Winner, Winner, Chicken Cutlet Dinner

A classic crispy chicken cutlet recipe plus two ways to use them.

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chicken cutlet with a fennel slaw and mustard.

The various forms of fried chicken (fingers, cutlets, nuggets, etc) are, to me, a near perfect food. They’re juicy, crispy, and salty, and give me a satisfying dopamine hit every time I order them. They also often act as the gateway to consume my favorite condiment: aioli (or ranch, the basic girl’s “aioli”).

Biting into a piece of fried chicken is one of life’s great food joys, but it’s usually a food I only ever order out on occasion. For some reason, chicken nuggets and fingers were long ago relegated to the kids menu, which feels rude to adults because sometimes I *DO* want the basket of chicken fingers and fries. I love to order fried chicken, especially in sandwich form, but frying pieces of chicken at home can be a bit daunting if you’ve never worked with a deep vat of hot oil.

Crispy chicken cutlets exist in the Venn diagram of supremely enjoyable to eat and relatively simple to make at home. They come together and cook quickly, you likely have most of what you need at home, and you can take the finished product in practically any culinary direction you want.

For ultimate sophistication, enjoy them with a squeeze of lemon and a crisp glass of orange wine (or if you’re

Alison Roman

, a martini). Let the meal be the cure for what ails you.

Crispy Chicken Cutlets

Makes 4 cutlets but this can be easily multiplied

2 cups plain or panko bread crumbs, more as needed, whisked together with a heavy pinch of salt and a few cranks of pepper.

2 cups flour, more as needed

*I haven’t made this gluten free, but seems like bread crumbs and flour are an easy swap

2 eggs, whisked

3 wide low bowls, bowl plates, or plates with a bit of an edge

4 chicken cutlets or 2 large chicken breasts. If using chicken breasts, slice in half down the middle to make two thinner pieces. Pound between two pieces of plastic wrap with a rolling pin or a heavy bottom pan if needed

Salt & pepper

Neutral cooking oil

Cast Iron skillet or large pan

Fancy finishing salt (regular salt works fine if you don’t have any)

Set up your dredging station: Use one bowl each for the eggs, flour, and bread crumbs. Set out a large sheet tray lined with paper towels. Lightly salt each side of the chicken cutlet.

Prepare the chicken: Coat the chicken in the flour, making sure every inch is covered. Then dip in the egg, ensuring full coverage. Finally, dredge through the bread crumbs and make sure every corner is covered, patting in any bread crumbs if needed. Place back on tray.

Heat pan or skillet on medium-high and fill with oil and heat. Once the oil shimmers, add your first cutlet, pressing down with tongs to make sure the cutlet makes full contact with the skillet. Cook for about 3 minutes, flipping when the side becomes golden brown. Flip and cook 2-3 more minutes. Sometimes the excess bread crumbs can burn. If this happens, turn off the heat and quickly wipe out burnt crumbs.

Placed finished cutlet on tray lined with paper towels. Sprinkle with fancy finishing salt.

To use:
Use them in wraps or on sandwiches. I love a chicken caesar salad wrap and if I see it on a menu, I will *always* sub in chicken cutlet for grilled chicken.

carla lalli music

has a good chicken caesar salad wrap recipe here. Use on salads, but specifically this Buffalo Chicken Salad. With a fennel slaw, a healthy dollop of mustard, and a squeeze of lemon for a Milanese situation (pictured above).

Crispy Cutlet Sandos with Furikake Mayo and Quick Pickles

Serves 4

Chicken cutlet recipe from above - If you have panko breadcrumbs, you can use them here.

2 tablespoon furikake mix, 1 tablespoon mixed into the bread crumbs

*Furikake is a dry Japanese condiment usually consisting of dried fish, sesame seeds, chopped seaweed, sugar, salt, and MSG. I get mine at Trader Joe’s and you can likely find it in other grocery stores.

1/2 cup kewpie mayo

1/2 cup Helmans

* If you only have one mayo type here, that’s fine. I like Kewpie for its MSG hit, but I like adding some non Kewpie to balance it out.

3 teaspoons sesame oil, divided

2 fat garlic cloves, grated

Roughly 1 tablespoon chopped chives

Hearty pinch gochugaru chili flakes. You can sub red pepper flakes or hot sauce too.

1 English cucumber or 4 Persian cucumbers, thinly sliced

1/4 cup rice wine vinegar

2 tablespoons soy sauce

1 teaspoon sugar

4 Burger buns, lightly toasted

Shredded lettuce

Before working on your cutlets, prepare the pickles. Whisk together soy sauce, rice wine vinegar, sugar, and 1 teaspoon sesame oil. Add in sliced cucumbers and mix to coat well. Set aside for at least 30 minutes.

Prepare chicken cutlet recipe based on above.

To make the mayo, mix together the mayo, 2 teaspoons sesame oil, 1 heaping tablespoon furikake, garlic, chives, and chili flakes.

To assemble, slick mayo on both sides of the buns. Stack chicken, lettuce, and pickles on the buns.

Chicken Parmesan

Serves 4

Chicken cutlet recipe from above

2 fat garlic cloves grated. Whisked into bread crumbs.

1 tablespoon dried oregano, basil, or Italian seasoning. Whisked into bread crumbs.

1 lb pasta

1 Jar of your favorite red sauce (if you want to make something, be my guest!)

Fresh mozzarella, about 8 oz, sliced

Parmesan cheese

Prepare chicken cutlets based on recipe above.

Bring a pot of salted water to a boil and cook pasta according to directions.

Set the broiler on high. On a sheet tray layer a hearty scoop of red sauce on cutlets, a slice or two of mozzarella, and a sprinkle of parmesan cheese. Set cutlets under broiler until the cheese bubbles and starts to brown, rotating the sheet tray as necessary.

Toss cooked and drained pasta with red sauce. Serve with cutlets and top with more parmesan cheese.