Crispy Chicken Cutlets
User Reviews
4
2 reviews
Good
-
Prep Time
15 mins
-
Cook Time
15 mins
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Total Time
30 mins
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Servings
4 people
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Calories
644 kcal
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Course
Main Course
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Cuisine
American
Crispy Chicken Cutlets
Report
Crispy Chicken Cutlets are a cult-favorite in our family. We serve them all kinds of different ways, but our current favorite is serving them with a big dollop of creamy ricotta cheese and a zippy tomato and cucumber salad.
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Ingredients
- 1/2 cup cherry tomato halved
- 1/2 cup cucumber diced
- 1/4 cup red onion sliced
- 1 tbsp lemon juice
- 7 tbsp + 2 tsp olive oil divided
- 2 large chicken breast
- 1/2 cup all-purpose flour
- 1 large egg plus 1 tbsp water
- 1 1/2 cups panko bread crumbs
- 1 tsp garlic powder
- 1/2 tsp salt
- 2 tbsp Parmesan Cheese grated or shredded
- 2 tbsp butter unsalted
- 1/2 cup ricotta cheese whole-milk
Instructions
- Preheat oven to 250 degrees. Set a cookie cooling rack over a baking sheet.
- Add tomatoes, cucumber, and red onion to a medium bowl. Add lemon juice and 1 tablespoon of olive oil. Season with salt and pepper. Set aside.
- Take a very sharp knife and cut each chicken breast in half lengthwise, so you have four thin pieces of chicken breast. Place a chicken breast between two pieces of plastic wrap. Pound out chicken with a meat mallet or rolling pin until it's about 1/8-1/4-inch thick. (The thinner it is, the crispier it will be.)
- Add the flour to a medium plate. Season with salt and pepper. Add the egg and water to a shallow bowl, whisk to combine. Season with salt and pepper. Add the panko, garlic powder, 1/2 teaspooon salt, and parmesan cheese to another medium plate. Toss with fingers to combine.
- Season chicken on both sides with salt and pepper. Dredge in the flour. Pat off any excess flour. Dip in the eggs, let any excess egg drip off. Coat with bread crumbs. Repeat with remaining chicken breasts.
- Heat a large skillet to a medium heat. Once the skillet is hot, add 3 tablespoons of olive oil and 1 tablespoon of butter. Once the butter has melted, swirl the pan to coat. Add two chicken breasts. Cook until golden brown and crisp, about 3-4 minutes. Flip over and cook another 2-3 minutes until golden brown and crisp on the other side. Remove and place on the cookie cooling rack. Keep warm in the oven while you make the rest of the chicken. Repeat process for remaining two breaded chicken cutlets.
- While the second batch of chicken cooks, mix ricotta, remaining 2 teaspoons of olive oil, and a little bit of salt and pepper together. Season to taste with salt and pepper.
- To assemble. Place the chicken on the plate. Top with a dollop of ricotta cheese. Scatter the tomato salad on top. Spoon any excess juice over the top of the salad and chicken. If you would like, sprinkle with a little bit of maldon sea salt.
Nutrition Information
Show Details
Serving
1serving
Calories
644kcal
(32%)
Carbohydrates
31g
(10%)
Protein
35g
(70%)
Fat
42g
(65%)
Saturated Fat
12g
(60%)
Cholesterol
151mg
(50%)
Sodium
675mg
(28%)
Potassium
601mg
(13%)
Fiber
2g
(8%)
Sugar
2g
(4%)
Vitamin A
526IU
(11%)
Vitamin C
8mg
(9%)
Calcium
147mg
(15%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 644 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 644kcal | 32% |
| Carbohydrates | 31g | 10% |
| Protein | 35g | 70% |
| Fat | 42g | 65% |
| Saturated Fat | 12g | 60% |
| Cholesterol | 151mg | 50% |
| Sodium | 675mg | 28% |
| Potassium | 601mg | 13% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 526IU | 11% |
| Vitamin C | 8mg | 9% |
| Calcium | 147mg | 15% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4
2 reviews
Good
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