Chicken Cutlet Recipe
Hand filleted & breaded chicken cutlet featuring our homemade bread crumbs
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Ingredients
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Chicken & Brine
Breading Station
Egg Wash & Seasoning
Frying & Finishing
Method
Chicken & Brine
- 1
Trim & Portion
Pat the chicken breasts dry. Trim any fat or connective tissue. If breasts are thick, slice each breast horizontally to make two thinner cutlets (approximately 1/2 inch thick). If very thick, use a meat mallet: place chicken between plastic wrap and gently pound to an even 1/2 inch thickness.
- 2
Brine (optional but recommended)
In a bowl, dissolve 1 tablespoon kosher salt and 1 teaspoon black pepper into 4 cups cold water. Submerge the chicken cutlets in the brine for 15–20 minutes to season and retain moisture. After brining, remove chicken, rinse briefly under cold water, and pat completely dry with paper towels.
Breading Station
- 3
Prepare flour
Place 1 cup all-purpose flour in a shallow bowl or plate. Lightly season the flour with a pinch of salt and a pinch of pepper and whisk to combine.
- 4
Prepare breadcrumb mixture
In a second shallow bowl, combine 1 1/2 cups fine homemade breadcrumbs, 1/4 cup grated Parmesan, 1 teaspoon paprika, 1 teaspoon garlic powder, 1/2 teaspoon dried oregano, and 1/2 teaspoon freshly ground black pepper. Mix thoroughly so spices and cheese are evenly distributed.
- 5
Set up egg wash
In a third shallow bowl, whisk together 2 large eggs, 3 tablespoons whole milk, 1 teaspoon Dijon mustard (optional), and 1/2 teaspoon salt until smooth and slightly frothy. This will help the crumbs adhere and add flavor.
- 6
Breading & Rest
- 7
Dredge
Lightly dredge a chilled, dried chicken cutlet in the seasoned flour, shaking off excess. Dip the floured cutlet into the egg wash, ensuring full coverage and letting excess drip off. Press the cutlet firmly into the breadcrumb mixture so crumbs adhere, coating both sides. For an extra-crispy crust, press the crumbs on twice: return briefly to egg wash and re-coat in breadcrumbs.
- 8
Rest before frying
Place breaded cutlets on a wire rack set over a baking sheet. Let them rest at room temperature for 10–15 minutes; this helps the breading set and prevents it from falling off during frying.
Frying & Finishing
- 9
Heat oil
In a large skillet (preferably stainless steel or cast iron), add 1 cup neutral oil and 2 tablespoons unsalted butter. Heat over medium-high until the oil reaches about 350°F (175°C) or until a breadcrumb sizzles and browns in about 30 seconds. Adjust heat to maintain a steady sizzle but not smoking.
- 10
Fry cutlets
Working in batches (do not overcrowd), gently place cutlets in the hot oil. Fry for about 3–4 minutes per side, until a deep golden brown crust forms and the internal temperature reaches 165°F (74°C). Flip once using tongs. If crust browns too quickly before the center cooks, reduce heat slightly and cover loosely for the last minute.
- 11
Drain and finish
Transfer cooked cutlets to a wire rack over a baking sheet or to paper towels to drain briefly. Keep finished cutlets warm in a low oven (200°F / 95°C) while you finish remaining batches.
- 12
Serve
Serve hot, garnished with chopped fresh parsley and lemon wedges. Squeeze lemon over the cutlet just before eating. Optionally pair with a side salad, mashed potato, or a simple tomato sauce.