I vividly remember a summer afternoon spent at my grandmother’s house. The kitchen was bustling with activity, the aroma of fried chicken wafting through the air, and my cousins and I eagerly awaited the crispy delights that would soon be served. My grandmother had a knack for turning simple ingredients into unforgettable meals, and her breaded chicken cutlets were always the highlight of our family gatherings. They were crispy, golden, and seasoned just right – a true testament to her culinary expertise.
Years later, as I began exploring the world of cooking on my own, I realized that recreating those cherished family recipes was not just about the food but also about preserving the memories associated with them. This recipe for Crispy Breaded Chicken Breast Cutlets is my homage to those joyful afternoons spent with family. It’s a dish that brings together the crunchiness of panko breadcrumbs, the richness of Parmesan cheese, and a touch of lemon zest to brighten the flavors – much like the way my grandmother’s kitchen would come alive with love and laughter.
This recipe is more than just a meal; it’s a way to connect with those happy memories and share them with others. The process starts with a simple yet flavorful breading mixture that includes panko breadcrumbs, fresh parsley, and Parmesan cheese. The chicken cutlets are dipped in a seasoned egg mixture, then coated in the crunchy breadcrumb mixture, creating a crispy exterior that’s simply irresistible.
Cooking these cutlets involves a bit of patience and care. You’ll first pan-fry them to achieve that perfect golden crust, then finish them off in the oven to ensure they’re cooked through without losing their crispy texture. The result is a dish that’s both comforting and elegant, perfect for a family dinner or a special occasion.
To serve, I love adding a handful of fresh arugula or mixed greens on the side, topped with shaved Parmesan and a squeeze of lemon. The contrast of the crispy chicken with the vibrant greens and tangy lemon is a reminder of those sunny afternoons spent enjoying good food and great company.
As you prepare this recipe, I hope it brings a bit of that same joy and nostalgia into your kitchen, just as it has in mine. Enjoy these Crispy Breaded Chicken Breast Cutlets with loved ones, and let them be a reminder of the simple pleasures in life.
Making Crispy Breaded Chicken Breast Cutlets
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Ingredients
- 1½ cups panko breadcrumbs
- 2 tablespoons finely chopped parsley
- 2 tablespoons shredded Parmesan cheese
- 2 large eggs
- ½ teaspoon garlic powder
- 1 teaspoon sea salt
- ¼ teaspoon ground cayenne (or black pepper)
- 2 large boneless, skinless chicken breasts (approximately 1½ pounds total, sliced into cutlets)
- ¼ cup extra virgin olive oil
- Parmesan cheese (for shaving)
- A handful of arugula or mixed baby greens
- ½ lemon, cut into wedges
Directions
- Preheat the oven to 350°F (175°C).
- Prepare two shallow dishes. In the first dish, mix the panko breadcrumbs, parsley, and Parmesan cheese. In the second dish, whisk the eggs with garlic powder, sea salt, and cayenne until well combined.
- Coat each chicken cutlet in the egg mixture, making sure both sides are covered. To avoid mess, use tongs or a fork for this step.
- Transfer the chicken to the panko mixture, pressing the breadcrumbs onto the chicken to ensure an even coating. You can cook the chicken immediately or refrigerate the coated cutlets on a baking sheet, covered, for up to 4 hours.
- Heat a large nonstick skillet over medium-high heat and add olive oil (2-3 tablespoons). Cook the chicken until it is golden brown on one side, about 3 minutes. Flip the chicken and cook for another 2 minutes. If the skillet is not large enough to fit all the cutlets, cook them in batches and add more oil as needed.
- Transfer the browned chicken to a rimmed baking sheet and bake in the preheated oven for 10 minutes, or until the chicken is cooked through.
- Serve the chicken on a platter, topped with arugula or mixed greens. Shave Parmesan cheese over the top with a vegetable peeler, or add additional grated cheese if desired. Garnish with lemon wedges and enjoy!
Storing Suggestion
Store any leftover chicken in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) for about 10 minutes to maintain crispiness.
Cooking Tips
For an extra crunch, you can double coat the chicken by repeating the egg and breadcrumb steps. Ensure the oil is hot before adding the chicken to achieve a crispy texture. Adjust the seasoning to your preference if you like it spicier or milder.
Serving Suggestions
These cutlets pair well with a side of garlic mashed potatoes or a fresh green salad. Serve with a side of marinara sauce for dipping or on a bed of pasta for a complete meal.
Ingredient Substitutions
If you don’t have panko breadcrumbs, you can use regular breadcrumbs. For a dairy-free version, omit the Parmesan cheese or use a dairy-free alternative. You can also substitute the chicken breasts with chicken thighs for a juicier result.
Seasonal Variations
In the summer, try serving the cutlets with a fresh tomato basil salad. In the fall, pair them with roasted root vegetables or a hearty pumpkin soup.
Allergen Information
This recipe contains dairy and eggs. For a dairy-free option, use a dairy-free cheese substitute and skip the Parmesan. If you need to avoid eggs, you can use a mixture of milk and flour as a binding agent instead.
FAQ:
Can I use chicken thighs instead of breasts?
Yes, chicken thighs can be used instead of breasts. They will be slightly juicier but may require a slightly longer cooking time.
How can I make this recipe gluten-free?
Use gluten-free panko breadcrumbs and ensure that any additional seasonings or ingredients are gluten-free.
Can I prepare these cutlets in advance?
Yes, you can bread the cutlets and refrigerate them for up to 4 hours before cooking. You can also freeze them for up to 3 months; just make sure to thaw them completely before cooking.
What can I serve with these chicken cutlets?
These cutlets are great with a side of roasted vegetables, a fresh salad, or pasta. You can also serve them with dipping sauces like marinara or aioli.
How do I ensure the chicken stays crispy?
To keep the chicken crispy, avoid overcrowding the skillet while frying and make sure the oil is hot before adding the cutlets. Reheat leftovers in the oven to regain crispiness.
Can I use a different type of cheese?
Yes, you can substitute Parmesan with other hard cheeses like Pecorino Romano or Asiago. Just make sure it is finely shredded to adhere well to the chicken.
Crispy Breaded Chicken Breast Cutlets
Ingredients
- 1½ cups panko breadcrumbs
- 2 tablespoons finely chopped parsley
- 2 tablespoons shredded Parmesan cheese
- 2 large eggs
- ½ teaspoon garlic powder
- 1 teaspoon sea salt
- ¼ teaspoon ground cayenne or black pepper
- 2 large boneless skinless chicken breasts (approximately 1½ pounds total, sliced into cutlets)
- ¼ cup extra virgin olive oil
- Parmesan cheese for shaving
- A handful of arugula or mixed baby greens
- ½ lemon cut into wedges
Instructions
- Preheat your oven to 350°F.
- Set up two shallow dishes or pie plates. In one, combine the panko breadcrumbs, parsley, and Parmesan cheese. In the other, beat the eggs with garlic powder, salt, and cayenne until well mixed.
- Dip each chicken cutlet into the egg mixture, ensuring both sides are coated. To keep your hands clean, consider using tongs or a fork.
- Next, transfer the chicken to the panko mixture, pressing the crumbs onto the chicken to cover it completely. You can either cook the chicken right away or arrange the coated cutlets on a baking sheet, cover, and refrigerate for up to 4 hours.
- Heat a large nonstick skillet over medium-high heat. Once hot, add a generous layer of olive oil (start with 2-3 tablespoons). Cook the chicken until golden brown on one side, about 3 minutes. Flip the chicken and cook for an additional 2 minutes. If your skillet isn't large enough for all the cutlets at once, cook in batches, adding more oil as needed.
- Transfer the browned chicken to a rimmed baking sheet and bake in the preheated oven for 10 minutes, or until the chicken is fully cooked.
- Serve the hot chicken on a platter, topped with arugula or mixed greens. Shave Parmesan cheese over the top using a vegetable peeler, or add more grated cheese if preferred. Squeeze lemon wedges over the chicken and enjoy!
