Breaded Chicken Cutlets (aka Chicken Nuggets for Adults)

10 Aug

Breaded Chicken Cutlets

These were great! And the best part was that they were super easy to make. They were ready to serve in about 30 minutes (and that included defrosting the chicken breasts in the microwave). Definitely adding this to our weeknight dinner rotation. You can add these to a salad, serve with pasta, or even in a bun to make a chicken sandwich. Also, other seasonings can be added to the bread crumbs like freshly grated Parmesan, sesame seeds, or dry mustard.¬† We concluded that these would be even better with some kind of dipping sauce (although barbeque sauce and ketchup worked pretty well), so I’ll play around with that next time.

Breaded Chicken Cutlets

4 boneless chicken breasts, rinsed and patted dry
6 tablespoons olive oil
2 eggs, lightly beaten
3/4 cup flour
1 1/2 cups plain bread crumbs (or crushed corn flakes)
Cayenne pepper
Garlic salt


  1. Using a meat tenderizer, pound each chicken breast until they are about 1/3 inch thick. Try to make sure each breast is pounded evenly and it all has the same thickness. Cut breast in half or thirds depending on desired size for cutlets.
  2. Add the olive oil to a large skillet and heat to medium-high.
  3. For dredging the meat you will need three rimmed plates or bowls: one plate for the flour, another plate for the eggs, and one for the bread crumbs (seasoned with a few shakes of cayenne pepper, oregano, thyme, and garlic salt). Using tongs or a fork, coat your chicken pieces in the flour (shake off any excess), then in the egg, then in the bread crumbs (make sure the chicken is entirely covered in bread crumbs).
  4. Fry each breaded chicken piece in the oil for about 4 minutes on each side. Cook chicken in batches (2 or 3 pieces at a time) so as not to crowd the pan. The cutlets are cooked when they are firm to the touch.
  5. Remove the chicken from the pan and drain on a plate lined with a paper towel. If needed add more oil to the pan to fry the remaining pieces.

Adapted from Dinner: A Love Story Cookbook



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