These crispy chicken cutlets are breaded and pan-fried to golden and crispy with juicy centers. Then finished with a drizzle of honey sweet and spicy chili sauce. A perfect weeknight meal ready in 20 minutes!
These crispy chicken cutlets are a great dinner choice for any day of the week! They are so versatile when it comes to how you want to serve them. For now, let’s talk about how crispy, juicy and yummy these chicken cutlets are! What makes them so delicious is keeping things simple, yes you heard it from me. 🙂 I have made breaded chicken for years and it got to the point my Mom would say to me, I made the BEST breaded chicken. Back then we would make our own bread crumbs by drying out the stale bread, then put them in a food processor to get a fine bread crumb texture.
Today, we have options, one of them is panko bread crumbs for a crispy texture. That was what I used in this recipe. By breading chicken, it helps to keep the chicken breast moist and juicy when pan frying or baking. The honey chili sauce takes these chicken breast to the next level!! Incredibly delicious!!
INGREDIENTS
- Chicken breasts cutlets: boneless and skinless chicken breast that was pre-cut is what I used for this recipe
- Flour: used for dredging the chicken pieces
- Egg: need to coat the chicken pieces and helps for the bread crumbs to stick to the chicken pieces
- Panko breads: was my choice for a crispy texture
- Paprika: I used sweet paprika and smoked paprika could be an option
- Garlic powder
- Salt and pepper
- Vegetable oil: options are peanut, avocado, sunflower or safflower, olive oil or grapeseed oil which I used, all are good for shallow frying and avoid high heat.
- Honey
- Chili powder
- Red pepper flakes
- Parsley
HOW TO MAKE THIS RECIPE
I used precut chicken breasts that were cut in half to a little more than 1/4 inch thickness. These cutlets were the perfect thickness I wanted for this recipe plus it saves on time.
Season the chicken cutlets with salt and pepper. Add flour, egg mixture and bread crumbs into separate shallow bowls. Stir in paprika and garlic with the bread crumbs until well blended.
Dredge the chicken cutlets into the flour, then egg mixture and into the bread crumbs and pat until they are completely covered.
Heat vegetable oil in a large non-stick skillet pan suitable for frying to 325℉ and to test if oil is hot, drop a bread crumb into the skillet and if it sizzles, then it is ready. Carefully place the chicken cutlets into the pan and cook for 3-4 minutes on each side. Transfer to a plate and cover with foil to keep warm.
In a small sauce pot, on low to medium heat, warm honey, chili powder and red pepper flakes. Drizzle over the chicken cutlets.
Garnish with parsley. Serve with your favourite salad or side.
COOKING TIPS
- Important to choose an oil that is suitable for pan frying. I have mentioned a few in the ingredients section. Avoid walnut, almond, hazelnut and some extra virgin olive oil as they will create smoke if temperature is too high. Some olive oil can withstand high heat, make sure you read the label.
- I made these with pre-cut boneless and skinless chicken breast cutlets. You can always substitute with boneless and skinless chicken thighs.
- For a crispy and crunchy texture I would suggest to use panko bread crumbs. If you don’t have panko bread crumbs, regular bread crumbs would be a good option. I have heard and seen crushed almonds or corn flakes used as a breading.
- When it comes to the sauce, I like to make my own if possible, but sometimes when that’s not possible a store bought chili sauce can also be substituted. I have used the Sweet Thai Chili Sauce from Naked and Saucy and it’s a great option for this recipe!
There are so many options to serve these delicious crispy chicken cutlets and in this case I kept it simply with Rosemary Potatoes and a simple salad.
WAYS TO SERVE THESE DELICIOUS CHICKEN CUTLETS
- Rich Tomato and Pepper Sauce Hungarian-style Lecso
- Hungarian Paprika Potatoes( Paprikás Krumpli)
- Light Summer Potato Salad with Herbs
- Classic Potato Salad
- A classic chicken cutlet sandwich with your choice of toppings
STORING
Store these chicken cutlets in the refrigerator for up to 3 days in a container with a lid. Also, you can freeze them in a freezer safe container or zip lock bag for up to 2 months.
DID YOU MAKE THIS RECIPE…..
I would love to hear your feedback, reviews, suggestions and any modifications you made for this recipe and I know my readers would too!
Crispy Honey Chili Chicken Cutlets
Ingredients
- 1 lb chicken breast cutlets
- salt and pepper
- 1/3 cup flour
- 1 egg, beaten
- 1-2 tbsp milk or cream
- 3/4 cup panko bread crumbs
- 1/2 tsp sweet paprika
- 1/4 tsp garlic powder
- 1/2 cup vegetable oil
- parsley, chopped
Honey Chili sauce:
- 1/4 cup honey
- 1/4 tsp chili powder or peppers
- pinch of red pepper flakes
Instructions
- Season the chicken cutlets with salt and pepper. Add flour, egg mixture and bread crumbs into separate shallow bowls. Stir in paprika and garlic with the bread crumbs until well blended.
- Dredge the chicken cutlets into the flour, then egg mixture and into the bread crumbs and pat until they are completely covered.
- Heat vegetable oil in a large skillet/pan suitable for frying to 325℉ and to test if oil is hot, drop a bread crumb into the skillet and if it sizzles, then it is ready. Carefully place the chicken cutlets into the pan and cook for 3-4 minutes on each side. Transfer to a plate and cover with foil to keep warm.
- In a small sauce pot, on low to medium heat, warm honey, chili powder and red pepper flakes. Drizzle over the chicken cutlets.
- Garnish with parsley. Serve with your favourite salad or side.
