Best 19 Chicken Cutlet Recipes

CHICKEN CUTLET

Steps:

• In a shallow bowl, combine flour, garlic powder, onion powder and pepper. In another bowl, combine cheese and buttermilk. Place bread crumbs in a third shallow bowl., Flatten chicken to 1/4-in. thickness. Coat chicken with flour mixture; dip in buttermilk, then coat with crumbs. In a skillet over medium heat, cook chicken in oil for 5-7 minutes on each side or no longer pink.

BALSAMIC CHICKEN CUTLET OVER SPINACH SALAD WITH MUSHROOMS, BACON AND WARM SHALLOT DRESSING

Steps:

• Coat chicken with balsamic, oil, seasoning and rosemary and set aside. In a skillet, add chopped bacon, work in 2 batches if preparing salad for 4. Brown bacon over medium high heat, then transfer the bits to a paper towel lined plate to drain. Using center cut bacon will cut down on the pan drippings that spatter.
• Coarsely chop spinach leaves and add to salad bowl. Top with mushrooms, radishes, scallions. Season salad with salt and pepper.
• Wipe out the bacon pan and return to stove turning heat back to medium low. Add 1 tablespoon oil for your dressing and shallots and reduce heat to medium. Saute shallots for 3 minutes. Remove oil and shallots from heat.
• In a bowl, combine mustard and balsamic vinegar. Stream in 2/3 cup oil slowly while whisking the dressing to emulsify it. Add warm shallots and toss with spinach salad to coat evenly. Add cooked bacon and toss again.
• Preheat a nonstick skillet over medium high heat. Cook chicken cutlets, 4 minutes on each side, in a single layer. Slice breasts on an angle on your cutting board once they are all out of the pan. Pile spinach salad on to dinner plate/plates. Top each salad with 2 sliced chicken cutlet pieces. For individual portion follow the above method.

RACHAEL RAY'S CHICKEN CUTLET PARMIGIANO

Steps:

• Heat some olive oil in a medium skillet over medium-high heat. Add onions, garlic, salt and pepper. Cook until onions are translucent, 2-3 minutes.
• To the skillet with the onions, add the grape tomatoes and wine. Cook, stirring occaisionally until the tomatoes start to burst and the wine has reduced by half. Set aside and keep warm.
• Cook angel hair according to package directions and drain.
• While the sauce is cooking, set up the breading stations. Place the flour in a shallow dish. Beat the eggs in a bowl with a splash of water. In a third shallow dish, combine the bread crumbs and parmesan cheese. Heat a thin layer of olive oil in a large skillet over medium heat.
• Coat the cutlets in the flour, egg, and breadcrumbs in that order and then cook in a single layer for 3-4 minutes on each side until done and browned. Remove cooked cutlets to a paper-towel lined plate.
• Preheat the broiler. Arrange the cutlets on a cookie sheet. Top each cutlet with a little of the warm tomato topping and a little mozzarella cheese. Place the cookie sheet uner the broiler and broil until cheese melts.
• Serve over cooked angel hair pasta.

CHICKEN CUTLET PARMESAN WITH TOMATO SAUCE

Steps:

• Prepare the sauce first.
• Heat oil over medium heat in a medium-sized saucepan.
• Add onion and garlic to the saucepan and cook about 3 minutes, until soft.
• Add tomatoes, tomato paste, bay leaf, sugar, and oregano and simmer until sauce reduces by half.
• While the sauce is reducing, prepare the chicken breasts.
• Preheat oven to 350 degrees.
• Combine bread crumbs and Parmesan cheese in a plate.
• Place egg in shallow bowl.
• Dip chicken breasts in egg and then dredge in bread crumb mixture to coat.
• Heat oil over medium heat in a large frying pan,
• Add coated chicken breasts.
• Cook until lightly browned, about 5 minutes per side.
• Arrange chicken breasts in a single layer in an oven proof baking dish.
• Pour tomato sauce over chicken.
• Top with mozzarella cheese.
• Bake until cheese is melted and bubbly, approximately 15 minutes.

DIJON-CRUSTED CHICKEN CUTLET SANDWICHES

Steps:

• For the chicken: Put 1 chicken breast between two pieces of parchment or wax paper. Using a meat mallet (or the bottom of a heavy skillet), pound the chicken breast until it is 1/2 inch thick. Repeat with the remaining chicken breasts.
• Line a baking sheet with paper towels. Add the panko to a shallow dish.
• Brush the mustard on the pounded chicken cutlets with a pastry brush to coat both sides. Press each one into the panko, turning to coat well on all sides.
• Melt 1 tablespoon of the butter in 1/4 cup of the olive oil in a large skillet over medium heat. Add 2 of the cutlets and cook, undisturbed, until golden brown, 4 to 5 minutes. Flip the cutlets once and continue cooking until golden and cooked through, 3 to 4 minutes more. Transfer the cutlets to the prepared baking sheet and immediately season with salt.
• Wipe out the skillet and repeat the cooking process with the remaining 1/4 cup olive oil, 1 tablespoon butter and 2 cutlets.
• For the slaw: Place the celery seeds in a small skillet over medium heat and cook, stirring, until toasted and fragrant, 1 to 2 minutes. Whisk together the mayonnaise, mustard, sugar, lemon juice, toasted celery seeds, 1/4 teaspoon salt and 1/8 teaspoon pepper in a large bowl. Add the red cabbage, green cabbage, scallions and parsley to the bowl and toss well to combine.
• For assembly: Position an oven rack 3 to 4 inches from the broiler unit, and preheat the broiler to high. Split the brioche buns and toast until golden brown, 1 to 2 minutes. Slice each chicken cutlet in half crosswise.
• Spoon a portion of the slaw onto each of the bottom buns. Stack the halved chicken cutlets on top of the slaw. Add the pickles and top buns and serve.

CHICKEN CUTLET PARMESAN

Steps:

• Using a meat tenderizer or a heavy skillet, pound chicken breasts between two sheets of plastic until flat, about 1/4 inch in thickness. Place milk, flour, eggs, and breadcrumbs in separate shallow baking dishes. Season eggs with a pinch of salt. Dip each breast in the following order: milk, flour (shake off excess), eggs, and breadcrumbs (press down firmly while coating with breadcrumbs).
• In a large skillet, melt butter with olive oil over medium-high heat until sizzling. Arrange chicken breasts in the pan without crowding, cooking in batches if necessary. Reduce the heat, and cook chicken until golden brown and juices run clear when poked with a sharp fork, 3 to 5 minutes per side. Remove to a baking sheet lined with paper towels; pat off excess oil.
• Place 1/2 cup of the warm tomato sauce in the bottom of a 9-by-13-by-2-inch baking dish. Add 3 cooked breasts to the baking dish; cover with 1/2 cup of the tomato sauce and half of the sliced mozzarella. Repeat with the remaining chicken breasts and sauce; top with mozzarella. Transfer to broiler, and broil until the cheese is melted and golden brown, about 5 minutes. Remove from the broiler, and serve immediately.

CHICKEN CUTLET SANDWICHES WITH SAVOY CABBAGE SLAW

Steps:

• Toss red onion and a pinch of salt in a small bowl to coat; let sit 5 minutes to allow onion to soften slightly. Rinse under running water, then shake off excess water. Place onion in a medium bowl and add cabbage, vinegar, and 2 tablespoons oil. Toss to combine and season slaw with salt and pepper.
• Pound chicken thighs with a meat mallet or a rolling pin between 2 pieces of plastic wrap to 1/4" thick. Place cornstarch in a shallow bowl. Whisk eggs, mustard, and cayenne in another shallow bowl.
• Place panko in a third shallow bowl. Working with 2 thighs at a time, season chicken with salt and pepper. Dredge in cornstarch, shaking off excess. Dip in egg mixture, letting excess drip back into bowl, then coat in panko, shaking off excess.
• Heat remaining 2 tablespoons oil in a large skillet over medium-high. Working in batches and adding more oil to skillet between batches if needed, cook chicken thighs until golden brown and cooked through, about 2 minutes per side. Transfer to paper towels to drain.
• Spread mayo over one side of bread slices and build sandwiches with cutlets and slaw.
• Do Ahead
• Slaw can be made 1 day ahead. Cover and chill.

CRANBERRIES & CHICKEN CUTLET

Steps:

• If using breast halves place them between plastic wrap& pound them until they are apprx1/4" thick Season the cutlets on both sides with salt& Pepper.
• Melt 2 tbsp butter in a skillet and brown the cutlets on both sides, apprx 4 minutes per side remove chicken from pan.
• In the same pan melt remaining tbsp butter add shallots and bay leaves, saute 1 minute.
• Add wine, bring to a boil,reduce to a thick glaze, scrapping the brown bits from the bottom of the pan apprx 4 minutes.
• Add cranberries, broth& vinegar, cook until the sauce thickens slightly apprx 3 minutes.
• Return chicken to the pan& simmer until heated through apprx 2 minutes, remove bay leaves Place chicken on plates and spoon the sauce over.

MICHAEL SYMON'S CHICKEN CUTLET MILANESE WITH ARUGULA SALAD

Steps:

• # ingredients 4 thinly cut, bone-in Chicken Cutlets instructions Put the chicken on a cutting board and cover them with a large piece of plastic wrap. With a meat mallet, punt the meat to 1/4 inch thick. # step 2 ingredients 2 cups All-Purpose Flour 4 large Eggs 2 cups Panko Breadcrumbs 1/2 cup Parmesan Cheese, freshly grated instructions Set up a breading station: In three separate bowls put the flour, eggs, and breadcrumbs. Lightly whisk the eggs. Stir the Parmesan into the breadcrumbs. # step 3 ingredients Kosher Salt and Freshly Ground Pepper instructions Season the chicken liberally with salt and pepper. Dredge them in flour and shake off the excess, then dip them in egg, and then in breadcrumbs to coat. # step 4 ingredients 1/4 cup Extra Virgin Olive Oil 2 tablespoon Unsalted Butter instructions Heat a large sauté pan over medium heat and add the olive oil and butter. When the fat is hot add the chicken and cook until golden brown, 4 to 6 minutes per side. Remove to paper towels to drain until ready to serve. # step 5 ingredients Juice and zest of 1 Lemon 1 teaspoon salt and some pepper 1/4 cup Extra Virgin Olive Oil 1 Red Onion, thinly sliced 3 cups Arugula 1 cup Grape Tomatoes, halved 12 fresh Basil Leaves 1/2 cup feta, crumbled instructions In a large mixing bowl combine the sliced onion, arugula (any green is fine), tomato and basil. Crumble the feta and add the juice and zest of one lemon. Drizzle with olive oil and season with salt and pepper (Michael's tip: Balance the acid of the lemon with the oil at a 1:2 ratio; so if you do 1 oz lemon, do 2 oz olive oil). Gently toss and serve alongside the chicken.

CAFE MARTORANO CHICKEN CUTLET DOWNTOWN

Steps:

• Pound the chicken thin (or have butcher do it).
• In a mixing bowl, make an egg wash of the eggs seasoned with salt, pepper, a tbsp of of Paremesan cheese and parsley mixed well.
• Coat the cutlets in the egg wash then in flour and bread crumbs. Saute the cutlets in butter until golden brown, then place in a 350 degrees oven to finish.
• In another pan, saute the olive oil and garlic. Add the spinch, season with salt and pepper and throw in the mushrooms. Cook through then transfer to a bowl and let it cool.
• Reduce oven heat to 300 degrees.
• Put the ricotta in a strainer to drain, then mix with the cooled spinach mixture, Worcestershire Sauce and the rest of the Paremesan cheese. Take the chicken pan out of the oven and spoon a layer of spinach-and-cheese mixture on top of each piece. Add 2-3 slices of fresh tomato and season with salt, pepper and basil and top with 2 slices of provolone. Bake at 300 degrees until the cheese mixture is hot.
• Warm the marinara sauce and spoon onto plate. Place the chicken cutlet on top and finish with olive oil and fresh basil.

PECAN-CRUSTED CHICKEN CUTLET TRIPLE DECKER

Steps:

• Preheat oven to 400 degrees. In a food processor, combine pecan pieces, bread crumbs, salt and pepper. Dip cutlets into beaten egg, then coat with bread crumbs.
• Cover a baking sheet with parchment paper. Spray. Place breaded cutlets on top. Bake until golden, about 15 minutes. Remove and set aside at room temperature.
• Assemble the sandwich: Spread about 1 1/2 tablespoons creole aioli on a slice of bread. Cut 1 chicken cutlet diagonally into 4 wide, thin slices. Place 2 slices on the aioli and spread with about 1 tablespoon of onion jam. Cover with a second slice of bread. Top with remaining 2 slices of chicken, 2 leaves of arugula and a third slice of bread. Repeat.

ITALIAN CHICKEN CUTLET SANDWICH WITH BROCCOLI RABE AND PROVOLONE

Steps:

• 1. In a wide, shallow bowl, whisk eggs, milk, crushed red pepper, and salt. 2. Place flour in a separate wide, shallow bowl. Repeat with breadcrumbs. 3. In a large skillet over medium heat, add 3 tablespoons olive oil. 4. Dip one chicken cutlet at a time in the flour, then in the egg mixture, allowing excess to drip into the bowl. Dredge in the bread crumbs, ensuring that the entire cutlet is evenly coated. Add to the skillet, and cook 3-4 minutes on each side until golden brown and crisp. Place on a paper-towel lined dish. Repeat with remaining slices. 5. Bring a large saucepan of salted water to a boil. Boil broccoli rabe for 2 minutes; drain and plunge into a bowl of ice water. "Shocking" the rabe will maintain its vivid green color. 6. In a large skillet over medium heat, add 1 tablespoon olive oil and garlic. Sauté until garlic starts to turn golden. Add broccoli rabe, crushed red pepper, and salt. Sauté 1-2 minutes more until just tender. 7. Place one split roll on a clean work surface. Place chicken cutlet on the bottom half of the roll. Top with ¼ of the broccoli rabe and 2 slices of cheese. Place under a broiler for 1-2 minutes, or until the cheese melts. Serve immediately. *Shopping Note: Broccoli rabe, also known as rapini, rape, and broccoli raab, is a popular Italian vegetable. It looks like slender broccoli and has a sharp, slightly bitter flavor. It is available at Italian markets as well as most major supermarkets.

CHICKEN-CUTLET BURGERS

Steps:

• Heat a grill to medium-high. Clean and lightly oil hot grill. Brush zucchini, onion, and chicken with extra-virgin olive oil. Season with salt and pepper. Grill until zucchini and onion are crisp-tender and chicken is cooked through, 2 to 3 minutes per side. In a small bowl, combine Dijon mustard and mayonnaise.
• Spread 1 1/2 teaspoons mustard mixture on top half of rolls. Serve chicken on rolls with grilled vegetables, tomatoes, and baby arugula.

CAJUN FRIED CHICKEN CUTLET

Steps:

• 1. Place each piece of chicken between plastic wrap and pound to 1/4-inch thickness. Cut in half to make two pieces. Rub each piece of chicken with onion powder.
• 2. Mix together thoroughly, 3 eggs, half a cup of milk and a dash or two of hot sauce in a medium sized bowl.
• 3. in a separate medium sized dish, mix together flour, Cajun seasoning, garlic powder and salt.
• 4. Roll chicken in flour; Gently shake off excess. Dip in egg mixture and roll in flour again.
• 5. Fry chicken in hot oil about 7 minutes on each side, or until golden brown and cooked through. Drain on paper towels and serve.

CHICKEN CUTLET WITH ALMOND BUTTER SAUCE

Steps:

• Pound chicken cutlets to about a 1/2-inch thickness; season with salt and pepper, then dredge in flour, shaking off excess.
• Heat oil in a large skillet over medium high heat; saute chicken until browned on both sides, about 5 to 7 minutes total; remove and set aside.
• Add almonds to pan and toast, about 3 minutes.
• Add wine or chicken broth and scrape up an browned bit from the bottom of the pan; allow to simmer until slightly reduced, about 3 minutes.
• Stir in butter, sauce will thicken.
• Pour over chicken and garnish with green onions.

PORK CUTLET PARMIGIANA (CAN SUB CHICKEN)

Steps:

• Preheat oven to 375 degrees F; lightly grease a 13x9x2-inch baking dish.
• In a shallow dish, combine the flour, salt, and pepper and optional lemon zest if using; set aside.
• In a separate bowl, beat together the eggs; set aside.
• In a third dish, combine the breadcrumbs, Parmesan and basil; stir well.
• Lightly season cutlets with salt and pepper. Remember there's additional salt in the flour mixture. Dredge both sides of each steak in the flour mixture, then dip into the eggs and finish by coating each cutlet in the breadcrumbs, gently patting the coating onto the meat.
• Heat a large skillet over medium high heat, add the oil and butter. Saute the coated cutlets until browned, about 3-4 minutes per side.
• Place the browned steaks in the prepared baking dish and bake uncovered at 375 degrees F for 25 minutes.
• In the meantiime, combine the tomato sauce, brown sugar, onion, half of the oregano, remaining basil and garlic.
• Spoon tomato mixture over the steaks and return them to the oven to bake for an additional 10 minutes.
• Top each steak with a generous slice of mozzarella or provolone, sprinkle with the freshly grated Parmesan and sprinkle with the remaining oregano.
• Bake for about 3-5 minutes until cheese is melted.

EASY SMOTHERED CHICKEN CUTLET

Steps:

• Preheat oven to 350.
• Heat oil in large skillet over medium high heat
• Place pounded chicken breasts on flat surface.
• Sprinkle one side of each with some of the seasoning.
• When oil is hot, place chicken, seasoned side down, in pan.
• Sprinkle some more seasoning on top of chicken.
• Brown lightly on both sides.
• Place on a baking sheet and place in oven.
• In same pan, saute peppers/mushrooms until softened.
• Sprinkle remaining seasoning on vegetables.
• Stir.
• Pour tomato sauce over and simmer until hot.
• Remove chicken from oven and divide vegetable mixture over meat.
• Serve hot.

PANKO-COATED CHICKEN SCHNITZEL (CUTLET)

Steps:

• Season chicken cutlets with salt and pepper. Set up first three ingredients in separate bowls. Dredge the chicken in the flour, dip next in the eggs and coat with the panko. Fry the chicken in the oil and drain. In saucepan heat butter until browned. Stir in capers, lemon juice and chopped parsley. Spoon sauce over chicken cutlets ans serve with fresh salad

GREEK CHICKEN CUTLET

Steps:

• 1. In a medium bowl, combo tomatoes, olives, feta, mint, and 1 tbls oil. Season with salt and pepper. Set aside. 2. Heat grill pan over high. Brush with oil. Season cutlets with salt and pepper. Cook chicken. Transfer to a plate and top chicken with tomato mix.