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    Cheddar-Crusted Chicken Cutlets

    clock-icon30 minutes
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    Pixicook editorial team

    A delicious and crispy chicken cutlet with a rich Cheddar crust, perfect for a quick and flavorful meal.

    Ingredients for Cheddar-Crusted Chicken Cutlets

    units in
    USchevron
    units in
    USchevron
    serves
    4 peoplechevron
    serves
    4 peoplechevron

    Olive Oil

    tablespoons

    Substitute chevron-down

    Olive Oil, for greasing

    as needed

    Substitute chevron-down

    Sour Cream

    cups

    Substitute chevron-down

    Large Egg White

    each

    Substitute chevron-down

    Dijon Mustard

    teaspoons

    Kosher Salt, Diamond Crystal, for seasoning

    pinches

    Substitute chevron-down

    Boneless, Skinless Chicken Breasts

    0 lb

    Substitute chevron-down

    Ritz Crackers

    0 oz

    Substitute chevron-down

    Extra-Sharp Cheddar Cheese, coarsely grated

    cups

    Substitute chevron-down

    Garlic Powder

    teaspoons

    Substitute chevron-down

    Onion Powder

    teaspoons

    Substitute chevron-down

    Kosher Salt, Diamond Crystal

    teaspoons

    Substitute chevron-down

    How to Make Cheddar-Crusted Chicken Cutlets

    1. Preheat the Oven

    Preheat your oven to 450°F and position the rack in the bottom third of the oven. Take a folded-up paper towel, dab it with olive oil, and rub it over the wire rack to grease it.

    2. Prepare the Sour Cream Mixture

    In a medium bowl, whisk together the sour cream, egg white, and Dijon mustard. Add a pinch of kosher salt to season.

    3. Prepare the Chicken Cutlets

    Lay the chicken breasts flat on a cutting board and carefully carve each one in half horizontally, resulting in four thin cutlets.

    4. Coat the Chicken with Sour Cream Mixture

    Add the chicken cutlets to the sour cream mixture, using your hands to smear it evenly over each piece.

    5. Prepare the Crumb Mixture

    In a large bowl, crush the Ritz crackers into fine crumbs and mix them with the grated Cheddar cheese, garlic powder, onion powder, and 1/2 teaspoon of kosher salt. Drizzle in the tablespoon of olive oil and mix until the crumbs are evenly moistened.

    6. Bread the Chicken Cutlets

    Take each sour cream-coated chicken cutlet and pack the crumb mixture onto it, pressing firmly to ensure a thick, even coating. Place the breaded cutlets on the prepared wire rack set over a sheet pan.

    7. Bake the Chicken

    Bake the chicken in the preheated oven for 10 to 15 minutes, or until the exterior is golden brown and crispy and the chicken is no longer pink inside.

    8. Cool and Serve

    Let the cutlets cool for about 5 minutes before serving.

    Variations

    Cordon Bleu Style

    Stuff chicken cutlets with ham and Swiss cheese before breading for a Cheddar-Crusted Chicken Cordon Bleu.

    Flavor/Ingredient Swaps

    Try Parmesan cheese with Italian herbs and marinara sauce, panko breadcrumbs with fresh herbs, a spicy crust with cayenne and paprika, finely ground almonds for a gluten-free option, or sesame seeds for an Asian twist.

    Bacon Love

    Add finely chopped cooked bacon into the cheese mixture for a savory, smoky addition that complements the chicken.

    Cooking Method Variations

    Opt for baking, pan-frying, or air-frying the breaded cutlets to suit health preferences and desired texture.

    Protein Swaps

    Use thin pork loin cutlets, firm white fish like cod or halibut, thick slices of eggplant or large portobello mushroom caps, or turkey breast cutlets as alternatives to chicken.

    Pitfalls and tips

    Use the standard breading procedure

    flour, then egg wash, then cheddar crust mixture. Each layer serves a purpose, with the flour helping the egg to stick and the egg creating a sticky base for the cheddar mixture.


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