When it comes to chicken cutlets, you're in for a treat with a variety of flavorful recipes that can enhance any meal. Whether you prefer the classic breaded version or want to investigate something like spicy Sriracha cutlets, there's a recipe that fits your taste. You might even be surprised by how a simple twist, such as a Parmesan crust, can transform your dish. But the best part? Each recipe brings its own unique flair and can easily become a staple in your kitchen. So, which one will you try first?
Classic Breaded Chicken Cutlets
Classic breaded chicken cutlets are a delicious and versatile dish that can be served with a variety of sides or used in sandwiches, salads, or pasta. This recipe focuses on achieving a crispy, golden exterior while keeping the chicken moist and tender inside. With just a few simple ingredients, you can whip up a batch of these cutlets that are perfect for a family dinner or meal prep for the week.
Ingredients:
- 2 boneless, skinless chicken breasts
- 1 cup all-purpose flour
- 2 large eggs
- 1 cup breadcrumbs (preferably panko for extra crunch)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- Olive oil or vegetable oil for frying
- Lemon wedges for serving (optional)
Cooking Instructions:
Begin by placing the chicken breasts between two sheets of plastic wrap or parchment paper and gently pound them to an even thickness of about ½ inch.
Set up a breading station by placing the flour in one shallow dish, whisking the eggs in a second shallow dish, and combining the breadcrumbs, garlic powder, onion powder, salt, and pepper in a third shallow dish.
Dredge each chicken breast first in the flour, shaking off the excess, then dip in the egg, and finally coat thoroughly with the breadcrumb mixture.
Heat about ¼ inch of oil in a large skillet over medium heat. Once the oil is hot, carefully add the breaded chicken cutlets and cook for about 3-4 minutes on each side or until golden brown and cooked through.
Remove from the skillet and let drain on paper towels.
Extra Tips:
To guarantee that your chicken cutlets cook evenly, it's important to pound them to a uniform thickness.
If you want to add extra flavor, feel free to season the flour or breadcrumb mixture with herbs like oregano or parsley.
For a healthier version, consider baking the cutlets in the oven at 400°F for about 20 minutes, flipping halfway through.
Always let the cutlets rest for a few minutes before serving to retain their juices.
Enjoy your delicious chicken cutlets with a squeeze of lemon for added brightness!
Lemon Herb Grilled Chicken Cutlets
Lemon Herb Grilled Chicken Cutlets are a delightful and invigorating dish that perfectly combines the zesty flavors of lemon and aromatic herbs with tender, juicy chicken. This recipe isn't only simple to prepare, but it also makes for a fantastic meal that can be served on its own, in sandwiches, or over salads.
With the right balance of seasonings and a quick grilling process, you'll have a delicious dish that's perfect for summer barbecues or a quick weeknight dinner.
Ingredients:
- 4 boneless, skinless chicken cutlets
- 1/4 cup olive oil
- 2 lemons (juiced and zested)
- 3 cloves garlic (minced)
- 2 teaspoons dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Fresh parsley (for garnish)
Cooking Instructions:
In a mixing bowl, whisk together the olive oil, lemon juice, lemon zest, minced garlic, oregano, thyme, salt, and black pepper to create a marinade.
Place the chicken cutlets in a resealable plastic bag or shallow dish and pour the marinade over them, making certain they're well coated. Allow the chicken to marinate in the refrigerator for at least 30 minutes, or up to 2 hours for maximum flavor.
Preheat your grill to medium-high heat and lightly oil the grates. Remove the chicken from the marinade and discard any leftover marinade.
Grill the cutlets for about 4-5 minutes on each side, or until the internal temperature reaches 165°F. Once cooked, remove the chicken from the grill and let it rest for a few minutes before serving.
Garnish with fresh parsley and enjoy!
Extra Tips:
For even more flavor, consider adding fresh herbs like basil or cilantro to the marinade.
If you don't have a grill, you can also cook the cutlets in a skillet or grill pan over medium-high heat.
To make certain the chicken remains juicy, avoid overcooking it and use a meat thermometer to check for doneness.
Serve your Lemon Herb Grilled Chicken Cutlets with a side of grilled vegetables or a light salad for a complete meal.
Parmesan-Crusted Chicken Cutlets
Parmesan-Crusted Chicken Cutlets are a delicious and crispy dish that's perfect for a weeknight dinner or a special occasion. The chicken is tender and juicy on the inside, while the Parmesan coating provides a delightful crunch and flavor. This recipe is simple to follow, and it can be served with a side of pasta, salad, or your favorite vegetables for a complete meal.
Ingredients:
- 2 boneless, skinless chicken breasts
- 1 cup all-purpose flour
- 2 large eggs
- 1 cup grated Parmesan cheese
- 1 cup breadcrumbs
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- Olive oil for frying
- Fresh parsley for garnish (optional)
Cooking Instructions:
Begin by preheating your oven to 400°F (200°C). Slice the chicken breasts in half horizontally to create thinner cutlets.
Set up a breading station with three shallow dishes: one with flour seasoned with salt and pepper, one with beaten eggs, and the last with a mixture of Parmesan cheese, breadcrumbs, garlic powder, onion powder, salt, and pepper.
Dredge each chicken cutlet first in the flour, then dip it in the egg, and finally coat it in the Parmesan-breadcrumb mixture.
In a large skillet, heat a generous amount of olive oil over medium heat. Once the oil is hot, add the coated chicken cutlets and cook for about 3-4 minutes on each side or until golden brown and cooked through.
Transfer the cutlets to a baking sheet and place them in the oven for an additional 5-10 minutes to verify they're fully cooked.
Extra Tips:
For the best results, pound the chicken breasts to an even thickness before breading to verify they cook evenly.
You can also use panko breadcrumbs for an extra crunch. If you want to add some herbs, try mixing in some dried oregano or basil into the breadcrumb mixture for added flavor.
Serve the chicken cutlets hot, garnished with fresh parsley, and enjoy them with your favorite dipping sauce or a squeeze of lemon for a revitalizing touch.
Spicy Chicken Cutlets With Sriracha
Spicy Chicken Cutlets with Sriracha are a deliciously fiery twist on a classic dish, perfect for those who enjoy a little heat in their meals. These cutlets are seasoned with a blend of spices and are complemented by the tangy, spicy kick of Sriracha sauce.
Whether served as a main dish or as a tasty sandwich filling, these cutlets are sure to satisfy your cravings and impress your family and friends.
Ingredients:
- 2 boneless, skinless chicken breasts
- 1 cup breadcrumbs (plain or seasoned)
- 1/2 cup all-purpose flour
- 1 large egg
- 2 tablespoons Sriracha sauce (plus more for serving)
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- Oil for frying (vegetable or canola)
Cooking Instructions:
Begin by preparing the chicken breasts; place them between two sheets of plastic wrap and pound them to an even thickness of about 1/2 inch.
In a shallow bowl, mix together the flour, paprika, garlic powder, onion powder, salt, and pepper. In another bowl, whisk the egg and Sriracha sauce together until well combined.
Place the breadcrumbs in a third bowl. Dredge each chicken breast in the flour mixture, dip it in the egg mixture, and finally coat it in breadcrumbs.
Heat oil in a large skillet over medium heat, and fry the cutlets for about 4-5 minutes on each side or until golden brown and cooked through. Remove from the skillet and drain on paper towels.
Extra Tips:
For an extra layer of flavor, marinate the chicken breasts in a mixture of Sriracha, lime juice, and a touch of honey for at least 30 minutes before breading. This won't only improve the taste but also help keep the chicken tender and juicy.
Adjust the amount of Sriracha based on your heat preference; feel free to add more for a spicier punch or use less for a milder version.
Serve these cutlets with a side of cool ranch or yogurt dip to balance the heat, and enjoy!
Baked Pesto Chicken Cutlets
Baked Pesto Chicken Cutlets are a flavorful and healthy twist on a classic chicken dish. This recipe combines tender chicken cutlets with vibrant basil pesto, adding an aromatic element that enhances the overall flavor.
Baked rather than fried, these cutlets offer a guilt-free option that's perfect for a weeknight dinner or a meal prep for the week ahead. Serve them with a side of roasted vegetables or a fresh salad for a complete and satisfying meal.
Ingredients:
- 4 boneless, skinless chicken cutlets
- 1/2 cup pesto (store-bought or homemade)
- 1/2 cup grated Parmesan cheese
- 1 cup breadcrumbs (preferably panko)
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Olive oil spray or a drizzle of olive oil
- Fresh basil leaves (for garnish, optional)
Instructions:
Preheat your oven to 400°F (200°C). Begin by laying the chicken cutlets flat on a cutting board. Spread a generous layer of pesto over each cutlet, guaranteeing they're well coated.
In a shallow dish, combine the breadcrumbs, Parmesan cheese, garlic powder, salt, and pepper. Dredge the pesto-coated chicken in the breadcrumb mixture, pressing gently to stick the crumbs to the cutlets.
Arrange the coated cutlets on a baking sheet lined with parchment paper, and spray or drizzle with olive oil. Bake in the preheated oven for 20-25 minutes or until the chicken is cooked through and the breadcrumbs are golden and crispy.
Extra Tips:
For an extra burst of flavor, consider marinating the chicken cutlets in the pesto for 30 minutes to an hour before baking. This allows the flavors to penetrate the meat more deeply.
You can also experiment with different types of cheese mixed with the breadcrumbs, such as mozzarella or cheddar, for a unique twist. If you prefer a spicier kick, add red pepper flakes to the breadcrumb mixture.
Finally, confirm that the chicken is cooked to an internal temperature of 165°F (75°C) for safe consumption.