Chicken Cutlet Recipe

If it were up to my kids, we’d have chicken cutlets every night of the week and honestly, I wouldn’t complain! This is my tried and true recipe that’s simple, delicious, and always a hit. Feel free to adjust the quantities based on your family’s needs. I usually make extra because the leftovers are just as amazing the next day.

Ingredients:

• 3 lbs. chicken breasts

• 2 cups all-purpose flour

• 4 large eggs

• 2 cups bread crumbs

• Olive oil (for frying)

• Sea salt (to finish)

Instructions:

1. Set up a dredging station with three shallow bowls: one for flour, one for whisked eggs, and one for bread crumbs.

2. Dredge each piece of chicken in the flour, dip in the eggs, and coat in bread crumbs.

3. Once all pieces are breaded, heat a generous amount of olive oil in a skillet over medium heat.

4. When the oil is hot, cook 2 cutlets at a time for about 3 minutes per side, until golden and crispy.

5. Transfer the cooked chicken to a wire rack set over a baking sheet and sprinkle with sea salt while hot.

6. Continue until all the cutlets are cooked.

Dredging Station

sheet trays

Tips & Notes:

• I buy my chicken from a butcher who slices it paper-thin—this makes all the difference!

• These reheat beautifully in the oven, making them great for prepping ahead.

• Don’t skimp on the oil—using enough is key to achieving that perfect crispy exterior.

Talk soon,

Mary