Chicken Cutlet With Cheese – a delicious recipe with chicken breasts, flour, eggs, fresh breadcrumbs, parmesan cheese, salt. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Using mallet, pound breasts between plastic wrap to about 1/4 inch.
2
Place flour on plate and whisk eggs lightly in shallow bowl.
3
Mix breadcrumbs and cheese in seperate bowl.
4
Sprinkle cutlets on each side with salt and pepper.
5
Dip cutlets in flour to cover lighlty, then into eggs and then into breadcrumb mixture, pressing firmly to insure coverage.
6
Place cutlets on a plate and refrigerate for 30 minute.
7
Melt 2 tbsp butter add 1tbsp oil to each of two nonstick frypans over medium heat.
8
Add 2 cutlets to each pan and cook until golden brown on bottom, about 4 minutes.
9
Turn cutlets over, add 1 tbsp butter with 1/2 tbsp oil around cutlets in each pan. Cook another 4 min or until done and golden brown.
10
Transfer cutlets to plate lined with paper towel to absorb excess oil and butter.
741
kcal
Calories
48
g
Fat
22
g
Carbs
54
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 4 boneless skinless chicken breasts, all-purpose flour (for dredging), 2 large eggs, 1 1/4 cups fresh breadcrumbs, and more.
Yes, Chicken Cutlet With Cheese falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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