How to Make Perfect Chicken Cutlets | Alex Guarnaschelli

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated mozzarella

Nutritional yeast adds a cheesy flavor with fewer calories.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Vegetable oil is more affordable and has a high smoke point.

Start with a thick chicken breast.

Butterfly the chicken breast by cutting it in half.

Pound the butterflied chicken breast between parchment paper to make it thinner and even.

Prepare the breading station with panko breadcrumbs and whole eggs.

Add cayenne pepper and garlic powder to the eggs to season them.

Hydrate the spices in the egg mixture instead of seasoning the breadcrumbs directly.

Break up the panko breadcrumbs slightly with hands if desired.

Lightly salt the chicken cutlets before breading.

Dip the chicken cutlet in the egg mixture, letting excess drip off, then press into the panko breadcrumbs.

Repeat the breading process for additional cutlets and let them sit in the fridge for at least 30 minutes before cooking.

Heat a mixture of olive oil and butter in a pan over medium heat until bubbling but not browning.

Add the breaded cutlets to the pan, ensuring not to crowd them.

Cook the cutlets, monitoring for sticking and adjusting heat as necessary.

Flip the cutlets after a few minutes when they are no longer translucent and starting to cook through.

Add more butter if desired and salt the cutlets on the second side.

Baste the cutlets with excess grease in the pan if needed.

Transfer the cutlets to a preheated oven at 350°F for a few minutes to ensure they are cooked through.

Finish the cutlets with a sprinkle of salt and pepper before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens