25 minutes
Deliciously crispy chicken cutlets that are golden-brown on the outside and juicy on the inside.
Chicken Cutlets, pounded to an even ¼-inch thickness
each
cups
teaspoons
teaspoons
tablespoons
1. Preheat Oven
Preheat your oven on a low setting to keep the first batch of cooked cutlets warm while you work on the second batch.
2. Prepare Chicken
Pat the chicken cutlets dry with paper towels to remove any moisture.
3. Create Seasoned Flour Mixture
In a shallow dish or pie plate, combine the flour, salt, and pepper to create a seasoned flour mixture.
4. Dredge Chicken
Dredge each chicken cutlet in the flour mixture, making sure to coat them completely and shake off any excess flour.
5. Heat Oil
Heat the vegetable oil in a 12-inch skillet over medium-high heat until it is just smoking.
6. Cook Chicken First Side
Place the cutlets in the skillet and cook the first side for about 2 minutes until well-browned.
7. Cook Chicken Second Side
Flip the cutlets using tongs and cook the second side for an additional 15 to 20 seconds, just until the meat is opaque.
8. Keep Warm
Transfer the cooked cutlets to an oven-safe platter and cover them with aluminum foil to keep them warm in the preheated oven.
9. Repeat Cooking Process
Repeat the cooking process with the remaining cutlets, adding more vegetable oil to the skillet if necessary.
10. Serve
Once all the cutlets are cooked, you can serve them immediately. If desired, use the skillet to make a quick pan sauce to enhance the flavor of the dish.
Incorporating minced garlic into the sauté pan with a splash of white wine creates a deeply flavorful sauce. Cook the garlic until fragrant, then deglaze the pan with the wine, allowing it to reduce and concentrate before returning the cutlets to coat them in the rich, garlicky reduction.
An invigorating twist that brightens the dish involves adding lemon zest or freshly squeezed lemon juice during the final stages of cooking. This imparts a zesty tang and elevates the flavor profile of the chicken. Fresh herbs such as parsley, thyme, or basil, sprinkled just before serving, complement the citrus notes beautifully and add an aromatic freshness.
An invigorating twist that brightens the dish involves adding lemon zest or freshly squeezed lemon juice during the final stages of cooking. This imparts a zesty tang and elevates the flavor profile of the chicken. Fresh herbs such as parsley, thyme, or basil, sprinkled just before serving, complement the citrus notes beautifully and add an aromatic freshness.
Transforming the standard sautéed chicken cutlet into a breaded version
Incorporating minced garlic into the sauté pan with a splash of white wine creates a deeply flavorful sauce. Cook the garlic until fragrant, then deglaze the pan with the wine, allowing it to reduce and concentrate before returning the cutlets to coat them in the rich, garlicky reduction.
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