top of page
  • Writer's pictureChloë's Kitchen

The best breaded chicken cutlets

This is my go to recipe for chicken cutlets. It's super flavorful and something clients are constantly asking me to make again and again. It's a fool proof recipe

and so versatile. You can use it with my bruschetta chicken recipe, a chicken piccata, chicken Parmesan or even just a simple chicken Milanese.

Let's make it!


4 organic chicken cutlets, pounded out thin

2 organic eggs

1 tbsp Dijon mustard

1 tsp Worcestershire sauce

(Juice of 1/2 a lemon optional)

1 cup all purpose flour (or you can use gf)

1.5 cups Italian breadcrumbs (I actually really like the Aleia's gluten free ones)

1/2 cup grated Parmigiano Reggiano (also optional)

Avocado or olive oil to pan sear

Salt/pepper to taste

Preheat the oven to 400 F

In parchment paper on a plastic chopping board dedicated to raw meat, pound out your chicken cutlets until very thin with a meat hammer.

Season the cutlets with a little salt and black pepper. It's important to season the actual meat, not just the breadcrumbs.

Get your bowls ready. 1 for the egg mixture, 1 for the flour, 1 for the breadcrumbs.

Whisk your eggs with Worcestershire sauce and Dijon mustard, along with lemon juice if desired.

Place your breadcrumbs in to a bowl with Parmesan (optional), and then season with some more salt/pepper. I use my fingers to measure at this point, but you could use 1 tsp if that's easier. I like maldon sea salt the best as it has a mild flavor.

Add the chicken in to the flour of choice, and then in to your whisked egg mixture and in to your Italian breadcrumbs.

Note: if you can't get Italian breadcrumbs then I would just get plain and add in some dried herbs or Italian seasoning.

In a cast iron skillet, add in a generous pour of olive or avocado oil and place over a medium-high heat.

Once the oil is hot, add in your cutlets. I like to do 2 at a time to not over crowd the pan.

Cook until golden on each side, about 2-3 minutes.

Then add them on to a sheet tray and put them in to the oven to finish cooking for 15 minutes.

They will be crispy but juicy, golden brown and delicious.

Now add over an arugula salad or your piccata sauce and enjoy!


bottom of page