chiken cutlet recipe
The Best chiken cutlet recipe
Health-wise, chicken cutlets are a great way to enjoy a protein-rich meal without the heaviness of fried foods. The breading gives them that satisfying crunch, but you can adjust the recipe to keep it lighter—just skip the extra flour or use whole-wheat panko if you like. They’re also versatile enough to fit into a balanced meal, whether you’re serving them alongside steamed green beans or a slice of whole-grain bread. Plus, they’re forgiving. If you’re short on time or ingredients, you can still make something delicious. And honestly? They’re just as good the next day, too—no one ever notices the leftovers when they’re this simple and tasty.
Crispy Chicken Cutlets with Classic Tomato Sauce
A simple yet flavorful dish featuring tender chicken cutlets coated in a light batter and baked to golden perfection, served with a rich tomato-based sauce. Perfect for a quick weeknight meal.
🥘Ingredients
- 8 boneless, skinless chicken breasts
- 1 cup all-purpose flour
- 1 tsp salt
- 1 tsp black pepper
- 1 egg
- 2 tbsp olive oil
- 1 cup tomato sauce
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 1 tsp dried oregano
- Salt and pepper to taste
👨🍳Directions
-
1
Preheat oven to 425°F. Cut chicken breasts into 1-inch cutlets and pat dry with paper towels. -
2
In a shallow bowl, whisk together flour, salt, and pepper. In another bowl, beat the egg with olive oil. -
3
Dredge each cutlet in the flour mixture, shaking off excess, then dip into the egg mixture, coating evenly. Place on a baking sheet lined with parchment paper. -
4
Bake for 12–15 minutes until golden brown and internal temperature reaches 165°F. -
5
While cutlets bake, heat olive oil in a pan over medium heat. Sauté onion and garlic until soft, then stir in tomato sauce, oregano, salt, and pepper. Simmer for 5 minutes. -
6
Serve cutlets topped with warm tomato sauce.
🔧Equipment
- Mixing bowls
- Cutting board
- Baking sheet
- Oven
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Crispy Chicken Cutlets with Classic Tomato Sauce Works
❓ Frequently Asked Questions About Crispy Chicken Cutlets with Tomato Sauce
How do I make sure my chicken cutlets stay moist while frying?
Yes, keeping them moist is key. Pat the chicken cutlets dry with paper towels before seasoning, then lightly coat them with flour mixed with a little cornstarch or egg wash. Avoid overcrowding the pan—cook in batches at medium heat so each cutlet has room to sear without steaming. Resting them briefly after cooking also helps retain juices.
Can I use frozen chicken for this recipe?
Yes, but thaw it completely first. Thawing in the fridge overnight or using cold water in a sealed bag works best. Pat dry before seasoning to prevent excess moisture in the pan. Frozen chicken can still yield tender cutlets, but they may take slightly longer to cook through.
What if I don’t have a meat mallet or rolling pin?
No tool is strictly necessary. Press the chicken cutlets flat with a heavy pan or rolling pin, or even a clean glass plate. If the chicken is thick, you might need to pound it gently with a fork or the flat side of a knife to achieve even thickness. Aim for about ½-inch thickness for even cooking.
How can I adjust the spice level in the marinade?
Start with the suggested spices and adjust to taste. For milder flavors, reduce the amount of paprika, garlic powder, or cayenne. For extra heat, add a pinch more cayenne or a dash of hot sauce. If you prefer a sweeter touch, include a tiny bit of brown sugar or a pinch of cinnamon. Taste the marinade before applying it to the chicken.
Why do my chicken cutlets turn out rubbery?
Rubbery cutlets usually happen when the chicken is overcooked or not rested properly. Use a meat thermometer to check internal temperature—chicken is done at 165°F (74°C). Let the cutlets rest for 5–10 minutes after cooking before serving to redistribute juices. If the chicken was very lean or aged, it may need slightly longer cooking, but don’t exceed 15–20 minutes total.
