Breaded Chicken Cutlet

If you have ever wondered how to make a crispy breaded chicken cutlet, look no further than this breaded chicken cutlet recipe which results in chicken that is juicy with a golden crust. The beauty of this dish is that it can be served as part of any main meal, such as with spaghetti, a salad, or some steamed vegetables.

To make this easy chicken recipe, simply cut slits around the edges of the chicken before making a marinade of tomato sauce, garlic, salt, pepper, oregano, sour cream, egg, flour, and baking powder. Then, coat the chicken cutlet in the marinade followed by breadcrumbs until coated. Once the chicken is sufficiently coated, it is then fried to golden perfection in a pan of oil. With its crisp texture and delicious flavour, this crispy chicken recipe will be sure to become a favourite!

What is a Breaded Chicken Cutlet?

Breaded chicken cutlets are chicken breasts that have been breaded before being either fried or baked. Often, the chicken is pounded with a meat mallet to flatten it, which makes it faster to cook. This recipe involves cutting slits in the sides of the chicken, which does a similar thing, giving the chicken breast an even thickness so it cooks through evenly and forms crispy edges.

Pro Tips

• Use a very sharp knife when slicing into the chicken to ensure it slices cleanly.
• Feel free to use regular or seasoned breadcrumbs. You could also substitute them for panko breadcrumbs if you have those on hand.
• These chicken cutlets are wonderful served with lemon wedges or aioli for dipping.
• Feel free to add other ingredients to the marinade such as Italian seasoning, dried rosemary, dried thyme, and more.

What to Serve with Breaded Chicken Cutlets?

These breaded chicken cutlets work well with almost any side dishes to make them a full meal, such as rice, roasted potatoes, steamed green beans or asparagus, or a tossed green salad. You could also serve them with lemon wedges to squeeze on top or with a dipping sauce such as a garlic or lemon aioli.

Can I Use Fresh Breadcrumbs?

No, it is best to use dry breadcrumbs in this recipe as they will adhere to the chicken better when you fry it. Fresh breadcrumbs are best added as a binder to meatloaf or meatballs instead.

Can I Use Another Type of Protein?

Yes, if you would prefer to use another type of meat in this recipe, you could replace the chicken breast with pork loin chops instead. Alternatively, if you are plant-based, consider using thinly sliced tofu to make a tofu cutlet instead.

How Can I Tell the Chicken is Cooked Through?

Your chicken will be cooked through when it is golden brown and crispy on the outside, and reaches 165 F/74 C in the middle. You can also cut into one to see if it is cooked through if you aren’t sure.

How to Store Breaded Chicken Cutlets

These chicken cutlets will store well in the fridge if they are well covered or placed in an airtight container. They should keep well for up to 3 days. To reheat them, simply place them in the oven until heated through and the outside is re-crisped.

How to Make Breaded Chicken Cutlet

Step 1

Step 1

Cut slits around the edges of each chicken fillet, about 2 cm apart and 4 cm long.

Cut slits around the edges of each chicken fillet, about 2 cm apart and 4 cm long.

Step 2

Step 2

To make the marinade, in a bowl, mix the tomato sauce with the garlic, salt, pepper, and oregano. Stir in the sour cream, egg, flour, and baking powder.

To make the marinade, in a bowl, mix the tomato sauce with the garlic, salt, pepper, and oregano. Stir in the sour cream, egg, flour, and baking powder.

Step 3

Step 3

Coat the chicken in the marinade followed by the breadcrumbs to coat. Fry the chicken in a pan of hot oil until golden, crispy, and cooked through.

Coat the chicken in the marinade followed by the breadcrumbs to coat. Fry the chicken in a pan of hot oil until golden, crispy, and cooked through.

Step 4

Step 4

Serve immediately!

Serve immediately!