This is the kind of thing that kids seem to love. Simple and easy to make breaded chicken breasts. The trick here is to cut the breasts in half and make smaller sizes. You want to use a fairly thin breast which is why we use a hammer to flatten the chicken. This also helps tenderize the chicken. We always use Costco organic breasts which are of premium quality, so the chicken is always tender. Like our chicken kiev recipe, we also like to use Progresso brand Italian Bread Crumbs.
We always use a tablespoon of olive oil to help coat the Hexclad pans. We love those pans which claim to be nonstick. The only drawback to the pan is that they are not. When we use them, we treat the pan just like we would a stainless steel pan.Print
Chicken Cutlets Recipe
Cutlets are tasty breaded chicken breasts. Think fried chicken but slightly healthier. We use Italian bread crumbs and a dash of basil which technically classifies this as an Italian dish. So a good way to describe this dish is fried chicken but the boneless Italian version.
- Prep Time: 15
- Cook Time: 10
- Total Time: 25 minutes
- Yield: 4 Servings 1x
- Category: Dinner
- Method: Saute
- Cuisine: Italian
1/4 cup Milk
1 pound Chicken Breast
1 cup Bread Crumbs
1 Tablespoon Olive Oil
Dash Onion Powder
Dash Garlic Powder
1/2 Stick Butter
- Use thin chicken breasts about 1/4 to 1/2 inch thick. Cut and pound accordingly.
- Dunk Chicken in an egg bath, then coat with bread crumbs.
- Heat pan to medium heat and coat with a tablespoon of olive oil.
Note: Be sure the pan is fully heated so it sears!
- Add chicken to the heated pan, which will sear the chicken and lock in the juices.
- Sprinkle spices over the top of chicken
- Add butter
- Flip the chicken the bottom should be seared in 90 seconds
- Be sure there is enough butter in the pan to moisten the other side of the chicken.
- Don’t feel guilty about adding an extra chunk or two of butter to flavor the second side of the chicken.
- Cook until the internal temperature is 165 degrees. Should be browned and crispy.
We always use a tablespoon of olive oil to help coat the Hexclad pans. We love those pans which claim to be nonstick. The only drawback to the pan is that they are not. When we use them, we treat the pan just like we would a stainless steel pan. If you are using non-stick, you might not need olive oil or less butter, but it does add flavor, so keep that in mind. I find that less butter helps the cutlets from being greasy. Honestly, most of the times I have made this I use less butter just because I try to keep meals as healthy as possible.
Our biggest tip is to use Progresso Italian Style Bread Crumbs, which is seasonally available at Costco, so we stock up. I only use the Costco organic chicken breasts for this dish because it’s such a premium chicken cut. It always comes out great.
Storage of Chicken Cutlets
Put the extra chicken into a zip lock bag. They are great cold for a midnight snack or our favorite is turning the cutlets into Chicken Parm.
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