19 Delicious Chicken Cutlet Recipes Everyone Loves

Zesty, juicy, and endlessly versatile, chicken cutlets are the weeknight heroes we all crave. Whether you’re in the mood for something crispy, cheesy, or smothered in sauce, our roundup of 19 delicious recipes has got you covered. Perfect for busy evenings or when you’re simply in need of some comfort food magic, these dishes promise to delight. Dive in and discover your next family favorite!

Crispy Parmesan Chicken Cutlets

Every bite of these Crispy Parmesan Chicken Cutlets delivers a crunch that’s downright addictive. Elevate your weeknight dinner with minimal effort and maximum flavor.

Ingredients

• 4 boneless, skinless chicken breasts, pounded to 1/2-inch thickness
• 1 cup all-purpose flour, finely sifted
• 2 large farm-fresh eggs, beaten until smooth
• 1 cup Italian-style breadcrumbs, golden and crisp
• 1/2 cup freshly grated Parmesan cheese, sharp and nutty
• 1 tsp garlic powder, aromatic and pungent
• 1/2 tsp smoked paprika, for a subtle heat
• 1/2 cup rich extra virgin olive oil, for frying
• Salt, to season

Instructions

1. Preheat your oven to 375°F to keep the chicken warm after frying.
2. Season the pounded chicken breasts evenly with salt on both sides.
3. Set up a breading station: place flour in one shallow dish, beaten eggs in another, and mix breadcrumbs, Parmesan, garlic powder, and smoked paprika in a third.
4. Dredge each chicken breast in flour, shaking off excess. Tip: Use one hand for dry ingredients and the other for wet to keep fingers clean.
5. Dip the floured chicken into the eggs, letting excess drip off.
6. Coat the chicken in the breadcrumb mixture, pressing gently to adhere. Tip: Let it sit for 5 minutes to ensure the coating sticks better during frying.
7. Heat olive oil in a large skillet over medium-high heat until shimmering, about 350°F.
8. Fry chicken cutlets in batches, 3-4 minutes per side, until golden brown and crispy. Tip: Don’t overcrowd the pan to maintain even cooking and crispiness.
9. Transfer to a wire rack set over a baking sheet and keep warm in the oven while frying the remaining cutlets.

Unbelievably crispy on the outside, tender and juicy inside, these cutlets are a textural dream. Serve them atop a zesty arugula salad or with a side of marinara for dipping to cut through the richness.

Garlic Butter Chicken Cutlets

Get ready to transform your dinner game with these Garlic Butter Chicken Cutlets—juicy, golden, and dripping with flavor. Grab your skillet; it’s time to cook.

Ingredients

• 4 boneless, skinless chicken breasts, pounded to 1/2-inch thickness
• 1/2 cup unsalted butter, creamy and rich
• 4 garlic cloves, minced to fragrant perfection
• 1 tbsp fresh lemon juice, zesty and bright
• 1 tsp salt, finely ground
• 1/2 tsp black pepper, freshly cracked
• 1/4 cup fresh parsley, chopped for a pop of color

Instructions

1. Season both sides of the chicken breasts with salt and black pepper.
2. Melt 1/4 cup of butter in a large skillet over medium-high heat until frothy.
3. Add the chicken breasts to the skillet, cooking for 5-6 minutes on each side or until golden brown and the internal temperature reaches 165°F.
4. Remove the chicken from the skillet and set aside on a plate, covered to keep warm.
5. In the same skillet, reduce the heat to medium and add the remaining butter, minced garlic, and lemon juice. Cook for 1-2 minutes until the garlic is fragrant but not browned.
6. Return the chicken to the skillet, spooning the garlic butter sauce over the cutlets for 1 minute to soak up the flavors.
7. Sprinkle with fresh parsley before serving.

Unbelievably tender with a crispy edge, these cutlets are a buttery dream. Serve over a bed of fluffy mashed potatoes or alongside a crisp salad for the ultimate comfort meal.

Lemon Herb Chicken Cutlets

Unleash a burst of zesty, herby goodness with these Lemon Herb Chicken Cutlets—quick, juicy, and packed with flavor.

Ingredients

• 4 boneless, skinless chicken breasts, pounded to 1/2-inch thickness
• 1/4 cup fresh lemon juice, squeezed from bright, tangy lemons
• 2 tbsp rich extra virgin olive oil
• 2 cloves garlic, minced to aromatic perfection
• 1 tbsp fresh rosemary, finely chopped for earthy notes
• 1 tbsp fresh thyme leaves, stripped for a subtle, minty flavor
• 1 tsp kosher salt, for balanced seasoning
• 1/2 tsp finely ground black pepper, for a slight kick

Instructions

1. In a large bowl, whisk together the fresh lemon juice, extra virgin olive oil, minced garlic, chopped rosemary, thyme leaves, kosher salt, and black pepper until well combined.
2. Add the pounded chicken breasts to the bowl, ensuring each piece is fully coated in the marinade. Let marinate at room temperature for 15 minutes to infuse flavors.
3. Heat a large skillet over medium-high heat. Once hot, add the chicken cutlets in a single layer, reserving the marinade. Cook for 4-5 minutes per side, or until golden brown and the internal temperature reaches 165°F.
4. Pour the reserved marinade over the chicken in the last 2 minutes of cooking, allowing it to reduce slightly and glaze the cutlets.
5. Remove from heat and let rest for 3 minutes before serving to lock in juices.

Opt for a dish that’s as versatile as it is vibrant. The cutlets boast a crispy exterior with a tender, juicy interior, while the lemon-herb glaze adds a bright, tangy finish. Serve atop a bed of fluffy quinoa or alongside roasted veggies for a complete meal that’s anything but ordinary.

Spicy Sriracha Chicken Cutlets

Brace yourselves for a flavor explosion with these Spicy Sriracha Chicken Cutlets—crispy, juicy, and packed with heat that’ll have you reaching for seconds.

Ingredients

• 1 lb boneless, skinless chicken breasts, pounded to 1/2-inch thickness
• 1/2 cup all-purpose flour, lightly packed
• 2 large eggs, beaten until frothy
• 1 cup panko breadcrumbs, golden and crispy
• 1/4 cup Sriracha sauce, fiery and tangy
• 2 tbsp honey, thick and golden
• 1 tbsp soy sauce, rich and umami-packed
• 1 tsp garlic powder, aromatic and pungent
• 1/2 tsp salt, finely ground
• 1/4 tsp black pepper, freshly cracked
• 2 tbsp vegetable oil, for frying

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. In a shallow dish, mix flour, salt, and black pepper. In another, whisk eggs. Place panko in a third dish.
3. Dredge each chicken cutlet in flour, shaking off excess. Dip in egg, then coat with panko, pressing lightly to adhere.
4. Heat oil in a large skillet over medium-high heat until shimmering. Fry cutlets for 2-3 minutes per side until golden. Tip: Don’t overcrowd the pan—work in batches if needed.
5. Transfer cutlets to the baking sheet. Bake for 10 minutes to ensure they’re cooked through.
6. Meanwhile, whisk Sriracha, honey, soy sauce, and garlic powder in a bowl. Brush over baked cutlets.
7. Broil for 1-2 minutes until sauce bubbles and caramelizes. Tip: Watch closely to prevent burning.
8. Let rest for 5 minutes before serving. Tip: This keeps them juicy.

Here’s the deal: these cutlets are a textural dream—crispy outside, tender inside, with a sticky-sweet heat that’s irresistible. Serve them sliced over a crisp salad or tucked into a soft brioche bun for the ultimate spicy sandwich.

Honey Mustard Chicken Cutlets

Bold flavors meet quick prep in this honey mustard chicken cutlets recipe that’s weeknight magic. Crispy, juicy, and packed with sweet-tangy vibes, it’s a no-fuss dish that delivers big.

Ingredients

• 4 boneless, skinless chicken breasts, pounded to 1/2-inch thickness
• 1/2 cup smooth Dijon mustard
• 1/4 cup golden honey
• 2 tbsp rich extra virgin olive oil
• 1 tbsp fresh lemon juice, zesty and bright
• 1 tsp garlic powder, aromatic and punchy
• 1/2 tsp smoked paprika, for a subtle depth
• 1/2 tsp sea salt, finely ground
• 1/4 tsp freshly ground black pepper, bold and spicy

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper for easy cleanup.
2. In a small bowl, whisk together the Dijon mustard, golden honey, fresh lemon juice, garlic powder, smoked paprika, sea salt, and black pepper until smooth. Tip: Taste the sauce and adjust the honey or mustard to balance the sweetness and tang to your liking.
3. Heat the rich extra virgin olive oil in a large skillet over medium-high heat. Once shimmering, add the chicken breasts. Sear for 3-4 minutes per side until golden brown. Tip: Don’t overcrowd the pan to ensure each piece gets a perfect sear.
4. Transfer the seared chicken to the prepared baking sheet. Generously brush each piece with the honey mustard sauce, reserving some for serving.
5. Bake in the preheated oven for 10-12 minutes, or until the chicken reaches an internal temperature of 165°F (74°C). Tip: For extra caramelization, broil for the last 2 minutes.
6. Let the chicken rest for 5 minutes before serving. Drizzle with the reserved sauce.

Golden and glazed, these cutlets boast a crispy exterior with a tender, juicy inside. Serve them over a bed of fluffy quinoa or alongside roasted sweet potatoes for a colorful, nutritious plate.

Baked Panko Chicken Cutlets

Bold flavors and crispy textures make these Baked Panko Chicken Cutlets a weeknight hero. Zero fuss, maximum crunch—let’s dive in.

Ingredients

• 1.5 lbs boneless, skinless chicken breasts, pounded to 1/2-inch thickness
• 1 cup panko breadcrumbs, golden and extra crispy
• 1/2 cup grated Parmesan cheese, sharp and nutty
• 2 large farm-fresh eggs, beaten until smooth
• 1/4 cup rich extra virgin olive oil
• 1 tsp garlic powder, aromatic and punchy
• 1 tsp smoked paprika, deep and slightly sweet
• 1/2 tsp sea salt, finely ground
• 1/2 tsp finely ground black pepper, freshly cracked

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper for easy cleanup.
2. In a shallow dish, mix panko, Parmesan, garlic powder, smoked paprika, salt, and pepper for a flavor-packed crust.
3. Dip each chicken cutlet into beaten eggs, letting excess drip off, then press firmly into the panko mix to coat evenly. Tip: For extra crunch, double-dip in eggs and panko.
4. Drizzle olive oil over the coated cutlets to help them crisp up in the oven.
5. Bake for 20-25 minutes, flipping halfway, until the crust is golden and the chicken reaches 165°F internally. Tip: Use a meat thermometer for perfect doneness every time.
6. Let rest for 5 minutes to lock in juices before slicing. Tip: Serve atop a crisp salad or with a squeeze of lemon for a bright finish.

Zesty and satisfying, these cutlets boast a shatteringly crisp exterior with juicy, tender chicken inside. Try them stacked high on a sandwich or sliced over creamy mashed potatoes for a comforting twist.

Italian Style Chicken Cutlets

Unleash the flavor of Italy in your kitchen with these crispy, golden Italian Style Chicken Cutlets. Perfect for a quick dinner that feels gourmet.

Ingredients

• 1.5 lbs of thin-sliced, boneless chicken breasts
• 1 cup of all-purpose flour, finely sifted
• 2 large, farm-fresh eggs
• 1 cup of Italian-style breadcrumbs, golden and crisp
• 1/2 cup of rich extra virgin olive oil
• 1 tsp of sea salt, finely ground
• 1/2 tsp of freshly ground black pepper
• 1/2 tsp of garlic powder, aromatic and pungent
• 1/2 tsp of dried oregano, fragrant and earthy
• 1/4 cup of freshly grated Parmesan cheese, sharp and nutty

Instructions

1. Preheat your oven to 375°F to keep the cutlets warm while you cook in batches.
2. Season the chicken breasts evenly with sea salt, black pepper, garlic powder, and dried oregano.
3. Set up a breading station: place flour in one shallow dish, beaten eggs in another, and mix breadcrumbs with Parmesan cheese in a third.
4. Dredge each chicken breast in flour, shaking off excess. Dip into eggs, then coat thoroughly with the breadcrumb mixture.
5. Heat olive oil in a large skillet over medium-high heat until shimmering but not smoking, about 350°F.
6. Fry the cutlets in batches for 3-4 minutes per side until deeply golden and crispy. Transfer to a wire rack set over a baking sheet to keep them crisp.
7. Tip: Don’t overcrowd the pan to ensure even cooking and maximum crispiness.
8. Tip: Use a meat thermometer to check that the internal temperature reaches 165°F for perfectly cooked chicken.
9. Tip: Let the cutlets rest for 5 minutes before serving to retain juices.

Crispy on the outside, tender on the inside, these cutlets are a textural dream. Serve them over a bed of peppery arugula with a squeeze of lemon for a bright finish.

Cajun Spiced Chicken Cutlets

Ready to spice up your dinner routine? These Cajun Spiced Chicken Cutlets bring the heat with bold flavors and a crispy, golden crust that’s downright irresistible.

Ingredients

• 4 boneless, skinless chicken breasts, pounded to 1/2-inch thickness
• 2 tbsp smoky paprika
• 1 tbsp garlic powder, freshly ground
• 1 tbsp onion powder, aromatic and sweet
• 1 tsp cayenne pepper, for a fiery kick
• 1 tsp dried thyme, fragrant and earthy
• 1 tsp dried oregano, robust and slightly bitter
• 1/2 tsp salt, fine sea salt preferred
• 1/2 tsp black pepper, coarsely ground
• 1/4 cup all-purpose flour, for a light dredge
• 2 tbsp rich extra virgin olive oil, for frying
• 2 tbsp unsalted butter, for a golden finish

Instructions

1. In a small bowl, whisk together smoky paprika, garlic powder, onion powder, cayenne pepper, dried thyme, dried oregano, salt, and black pepper to create the Cajun spice blend.
2. Pat the chicken breasts dry with paper towels to ensure the spices stick well.
3. Evenly coat both sides of each chicken breast with the Cajun spice blend, pressing gently to adhere.
4. Lightly dredge the seasoned chicken in all-purpose flour, shaking off any excess.
5. Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
6. Add the chicken to the skillet and cook for 4-5 minutes per side, until deeply golden and crispy.
7. Reduce heat to medium, add butter to the skillet, and spoon the melted butter over the chicken for an extra rich flavor, about 1 minute.
8. Remove chicken from the skillet and let it rest on a wire rack for 5 minutes to maintain crispiness.

Unbelievably juicy inside with a crackling spice crust, these cutlets are a flavor explosion. Serve them sliced over a crisp salad or tucked into a warm baguette with creamy remoulade for a sandwich that sings.

Asian Glazed Chicken Cutlets

Viral on every foodie’s feed, these Asian Glazed Chicken Cutlets are your next kitchen obsession. Crispy, juicy, and dripping with a sticky-sweet glaze, they’re a weeknight hero ready in 30.

Ingredients

• 1.5 lbs boneless, skinless chicken breasts, pounded to 1/2-inch thickness
• 1/4 cup soy sauce, rich and umami-packed
• 3 tbsp honey, thick and golden
• 2 tbsp rice vinegar, tangy and bright
• 1 tbsp fresh ginger, finely grated and aromatic
• 2 garlic cloves, minced to pungent perfection
• 1 tbsp sesame oil, toasted and nutty
• 1/2 tsp red pepper flakes, for a subtle kick
• 2 tbsp cornstarch, for that crispy edge
• 2 tbsp water, to thin the glaze
• 1 tbsp sesame seeds, for a crunchy garnish
• 2 green onions, thinly sliced for a fresh finish

Instructions

1. Preheat your skillet over medium-high heat and add sesame oil, swirling to coat.
2. Dredge each chicken cutlet in cornstarch, shaking off excess for a light, crispy coating.
3. Sear chicken for 4-5 minutes per side until golden and cooked through. Tip: Don’t overcrowd the pan to ensure even browning.
4. Whisk together soy sauce, honey, rice vinegar, ginger, garlic, and red pepper flakes in a bowl.
5. Pour the glaze over the chicken, simmering for 2 minutes until thickened. Tip: Spoon the glaze over the chicken for even coverage.
6. Add water if the glaze is too thick, stirring until desired consistency is reached.
7. Remove from heat, sprinkle with sesame seeds and green onions. Tip: Let it rest for 2 minutes before slicing to lock in juices.

Juicy with a caramelized crust, these cutlets are a flavor bomb. Serve over steamed jasmine rice or slice into strips for a killer salad topper.

Mozzarella Stuffed Chicken Cutlets

Bold flavors meet gooey goodness in this Mozzarella Stuffed Chicken Cutlets recipe. Perfect for a weeknight dinner that feels anything but ordinary.

Ingredients

• 4 boneless, skinless chicken breasts (about 1.5 lbs), evenly pounded to 1/2-inch thickness
• 1 cup shredded whole milk mozzarella cheese, ultra-melty
• 1/2 cup Italian-seasoned breadcrumbs, golden and crispy
• 1/4 cup grated Parmesan cheese, sharp and salty
• 2 large farm-fresh eggs, lightly beaten
• 2 tbsp rich extra virgin olive oil
• 1 tsp garlic powder, aromatic and punchy
• 1 tsp finely ground black pepper
• 1/2 tsp sea salt, for that perfect seasoning

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. Lay out the pounded chicken breasts on a clean surface. Season both sides with sea salt, black pepper, and garlic powder.
3. Divide the shredded mozzarella evenly among the chicken breasts, placing the cheese in the center of each.
4. Carefully fold the chicken over the cheese, securing the edges with toothpicks to keep the stuffing inside.
5. Dip each stuffed chicken breast into the beaten eggs, ensuring full coverage for the breadcrumbs to stick.
6. Coat the chicken in the mixture of Italian-seasoned breadcrumbs and grated Parmesan, pressing gently to adhere.
7. Heat the olive oil in a large oven-safe skillet over medium-high heat until shimmering.
8. Sear the chicken for 2-3 minutes per side until the breadcrumbs are golden brown.
9. Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the chicken reaches an internal temperature of 165°F.
10. Let the chicken rest for 5 minutes before removing the toothpicks and slicing.

With a crispy exterior giving way to a juicy, cheese-filled center, these cutlets are a textural dream. Serve them atop a bed of zesty marinara or alongside a crisp arugula salad for a meal that’s as visually stunning as it is delicious.

BBQ Chicken Cutlets

Ready to level up your weeknight dinner? These BBQ Chicken Cutlets are juicy, smoky, and ready in a flash—perfect for those ‘I need something delicious now’ moments.

Ingredients

• 1.5 lbs boneless, skinless chicken breasts, pounded to even thickness
• 1/2 cup smoky BBQ sauce, plus extra for serving
• 2 tbsp rich extra virgin olive oil
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp finely ground black pepper
• 1/2 tsp sea salt

Instructions

1. Preheat your grill or grill pan to medium-high heat (375°F).
2. In a small bowl, mix garlic powder, onion powder, black pepper, and sea salt.
3. Rub the spice mix evenly over both sides of the chicken breasts.
4. Brush the grill grates with olive oil to prevent sticking.
5. Place the chicken on the grill and cook for 5-6 minutes per side, or until internal temperature reaches 165°F.
6. During the last 2 minutes of cooking, brush the chicken with BBQ sauce on both sides.
7. Remove from grill and let rest for 3 minutes before slicing.

You’ll love the caramelized BBQ glaze and the tender, juicy bite of these cutlets. Serve them sliced over a crisp salad or stuffed into a toasted bun with extra sauce for a killer sandwich.

Herb Crusted Chicken Cutlets

Make your weeknight dinners unforgettable with these Herb Crusted Chicken Cutlets—crispy, juicy, and packed with flavor in every bite.

Ingredients

• 4 boneless, skinless chicken breasts (about 1.5 lbs), pounded to 1/2-inch thickness
• 1 cup panko breadcrumbs, golden and crispy
• 1/2 cup freshly grated Parmesan cheese, sharp and nutty
• 2 tbsp fresh parsley, finely chopped and vibrant
• 1 tbsp fresh thyme leaves, fragrant and earthy
• 1 tsp garlic powder, robust and aromatic
• 1/2 tsp sea salt, coarse and clean
• 1/4 tsp black pepper, freshly ground
• 2 large eggs, farm-fresh and beaten
• 1/4 cup all-purpose flour, light and fluffy
• 3 tbsp extra virgin olive oil, rich and fruity

Instructions

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a shallow dish, mix panko, Parmesan, parsley, thyme, garlic powder, salt, and pepper.
3. Place flour in another dish and beaten eggs in a third. Dredge each chicken breast in flour, shaking off excess.
4. Dip floured chicken into eggs, then press into breadcrumb mixture, coating evenly. Tip: Use one hand for dry ingredients and the other for wet to keep fingers clean.
5. Heat olive oil in a large skillet over medium-high heat. Cook chicken for 2-3 minutes per side until golden brown. Tip: Don’t overcrowd the pan—cook in batches if needed.
6. Transfer chicken to the prepared baking sheet. Bake for 10-12 minutes until internal temperature reaches 165°F (74°C). Tip: Let rest for 5 minutes before slicing to retain juices.

Now, savor the crunch of that golden crust giving way to tender, herb-infused chicken. Perfect over a bed of greens or alongside roasted veggies for a meal that’s as nutritious as it is delicious.

Maple Dijon Chicken Cutlets

You won’t believe how these Maple Dijon Chicken Cutlets transform your weeknight dinner game. Crispy, juicy, and packed with flavor—they’re a total crowd-pleaser.

Ingredients

• 4 boneless, skinless chicken breasts, pounded to 1/2-inch thickness
• 1/4 cup pure maple syrup, dark and robust
• 2 tbsp Dijon mustard, smooth and tangy
• 1 tbsp fresh rosemary, finely chopped
• 2 cloves garlic, minced
• 1/2 tsp sea salt, coarse
• 1/4 tsp black pepper, freshly ground
• 2 tbsp extra virgin olive oil, rich and fruity

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. In a small bowl, whisk together the maple syrup, Dijon mustard, rosemary, garlic, salt, and pepper until smooth.
3. Heat olive oil in a large oven-safe skillet over medium-high heat until shimmering.
4. Add the chicken cutlets to the skillet, searing for 3-4 minutes per side until golden brown. Tip: Don’t overcrowd the pan to get a perfect sear.
5. Pour the maple Dijon mixture over the chicken, turning the cutlets to coat evenly.
6. Transfer the skillet to the oven and bake for 15-20 minutes, or until the chicken reaches an internal temperature of 165°F (74°C). Tip: Use a meat thermometer for accuracy.
7. Let the chicken rest for 5 minutes before serving to lock in the juices. Tip: Resting ensures the chicken stays moist and tender.

Golden and glazed, these cutlets boast a sticky-sweet crust with a punch of mustard heat. Serve them over a bed of wild rice or alongside roasted Brussels sprouts for a meal that’s as beautiful as it is delicious.

Buffalo Chicken Cutlets

Make your taste buds dance with these crispy, spicy Buffalo Chicken Cutlets—perfect for game day or any day you crave bold flavors without the fuss.

Ingredients

• 1 lb boneless, skinless chicken breasts, pounded to 1/2-inch thickness
• 1 cup all-purpose flour, for a light, crispy coating
• 2 large eggs, beaten until smooth
• 1 cup panko breadcrumbs, for extra crunch
• 1/2 cup hot sauce, for that signature fiery kick
• 1/4 cup unsalted butter, melted and slightly cooled
• 1 tsp garlic powder, for a hint of savory depth
• 1/2 tsp salt, to enhance all the flavors
• 1/4 tsp freshly ground black pepper, for a subtle warmth
• 1/2 cup blue cheese dressing, creamy and tangy for dipping
• 2 tbsp vegetable oil, for frying to golden perfection

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. Season the pounded chicken breasts evenly with salt, black pepper, and garlic powder.
3. Dredge each chicken breast in flour, shaking off any excess.
4. Dip the floured chicken into the beaten eggs, ensuring full coverage.
5. Coat the chicken in panko breadcrumbs, pressing gently to adhere.
6. Heat vegetable oil in a large skillet over medium-high heat until shimmering.
7. Fry the chicken cutlets for 3-4 minutes per side, or until golden brown and crispy.
8. Transfer the fried cutlets to the prepared baking sheet and bake for 10 minutes to ensure they’re cooked through.
9. While the chicken bakes, whisk together hot sauce and melted butter in a bowl.
10. Brush the baked chicken cutlets generously with the hot sauce mixture.
11. Serve immediately with blue cheese dressing on the side for dipping.

Enjoy the irresistible crunch and fiery flavor of these Buffalo Chicken Cutlets, perfect piled high on a bun or sliced over a crisp salad for a lighter take.

Sun-Dried Tomato Chicken Cutlets

Overwhelm your taste buds with these juicy Sun-Dried Tomato Chicken Cutlets—packed with flavor, ready in a flash, and guaranteed to steal the spotlight at any dinner table.

Ingredients

• 4 boneless, skinless chicken breasts, pounded to 1/2-inch thickness
• 1/2 cup sun-dried tomatoes in oil, drained and finely chopped
• 1/4 cup rich extra virgin olive oil
• 2 cloves garlic, minced to a paste
• 1/2 cup freshly grated Parmesan cheese
• 1/4 cup fresh basil leaves, thinly sliced
• 1 tsp finely ground black pepper
• 1/2 tsp sea salt

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. In a bowl, mix sun-dried tomatoes, olive oil, garlic, Parmesan, basil, black pepper, and sea salt to create a thick paste.
3. Place chicken breasts on the prepared baking sheet and evenly spread the tomato mixture over each piece.
4. Bake for 25 minutes, or until the chicken reaches an internal temperature of 165°F and the topping is golden and bubbly.
5. Let the chicken rest for 5 minutes before slicing to retain all its juices.

Rich in umami and slightly tangy from the sun-dried tomatoes, these cutlets boast a crispy Parmesan crust that contrasts beautifully with the tender chicken. Serve atop a bed of arugula for a peppery bite or alongside roasted potatoes for a hearty meal.

Pesto Chicken Cutlets

Alright, let’s dive straight into making these Pesto Chicken Cutlets that’ll have your taste buds doing backflips. A quick, flavor-packed dinner that’s as easy as it is delicious.

Ingredients

• 4 boneless, skinless chicken breasts, pounded to 1/2-inch thickness
• 1/2 cup fresh basil pesto, vibrant and herbaceous
• 1/2 cup panko breadcrumbs, golden and crispy
• 1/4 cup grated Parmesan cheese, sharp and nutty
• 1 tbsp olive oil, rich and fruity
• 1/2 tsp garlic powder, aromatic and punchy
• 1/2 tsp salt, fine and sea-derived
• 1/4 tsp black pepper, freshly ground

Instructions

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper for easy cleanup.
2. In a shallow dish, mix the panko breadcrumbs, Parmesan cheese, garlic powder, salt, and black pepper until well combined.
3. Brush each chicken breast with olive oil, then generously coat both sides with the pesto.
4. Dredge the pesto-coated chicken in the breadcrumb mixture, pressing gently to adhere.
5. Place the coated chicken cutlets on the prepared baking sheet and bake for 20-25 minutes, or until the internal temperature reaches 165°F (74°C) and the coating is golden and crispy.
6. Let the chicken rest for 5 minutes before slicing to keep it juicy.

Here’s the deal: these cutlets come out juicy on the inside, crispy on the outside, with a pesto punch that’s downright addictive. Serve them over a bed of zesty arugula or alongside roasted veggies for a meal that’s anything but basic.

Balsamic Glazed Chicken Cutlets

Outshine your usual chicken dinner with these balsamic glazed cutlets—juicy, tangy, and ready to steal the spotlight on your dinner table.

Ingredients

• 4 boneless, skinless chicken cutlets (about 1.5 lbs), patted dry
• 1/4 cup rich extra virgin olive oil
• 1/2 cup high-quality balsamic vinegar
• 2 tbsp raw honey
• 2 cloves garlic, minced
• 1 tsp finely ground black pepper
• 1/2 tsp sea salt
• 1 tbsp fresh rosemary, finely chopped

Instructions

1. Preheat your skillet over medium-high heat and add the rich extra virgin olive oil, heating until shimmering but not smoking.
2. Season the patted dry chicken cutlets evenly with sea salt and finely ground black pepper on both sides.
3. Place the chicken in the skillet, cooking for 4-5 minutes per side until golden brown and the internal temperature reaches 165°F. Tip: Avoid moving the chicken too soon to get a perfect sear.
4. Remove the chicken from the skillet and set aside on a plate, covering loosely with foil to keep warm.
5. In the same skillet, reduce the heat to medium and add the minced garlic, sautéing for 30 seconds until fragrant.
6. Pour in the high-quality balsamic vinegar and raw honey, stirring to combine. Simmer for 3-4 minutes until the mixture thickens slightly. Tip: The glaze should coat the back of a spoon when ready.
7. Return the chicken to the skillet, turning to coat each cutlet in the glaze. Sprinkle with fresh rosemary before serving. Tip: For an extra flavor boost, let the chicken sit in the glaze for a minute off the heat.

These cutlets boast a sticky-sweet glaze with a punch of acidity, perfect over a bed of creamy polenta or alongside roasted veggies. The rosemary adds a fragrant finish that’ll have everyone asking for seconds.

Coconut Crusted Chicken Cutlets

Just when you thought chicken couldn’t get any crunchier, here comes Coconut Crusted Chicken Cutlets to prove you wrong. These golden beauties are your ticket to a tropical flavor explosion, no passport required.

Ingredients

• 1.5 lbs boneless, skinless chicken breasts, pounded to 1/2-inch thickness
• 1 cup unsweetened shredded coconut, toasted for extra crunch
• 1/2 cup panko breadcrumbs, for that perfect golden crust
• 2 large farm-fresh eggs, beaten to silky perfection
• 1/2 cup all-purpose flour, for a light and even coating
• 1 tsp garlic powder, for a subtle kick
• 1/2 tsp sea salt, finely ground
• 1/4 tsp cayenne pepper, for a hint of heat
• 1/2 cup rich extra virgin olive oil, for frying

Instructions

1. Preheat your oven to 375°F (190°C) to keep the chicken warm after frying.
2. In a shallow dish, mix the toasted shredded coconut, panko breadcrumbs, garlic powder, sea salt, and cayenne pepper.
3. Place the flour in another shallow dish and the beaten eggs in a third. This setup is your breading station.
4. Dredge each chicken cutlet in flour, shaking off any excess. Dip into the eggs, then press into the coconut mixture, ensuring full coverage.
5. Heat the olive oil in a large skillet over medium-high heat until shimmering but not smoking, about 350°F (175°C).
6. Fry the chicken cutlets for 3-4 minutes per side, or until deeply golden and crispy. Tip: Don’t overcrowd the pan to ensure even cooking.
7. Transfer the fried cutlets to a wire rack set over a baking sheet and keep warm in the oven while you finish the rest. Tip: This keeps them crispy.
8. Serve immediately. Tip: Pair with a spicy mango salsa for a sweet and spicy contrast.

Outrageously crispy on the outside, tender and juicy inside, these cutlets are a textural dream. Serve them atop a bed of zesty greens or slice them into strips for a next-level salad topper.

Smoked Paprika Chicken Cutlets

Viral on your feed for a reason—these Smoked Paprika Chicken Cutlets bring the heat and the crunch. Perfect for a quick dinner that feels anything but basic.

Ingredients

• 4 boneless, skinless chicken breasts, pounded to 1/2-inch thickness
• 2 tbsp smoked paprika, for that deep, smoky kick
• 1 cup all-purpose flour, for a crispy golden coat
• 2 large eggs, beaten until silky smooth
• 1 cup panko breadcrumbs, for extra crunch
• 1/2 cup grated Parmesan cheese, for a salty, umami punch
• 1 tsp garlic powder, to amp up the flavor
• 1/2 tsp sea salt, for seasoning
• 1/4 tsp freshly ground black pepper, for a slight heat
• 1/2 cup rich extra virgin olive oil, for frying

Instructions

1. Preheat your oven to 375°F (190°C) to keep the chicken warm after frying.
2. In a shallow dish, mix the flour, smoked paprika, garlic powder, salt, and pepper. Tip: Sifting the flour ensures a smoother coating.
3. In another dish, beat the eggs until no streaks remain. Tip: Adding a splash of water makes the eggs easier to dip.
4. Combine panko breadcrumbs and Parmesan cheese in a third dish. Tip: Freshly grated Parmesan melts better and sticks to the chicken.
5. Dredge each chicken cutlet in the flour mixture, shaking off excess.
6. Dip into the beaten eggs, letting excess drip off.
7. Coat thoroughly in the panko-Parmesan mixture, pressing gently to adhere.
8. Heat olive oil in a large skillet over medium-high heat until shimmering. Tip: Test the oil with a breadcrumb; it should sizzle immediately.
9. Fry chicken cutlets for 3-4 minutes per side, until golden brown and crispy.
10. Transfer to a wire rack set over a baking sheet and bake for 5 minutes to ensure they’re cooked through.

Zesty and crispy on the outside, juicy on the inside—these cutlets are a texture dream. Serve them sliced over a vibrant arugula salad or tucked into a crusty baguette for a sandwich that slays.

Conclusion

Just like that, we’ve shared 19 mouthwatering chicken cutlet recipes that promise to spice up your mealtime! Whether you’re craving something crispy, cheesy, or bursting with flavor, there’s a recipe here for everyone. We’d love to hear which one becomes your favorite—drop us a comment below. And if you enjoyed this roundup, don’t forget to share the love on Pinterest for fellow home cooks to discover!

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