Ina Garten Chicken Cutlets Recipe

This Ina Garten Chicken Cutlets recipe is a crispy and golden main dish, which includes Parmesan cheese and seasoned breadcrumbs. It’s a classic, foolproof recipe, ready in just 20 minutes.

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Ina Garten Chicken Cutlets Ingredients

• 4 boneless, skinless chicken breasts
• Kosher salt and freshly ground black pepper
• 1 cup all-purpose flour
• 2 extra-large eggs, beaten with 1 tablespoon water
• 1¼ cups seasoned dry breadcrumbs (or panko)
• ½ cup freshly grated Parmesan cheese
• Olive oil and unsalted butter, for frying
• Lemon wedges, for serving
• Optional: Arugula or mixed greens salad with vinaigrette

How To Make Ina Garten Chicken Cutlets

1. Pound and season the chicken: Place each chicken breast between two sheets of plastic wrap and pound to ¼-inch thickness. Season both sides with salt and pepper.
2. Set up a breading station: Fill one shallow bowl with flour. In a second bowl, beat eggs with water. In a third bowl, combine breadcrumbs and Parmesan cheese.
3. Bread the cutlets: Dredge each chicken breast in flour, dip in egg mixture, then coat in breadcrumb-Parmesan mixture. Press lightly to adhere.
4. Fry the cutlets: In a large skillet, heat 1 tablespoon olive oil and 1 tablespoon butter over medium heat. Cook chicken in batches, 3–4 minutes per side, until golden and cooked through. Add more oil and butter between batches if needed.
5. Serve hot: Transfer to a paper towel-lined plate. Serve warm with lemon wedges and a green salad, if desired.

Recipe Tips

• Can I use chicken tenders instead? Yes, just reduce the cook time slightly.
• How to keep them crispy: Don’t overcrowd the pan. Fry in batches and serve immediately.
• What kind of breadcrumbs work best? Panko gives extra crunch, but seasoned dry breadcrumbs add more flavor.
• Can I prep ahead? You can bread the cutlets a few hours in advance and refrigerate until ready to fry.
• How to reheat leftovers: Reheat in the oven at 375°F to keep them crisp.

What To Serve With Chicken Cutlets

These crisp cutlets go well with fresh and vibrant sides:

• Lemon-dressed arugula or mixed greens
• Garlic mashed potatoes
• Roasted asparagus or green beans
• Pasta tossed with olive oil and herbs
• Tomato salad or bruschetta

How To Store Chicken Cutlets

Refrigerate: Store leftovers in an airtight container for up to 3 days.
Reheat: Use a 375°F oven or toaster oven for best texture.
Freeze: Freeze cooked cutlets between layers of parchment for up to 1 month. Reheat from frozen.

Chicken Cutlets Nutrition Facts

• Calories: ~350 kcal per cutlet (without sides)
• Protein: ~32g
• Carbs: ~20g
• Fat: ~18g
• Sodium: ~600mg

Nutrition information is estimated and may vary based on portion size and ingredients used.

FAQs

Can I bake these instead of frying?
Yes, bake at 400°F on a wire rack-lined baking sheet for about 20 minutes, flipping halfway.

What’s the best oil for frying?
Use olive oil or a neutral oil like avocado oil.

Can I add herbs to the breadcrumbs?
Absolutely—try dried oregano, basil, or thyme.

How thin should I pound the chicken?
About ¼ inch thick ensures even cooking and tenderness.

Try More Recipes:

• Barefoot Contessa Pasta Fagioli Recipe
• Ina Garten Grilled Lemon Chicken Recipe
• Ina Garten Couscous With Pine Nuts Recipe