These delicious chicken breast cutlets are so tender and juicy with each bite and the crispy herb coating makes these cutlets a perfect meal for any day of the week.
This simple recipe is so easy to make that it only requires some time and effort, but the end result is all worth it! Once you have made this recipe or any other breaded chicken recipe, you will realize how easy it is, and the crispy exterior with juicy centers will convince you to make it more often.
I would highly recommend making extra or double the recipe. Once you try them, they will go fast! I will always make extra to freeze for those last minute meals or to snack on when the hunger strikes.
RECIPE INGREDIENTS
- Chicken: I used hormone free and antibiotic free or organic chicken breasts for this recipe but it isn’t required
- Seasonings: salt and pepper
- Flour: is regular all-purpose flour, however, other options are semolina, rice flour or chickpea flour as gluten-free options.
- Egg and milk: are mixed together to coat the chicken to allow the breading to adhere to the chicken
- Bread crumbs: I used a combination of panko and regular bread crumbs
- Thyme: adds an earthy lemony flavour, and a lovely herb that is subtle in flavour
- Oil: is needed for a quick pan-fry and my choice is a good quality olive oil or organic vegetable oil
- Parsley: is added for garnishing
WHY MAKE THIS RECIPE
Where do I begin? Growing up Mom would make breaded chicken, pork chops, cutlets or fish. We would enjoy it so much that we would ask Mom to make it often. Whether you make Breaded Chicken Hungarian-style with bone-in which I have on my blog as well, or pound down to cutlets or a schnitzel which these very much represent. Reasons why you should make this recipe:
- it tastes sooooo good
- it is easy and isn’t as hard as it seems
- healthy option, without deep frying
- the chicken is juicy, tender and with a perfect crispiness
- many meal options with this recipe: crispy chicken burger or sandwich, chicken wrap, goes with many salad recipes, serve it with rice, mashed or roasted potatoes, a creamy pasta….so many options!
HOW TO MAKE THIS DELICIOUS CHICKEN RECIPE
Using a sharp knife, cut chicken breasts into small cutlets, about 3-4 ounce each. Place between saran wrap and pound with a mallet or rolling pin to about ½ inch thickness. Season with salt and pepper. Arrange the flour, egg wash and bread crumbs on a large sheet of wax paper. Begin by coating each piece with flour.
Then add the floured cutlets into the egg mixture, making sure it is coated well. Mix dried thyme to the bread crumbs, and then add the cutlet coated in egg wash. Pat the cutlet with bread crumbs making sure it is coated well.
Once you have patted the bread crumbs on the cutlets, then give it a bit of a shake to remove any loose crumbs. Using a large skillet, heat oil over a medium-high heat until reached 165-200°F, and it should be about 1-2 inches in deep. Depending on the size of the skillet, you may need to add less or more oil. Add cutlets fry for about a minute, or until golden and crispy.
Once cutlet is flipped, fry for another minute and once golden and crispy, transfer to a baking dish. Oven should be preheated to 350 degrees F. Place in the hot oven and bake for about 15 minutes, until crispy and fully cooked through. Allow the cutlets to rest for about 5 minutes. To serve, garnished with fresh chopped parsley, and thyme. Enjoy!
FAQ
Can I use chicken thighs with the chicken breasts for this recipe? Yes you can and I would recommend using boneless chicken thighs.
Can I bake these in the oven rather then frying them? I have baked breaded chicken in the oven before, and add enough olive oil or vegetable oil to coat the baking dish. Place the chicken pieces down, coat on one side then turn them over. Make sure you have enough oil in the baking dish once the pieces are coated. Cover for 20 minutes, then remove the lid and bake for another 15 minutes to get them crispy. Depending on the side of the pieces, cooking them may require more or less time.
RECIPES TO SERVE WITH THIS DELICIOUS CRISPY CHICKEN:
Herb Crispy Chicken Cutlets
Equipment
- baking dish
Ingredients
- 1 12/ lbs boneless, skinless chicken breasts (aprox. 4 chicken breasts)
- 1 tsp salt
- 1/4 tsp pepper
- 1/2 cup flour
- 1 free-range egg, beaten
- 2 tbsp milk
- 3/4 cup bread crumbs (panko or regular bread crumbs)
- 1 1/2 tsp dried thyme
- 3/4 cup olive oil or organic vegetable oil
- Garnish with parsley, chopped
Instructions
- Using a sharp knife, cut chicken breasts into small cutlets, about 5-6 ounce each. Place between saran wrap and pound with a mallet or rolling pin to about ½ inch thickness. Season with salt and pepper.
- Lay a large piece of wax paper on the counter, add flour and bread crumbs. Mix in the thyme into the bread crumbs. Beat egg and milk together and place in the centre of the flour and bread crumbs. Coat each piece with flour, then evenly coat with egg mixture and then bread crumbs. Firmly pat the bread crumbs. You can bread chicken ahead of time and place in the refrigerator covered until I am ready to fry them.
- Preheat oven to 350°F.
- Using a large skillet, add oil, and it should be about 1-2 inches in deep. Depending on the size of the skillet, you may need to add less or more oil.
- Heat to over a medium-high heat until reached 165-200°F, add cutlets, and fry for about one-two minute on each side. The coating should be golden and crispy. Transfer to a baking dish.
- Bake in the oven for 15 minutes, uncovered. Allow to rest for 5 minutes before serving.
- Garnished with fresh chopped parsley, and thyme.
Nutrition
Here are two options available to enjoy these delicious Herb Crispy Chicken Cutlets. I garnished with Tomato and Pepper Sauce and garnished with parsley and thyme. Below is a sandwich with a Portuguese bun and veggies. Yum!!
