Sandra Ina Garten Chicken Cutlets Recipe is a crisp American main dish featuring golden breaded poultry. This quick meal uses seasoned breadcrumbs, freshly grated Parmesan cheese, and lemon wedges to create a bright, savory finish.
This is one of those recipes that looks harder than it is. The whole thing comes down to the thickness of the meat. The first time I made this, I didn’t pound the chicken enough and the outside burnt before the middle finished. Now I make sure every piece is an even thickness so they all hit the golden brown stage at the same time.
The Parmesan is doing more work than you’d think. Without it, the breading tastes a bit flat and doesn’t get that specific salty crunch. I’ve found that mixing the cheese directly into the crumbs helps it melt slightly against the meat, which keeps the coating from falling off in the pan. I often make these on a Tuesday night because they feel like a treat but take less than half an hour.
Ina Garten Chicken Cutlets Recipe Ingredients
- 4 boneless, skinless chicken breasts
- 1 tsp salt
- 1/2 tsp freshly ground black pepper
- 125g (4oz) plain flour
- 2 large eggs
- 1 tbsp water
- 150g (5oz) seasoned dry breadcrumbs
- 50g (2oz) freshly grated Parmesan cheese
- 2 tbsp olive oil
- 30g (1oz) unsalted butter
- 1 lemon, cut into wedges
How To Make Ina Garten Chicken Cutlets
- Pound and season the chicken: Place each breast between two sheets of clingfilm and use a meat mallet or rolling pin to pound them to 1cm (1/4 inch) thickness. Sprinkle salt and black pepper over both sides of the meat.
- Set up a breading station: Put the plain flour into a shallow bowl, beat the eggs with the water in a second bowl, and mix the breadcrumbs with the Parmesan in a third bowl. Arrange the bowls in a row to keep your workspace organised and clean.
- Bread the cutlets: Coat each piece of chicken in the flour and shake off the excess, dip it into the egg wash, then press it firmly into the breadcrumb mixture. Make sure the coating covers every bit of the surface so you don’t have bare patches.
- Fry the cutlets: Heat 1 tablespoon of olive oil and 15g (1/2oz) of butter in a large frying pan over medium heat. Cook the chicken in batches for 3 to 4 minutes per side until the coating is dark gold and the meat is no longer pink in the centre.
- Serve hot: Move the cooked pieces to a plate lined with kitchen roll to catch any leftover oil. Serve them immediately whilst they are still hot with lemon wedges and a pile of fresh greens.
Recipe Tips
- Grate the cheese finely. Large clumps of Parmesan will fall off the chicken and burn in the pan, so use the fine side of your grater for a better bond.
- Wipe the pan between batches. If the butter starts to look black or smells acrid, use kitchen roll to clean the pan and start with fresh oil and butter for the next pieces.
- Press the crumbs firmly. Use the palm of your hand to push the chicken into the breadcrumb bowl so the coating sticks through the heat of the frying process.
- Keep them warm. If you’re cooking for a crowd, put the finished cutlets on a wire rack in a 120°C (250°F/Gas Mark 1/2) oven to keep them crisp whilst you finish the rest.
- Use a wide pan. Crowding the chicken causes the temperature to drop and makes the breading soggy, so give each piece at least 2cm (1 inch) of space.
- Chill before frying. If you have time, let the breaded chicken sit in the fridge for 15 minutes to help the coating set before it hits the hot fat.
What To Serve With Chicken Cutlets
These crunchy cutlets pair well with a simple rocket salad dressed in lemon and oil. The sharp citrus cuts through the richness of the fried breading.
You could also serve them alongside garlic mashed potatoes or a bowl of pasta tossed in herbs. For a lighter dinner, try them with roasted asparagus or a fresh tomato bruschetta.
How To Store Chicken Cutlets
Fridge
Store leftovers in an airtight tin for up to 3 days. Keep the lemon wedges separate so the juice doesn’t soften the breading while they sit.
Reheat
Place the cutlets on a baking tray and heat in the oven at 190°C (375°F/Gas Mark 5) for 8 to 10 minutes. This draws out the moisture and makes them snap-crisp again, whereas a microwave makes them rubbery.
Freeze
Freeze the breaded, uncooked cutlets between layers of greaseproof paper for up to a month. You can fry them straight from frozen, just add 2 minutes to each side in the pan.
Ina Garten Chicken Cutlets Recipe Nutrition Facts
Per serving (1 of 4):
- Calories: 350 kcal
- Protein: 32g
- Fat: 18g
- Carbohydrates: 20g
- Sugar: 2g
- Sodium: 600mg
Estimated. May vary based on ingredients and cooking methods.
FAQs
Yes, place them on a wire rack over a baking tray and cook at 200°C (400°F/Gas Mark 6) for 20 minutes, flipping them over halfway through.
Olive oil mixed with butter gives the best flavour, but you can use a neutral oil like rapeseed oil if you prefer a higher smoke point.
The meat might be too wet, so make sure you pat it dry with kitchen roll before starting the flour step.
Ina Garten Chicken Cutlets Recipe
Description
Tender chicken breasts pounded thin and fried to a deep golden crunch with a salty Parmesan crust.
Ingredients
Instructions
- Pound the chicken breasts between clingfilm to a 1cm thickness and season with salt and pepper.
- Arrange bowls of flour, beaten egg with water, and breadcrumbs mixed with Parmesan.
- Coat each breast in flour, dip into the egg, and press firmly into the cheese crumbs.
- Heat oil and butter in a large pan over medium heat and fry in batches.
- Cook for 3 to 4 minutes per side until the coating is dark gold and meat is done.
- Drain on kitchen roll and serve warm with fresh lemon wedges.
