Chicken Cutlets
No time to cook? I’ve got you covered with my fast and easy Chicken Cutlet recipe! Tender chicken breasts coated in breadcrumbs and fried until golden brown and crunchy. Serve it up with your choice of sides and dinner is ready in no time at all!
Ingredients
- 2 lbs thin sliced chicken breast
- 1 cup flour or gluten free flour blend
- 3 eggs
- 1½ cups breadcrumbs or gluten free breadcrumbs
- ½ cup grated Pecorino Romano cheese optional
- 2 tbsp arrowroot flour
- 1 tsp salt
- 1 tsp pepper
- 1 tsp Italian seasoning
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ cup oil
Instructions
- Preheat the oven to 300°F.
- PREP: In a small bowl, mix together the salt, pepper, Italian seasoning, garlic powder, and onion powder. Set aside.
- In a shallow bowl, mix together the flour and half the seasoning mixture. Set aside. In a second shallow bowl, beat the eggs and set aside. In another shallow bowl, mix together the breadcrumbs, cheese, arrowroot flour, and the rest of the seasoning mixture.
- DREDGE: Begin breading the chicken by coating it in the flour mixture, then the egg, and finally in the breadcrumb mixture. Using the palm of your hand press the breadcrumbs into the chicken to help it stick. Repeat this process (flour – egg – breadcrumbs) for all of the chicken. Set aside.
- COOK: Once all of the chicken is breaded, heat a skillet on medium heat. When the skillet is warmed through add the oil. Begin to fry the chicken by placing a few pieces in the skillet at a time. Cook the chicken on each side for about 5 minutes or until golden brown. Be careful not to crowd the pan or else the chicken will not brown properly.
- When the chicken is golden brown on both sides, place it on a sheet pan lined with a baking rack. Keep the sheet pan with the cooked chicken in the oven to keep warm while you continue to fry the rest of the chicken.
- SERVE: Use a meat thermometer to ensure the chicken is at least 165°F and thoroughly cooked. Serve with your choice of sides.
Notes
*To make this recipe gluten free, use a gluten free flour blend and gluten free breadcrumbs. I like to put the breadcrumbs in a blender to make them smaller because it coats the chicken better.
*To make this recipe dairy free, leave out the cheese or use a dairy free alternative.
*I used avocado oil to fry my cutlets, but you can use whatever oil you like. I suggest something that can withstand a high heat.
*To make this recipe dairy free, leave out the cheese or use a dairy free alternative.
*I used avocado oil to fry my cutlets, but you can use whatever oil you like. I suggest something that can withstand a high heat.