Crispy Chicken Cutlets

Crispy Chicken Cutlets are a cult-favorite in our family. We serve them all kinds of different ways, but our current favorite is serving them with a big dollop of creamy ricotta cheese and a zippy tomato and cucumber salad.

Course Main Course

Cuisine American

Keyword chicken cutlets, crispy chicken cutlets, chicken milanese, crispy chicken

Prep Time 15

Cook Time 15

Total Time 30

Servings people

Calories 644kcal

Author Nicole

Cost $25

Equipment

Large skillet

Ingredients

1/2 cup halved cherry tomatoes
1/2 cup diced cucumber
1/4 cup sliced red onion
1 tbsp lemon juice
7 tbsp + 2 tsp olive oil, divided
2 large chicken breasts
1/2 cup all-purpose flour
1 large egg + 1 tbsp water
1 1/2 cups panko bread crumbs
1 tsp garlic powder
1/2 tsp salt
2 tbsp grated or shredded parmesan cheese
2 tbsp unsalted butter
1/2 cup whole-milk ricotta cheese

Instructions

Preheat oven to 250 degrees. Set a cookie cooling rack over a baking sheet.
Add tomatoes, cucumber, and red onion to a medium bowl. Add lemon juice and 1 tablespoon of olive oil. Season with salt and pepper. Set aside.
Take a very sharp knife and cut each chicken breast in half lengthwise, so you have four thin pieces of chicken breast. Place a chicken breast between two pieces of plastic wrap. Pound out chicken with a meat mallet or rolling pin until it's about 1/8-1/4-inch thick. (The thinner it is, the crispier it will be.)
Add the flour to a medium plate. Season with salt and pepper. Add the egg and water to a shallow bowl, whisk to combine. Season with salt and pepper. Add the panko, garlic powder, 1/2 teaspooon salt, and parmesan cheese to another medium plate. Toss with fingers to combine.
Season chicken on both sides with salt and pepper. Dredge in the flour. Pat off any excess flour. Dip in the eggs, let any excess egg drip off. Coat with bread crumbs. Repeat with remaining chicken breasts.
Heat a large skillet to a medium heat. Once the skillet is hot, add 3 tablespoons of olive oil and 1 tablespoon of butter. Once the butter has melted, swirl the pan to coat. Add two chicken breasts. Cook until golden brown and crisp, about 3-4 minutes. Flip over and cook another 2-3 minutes until golden brown and crisp on the other side. Remove and place on the cookie cooling rack. Keep warm in the oven while you make the rest of the chicken. Repeat process for remaining two breaded chicken cutlets.
While the second batch of chicken cooks, mix ricotta, remaining 2 teaspoons of olive oil, and a little bit of salt and pepper together. Season to taste with salt and pepper.
To assemble. Place the chicken on the plate. Top with a dollop of ricotta cheese. Scatter the tomato salad on top. Spoon any excess juice over the top of the salad and chicken. If you would like, sprinkle with a little bit of maldon sea salt.

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