Go Back

Crispy Chicken Cutlets

Use the cutlets for chicken parmesan, pasta dishes, and salads. Anything that calls for crispy chicken is a win with this chicken cutlet recipe!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 16 minutes
Servings: 2
Course: Main Course, Side Dish
Cuisine: Italian, Mediterranean
Ingredients Method Notes

Ingredients
  

  • 2 Chicken breasts filleted and pounded thin
  • 2 Eggs beaten
  • 1 cup Corn starch or flour
  • 1 cup Italian style bread crumbs
  • 1/4 cup grated Parmesan cheese
  • 1/2 tsp Garlic powder
  • 1/2 tsp Onion powder
  • 1/4 tsp salt
  • 1/2 tsp black pepper
  • 1/4 cup coconut oil

Method
 

  1. Sprinkle filleted chicken with garlic powder, onion powder, salt and pepper on both sides. Let sit for 20 minutes.
  2. Preheat oven (400F for bake, 375F for convection)
  3. In a small bowl, combine bread crumbs and Parmesan cheese.
  4. In separate bowls, lay out corn starch, eggs, bread crumb mixture.
  5. Heat coconut oil in a cast iron skillet on medium.
  6. Take one piece of chicken and dredge it in corn starch, shaking off excess. Dunk it in the eggs making sure it’s fully covered and then dredge through bread crumb mixture, patting the crumbs onto the chicken to make sure they stick.
  7. Place chicken on plate and repeat with the other pieces.
  8. When oil is hot, add the chicken. Cook on each side 2-3 minutes or until breading is browned.
  9. Add skillet to preheated oven and bake for 10 minutes or until internal temperature reaches 165 degrees.
  10. Remove from skillet and let rest on a plate before serving. Unless you enjoy burning your mouth.

Notes

Start with 2 chicken breasts. Filet each breast and pound thin (about a 1/4 inch). Sprinkle both sides with salt, pepper, garlic powder and onion powder and let stand for 20ish minutes to absorb the spices and come to room temperature.
If you didn’t know – chicken should be cooked at room temp. Throwing cold chicken on a grill, in the oven, or into a pan will cause it to cook unevenly and you’ll end up with tough chicken.

How do you know when the oil is hot enough?

This is a tricky thing to master and I can’t say I have 100% mastered it, but I have found that JUST as the oil starts to smoke is the best time to add the chicken. If it’s too smoky/hot, just add a little more oil to cool it down. My stove top runs cool, so I have the burner set to medium-high, but medium should be used on a normal stove.