Chicken Cutlet With Gravy Recipe

Prepare and pound chicken

Place each chicken breast between two sheets of plastic wrap or in a large resealable bag. Using a meat mallet or rolling pin, gently pound each breast to an even thickness of about 1/4 to 1/2 inch. Trim any excess fat. Pat the cutlets dry with paper towels.

Season

Season both sides of the pounded chicken with 1 1/2 tsp salt, 3/4 tsp black pepper, 1/2 tsp garlic powder, and 1/2 tsp onion powder. Set aside.

Set up dredging station

Arrange three shallow bowls or pie plates: (1) flour (1 cup) for dredging, (2) eggs (2) beaten with 3 tbs milk, (3) breadcrumbs (1 1/2 cups) mixed with 2 tbs grated Parmesan. Season the flour lightly with a pinch of salt and pepper if desired.

Bread the cutlets

Working one at a time, dredge a chicken cutlet in flour, shaking off excess. Dip into the egg wash, letting excess drip off, then press firmly into the breadcrumb mixture to coat evenly. Place breaded cutlets on a wire rack or plate and repeat with remaining pieces. Let rest 5–10 minutes so coating adheres.

Fry the cutlets

In a large skillet, heat 1 cup vegetable oil and 2 tbs butter over medium-high heat until the oil reaches 350°F (or a small piece of bread sizzles and browns in ~30 seconds). Add cutlets in a single layer (work in batches if necessary) and fry 3–4 minutes per side until golden brown and the internal temperature reaches 165°F. Adjust heat as needed so coating browns but does not burn. Transfer cooked cutlets to a wire rack set over a baking sheet or paper towels and keep warm in a 200°F oven while you make the gravy.

Sauté aromatics

In a medium saucepan, melt 3 tbs unsalted butter over medium heat. Add the finely minced 1/2 small onion and 1 clove minced garlic. Cook, stirring, until softened and fragrant, about 2–3 minutes, but do not brown.

Make roux

Add 3 tbs all-purpose flour to the butter and onion mixture. Stir constantly with a whisk or wooden spoon to form a smooth roux. Cook the roux 2–3 minutes, stirring, until it turns a medium golden-brown and loses the raw flour smell — this builds the gravy's color and flavor.

Add liquids and seasonings

Gradually whisk in 2 cups beef broth and 1/2 cup chicken broth, whisking constantly to avoid lumps. Add 1 tbs Worcestershire sauce, 1 tsp soy sauce, 1/2 tsp brown sugar, 1/4 tsp black pepper and 1/4 tsp salt. Bring to a gentle simmer; the gravy will thicken as it heats. If it becomes too thick, add up to 1/4 cup more broth or water to reach desired consistency.

Finish and adjust

Simmer the gravy 3–5 minutes, stirring occasionally, taste and adjust seasoning with additional salt, pepper, or a splash more Worcestershire if you want deeper flavor. Strain the gravy through a fine-mesh sieve into a clean saucepan or bowl if you prefer a silky texture (optional). Keep warm over low heat until serving.

Place a warm chicken cutlet on each plate. Spoon 1/3 to 1/2 cup of the warm brown gravy over each cutlet. Garnish with chopped fresh parsley and serve with lemon wedges on the side if using. Recommended accompaniments: steamed rice, mashed potatoes, or macaroni salad.