6 Delicious Chicken Cutlet Recipes to Impress Your Guests

When it comes to chicken cutlets, there’s nothing better than a crispy, golden-brown outside with a juicy, tasty inside. Whether you’re cooking for a family dinner or a special meal for guests, making perfect chicken cutlets is a skill that always impresses. In this guide, we’ll look at different chicken cutlet recipes to make your cooking even better. From classic breaded cutlets to creative new versions, our detailed guide has everything you need.

1. Classic Breaded Chicken Cutlets

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 cup all-purpose flour
• 2 large eggs
• 1 cup breadcrumbs
• 1 cup grated Parmesan cheese
• Salt and pepper to taste
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon paprika
• 1/2 cup olive oil

Instructions:

1. Prepare the Chicken: Butterfly the chicken breasts to create thin cutlets. Season both sides with salt and pepper.
2. Set Up the Breading Station: Place flour in one bowl, beaten eggs in another, and a mixture of breadcrumbs, Parmesan cheese, garlic powder, onion powder, and paprika in a third bowl.
3. Bread the Chicken: Dredge each cutlet in flour, dip in the eggs, and coat with the breadcrumb mixture.
4. Cook the Cutlets: Heat olive oil in a large skillet over medium-high heat. Cook the cutlets for 3-4 minutes on each side, or until golden brown and cooked through.
5. Serve: Serve immediately with a wedge of lemon and your favorite side dishes.

2. Lemon Herb Chicken Cutlets

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 cup all-purpose flour
• 2 large eggs
• 1 cup panko breadcrumbs
• 1/2 cup grated Parmesan cheese
• 2 tablespoons fresh parsley, chopped
• 2 tablespoons fresh basil, chopped
• Zest of 1 lemon
• Salt and pepper to taste
• 1/2 cup olive oil
• 2 tablespoons butter
• Juice of 1 lemon

Instructions:

1. Prepare the Chicken: Butterfly the chicken breasts to create thin cutlets. Season with salt and pepper.
2. Set Up the Breading Station: Place flour in one bowl, beaten eggs in another, and a mixture of panko breadcrumbs, Parmesan cheese, lemon zest, parsley, and basil in a third bowl.
3. Bread the Chicken: Dredge each cutlet in flour, dip in the eggs, and coat with the breadcrumb mixture.
4. Cook the Cutlets: Heat olive oil and butter in a large skillet over medium-high heat. Cook the cutlets for 3-4 minutes on each side until golden brown and cooked through.
5. Finish with Lemon: Squeeze lemon juice over the cutlets before serving.

3. Italian-Style Chicken Cutlets with Tomato Basil Sauce

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 cup all-purpose flour
• 2 large eggs
• 1 cup Italian breadcrumbs
• 1 cup grated Parmesan cheese
• Salt and pepper to taste
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 cup olive oil
• 1 cup marinara sauce
• 1/4 cup fresh basil, chopped
• 1/2 cup mozzarella cheese, shredded

Instructions:

1. Prepare the Chicken: Butterfly the chicken breasts to create thin cutlets. Season with salt and pepper.
2. Set Up the Breading Station: Place flour in one bowl, beaten eggs in another, and a mixture of Italian breadcrumbs, Parmesan cheese, oregano, and dried basil in a third bowl.
3. Bread the Chicken: Dredge each cutlet in flour, dip in the eggs, and coat with the breadcrumb mixture.
4. Cook the Cutlets: Heat olive oil in a large skillet over medium-high heat. Cook the cutlets for 3-4 minutes on each side until golden brown and cooked through.
5. Prepare the Sauce: In a small saucepan, heat the marinara sauce over medium heat. Add fresh basil and stir to combine.
6. Serve: Spoon the tomato basil sauce over the chicken cutlets and sprinkle with shredded mozzarella cheese.

4. Spicy Sriracha Chicken Cutlets

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 cup all-purpose flour
• 2 large eggs
• 1 cup panko breadcrumbs
• 1/2 cup grated Parmesan cheese
• 2 tablespoons sriracha sauce
• Salt and pepper to taste
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• 1/2 cup olive oil

Instructions:

1. Prepare the Chicken: Butterfly the chicken breasts to create thin cutlets. Season with salt and pepper.
2. Set Up the Breading Station: Place flour in one bowl, beaten eggs mixed with sriracha sauce in another, and a mixture of panko breadcrumbs, Parmesan cheese, garlic powder, and smoked paprika in a third bowl.
3. Bread the Chicken: Dredge each cutlet in flour, dip in the sriracha egg mixture, and coat with the breadcrumb mixture.
4. Cook the Cutlets: Heat olive oil in a large skillet over medium-high heat. Cook the cutlets for 3-4 minutes on each side until golden brown and cooked through.
5. Serve: Serve with a drizzle of extra sriracha sauce for an added kick.

5. Gluten-Free Chicken Cutlets

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 cup gluten-free all-purpose flour
• 2 large eggs
• 1 cup gluten-free breadcrumbs
• 1/2 cup grated Parmesan cheese
• Salt and pepper to taste
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried parsley
• 1/2 cup olive oil

Instructions:

1. Prepare the Chicken: Butterfly the chicken breasts to create thin cutlets. Season with salt and pepper.
2. Set Up the Breading Station: Place gluten-free flour in one bowl, beaten eggs in another, and a mixture of gluten-free breadcrumbs, Parmesan cheese, garlic powder, onion powder, and dried parsley in a third bowl.
3. Bread the Chicken: Dredge each cutlet in flour, dip in the eggs, and coat with the breadcrumb mixture.
4. Cook the Cutlets: Heat olive oil in a large skillet over medium-high heat. Cook the cutlets for 3-4 minutes on each side until golden brown and cooked through.
5. Serve: Serve with a side of gluten-free pasta or a fresh green salad.

6. Asian-Inspired Chicken Cutlets with Ginger Soy Glaze

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 cup all-purpose flour
• 2 large eggs
• 1 cup panko breadcrumbs
• 1/2 cup grated Parmesan cheese
• 1 teaspoon ground ginger
• Salt and pepper to taste
• 1/2 cup olive oil
• 1/4 cup soy sauce
• 2 tablespoons honey
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 green onion, thinly sliced

Instructions:

1. Prepare the Chicken: Butterfly the chicken breasts to create thin cutlets. Season with salt and pepper.
2. Set Up the Breading Station: Place flour in one bowl, beaten eggs in another, and a mixture of panko breadcrumbs, Parmesan cheese, and ground ginger in a third bowl.
3. Bread the Chicken: Dredge each cutlet in flour, dip in the eggs, and coat with the breadcrumb mixture.
4. Cook the Cutlets: Heat olive oil in a large skillet over medium-high heat. Cook the cutlets for 3-4 minutes on each side until golden brown and cooked through.
5. Prepare the Glaze: In a small saucepan, combine soy sauce, honey, rice vinegar, sesame oil, minced garlic, and grated ginger. Cook over medium heat until the mixture thickens slightly.
6. Serve: Drizzle the ginger soy glaze over the chicken cutlets and garnish with sliced green onions.

Conclusion

Perfecting the art of chicken cutlet recipes opens up a world of culinary possibilities. Whether you prefer classic breaded cutlets or enjoy experimenting with different flavors and cuisines, the key to a successful chicken cutlet lies in the preparation and cooking techniques. With these detailed recipes, you are well on your way to creating delicious and impressive meals that will delight your family and friends.