Goofproof Chicken Cutlets (Works Great With Fish, Too)

Chicken Cutlets-7.jpg

Fresh rosemary and parsley are the secret to these simple chicken cutlets

These chicken cutlets are so flavorful and crispy, you won’t miss the gravy or the Colonel, just the calories.

One generous serving of this chicken (based on 4 servings) is only 300 calories.  Not bad for golden brown and crunchy. Speaking of flavor, the original recipe warned NOT to make any substitutions for the fresh rosemary, and I concur. It’s a great excuse to plant your own rosemary bush if you haven’t already.

The only drawback with this recipe is that the chicken (and definitely the fish) is best cooked at the last minute.  But if you prepare your crumb mixture ahead of time, it won’t take much longer than 10-12 minutes from start to finish.

I tried this with tilapia last night, and it was a hit with my family.  Since the fish is relatively thin already, there’s no need to pound it first like the chicken. But in every other way, follow the directions just the same.


Goofproof Chicken Cutlets
 
Author:
Recipe type: Entree
Serves: 4
Prep time:
Cook time:
Total time:
 
Speedy, breaded, chicken cutlets with maximum flavor - try it with fish, too.
Ingredients
  • 1 pound boneless, skinless chicken breast or tenderloins
  • ¾ teaspoon salt
  • Freshly ground pepper
  • 2 thick slices of bread
  • 2 tablespoons freshly-grated Parmesan cheese
  • 1 tablespoon chopped fresh flat-leaf parsley
  • 1 teaspoon chopped fresh rosemary
  • 1 large egg
  • 1 large egg white
  • 3 tablespoons olive oil
Instructions
  1. Place chicken pieces into a plastic bag one at a time to prevent any splatter or flying pieces; press the air out and seal. Pound chicken with a mallet or palm of your hand until approximately ½ inch thick.
  2. Season chicken pieces with salt and pepper.
  3. Tear up bread and place in the bowl of a food processor or blender along with cheese, parsley, and rosemary. Pulse until finely chopped. Pour crumbs onto a flat plate.
  4. Beat egg and egg white with a fork and pour into a pie plate.
  5. Preheat large skillet and add half of the oil. Oil is ready when it glistens.
  6. Dip each chicken piece into egg mixture, then coat both sides with crumb mixture, pressing lightly to make sure surface is completely covered. Shake gently to release any excess crumbs.
  7. Lay in hot skillet being careful not to crowd pieces. Cook for 2-3 minutes until golden brown. Flip and cook other side until it is also golden brown.
  8. Remove cooked chicken to serving platter and add remaining oil to skillet. When oil is ready, cook remaining chicken. Serve immediately.

 

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{ 12 comments… read them below or add one }

Lily Ferrill March 11, 2014 at 6:10 pm

This recipe is in my bookmark …this the only one that make cutlet crispy. I’ve been using this recipe dozens times ..thank you !!!!

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Joannie January 30, 2013 at 4:50 pm

Have made this .. and it’s delicious! Going to try with cod fillets tonight. I want to try baking these.. What do you suggest? Bake at 350 for 20 minutes?

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Joy April 5, 2012 at 3:11 pm

Every time I look at this picture my mouth waters…Guess it is time to make it!!! I love just about anything chicken and if it takes 20 minute_+ I love it even better.There was a time when I lived without a stove or oven and became very experienced with a 2 burner hot plate, saute’s were one of the favorites. And chicken or fish cutlets (tenders) were great because I could make dinner for me + best friend in short order. We both loved 5 ingredient recipes. I think she could have lived on salad and my salmon patties:-)
Thanks so much for this recipe I well let you know how it goes over.

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`Suzanne April 4, 2012 at 12:00 am

I’m going to have to try these out the fresh herbs sound really good with this dish and as I look over to might right I really want a few of the those mini tarts 🙂 such pretty photos you take 🙂

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Piper@GotItCookIt March 31, 2012 at 12:50 pm

Looks great, I need to try it like this with rosemary in the coating!

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Brenda @ Meal Planning Magic March 27, 2012 at 9:00 pm

This looks so delicious! I am definitely going to have to add this to the menu in the near future. I have a loaf of homemade whole wheat bread that didn’t quite rise all the way so I’d planned to make it into breadcrumbs anyway–this will be a great way to use some of them up. And so glad my MIL sent home a rosemary plant for us to plant–hers are so big they are like bushes!

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MG March 27, 2012 at 7:42 pm

I never tried to make my own breadcrumbs, I’m usually a little lazy on that side of things. I didn’t realize it was that easy.

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Meghan March 26, 2012 at 7:52 pm

This looks so good! I’ll have to try it out soon!

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Karen March 25, 2012 at 9:44 am

I have some talapia in the freezer and have been trying to come up with a new way to fix it. I’m going to give this a try. Your recipes always come out fantastic for me. I need to get in the habit of reporting back to you when I try them! Thanks, Paula!

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Paula March 25, 2012 at 9:42 am

Flavour wise, you can’t beat adding rosemary to chicken. The Parmesan is a wonderful addition as well. I’ve done a recipe very similar to this one but never with fish. Thanks for the idea, my husband will enjoy it.

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Lorraine March 24, 2012 at 9:55 pm

Chicken cutlets are a favorite at our house too. And a piece on a bun with a few pickle slices is very similar to Chick-fil-A’s delicious sandwich. A little red sauce and a slice of Mozzarella and then you have chicken parm. Your addition of fresh Rosemary would be extra special for John!

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Megan's Cookin' March 24, 2012 at 9:15 pm

That picture sucked me in. It looks delicious!!! I’ll have to put it on the menu this week. Luv when fast + easy = delicious!

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