18 Delicious Simple Chicken Cutlet Recipes Easy to Make

Dinner just got a whole lot easier and tastier with our roundup of 18 delicious, simple chicken cutlet recipes! Whether you’re craving something crispy, cheesy, or smothered in sauce, we’ve got a quick and easy solution for your weeknight woes. Perfect for busy home cooks, these recipes promise maximum flavor with minimal fuss. So, grab your skillet and let’s turn those chicken cutlets into your new go-to meal!

Classic Breaded Chicken Cutlet

Begin by gathering your ingredients and prepping your workspace for a straightforward, delicious meal that’s perfect for any weeknight dinner. Classic Breaded Chicken Cutlet is a versatile dish that pairs well with a variety of sides, offering a crispy exterior and juicy interior every time.

Ingredients

• For the chicken:
  • 2 boneless, skinless chicken breasts (about 1 lb)
  • 1/2 cup all-purpose flour
  • 2 large eggs
  • 1 tbsp water
  • 1 cup breadcrumbs
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/2 tsp garlic powder
• For frying:
  • 1/2 cup vegetable oil

Instructions

1. Place each chicken breast between two pieces of plastic wrap and pound to an even 1/2-inch thickness using a meat mallet or rolling pin.
2. Set up three shallow dishes: one with flour, one with beaten eggs mixed with water, and one with breadcrumbs mixed with salt, pepper, and garlic powder.
3. Dredge each chicken breast in flour, shaking off excess, then dip in egg mixture, allowing excess to drip off, and finally coat with breadcrumb mixture, pressing lightly to adhere.
4. Heat oil in a large skillet over medium-high heat until it shimmers (about 350°F). Carefully add breaded chicken breasts, cooking for 3-4 minutes per side until golden brown and crispy.
5. Transfer cooked cutlets to a paper towel-lined plate to drain any excess oil. Let rest for 2 minutes before serving.

Key to achieving the perfect breaded chicken cutlet is ensuring the oil is hot enough before adding the chicken to prevent greasiness. The result is a delightfully crunchy coating that gives way to tender, flavorful chicken. Serve atop a fresh salad or alongside roasted vegetables for a complete meal that’s sure to impress.

Garlic Parmesan Chicken Cutlet

Now, let’s dive into creating a mouthwatering Garlic Parmesan Chicken Cutlet that’s sure to impress. This dish combines the bold flavors of garlic and Parmesan with the crispiness of a perfectly cooked chicken cutlet, making it a delightful meal for any occasion.

Ingredients

• For the chicken:
  • 2 boneless, skinless chicken breasts
  • 1 cup all-purpose flour
  • 2 large eggs
  • 1 cup breadcrumbs
  • 1/2 cup grated Parmesan cheese
  • 1 tsp garlic powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/2 cup vegetable oil
• For the garnish:
  • 2 tbsp chopped fresh parsley
  • 1 tbsp grated Parmesan cheese

Instructions

1. Preheat your oven to 375°F (190°C) to keep the chicken warm after frying.
2. Place each chicken breast between two pieces of plastic wrap and pound to an even 1/2-inch thickness using a meat mallet.
3. Set up three shallow dishes: one with flour, one with beaten eggs, and one with a mixture of breadcrumbs, 1/2 cup Parmesan, garlic powder, salt, and pepper.
4. Dredge each chicken breast in the flour, shaking off excess, then dip in the eggs, and finally coat with the breadcrumb mixture, pressing gently to adhere.
5. Heat vegetable oil in a large skillet over medium-high heat until shimmering. Fry the chicken for 3-4 minutes per side until golden brown and crispy.
6. Transfer the chicken to a wire rack set over a baking sheet and place in the oven to keep warm while you prepare the garnish.
7. Sprinkle the chopped parsley and remaining Parmesan over the chicken before serving.

Fresh out of the oven, these cutlets boast a crispy, golden crust with a juicy interior, infused with the savory flavors of garlic and Parmesan. Serve them alongside a light salad or over a bed of pasta for a complete meal that’s as satisfying to make as it is to eat.

Lemon Herb Chicken Cutlet

Creating a delicious Lemon Herb Chicken Cutlet is simpler than you might think, and it’s a perfect way to bring a burst of flavor to your dinner table. Follow these steps carefully, and you’ll have a dish that’s both juicy and packed with vibrant flavors.

Ingredients

• For the chicken:
  • 2 boneless, skinless chicken breasts (about 1 lb)
  • 1/2 cup all-purpose flour
  • 1 tsp salt
  • 1/2 tsp black pepper
• For the lemon herb mixture:
  • 2 tbsp olive oil
  • 2 tbsp lemon juice
  • 1 tsp lemon zest
  • 1 tbsp chopped fresh parsley
  • 1 tsp dried thyme

Instructions

1. Place each chicken breast between two pieces of plastic wrap and pound to an even 1/2-inch thickness using a meat mallet.
2. In a shallow dish, combine flour, salt, and pepper. Dredge each chicken breast in the flour mixture, shaking off excess.
3. Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
4. Add the chicken breasts to the skillet and cook for 4-5 minutes on each side, or until golden brown and the internal temperature reaches 165°F.
5. While the chicken cooks, whisk together lemon juice, lemon zest, parsley, and thyme in a small bowl.
6. Once the chicken is cooked, pour the lemon herb mixture over the chicken in the skillet. Cook for an additional 1 minute, allowing the flavors to meld.
7. Remove the chicken from the skillet and let it rest for 3 minutes before slicing.

Serve these succulent cutlets with a side of steamed vegetables or over a bed of fluffy rice to soak up the lemony herb sauce. The chicken is wonderfully tender with a crispy exterior, and the lemon herb sauce adds a bright, aromatic touch that elevates the dish.

Crispy Panko Chicken Cutlet

Now, let’s dive into making a Crispy Panko Chicken Cutlet, a dish that’s as satisfying to make as it is to eat. Perfect for beginners, this recipe breaks down each step to ensure your cutlets come out perfectly golden and crunchy every time.

Ingredients

• For the chicken:
  • 2 boneless, skinless chicken breasts (about 1 lb)
  • 1/2 tsp salt
  • 1/4 tsp black pepper
• For the coating:
  • 1/2 cup all-purpose flour
  • 2 large eggs, beaten
  • 1 cup panko breadcrumbs
  • 1/2 tsp garlic powder
  • 1/2 tsp paprika
• For frying:
  • 1/2 cup vegetable oil

Instructions

1. Place each chicken breast between two pieces of plastic wrap and pound to an even 1/2-inch thickness using a meat mallet. Tip: This ensures even cooking.
2. Season both sides of the chicken with salt and pepper.
3. Set up a breading station with three shallow dishes: one with flour, one with beaten eggs, and one with panko mixed with garlic powder and paprika.
4. Dredge each chicken breast in flour, shaking off excess. Dip into eggs, then coat with panko mixture, pressing gently to adhere. Tip: Use one hand for dry ingredients and the other for wet to keep fingers cleaner.
5. Heat oil in a large skillet over medium heat until it shimmers (about 350°F). Tip: Test the oil by dropping in a few panko crumbs; they should sizzle immediately.
6. Fry the chicken for 3-4 minutes per side, or until golden brown and internal temperature reaches 165°F.
7. Transfer to a wire rack set over a baking sheet to drain. This keeps the bottom crispy.

Very crispy on the outside and juicy inside, these cutlets are a delight. Serve them atop a fresh salad for a light meal or alongside mashed potatoes for comfort food at its best.

Spicy Sriracha Chicken Cutlet

Here’s how to make a Spicy Sriracha Chicken Cutlet that’s sure to impress. This dish combines the crispy texture of a perfectly breaded chicken cutlet with the bold, spicy kick of Sriracha, creating a meal that’s both satisfying and exciting.

Ingredients

• For the chicken:
  • 2 boneless, skinless chicken breasts
  • 1 cup all-purpose flour
  • 2 large eggs
  • 1 cup panko breadcrumbs
  • 1 tsp salt
  • 1/2 tsp black pepper
• For the sauce:
  • 1/4 cup Sriracha sauce
  • 2 tbsp honey
  • 1 tbsp soy sauce
  • 1 tbsp rice vinegar

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. Place each chicken breast between two pieces of plastic wrap and pound to an even 1/2-inch thickness using a meat mallet.
3. Season the chicken breasts with salt and pepper on both sides.
4. Set up three shallow dishes: one with flour, one with beaten eggs, and one with panko breadcrumbs.
5. Dredge each chicken breast in the flour, shaking off any excess, then dip into the eggs, and finally coat with panko breadcrumbs, pressing gently to adhere.
6. Place the breaded chicken breasts on the prepared baking sheet and bake for 20-25 minutes, or until golden brown and cooked through.
7. While the chicken is baking, combine Sriracha sauce, honey, soy sauce, and rice vinegar in a small saucepan over medium heat. Simmer for 5 minutes, stirring occasionally, until slightly thickened.
8. Once the chicken is done, brush each cutlet generously with the Sriracha sauce mixture.
9. Return the chicken to the oven for an additional 5 minutes to allow the sauce to set.

Finished with a glossy, spicy glaze, these chicken cutlets offer a delightful crunch with every bite. Serve them sliced over a bed of rice or alongside a crisp salad to balance the heat.

Honey Mustard Chicken Cutlet

Very few dishes strike the perfect balance between sweet and tangy quite like this one. Today, we’re diving into a simple yet flavorful honey mustard chicken cutlet that’s sure to become a weeknight favorite.

Ingredients

• For the chicken:
  • 2 boneless, skinless chicken breasts
  • 1/2 cup all-purpose flour
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 egg
  • 1 tbsp water
  • 1 cup breadcrumbs
• For the sauce:
  • 1/4 cup honey
  • 2 tbsp Dijon mustard
  • 1 tbsp whole grain mustard
  • 1 tbsp olive oil

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. Place each chicken breast between two pieces of plastic wrap and pound to an even 1/2-inch thickness using a meat mallet.
3. In a shallow dish, mix together the flour, salt, and pepper. In another dish, whisk the egg with water. Place breadcrumbs in a third dish.
4. Dredge each chicken breast in the flour mixture, then dip into the egg mixture, and finally coat with breadcrumbs, pressing gently to adhere.
5. Heat olive oil in a large skillet over medium-high heat. Cook the chicken for 3-4 minutes on each side until golden brown.
6. Transfer the chicken to the prepared baking sheet and bake for 10 minutes, or until the internal temperature reaches 165°F (74°C).
7. While the chicken bakes, whisk together honey, Dijon mustard, and whole grain mustard in a small bowl.
8. Brush the honey mustard sauce over the baked chicken cutlets and return to the oven for an additional 2 minutes.

Succulent and crispy, these honey mustard chicken cutlets offer a delightful contrast of textures. Serve them atop a fresh salad or alongside roasted vegetables for a complete meal that’s as nutritious as it is delicious.

Baked Italian Chicken Cutlet

Now, let’s dive into creating a delicious Baked Italian Chicken Cutlet, a dish that combines the crispiness of a perfect crust with the juicy tenderness of chicken, all infused with the aromatic flavors of Italy. This recipe is designed for beginners, guiding you through each step to ensure a flawless result.

Ingredients

• For the chicken:
  • 4 boneless, skinless chicken breasts
  • 1 cup all-purpose flour
  • 2 large eggs
  • 1 tbsp water
• For the crust:
  • 1 cup Italian-style breadcrumbs
  • 1/2 cup grated Parmesan cheese
  • 1 tsp garlic powder
  • 1 tsp dried basil
  • 1/2 tsp salt
  • 1/4 tsp black pepper
• For baking:
  • 2 tbsp olive oil

Instructions

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Place the chicken breasts between two pieces of plastic wrap and pound them to an even 1/2-inch thickness using a meat mallet. Tip: This ensures even cooking.
3. Set up three shallow dishes: one with flour, one with eggs beaten with water, and one with a mix of breadcrumbs, Parmesan, garlic powder, basil, salt, and pepper.
4. Dredge each chicken breast in flour, shaking off excess, then dip in the egg mixture, and finally coat with the breadcrumb mixture, pressing gently to adhere. Tip: Use one hand for dry ingredients and the other for wet to avoid clumping.
5. Place the coated chicken on the prepared baking sheet and drizzle with olive oil. Tip: This helps achieve a golden crust.
6. Bake for 20-25 minutes, or until the chicken is cooked through and the crust is golden brown and crispy.

Outcome: The Baked Italian Chicken Cutlet emerges from the oven with a crispy, flavorful crust that gives way to moist, tender chicken. Serve it atop a bed of spaghetti with marinara sauce for a classic Italian meal, or slice it over a fresh salad for a lighter option.

Cheesy Stuffed Chicken Cutlet

Now, let’s dive into making a delicious Cheesy Stuffed Chicken Cutlet, a dish that combines juicy chicken with a gooey cheese center, all wrapped in a crispy crust. Perfect for a weeknight dinner or impressing guests, this recipe is straightforward with a bit of flair.

Ingredients

• For the stuffing:
  • 1 cup shredded mozzarella cheese
  • 1/4 cup cream cheese, softened
  • 1 tbsp chopped fresh basil
• For the chicken:
  • 2 boneless, skinless chicken breasts
  • 1/2 tsp salt
  • 1/4 tsp black pepper
• For the coating:
  • 1/2 cup all-purpose flour
  • 1 large egg, beaten
  • 1 cup breadcrumbs
  • 1/2 tsp garlic powder
  • 1/2 tsp paprika
  • 2 tbsp vegetable oil

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking the chicken cutlets.
2. In a bowl, mix together the mozzarella cheese, cream cheese, and chopped basil until well combined. This will be your stuffing.
3. Butterfly each chicken breast by making a horizontal cut along the side, being careful not to cut all the way through. Open each breast like a book.
4. Season the inside of each chicken breast with salt and pepper.
5. Divide the cheese mixture evenly between the two chicken breasts, placing it in the center of each. Fold the chicken over the stuffing, pressing the edges to seal as much as possible.
6. Set up three shallow dishes: one with flour, one with beaten egg, and one with breadcrumbs mixed with garlic powder and paprika.
7. Dredge each stuffed chicken breast first in the flour, shaking off excess, then dip in the egg, and finally coat with the breadcrumb mixture, pressing gently to adhere.
8. Heat vegetable oil in a large skillet over medium-high heat. Once hot, add the chicken and cook for 3-4 minutes on each side, or until golden brown.
9. Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the chicken is cooked through and the cheese is bubbly.
10. Let the chicken rest for 5 minutes before slicing to allow the juices to redistribute.

Absolutely delightful, the Cheesy Stuffed Chicken Cutlet offers a crispy exterior with a moist, flavorful interior. Serve it alongside a fresh salad or over a bed of pasta for a complete meal that’s sure to please.

Herb Crusted Chicken Cutlet

Let’s dive into creating a Herb Crusted Chicken Cutlet, a dish that’s as flavorful as it is simple to prepare. Perfect for a weeknight dinner or a special occasion, this recipe will guide you through each step to ensure a delicious outcome.

Ingredients

• For the chicken:
  • 2 boneless, skinless chicken breasts
  • 1/2 cup all-purpose flour
  • 2 large eggs
  • 1 tbsp water
• For the crust:
  • 1 cup panko breadcrumbs
  • 1/4 cup grated Parmesan cheese
  • 1 tbsp dried thyme
  • 1 tbsp dried rosemary
  • 1 tsp garlic powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
• For cooking:
  • 1/4 cup olive oil

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking the chicken cutlets.
2. Place the chicken breasts between two pieces of plastic wrap and pound them to an even 1/2-inch thickness using a meat mallet. This ensures even cooking.
3. Set up three shallow dishes: one with flour, one with eggs beaten with water, and one with a mix of panko, Parmesan, thyme, rosemary, garlic powder, salt, and pepper for the crust.
4. Dredge each chicken breast in flour, shaking off excess, then dip in the egg mixture, and finally coat thoroughly with the herb crust mixture. Tip: Press the crust mixture onto the chicken to ensure it adheres well.
5. Heat olive oil in a large skillet over medium-high heat. Once hot, add the chicken and cook for 2-3 minutes on each side until golden brown. Tip: Don’t overcrowd the skillet to ensure even browning.
6. Transfer the browned chicken to a baking sheet and bake in the preheated oven for 10-12 minutes, or until the internal temperature reaches 165°F (74°C). Tip: Use a meat thermometer for accuracy.

Serve the Herb Crusted Chicken Cutlet with a side of roasted vegetables or a fresh salad for a complete meal. The crust is wonderfully crispy, while the chicken remains juicy and tender inside, making every bite a delightful experience.

Maple Glazed Chicken Cutlet

Start by preheating your oven to 375°F to ensure it’s ready for baking the chicken cutlets to perfection.

Ingredients

• For the chicken:
  • 4 boneless, skinless chicken breasts
  • 1 cup all-purpose flour
  • 2 eggs, beaten
  • 1 cup breadcrumbs
  • 1/2 tsp salt
  • 1/4 tsp black pepper
• For the glaze:
  • 1/2 cup maple syrup
  • 2 tbsp soy sauce
  • 1 tbsp Dijon mustard
  • 1 garlic clove, minced

Instructions

1. Place the chicken breasts between two pieces of plastic wrap and pound them to an even 1/2-inch thickness using a meat mallet.
2. Set up three shallow dishes: one with flour mixed with salt and pepper, one with beaten eggs, and one with breadcrumbs.
3. Dredge each chicken breast in the flour, shaking off excess, then dip in the egg, and finally coat with breadcrumbs, pressing lightly to adhere.
4. Heat a large skillet over medium heat with enough oil to coat the bottom. Cook the chicken for 3-4 minutes per side until golden brown. Tip: Ensure the oil is hot before adding the chicken to prevent sticking.
5. Transfer the browned chicken to a baking sheet lined with parchment paper. Bake in the preheated oven for 10 minutes.
6. While the chicken bakes, combine maple syrup, soy sauce, Dijon mustard, and minced garlic in a small saucepan over low heat. Simmer for 5 minutes, stirring occasionally, until slightly thickened. Tip: Keep the heat low to prevent the glaze from burning.
7. Remove the chicken from the oven and brush each piece generously with the maple glaze. Return to the oven and bake for an additional 5 minutes.
8. Let the chicken rest for 5 minutes before serving to allow the juices to redistribute. Tip: Resting the chicken ensures it stays moist and tender.

Best enjoyed when the maple glaze caramelizes slightly on the chicken, offering a sweet and savory flavor profile. Serve alongside a crisp green salad or roasted vegetables for a balanced meal.

Almond Crusted Chicken Cutlet

Very few dishes strike the perfect balance between crunch and tenderness like an almond crusted chicken cutlet. This recipe guides you through creating a dish that’s not only flavorful but also packed with texture, making it a surefire hit for any meal.

Ingredients

• For the chicken:
  • 2 boneless, skinless chicken breasts
  • 1/2 cup all-purpose flour
  • 2 large eggs
  • 1 tbsp water
• For the crust:
  • 1 cup finely ground almonds
  • 1/2 cup breadcrumbs
  • 1 tsp salt
  • 1/2 tsp black pepper
• For cooking:
  • 1/4 cup olive oil

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking the chicken after searing.
2. Place each chicken breast between two pieces of plastic wrap and pound to an even 1/2-inch thickness for uniform cooking.
3. Set up three shallow dishes: one with flour, one with eggs beaten with water, and one with a mix of ground almonds, breadcrumbs, salt, and pepper.
4. Dredge each chicken breast in flour, shaking off excess, then dip in the egg mixture, and finally coat with the almond mixture, pressing gently to adhere.
5. Heat olive oil in a large skillet over medium-high heat until shimmering but not smoking, about 2 minutes.
6. Carefully add the coated chicken breasts to the skillet and cook for 3-4 minutes per side until golden brown.
7. Transfer the seared chicken to a baking sheet and bake in the preheated oven for 10-12 minutes, until the internal temperature reaches 165°F (74°C).
8. Let the chicken rest for 5 minutes before slicing to retain its juices.

The almond crust offers a delightful crunch that contrasts beautifully with the juicy chicken inside. Serve these cutlets over a bed of greens or alongside roasted vegetables for a complete meal.

Buffalo Style Chicken Cutlet

First, let’s dive into creating a Buffalo Style Chicken Cutlet that’s crispy, spicy, and utterly satisfying. This recipe breaks down the process into manageable steps, ensuring even beginners can achieve delicious results.

Ingredients

• For the chicken:
  • 2 boneless, skinless chicken breasts, pounded to 1/2 inch thickness
  • 1 cup all-purpose flour
  • 2 eggs, beaten
  • 1 cup panko breadcrumbs
  • 1/2 tsp salt
  • 1/4 tsp black pepper
• For the Buffalo sauce:
  • 1/2 cup hot sauce (like Frank’s RedHot)
  • 1/4 cup unsalted butter, melted
  • 1 tbsp white vinegar
  • 1/4 tsp garlic powder
• For serving:
  • Blue cheese dressing
  • Celery sticks

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Season the chicken breasts with salt and pepper on both sides.
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. Place the breaded chicken on the prepared baking sheet and bake for 20-25 minutes, or until golden and crispy.
7. While the chicken bakes, whisk together hot sauce, melted butter, vinegar, and garlic powder in a bowl to make the Buffalo sauce.
8. Once the chicken is cooked, brush each cutlet generously with the Buffalo sauce.
9. Return the sauced chicken to the oven for an additional 5 minutes to set the glaze.
10. Serve the Buffalo Style Chicken Cutlets with blue cheese dressing and celery sticks on the side.

Ultimate in flavor and texture, these cutlets offer a perfect crunch with a spicy kick. Try serving them atop a salad for a lighter meal or alongside roasted potatoes for a hearty dinner.

Sun-Dried Tomato Chicken Cutlet

Ready to elevate your weeknight dinner with a dish that’s bursting with flavor yet simple enough for beginners? This Sun-Dried Tomato Chicken Cutlet combines juicy chicken with the rich, tangy taste of sun-dried tomatoes for a meal that’s sure to impress.

Ingredients

• For the chicken: 2 boneless, skinless chicken breasts (about 1 lb), 1/2 cup all-purpose flour, 1 tsp salt, 1/2 tsp black pepper
• For the coating: 1/2 cup grated Parmesan cheese, 1/2 cup breadcrumbs, 1 tbsp Italian seasoning
• For the sauce: 1/4 cup sun-dried tomatoes (packed in oil, drained and chopped), 2 cloves garlic (minced), 1/2 cup chicken broth, 1/4 cup heavy cream, 2 tbsp olive oil

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. Place each chicken breast between two pieces of plastic wrap and pound to an even 1/2-inch thickness using a meat mallet.
3. In a shallow dish, mix flour, salt, and pepper. In another dish, combine Parmesan, breadcrumbs, and Italian seasoning.
4. Dredge each chicken breast in the flour mixture, then dip in beaten eggs, and finally coat with the breadcrumb mixture, pressing gently to adhere.
5. Heat olive oil in a large skillet over medium-high heat. Cook chicken for 3-4 minutes per side until golden brown, then transfer to the prepared baking sheet.
6. Bake for 10-12 minutes or until the internal temperature reaches 165°F.
7. In the same skillet, sauté garlic and sun-dried tomatoes for 1 minute. Add chicken broth and simmer for 2 minutes, then stir in heavy cream and cook until slightly thickened.
8. Serve the chicken cutlets topped with the sun-dried tomato sauce.

Sun-dried tomato chicken cutlets offer a delightful contrast between the crispy exterior and tender, juicy interior. For an extra touch of elegance, garnish with fresh basil leaves and serve over a bed of creamy polenta.

Coconut Crusted Chicken Cutlet

Getting started with this Coconut Crusted Chicken Cutlet recipe is as exciting as it is simple, perfect for those looking to add a tropical twist to their dinner routine. Follow these steps closely to ensure a crispy, flavorful outcome every time.

Ingredients

• For the chicken:
  • 2 boneless, skinless chicken breasts (about 1 lb)
  • 1/2 cup all-purpose flour
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 2 large eggs
• For the crust:
  • 1 cup shredded coconut
  • 1/2 cup panko breadcrumbs
  • 1/2 tsp garlic powder
• For frying:
  • 1/2 cup vegetable oil

Instructions

1. Preheat your oven to 375°F (190°C) to keep the chicken warm after frying.
2. Pound the chicken breasts to an even 1/2-inch thickness for uniform cooking.
3. Season the flour with salt and pepper in a shallow dish. Tip: This ensures every bite is flavorful.
4. Beat the eggs in a second shallow dish.
5. Combine the shredded coconut, panko, and garlic powder in a third dish for the crust.
6. Dredge each chicken breast in the flour mixture, shaking off excess.
7. Dip into the beaten eggs, then press into the coconut mixture, coating evenly. Tip: Press firmly to ensure the crust adheres well.
8. Heat the vegetable oil in a large skillet over medium-high heat until shimmering, about 350°F (175°C).
9. Fry the chicken for 3-4 minutes per side until golden brown. Tip: Avoid overcrowding the pan to maintain oil temperature.
10. Transfer to a wire rack set over a baking sheet and finish in the oven for 5 minutes to ensure thorough cooking.

With its crispy coconut crust and juicy interior, this chicken cutlet offers a delightful contrast in textures. Serve it alongside a mango salsa for a burst of freshness that complements the tropical flavors beautifully.

BBQ Chicken Cutlet

When it comes to whipping up a quick yet flavorful dinner, BBQ Chicken Cutlets stand out as a crowd-pleaser that’s both easy to make and delicious. This guide will walk you through each step, ensuring your cutlets are juicy, tender, and packed with smoky BBQ goodness.

Ingredients

• For the chicken:
  • 4 boneless, skinless chicken breasts (about 1.5 lbs)
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tbsp olive oil
• For the BBQ sauce:
  • 1 cup ketchup
  • 1/4 cup apple cider vinegar
  • 1/4 cup brown sugar
  • 1 tbsp Worcestershire sauce
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp smoked paprika

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking the chicken.
2. Season the chicken breasts evenly with salt and black pepper on both sides.
3. Heat olive oil in a large skillet over medium-high heat. Once hot, add the chicken breasts and sear for 3-4 minutes on each side until golden brown. Tip: Don’t overcrowd the skillet to ensure each piece sears properly.
4. While the chicken sears, mix all BBQ sauce ingredients in a medium bowl until well combined.
5. Transfer the seared chicken breasts to a baking dish and generously coat each piece with the BBQ sauce.
6. Bake in the preheated oven for 20-25 minutes, or until the internal temperature reaches 165°F (74°C). Tip: Use a meat thermometer for accuracy.
7. Let the chicken rest for 5 minutes before serving to allow the juices to redistribute. Tip: Cover loosely with foil to keep warm.

Delight in the perfect balance of tangy and sweet flavors with every bite of these BBQ Chicken Cutlets. Serve them atop a bed of creamy mashed potatoes or alongside a crisp coleslaw for a complete meal that’s sure to impress.

Pesto Chicken Cutlet

Zesty and flavorful, this Pesto Chicken Cutlet is a perfect weeknight dinner that’s both easy to make and delicious. Let’s break down the steps to ensure you get it right the first time.

Ingredients

• For the chicken:
  • 2 boneless, skinless chicken breasts
  • 1/2 cup all-purpose flour
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 2 eggs
  • 1 cup breadcrumbs
  • 1/4 cup grated Parmesan cheese
  • 2 tbsp olive oil
• For the pesto:
  • 2 cups fresh basil leaves
  • 1/4 cup pine nuts
  • 1/2 cup grated Parmesan cheese
  • 2 garlic cloves
  • 1/2 cup olive oil
  • 1/2 tsp salt

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking the chicken.
2. Place the chicken breasts between two pieces of plastic wrap and pound them to an even 1/2-inch thickness for uniform cooking.
3. In a shallow dish, mix the flour, salt, and pepper. In another dish, beat the eggs. In a third dish, combine the breadcrumbs and Parmesan cheese.
4. Dredge each chicken breast in the flour mixture, then dip into the eggs, and finally coat with the breadcrumb mixture, pressing gently to adhere.
5. Heat the olive oil in a large skillet over medium-high heat. Cook the chicken for 3-4 minutes on each side until golden brown.
6. Transfer the chicken to a baking sheet and bake in the preheated oven for 10 minutes to ensure it’s cooked through.
7. While the chicken bakes, make the pesto by blending the basil, pine nuts, Parmesan cheese, garlic, olive oil, and salt in a food processor until smooth.
8. Once the chicken is done, let it rest for 5 minutes before slicing to retain its juices.
9. Serve the chicken cutlets with a generous dollop of pesto on top.

Kicking off your meal with these Pesto Chicken Cutlets promises a crispy exterior with a juicy interior, complemented by the fresh and herby pesto. Try serving them over a bed of spaghetti or alongside roasted vegetables for a complete meal.

Asian Style Chicken Cutlet

For those looking to spice up their dinner routine, this Asian Style Chicken Cutlet is a game-changer. It’s crispy, flavorful, and surprisingly simple to make, even for beginners.

Ingredients

• For the marinade:
  • 1 lb chicken breast, thinly sliced
  • 2 tbsp soy sauce
  • 1 tbsp sesame oil
  • 1 tsp garlic powder
• For the crust:
  • 1 cup panko breadcrumbs
  • 1/2 cup all-purpose flour
  • 2 eggs, beaten
• For frying:
  • 1/2 cup vegetable oil

Instructions

1. In a bowl, combine the chicken slices with soy sauce, sesame oil, and garlic powder. Let it marinate for at least 30 minutes in the refrigerator for maximum flavor.
2. Set up a breading station with three shallow dishes: one with flour, one with beaten eggs, and one with panko breadcrumbs.
3. Dredge each marinated chicken slice first in flour, shaking off excess, then dip in egg, and finally coat with panko breadcrumbs, pressing gently to adhere.
4. Heat vegetable oil in a large skillet over medium-high heat until it reaches 350°F. Use a thermometer for accuracy to ensure perfect frying.
5. Fry the breaded chicken cutlets in batches, about 3-4 minutes per side, until golden brown and crispy. Avoid overcrowding the pan to maintain oil temperature.
6. Transfer the fried cutlets to a wire rack or paper towel-lined plate to drain any excess oil.

Serve these golden cutlets with a side of steamed rice and a drizzle of sweet chili sauce for an extra kick. The contrast between the crispy exterior and tender chicken inside is simply irresistible.

Curry Spiced Chicken Cutlet

Venturing into the world of spices can transform the simplest dishes into extraordinary meals. Today, we’re guiding you through creating a Curry Spiced Chicken Cutlet, a dish that marries the warmth of curry with the crispiness of a perfectly cooked cutlet, ideal for a weeknight dinner that feels anything but ordinary.

Ingredients

• For the chicken:
  • 2 boneless, skinless chicken breasts (about 1 lb)
  • 1/2 cup all-purpose flour
  • 2 large eggs
  • 1 tbsp water
• For the crust:
  • 1 cup panko breadcrumbs
  • 1 tbsp curry powder
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
• For frying:
  • 1/4 cup vegetable oil

Instructions

1. Place each chicken breast between two pieces of plastic wrap and pound to an even 1/2-inch thickness using a meat mallet. Tip: Even thickness ensures uniform cooking.
2. Set up three shallow dishes: one with flour, one with eggs beaten with water, and one with panko mixed with curry powder, garlic powder, and salt.
3. Dredge each chicken breast in flour, shaking off excess, then dip in egg mixture, letting excess drip off, and finally coat with the panko mixture, pressing gently to adhere. Tip: Use one hand for dry ingredients and the other for wet to avoid clumping.
4. Heat oil in a large skillet over medium heat until shimmering (about 350°F). Tip: Test oil readiness by dropping a breadcrumb in; if it sizzles, it’s ready.
5. Fry chicken cutlets for 3-4 minutes per side until golden brown and internal temperature reaches 165°F. Drain on paper towels.

Flaky, juicy, and bursting with the aromatic flavors of curry, these cutlets are a delight. Serve them atop a fresh salad or with a side of mango chutney for an extra layer of sweetness and spice.

Conclusion

Now that you’ve explored these 18 delicious and simple chicken cutlet recipes, it’s clear there’s something for every taste and occasion. Whether you’re craving something crispy, cheesy, or bursting with flavor, these easy-to-make dishes promise to delight. Don’t forget to try your favorites, share your thoughts in the comments, and spread the love by pinning this article on Pinterest. Happy cooking!

Bella Bacinos