Crispy Crusted Chicken Cutlets Recipe

Name: Crispy Crusted Chicken Cutlets
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup flour; 2 eggs, lightly beaten; 1 ½ cups leftover cooked rice, as needed for coating; 2 chicken breasts; salt, to taste; ground black pepper, to taste; 4 tablespoons canola oil; ½ cup chicken stock; ¼ cup honey; 2 tablespoons tamari or 2 tablespoons soy sauce; 13 lemon, thinly sliced

Servings: persons

1
On a clean work surface area, lay out three shallow dishes: Pour the flour into the first one, the beaten eggs into the next and the cooked rice into the other.
2
Butterfly the chicken cutlets, then cut them into two pieces for a total of 4 cutlets.
3
Lie the cutlets on top of a large sheet of plastic wrap about 3 to 4 inches apart and place another sheet on top.
4
Using meat mallet or the back of a frying pan, lightly pound the chicken cutlets to about a quarter of an inch thick.
5
Season the cutlets with salt and ground black pepper on both sides, then turn them lightly into the flour.
6
Next, coat the cutlets in egg mixture and then dip them into the rice, coating both sides well.
7
Repeat with the remaining cutlets.
8
Place a large, nonstick skillet over medium-high heat with a think layer of vegetable oil.
9
Cook the cutlets in a single layer (in two batches if necessary) for about 3-4 minutes on each side, until the juices run clear and the outside is golden brown.
10
While the chicken is cooking, place a small skillet over medium-high heat with the chicken stock, honey, tamari and lemon slices.
11
Reduce until syrupy.
12
Serve the cutlets topped with the sticky lemon glaze.

839

kcal

Calories

Fat

123

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 cup flour, 2 eggs, lightly beaten, 1 ½ cups leftover cooked rice, as needed for coating, 2 chicken breasts, and more.

Yes, Crispy Crusted Chicken Cutlets falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Crispy Crusted Chicken Cutlets

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions