Quick Crispy Chicken Cutlets Recipe

Name: Quick Crispy Chicken Cutlets
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: Four 9-ounce boneless skinless chicken breasts; Kosher salt and freshly ground black pepper; 3/4 cup flour; 2 tablespoons Dijon mustard; 2 large eggs, lightly beaten; 2 cups panko breadcrumbs; 1/3 cup finely grated Parmesan; 1 teaspoon lemon zest; 2/3 cup canola oil; 1 large ripe avocado, sliced into wedges; Lemon wedges, for serving

Servings: persons

Four 9-ounce boneless skinless chicken breasts
Kosher salt and freshly ground black pepper
3/4 cup flour
2 tablespoons Dijon mustard
2 large eggs, lightly beaten
2 cups panko breadcrumbs
1/3 cup finely grated Parmesan
1 teaspoon lemon zest
2/3 cup canola oil
1 large ripe avocado, sliced into wedges
Lemon wedges, for serving

1
Lay the chicken out on a cutting board.
2
Hold your knife parallel to the cutting board and slice the chicken breasts in half so one breast is now two cutlets.
3
Lay the chicken between two sheets of plastic wrap and pound out with a meat mallet to 1/4-inch thickness.
4
Sprinkle them on both sides with salt and pepper.
5
Set out three casserole dishes and add the flour to the first.
6
Whisk together the mustard and eggs in the second.
7
Mix together the panko, Parmesan, lemon zest and some salt and pepper in the third.
8
Dredge each cutlet first through the flour, then in the egg mixture and finally in the panko mixture.
9
Put the chicken pieces on a clean baking sheet and refrigerate for 1 hour.
10
Preheat the oven to 250 degrees F.
11
Heat the oil in a large nonstick skillet.
12
Once hot, add the cutlets, in batches, and cook for 3 minutes on each side.
13
Remove to paper towels to drain and season again with salt.
14
Put the chicken pieces on a clean baking sheet and place in the warm oven while you cook the second batch.
15
Serve the cutlets with avocado and lemon wedges.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

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

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

You need 11 ingredients. The key ingredients include: Four 9-ounce boneless skinless chicken breasts, Kosher salt and freshly ground black pepper, 3/4 cup flour, 2 tablespoons Dijon mustard, and more.

Yes, Quick Crispy 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.

Quick Crispy Chicken Cutlets

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