Chicken Cutlets Combo Of 2 Recipe

Prepare the chicken

If the breasts are thick, slice each breast horizontally to make two thinner cutlets or place each breast between two pieces of plastic wrap and pound gently with a meat mallet to about 1/4-inch thickness. Trim any excess fat and pat the cutlets dry with paper towels.

Season

Season both sides of each pounded cutlet with 1 tsp kosher salt and 1/2 tsp black pepper divided across the two pieces (about 1/2 tsp salt and 1/4 tsp pepper per cutlet). Sprinkle 1/2 tsp garlic powder evenly over both cutlets.

Set up dredging stations

Place the 1/2 cup flour in a shallow plate. In a second shallow bowl whisk together 2 large eggs and 2 tbsp whole milk until combined. In a third shallow bowl combine 1 cup breadcrumbs, 1/4 cup grated Parmesan, and 1 tsp dried Italian seasoning; stir to blend.

Dredge the cutlets

Working one cutlet at a time, coat the cutlet lightly in flour, shaking off excess. Dip into the egg mixture to fully coat, then press into the breadcrumb mixture so both sides are evenly coated. Repeat with the second cutlet. Place breaded cutlets on a wire rack or plate while you heat the pan.

Cook the cutlets

Heat a large skillet over medium-high heat. Add 3 tbsp neutral oil and 1 tbsp unsalted butter. When butter foams and the pan is hot (oil should shimmer), add the breaded cutlets in a single layer (don’t overcrowd; cook in batches if needed). Fry 3–4 minutes per side until golden brown and an instant-read thermometer inserted into the thickest part reads 165°F (74°C). If the cutlets brown too quickly, reduce heat to medium.

Rest and finish

Transfer cooked cutlets to a paper towel-lined plate or a warm oven (200°F / 95°C) to keep warm and to rest for 3–5 minutes. Squeeze fresh lemon over the cutlets to taste (use about half the lemon now and the rest when serving).

After removing the cutlets, keep the skillet over medium heat and add the finely minced shallot (1) to the pan fond. Cook 30–45 seconds until fragrant.

Deglaze the pan with 2 tbsp dry white wine, scraping any browned bits from the bottom. Let the wine reduce by half (about 1–2 minutes).

Add 1/2 cup chicken or vegetable stock and 1 tbsp capers (if using). Simmer 2–3 minutes until the sauce reduces slightly. Taste and season with a pinch of salt and black pepper as needed.

Turn off heat and swirl in the reserved 1 tbsp unsalted butter (if available) to slightly thicken and gloss the sauce. Stir in 2 tbsp chopped fresh parsley.

Spoon the sauce over the rested cutlets and finish with additional lemon wedges and a sprinkle of parsley for garnish.