment paper.
2. Season the chicken breasts with salt and pepper on both sides.
3. Pound each breast to an even thickness of about 1/4 inch using a meat mallet or rolling pin.
4. In a shallow dish, mix together flour, panko breadcrumbs, and a pinch of salt.
   1. Coat each chicken breast in the breadcrumb mixture, shaking off excess.
5. Dip the coated chicken in beaten eggs, making sure they’re fully covered.
6. Carefully place the breaded and egged chicken on the prepared baking sheet. Drizzle with a bit of oil to prevent sticking.
7. Fry the chicken in a large skillet with 1/2-inch of vegetable oil over medium-high heat for about 4-5 minutes per side, or until golden brown and crispy.
8. Transfer the fried chicken to a wire rack set over a baking sheet. Bake in the preheated oven for an additional 10-12 minutes, or until cooked through.
9. While the chicken is cooking, heat the marinara sauce in a saucepan over low heat.
10. To serve, place a breaded chicken cutlet on each plate and spoon marinara sauce alongside. Sprinkle with grated Parmesan cheese if desired.

The result? Crispy, juicy chicken cutlets smothered in rich marinara sauce – it’s a winning combo that’ll become your go-to dinner solution. Serve with a side of pasta or garlic bread for an Italian-inspired meal!

Honey Mustard Chicken Cutlets with Dijon Sauce

Breathe in the flavors of a perfectly balanced dish Honey Mustard Chicken Cutlets with Dijon Sauce. Juicy chicken cutlets smothered in a sweet and tangy glaze, served with a side of creamy Dijon sauce for dipping.

Ingredients

• 4 boneless, skinless chicken breasts (6 oz each)
• 1/2 cup honey
• 1/4 cup whole-grain mustard
• 2 tbsp Dijon mustard
• 2 tbsp olive oil
• 2 cloves garlic, minced (about 1 tsp)
• Salt and pepper, to taste
• 4 cups mixed greens (for serving)
• 1 cup cherry tomatoes, halved (optional)

Instructions

1. Preheat your oven to 400F. Line a baking sheet with parchment paper for easy cleanup.
2. In a small bowl, whisk together honey, whole-grain mustard, and Dijon mustard until smooth. Set aside.
3. Rinse the chicken cutlets and pat them dry with paper towels to remove excess moisture.
4. Season both sides of each cutlet with salt and pepper. Don’t skip this step it makes a difference!
5. In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the chicken cutlets and cook for 4-5 minutes per side, or until they reach an internal temperature of 165F.
6. Transfer the cooked chicken to the prepared baking sheet and brush with half of the honey-mustard glaze (about 1/4 cup). Roast in the preheated oven for 10-12 minutes, or until the glaze is caramelized and sticky.
7. In a small saucepan, heat the remaining 1 tablespoon of olive oil over low heat. Add the minced garlic and cook for 1 minute, or until fragrant.
8. Stir in the Dijon mustard and cook for another 30 seconds to allow the flavors to meld. Set aside.
9. To serve, place a chicken cutlet on each plate and top with mixed greens, cherry tomatoes (if using), and a dollop of Dijon sauce. Drizzle with the remaining honey-mustard glaze and enjoy!

This dish is all about balance sweet from the honey, tangy from the mustard, and creamy from the Dijon sauce. The best part? It’s ready in under 30 minutes! Serve with a side of roasted veggies or a simple salad for a well-rounded meal.

Panko Crusted Chicken Cutlets with Sweet Chili Sauce

Today’s lunch goals are set! Get ready for a flavor explosion with Panko Crusted Chicken Cutlets and Sweet Chili Sauce.

Ingredients

• 4 boneless, skinless chicken breasts
• 1 cup panko breadcrumbs
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1 tsp paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup Sweet Chili Sauce (store-bought or homemade)

Instructions

1. Preheat oven to 400F. Line a baking sheet with parchment paper.

2. Cut chicken breasts in half lengthwise, creating cutlets. Season both sides with paprika, salt, and pepper.

3. In a shallow dish, mix together panko breadcrumbs and minced garlic. Dip each chicken cutlet in the breadcrumb mixture, pressing gently to adhere.

4. Place coated chicken on the prepared baking sheet, leaving 1 inch of space between each cutlet. Drizzle with olive oil.

5. Bake for 12-15 minutes, or until golden brown and cooked through. While the chicken is cooking, warm the Sweet Chili Sauce in a saucepan over low heat.

6. Remove the chicken from the oven and let it rest for 5 minutes before slicing into thin cutlets.

7. Serve each chicken cutlet with a spoonful of warm Sweet Chili Sauce on top. For added crunch, sprinkle some toasted sesame seeds or chopped scallions over the sauce!

This dish is all about balance – crispy panko crust meets juicy chicken, while the sweet and spicy sauce brings it all together. The panko breadcrumbs add a satisfying crunch that’s hard to resist! For an extra touch, serve with steamed veggies or a side of rice to soak up that delicious sauce.

Balsamic Glazed Chicken Cutlets with Rosemary Sauce

Feast on the ultimate comfort food that’s about to become your new obsession! Balsamic Glazed Chicken Cutlets with Rosemary Sauce are a symphony of flavors and textures that’ll transport you straight to the Tuscan countryside.

Ingredients

• 4 boneless, skinless chicken breasts (6 oz each)
• 1 cup balsamic glaze
• 2 tbsp olive oil
• 4 sprigs of fresh rosemary, chopped
• 2 cloves garlic, minced
• 1 tsp salt
• 1/2 tsp black pepper
• 1 cup all-purpose flour
• 2 tbsp unsalted butter

Instructions

1. Pound chicken breasts to an even thickness, about 1/4 inch.
2. In a shallow dish, mix together balsamic glaze and olive oil. Dip each chicken breast in the mixture, coating both sides evenly.
3. Heat a large skillet over medium-high heat (375F). Add 2 tbsp of butter and let it melt.
4. SEAR chicken cutlets for 4-5 minutes per side or until golden brown. Transfer to a plate and cover with foil.
5. In the same skillet, add chopped rosemary and cook for 1 minute, stirring constantly. Add garlic and cook for another minute.
6. Stir in flour and cook for 1-2 minutes or until lightly toasted, being careful not to burn.
7. Pour in chicken broth (about 1/4 cup) and whisk until smooth. Bring the mixture to a simmer.
8. Reduce heat to medium-low (300F). Add unsalted butter and let it melt, stirring constantly.
9. Pour the rosemary sauce over the seared chicken cutlets and serve immediately.

This dish is a masterclass in balancing sweet, sour, and savory flavors. The balsamic glaze adds a deep, fruity sweetness that complements the rich, herby flavor of the rosemary sauce. When you take your first bite, the crunchy exterior gives way to tender, juicy chicken that’s just begging for more.

Cajun Chicken Cutlets with Remoulade Sauce

Gather ’round, folks! Get ready for a flavor bomb that’s about to take your taste buds on a wild ride!

Ingredients

• 4 boneless, skinless chicken breasts (6 oz each)
• 1 cup all-purpose flour
• 2 tsp paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp cayenne pepper
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp olive oil
• Remoulade Sauce (see below)

Remoulade Sauce:

• 1 cup mayonnaise
• 2 tbsp chopped fresh dill
• 1 tsp Dijon mustard
• 1 tsp prepared horseradish
• 1/2 tsp paprika
• Salt and pepper to taste

Instructions

1. Crush those spices! In a shallow dish, mix together flour, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper.
2. Prepare for battle! Season the chicken breasts with the spice mixture on both sides, making sure they’re evenly coated.
3. Get your oil ready! Heat olive oil in a large skillet over medium-high heat (400F).
4. Blast those cutlets! Add the seasoned chicken to the skillet and cook for 5-6 minutes per side, or until cooked through.
5. Cut, don’t rip! Transfer the cooked chicken to a cutting board and slice into thin cutlets.
6. Make that sauce! In a bowl, whisk together mayonnaise, chopped dill, Dijon mustard, prepared horseradish, paprika, salt, and pepper until smooth.
7. Assemble the magic! Serve those chicken cutlets with a dollop of Remoulade Sauce on top.

Important Notes: The Remoulade Sauce makes about 2 cups, which you can store in an airtight container in the fridge for up to 1 week. Use it as a dip or sauce for your favorite dishes!

This dish is all about balance crispy on the outside, juicy on the inside, and that silky smooth Remoulade Sauce bringing everything together. Try serving with steamed veggies or a side of creamy coleslaw for a satisfying meal!

Asian Style Chicken Cutlets with Hoisin Sauce

Yeah, it’s Monday and you need a flavor bomb to kickstart the week! Get ready for Asian-style chicken cutlets with hoisin sauce that’ll transport your taste buds to the streets of Asia.

Ingredients

• 1 pound boneless, skinless chicken breasts
• 2 tablespoons vegetable oil
• 2 cloves garlic, minced
• 1 tablespoon grated fresh ginger
• 1/4 cup hoisin sauce
• 2 tablespoons soy sauce
• 1 tablespoon honey
• 1 teaspoon sesame oil
• Salt and pepper, to taste
• Cornstarch, for dusting (about 2 tablespoons)
• Breadcrumbs, for coating (about 1/4 cup)

Instructions

1. Mix the hoisin sauce, soy sauce, honey, and sesame oil in a small bowl. Set aside.
2. Cut the chicken breasts into thin cutlets (about 1/4 inch thick).
3. Dust both sides of each cutlet with cornstarch for even coating.
4. Dip each cutlet in breadcrumbs, pressing gently to adhere. Place coated cutlets on a plate or tray.
5. Heat the vegetable oil in a large skillet over medium-high heat (375F) until it reaches 350F. Fry 2-3 breaded chicken cutlets at a time for 3-4 minutes per side, or until golden brown and cooked through. Repeat with remaining cutlets.
6. Drain the fried chicken on paper towels to remove excess oil.
7. Cook the garlic and ginger in the same skillet (no need to clean) over medium heat for 1-2 minutes, or until fragrant. Add the hoisin sauce mixture and stir constantly for 30 seconds to 1 minute, or until slightly thickened.
8. Add the fried chicken cutlets back into the skillet and toss with the sauce until well coated.
9. Season with salt and pepper to taste.

This Asian-style chicken cutlet dish is a symphony of textures crispy on the outside, juicy within. The hoisin sauce adds a sweet and savory depth that’ll keep you coming back for more! Try serving it with steamed vegetables or a side of rice for a well-rounded meal.

BBQ Chicken Cutlets with Smoky Sauce

Crank up the grill and get ready for a flavor bomb that’ll make you say, ‘Yum, I’m in!’ Today’s star dish is all about balance – tender chicken cutlets smothered in a rich, smoky sauce that’ll leave you wanting more.

Ingredients

• 4 boneless, skinless chicken breasts (6 oz each)
• 1 cup all-purpose flour
• 2 tsp paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup buttermilk
• Vegetable oil for frying
• BBQ sauce (store-bought or homemade)
• Smoky sauce ingredients:
  • 2 tbsp brown sugar
  • 2 tbsp apple cider vinegar
  • 1 tsp smoked paprika
  • 1/4 cup ketchup

Instructions

1. Pound chicken breasts to an even thickness, about 1/4 inch. Season with salt and pepper.
2. In a shallow dish, mix together flour, paprika, garlic powder, onion powder, and a pinch of salt. Coat each chicken breast evenly in the flour mixture, shaking off excess.
3. Soak floured chicken breasts in buttermilk for at least 30 minutes. This step is crucial – don’t skip it!
4. Dredge floured chicken in panko breadcrumbs or all-purpose flour, pressing gently to adhere. Get creative with your breading style!
5. Heat about 1/2-inch (1 cm) of vegetable oil in a large skillet over medium-high heat until it reaches 350F (180C). Be patient – you want that oil hot!
6. Fry chicken cutlets for 5-6 minutes on each side or until golden brown and cooked through. Internal temp should reach 165F (74C).
7. While the chicken is cooking, combine smoky sauce ingredients in a small bowl. Whisk until smooth. Don’t be shy with that smoked paprika – it’s the magic ingredient!
8. In a separate skillet or grill, warm up BBQ sauce over medium heat. Add smoky sauce and stir to combine. Bring mixture to a simmer and cook for about 5 minutes, stirring occasionally.
9. Once chicken is cooked, place it on a wire rack set over a baking sheet. Drizzle smoky BBQ sauce all over the top of each cutlet. Let it get saucy!
10. Return skillet to high heat and add more oil if needed. Fry the breaded chicken until golden brown and crispy, about 2-3 minutes per side.
11. Garnish with chopped fresh herbs like parsley or thyme. Get fancy – you got this!

The final result is a mouthwatering, juicy cutlet smothered in a rich, velvety sauce that’s perfect for summer grilling. Try serving it on a toasted bun or with crispy coleslaw for a match made in heaven!

Chicken Cutlets with Garlic Herb Sauce

Jolt into the weekend with a flavor-packed twist on classic cutlets!

• No boring sauces needed we’re talking aromatic garlic herb sauce!
• Crispy chicken cutlets meet creamy, herby goodness in this mouth-watering mashup.

Ingredients

• 4 boneless, skinless chicken breasts
• 1 cup all-purpose flour
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1 tsp dried thyme
• 1 tsp paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup chicken broth
• 2 tbsp unsalted butter, softened
• 2 tbsp chopped fresh parsley
• 2 tbsp grated Parmesan cheese

Instructions

1. Cut chicken breasts in half lengthwise. Pound each cutlet to 1/4 inch thickness.
2. In a shallow dish, mix flour, thyme, paprika, salt, and pepper.
3. Dredge chicken cutlets in flour mixture, shaking off excess.
4. Heat olive oil in a large skillet over medium-high heat (400F). Sear chicken for 3-4 minutes on each side or until golden brown. Transfer to a plate.
5. In the same skillet, add garlic and cook for 1 minute or until fragrant.
6. Add chicken broth and bring to a simmer. Reduce heat to medium-low (300F) and let sauce thicken for 5 minutes.
7. Stir in softened butter until melted. Remove from heat and stir in parsley, Parmesan cheese, and lemon juice (optional).
8. Add cooked chicken cutlets back into the skillet with garlic herb sauce. Let them simmer for 2-3 minutes or until coated.

Important Notes:
To ensure crispy cutlets, don’t overcrowd the skillet! Cook in batches if necessary.

The result? Tender, juicy cutlets smothered in a rich, aromatic sauce that’ll leave you and your family begging for more!

Serving suggestion: Serve with creamy mashed potatoes or a side of steamed vegetables to soak up that luscious sauce.

Mango Salsa Chicken Cutlets with Lime Sauce

Absorb the tropical vibes with this mouth-watering fusion of flavors tender chicken cutlets smothered in a vibrant mango salsa and served with a zesty lime sauce.

Ingredients

• 4 boneless, skinless chicken breasts
• 1 ripe mango, diced
• 1 red onion, thinly sliced
• 1 jalapeo pepper, seeded and finely chopped
• 2 tbsp fresh cilantro, chopped
• 2 tbsp freshly squeezed lime juice
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/4 cup olive oil
• Salt and pepper to taste
• Lime wedges for serving (optional)

Instructions

1. Cut chicken breasts in half lengthwise to make cutlets. Season with salt, pepper, cumin, and smoked paprika.
2. Heat 2 tbsp of olive oil in a large skillet over medium-high heat (400F). Sear chicken for 4-5 minutes per side or until cooked through. Transfer to a plate and set aside.
3. In the same skillet, add remaining 2 tbsp of olive oil. Add diced mango, red onion, and chopped jalapeo. Cook for 3-4 minutes or until vegetables are slightly caramelized.
4. Add chopped cilantro, lime juice, and salt to the skillet with mango mixture. Stir to combine and cook for an additional minute.
5. To assemble cutlets, place a spoonful of mango salsa on top of each chicken breast. Drizzle with extra lime juice if desired.
6. Serve immediately, garnished with fresh cilantro and lime wedges if needed.

Texture: The crispy exterior of the chicken gives way to juicy, flavorful flesh. The mango salsa adds a sweet and tangy contrast that complements the smokiness from the paprika.

Serve these cutlets on a bed of greens or alongside grilled vegetables for a refreshing summer meal. Don’t be afraid to get creative with your toppings try adding diced pineapple or chopped fresh mint to take it to the next level!

Chicken Cutlets with Creamy Dill Sauce

Need a dinner that’s both easy and impressive? You’ve come to the right place! Introducing a classic combo with a modern twist – juicy chicken cutlets smothered in creamy dill sauce. This recipe is perfect for a weeknight dinner or a special occasion.

Ingredients

• 4 boneless, skinless chicken breasts
• 1 cup all-purpose flour
• 2 tsp paprika
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 large eggs
• 1 cup panko breadcrumbs
• 1 cup sour cream
• 2 tbsp chopped fresh dill
• 2 tbsp unsalted butter, softened

Instructions

1. Preheat oven to 400F (200C). Prepare a baking sheet lined with parchment paper.
2. Pound chicken breasts between two sheets of plastic wrap to an even thickness. Season with salt, pepper, paprika, and garlic powder.
3. In a shallow dish, mix together flour, panko breadcrumbs, and a pinch of salt. In another dish, beat eggs. Dredge each chicken breast in flour mixture, then dip in eggs, and finally coat in breadcrumb mixture, pressing gently to adhere.
4. Place coated chicken on prepared baking sheet. Drizzle with melted butter (about 1 tbsp per breast). Bake for 18-20 minutes or until golden brown and cooked through.
5. In a blender or food processor, combine sour cream, chopped dill, salt, and pepper. Blend until smooth. Taste and adjust seasoning as needed.
6. While chicken is baking, melt remaining 1 tbsp of butter in a small saucepan over medium heat. Add blended dill sauce and simmer for 2-3 minutes or until heated through.

Tips: To ensure even cooking, make sure to pound the chicken breasts evenly. For an extra crispy coating, chill coated chicken in the fridge for 30 minutes before baking. If you prefer a lighter sauce, reduce the amount of sour cream or add more chopped dill.

These chicken cutlets are absolute perfection – juicy on the inside and crispy on the outside, smothered in a creamy, herby sauce that will leave everyone asking for seconds! Serve with a side of steamed vegetables or a simple green salad to complete the meal. Enjoy!

Buffalo Chicken Cutlets with Blue Cheese Sauce

Awesome eats ahead! Craving something that’s both spicy and satisfying? Look no further than Buffalo Chicken Cutlets with a side of creamy Blue Cheese Sauce. This mouth-watering dish is perfect for a weeknight dinner or game day party.

Ingredients

• 1 pound boneless, skinless chicken breasts
• 1 cup all-purpose flour
• 2 teaspoons paprika
• 1 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 8 ounces cream cheese, softened
• 1/2 cup mayonnaise
• 1 tablespoon hot sauce (Frank’s RedHot)
• 2 tablespoons blue cheese crumbles
• Lettuce and celery sticks for serving (optional)

Instructions

1. Cut the chicken breasts into thin cutlets. Slice each breast in half lengthwise.
2. In a shallow dish, mix together flour, paprika, garlic powder, salt, and pepper. Dredge the chicken cutlets in the seasoned flour, shaking off excess.
3. Heat about 1/2 inch (1 cm) of oil in a large skillet over medium-high heat (375F). Add 3-4 chicken cutlets to the skillet and cook for 3-4 minutes per side, or until golden brown and cooked through. Repeat with remaining chicken.
4. Meanwhile, mix together cream cheese, mayonnaise, hot sauce, and blue cheese crumbles in a separate bowl. Whisk until smooth and creamy.
5. To assemble the dish, place a cooked chicken cutlet on each plate and spoon some of that amazing Blue Cheese Sauce over the top. Garnish with lettuce and celery sticks, if desired.

Pro tip: To avoid a mess, pat the chicken dry with paper towels before dredging in flour. This will help the coating adhere evenly.

Tips for the sauce: If you’re feeling extra fancy, add some chopped fresh herbs (like parsley or chives) to the Blue Cheese Sauce for added depth of flavor.

This dish is all about balance spicy, savory, creamy, and crunchy. The buffalo chicken cutlets are cooked to perfection, with a crispy exterior giving way to juicy meat inside. Meanwhile, that Blue Cheese Sauce adds a tangy, rich element that complements the heat perfectly. For an extra-special touch, serve with some crudits or crackers on the side for dipping.

Chicken Cutlets with Peanut Sauce

Zapping hunger on a Monday? We’ve got you covered!

No-brainer dinner solutions are our jam. Today, we’re diving into a game-changing recipe that’ll make your taste buds do the happy dance.

Ingredients

• 4 boneless, skinless chicken breasts (1 1/2 lbs)
• 1 cup all-purpose flour
• 1 tsp paprika
• 1 tsp garlic powder
• 1 tsp salt
• 1/4 tsp black pepper
• 2 large eggs, beaten
• 1 cup panko breadcrumbs (gluten-free optional)
• For the Peanut Sauce:
• 1/2 cup creamy natural peanut butter
• 1/4 cup soy sauce (or tamari)
• 1/4 cup honey
• 2 tbsp rice vinegar
• 1 tsp grated ginger
• 1/4 cup chopped fresh cilantro (optional)

Instructions

1. Bread the chicken: In a shallow dish, mix together flour, paprika, garlic powder, salt, and pepper. In another dish, whisk eggs. Place panko breadcrumbs in a third dish.
2. Cutlet prep: Pound each chicken breast to about 1/4-inch thickness. Dip each cutlet in the egg mixture, then coat evenly with flour mixture, shaking off excess. Finally, dip in beaten eggs again and coat with panko breadcrumbs, pressing gently to adhere.
3. Heat it up: Preheat a large non-stick skillet or griddle over medium-high heat (375F). Add 2 tbsp of oil and swirl to coat. Cook chicken cutlets for 4-5 minutes per side, or until golden brown and cooked through.
4. Sauce it: In a blender or food processor, combine peanut butter, soy sauce, honey, rice vinegar, and grated ginger. Blend until smooth and creamy. With the blender running, slowly pour in 2 tbsp of hot water to achieve desired consistency. Stir in chopped cilantro (if using).
5. Time to plate: Serve chicken cutlets with a generous drizzle of peanut sauce and garnish with additional cilantro if desired.

Cooking Tips:

– Make sure to not overcook the chicken; it should still be juicy.
– For an extra crispy coating, chill the breaded cutlets in the fridge for 30 minutes before cooking.
– To avoid a sticky sauce, use natural peanut butter and don’t skip blending until smooth.

The creamy peanut sauce perfectly complements the crunchy panko breadcrumbs and tender chicken. This dish is perfect for a quick weeknight dinner or a special occasion your guests will love it!

Teriyaki Chicken Cutlets with Pineapple Sauce

Zooming in on the ultimate comfort food: a sweet and savory fusion that’ll make you dance with delight! Get ready to swoon over our mouth-watering Teriyaki Chicken Cutlets with Pineapple Sauce.

Ingredients

• 4 boneless, skinless chicken breasts
• 1/2 cup teriyaki sauce
• 2 tbsp brown sugar
• 2 tbsp soy sauce
• 2 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp ginger powder
• 1 cup pineapple chunks (fresh or canned)
• 2 tbsp honey
• 2 green onions, thinly sliced
• Salt and pepper, to taste

Instructions

1. Preheat your skillet over medium-high heat (400F). While that’s heating up, whisk together teriyaki sauce, brown sugar, soy sauce, garlic powder, and ginger powder in a shallow dish.
2. Cut the chicken breasts into thin cutlets and dredge them in the teriyaki mixture, coating both sides evenly. Place the coated cutlets on a plate and refrigerate for at least 15 minutes to allow the flavors to penetrate.
3. Remove the chicken from the fridge and cook for 4-5 minutes per side, or until cooked through and slightly charred. Transfer the cooked chicken to a cutting board and let it rest for 2-3 minutes.
4. In a small saucepan, combine pineapple chunks, honey, and 1 tbsp of water. Bring to a simmer over medium heat (180F) and cook until the sauce thickens slightly, stirring occasionally. This should take about 5-7 minutes.
5. To assemble the dish, place a cooked chicken cutlet on each plate, spoon some pineapple sauce over the top, and garnish with thinly sliced green onions. Serve immediately to prevent the sauce from getting soggy!

This dish is an ultimate comfort food the sweetness of the pineapple sauce perfectly balances the savory flavors of the teriyaki chicken. The best part? You can serve it over a bed of steamed rice, noodles, or even on its own as a satisfying snack! Get creative and devour!

Chicken Cutlets with Béchamel Sauce

Mouthwatering comfort food just got a whole lot easier! Say hello to a classic Italian-inspired dish that’s about to become your new weeknight staple.

Ingredients

• 4 boneless, skinless chicken breasts (6 oz each)
• 1 cup all-purpose flour
• 2 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp garlic powder
• 2 large eggs
• 1 cup breadcrumbs (Panko or regular)
• 2 tbsp olive oil
• 2 cups bechamel sauce (see below for recipe)
• Grated Parmesan cheese, for serving (optional)
• Chopped fresh parsley, for garnish (optional)

Instructions

1. Preheat oven to 400F (200C). Line a baking sheet with parchment paper.
2. In a shallow dish, mix together flour, salt, pepper, and garlic powder. In another dish, beat eggs. In a third dish, place breadcrumbs.
3. Pound chicken breasts to an even thickness (about 1/4 inch). Season both sides with salt and pepper.
4. Dip each chicken breast in flour mixture, coating both sides evenly. Then, dip in beaten eggs, making sure to coat completely. Finally, coat in breadcrumbs, pressing gently to adhere.
5. Place breaded chicken on prepared baking sheet. Drizzle with olive oil and gently toss to coat.
6. Bake for 20-22 minutes or until golden brown and cooked through (internal temperature reaches 165F).
7. Remove chicken from oven and let rest for 2-3 minutes. Slice into cutlets.
8. Spoon warmed bchamel sauce over each chicken cutlet. Sprinkle with Parmesan cheese and garnish with parsley, if desired.

Tips: To avoid breadcrumbs getting soggy, coat them lightly on both sides of the chicken. If you want a crisper coating, bake for an additional 2-3 minutes. Bechamel sauce can be made ahead of time and refrigerated for up to 24 hours.

Texture and flavor combination? Absolutely divine! The crispy breadcrumb exterior gives way to juicy, flavorful chicken, while the creamy bchamel sauce ties everything together. Serve with a side of spaghetti or garlic roasted vegetables for an Italian-inspired feast your family will love!

Chicken Cutlets with Pesto Cream Sauce

Making mealtime magic happen in under 30 minutes? Yeah, we’re low-key obsessed with this Chicken Cutlets with Pesto Cream Sauce combo. It’s a game-changer for busy weeknights and lazy Sundays alike.

Ingredients

• 4 boneless, skinless chicken breasts
• 1 cup all-purpose flour
• 1 tsp salt
• 1/2 tsp black pepper
• 8 oz cream cheese, softened
• 1/4 cup pesto sauce
• 2 tbsp freshly grated Parmesan cheese
• 2 cloves garlic, minced
• 2 tbsp unsalted butter
• Fresh basil leaves for garnish

Instructions

1. Preheat your oven to 400F (200C). While that’s warming up, prep those chicken breasts by pounding them thin between two sheets of parchment paper.
2. In a shallow dish, mix together flour, salt, and pepper. Dredge the pounded chicken cutlets in the flour mixture, coating both sides evenly.
3. Heat 1 tablespoon of butter in a large skillet over medium-high heat. Sear the floured chicken cutlets for 2-3 minutes on each side or until they reach a golden brown color. Transfer the cooked chicken to a baking sheet lined with parchment paper.
4. In the same skillet, melt the remaining 1 tablespoon of butter. Add minced garlic and cook for 1 minute, stirring constantly to prevent burning.
5. Stir in softened cream cheese until it’s smooth and creamy. Bring the mixture to a simmer and let cook for 2-3 minutes or until slightly thickened.
6. Remove the skillet from heat and stir in pesto sauce and Parmesan cheese. Season with salt and pepper to taste.
7. Bake the chicken cutlets in the preheated oven for 10-12 minutes or until cooked through. During the last 2 minutes of baking, brush the tops with the prepared pesto cream sauce.
8. Remove from the oven and garnish with fresh basil leaves. Serve hot and enjoy the ooey-gooey goodness!

This dish is a masterclass in textures crispy exterior giving way to juicy chicken and creamy pesto sauce. It’s also ridiculously versatile: serve it over pasta, rice, or even as a sandwich filling.

Chicken Cutlets with Red Wine Reduction Sauce

Lay the foundation for a dinner that’s equal parts elegant and easy. Chicken Cutlets with Red Wine Reduction Sauce is where refined meets effortless.

Ingredients

• 4 boneless, skinless chicken breasts (1-1.5 lbs)
• 1 cup all-purpose flour
• 2 tsp paprika
• 1 tsp garlic powder
• 1 tsp salt
• 1/4 tsp black pepper
• 2 tbsp olive oil
• 1 cup red wine (such as Cabernet or Merlot)
• 2 tbsp butter
• 2 tbsp all-purpose flour (for the sauce)
• 1 cup chicken broth, warmed

Instructions

1. Pound the chicken breasts between plastic wrap to an even 1/4-inch thickness.
2. In a shallow dish, mix together flour, paprika, garlic powder, salt, and pepper. Coat each chicken breast evenly in the spice mixture, shaking off excess.
3. Heat olive oil in a large skillet over medium-high heat (400F). Sear the coated chicken breasts for 2-3 minutes per side, or until golden brown. Transfer to a plate and set aside.
4. In the same skillet, add butter and let it melt. Pour in red wine, scraping up any browned bits from the bottom of the pan with a wooden spoon. Bring the mixture to a simmer and cook for 5-7 minutes or until reduced by half. Stir constantly to prevent scorching.
5. In a small bowl, whisk together warmed chicken broth and 2 tbsp flour until smooth. Pour the mixture into the skillet with the red wine sauce, whisking continuously. Cook for an additional 1-2 minutes or until the sauce thickens. Season with salt to taste.
6. Return the cooked chicken breasts to the skillet and spoon some of the Red Wine Reduction Sauce over each breast. Simmer for 1-2 minutes, allowing the flavors to meld together.

The chicken cutlets are now smothered in a rich, velvety sauce that’s perfect for sopping up with crusty bread or serving alongside your favorite sides. This dish is sure to become a new favorite its bold flavors and effortless preparation make it a game-changer for any weeknight dinner.

Chicken Cutlets with Ginger Soy Sauce

Gather ’round, foodies! It’s time to level up your weeknight dinner game with a dish that’ll transport you straight to the streets of Asia – tender, juicy chicken cutlets smothered in a sticky ginger soy sauce.

Ingredients

• 4 boneless, skinless chicken breasts
• 1/2 cup all-purpose flour
• 1 tsp paprika
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp vegetable oil
• 2 cloves garlic, minced
• 1-inch piece of fresh ginger, grated
• 1/2 cup soy sauce
• 2 tbsp honey
• 2 green onions, thinly sliced (optional)

Instructions

1. Pound the chicken breasts to an even thickness, about 1/4 inch. Don’t skip this step or you’ll end up with uneven cooking times.
2. In a shallow dish, mix together flour, paprika, garlic powder, salt, and pepper. Dredge each chicken breast in the flour mixture, coating both sides evenly.
3. Heat 1 tbsp of vegetable oil in a large skillet over medium-high heat (375F). Sear the chicken cutlets for 3-4 minutes on each side, or until golden brown and cooked through. Don’t overcrowd the skillet – cook in batches if necessary.
4. In a small saucepan, combine garlic, ginger, soy sauce, and honey. Bring to a simmer over medium heat (180F) and cook for 5 minutes, stirring occasionally. The sauce will thicken slightly and develop a sticky glaze.
5. Transfer the cooked chicken cutlets to a serving platter or individual plates. Brush the ginger soy sauce all over the top of each cutlet, letting it drizzle down the sides.
6. Garnish with thinly sliced green onions, if desired. Tip: For an extra crispy coating, try using panko breadcrumbs instead of flour.

This dish is a game-changer for busy weeknights – the ginger soy sauce adds a depth of flavor that’s both sweet and savory. Try serving it with steamed veggies or a side of rice to soak up all that sticky goodness!

Chicken Cutlets with Cranberry Sauce

Vibin’ on a Sunday brunch vibe? We got you!

Crispy chicken cutlets meet sweet and tangy cranberry sauce in this game-changing combo that’ll become your new go-to recipe.

Ingredients

• 4 boneless, skinless chicken breasts (6 oz each)
• 1 cup all-purpose flour
• 1 tsp paprika
• 1 tsp garlic powder
• 1 tsp salt
• 1/4 tsp black pepper
• 2 large eggs, beaten (for egg wash)
• 1 cup panko breadcrumbs
• 2 tbsp unsalted butter, melted
• 1 cup fresh or frozen cranberries
• 1/4 cup granulated sugar
• 2 tbsp orange juice (freshly squeezed)

Instructions

1. Pound chicken breasts between two sheets of parchment paper to an even 1/4-inch thickness. Make sure they’re nice and thin.
2. In a shallow dish, mix together flour, paprika, garlic powder, salt, and pepper. In another dish, whisk together eggs and melted butter for the egg wash. And in a third dish, place panko breadcrumbs.
3. Dip each chicken breast in the flour mixture, coating both sides evenly, then in the egg wash, making sure to coat completely, and finally in the panko breadcrumbs, pressing gently to adhere. Don’t skip this step – it’s all about that crunch!
4. Heat about 1/2-inch of oil in a large skillet over medium-high heat (around 375F). Fry chicken cutlets for 3-4 minutes on each side or until golden brown and cooked through. Keep an eye on them, as they can go from perfect to burnt quickly.
5. In the same skillet, remove excess oil with a paper towel-lined plate. Add cranberries, sugar, and orange juice. Cook over medium heat for about 5-7 minutes or until sauce thickens and cranberries pop. Stir occasionally to prevent burning.
6. Once chicken is done cooking, place on a wire rack set over a baking sheet to rest for a few minutes before slicing. Serve with warm cranberry sauce spooned over the top.

This recipe is all about balance – crispy, juicy chicken meets sweet and tangy cranberry sauce. Try serving with roasted vegetables or mashed potatoes for a satisfying Sunday brunch spread. The combination of textures and flavors will have you coming back for more!

Chicken Cutlets with Tarragon Mustard Sauce

Autumn vibes are in the air and so is the craving for something comforting. Get ready to fall in love with crispy Chicken Cutlets smothered in a creamy Tarragon Mustard Sauce!

Ingredients

• 4 boneless, skinless chicken breasts (6 oz each)
• 1 cup all-purpose flour
• 2 tsp paprika
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 large eggs, beaten
• 1 cup panko breadcrumbs
• 2 tbsp unsalted butter, softened
• 2 cloves garlic, minced
• 2 tbsp Dijon mustard
• 2 tbsp chopped fresh tarragon
• 1/4 cup heavy cream

Instructions

1. Preheat the oven to 400F. Yes, it’s hot!
2. Pound each chicken breast to an even thickness of about 1/4 inch. Don’t be afraid to get a little aggressive with that meat tenderizer.
3. In a shallow dish, mix together flour, paprika, garlic powder, salt, and pepper. Dip each chicken cutlet in the seasoned flour, coating both sides evenly.
4. In a separate dish, beat those eggs like your life depends on it. Then, coat each floured chicken breast in the egg mixture, making sure to get both sides nice and covered.
5. Finally, roll the egg-coated chicken cutlets in panko breadcrumbs, pressing gently to adhere. Place on a baking sheet lined with parchment paper and drizzle with softened butter. Bake for 15-20 minutes or until golden brown.
6. Melt 1 tablespoon of butter in a small saucepan over medium heat. Add minced garlic and cook for 1 minute, stirring constantly to prevent burning. Ah, the aroma is incredible!
7. In a blender or food processor, combine Dijon mustard, chopped tarragon, heavy cream, salt, and pepper. Blend until smooth and creamy about 30 seconds.
8. After the chicken cutlets have baked for 15 minutes, brush them with the Tarragon Mustard Sauce and return to the oven for an additional 5-7 minutes or until cooked through.

The result? Crispy on the outside, juicy on the inside, and that incredible Tarragon Mustard Sauce brings it all together. Serve hot with a side of steamed veggies or a fresh salad, and you’ve got yourself a fall feast to remember!

Conclusion

Vibrant flavors and satisfying crunch – that’s what you can expect from these 23 delicious chicken cutlet recipes with savory sauce! Whether you’re a busy weeknight cook or a weekend meal planner, this list has something for everyone. Try one (or two, or three…) today, leave a comment with your favorites, and share on Pinterest to spread the love!

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