Basic Breaded Chicken Cutlets

29 Apr

This “recipe” is so basic it’s not even funny. But I figured there are some people who didnt grow up eating this chicken so I wanted to share. This was a basic chicken recipe my mom would start with and then maybe make a mushroom and wine/sherry sauce for the top. Hers always tasted great and was nice and moist.

This is also the base for some of the more popular, yummy italian chicken dishes: parmigiana, francaise, scallopini, etc.


Flour, egg wash, breadcrumb station

The key is dipping thin pieces of chicken into egg wash, then flour, then egg wash, then bread crumbs or panko. I prefer bread crumbs (Robbb prefers panko)iugoyp.pp.

Yes, butter AND olive oil

Since you are using thin cuts of chicken, it wont take long to sautee. When you sautee, remember to use butter AND olive oil for a richer taste.

Raw breaded cutlets

Cutlets sauteeing

This is an easy weeknight meal. You can do a number of things to make this meal as basic or as lavish as you want. We tend to keep it basic. Robbb enjoys either plain or sometimes with ketchup (gross). I prefer mine with a lot of lemon juice on top. Tastes fresh!

Yummy plate o'chicken

Closeup of Yum

Breaded Chicken Cutlets


  • 1 package of chicken breasts, pounded thin (or buy the pre-pounded package)
  • 2 eggs, lightly beaten
  • 1-2 cups flour
  • salt and pepper
  • 2 cups breadcrumbs (more if needed)
  • butter and olive oil


Put flour, salt, and pepper in a plastic bag (or dish). Beat eggs in a wide bowl. And put breadcrumbs in casserole dish or plate. Put butter and olive oil in a large sautee pan.

Take chicken and dip into egg wash, then place into flour mixture and mix well. Then dip back into egg wash quickly, and then dip into the breadcrumbs and coat well.

Place chicken in hot sautee pan and cook well on both sides on medium heat. Top – or finish as you like.


6 Responses to “Basic Breaded Chicken Cutlets”

  1. Anne Staak May 1, 2012 at 9:49 pm #

    My boss brought up this bread today! she is going all the way with it, the old school way of fermenting grapes and using the natural yeast that grows on the surface of the fruit to get the rise instead of using packaged yeast. Apparantly it will take a few days. Very interesting!

  2. dskrzycki April 29, 2012 at 3:33 pm #

    What pans do you use? I’m really looking to upgrade from our Hard Anodized set that is about 7 years old

    • lmullane April 29, 2012 at 4:08 pm #

      For this recipe, I use a Calphalon non-stick. It’s large and in-charge!

      • dskrzycki April 29, 2012 at 5:31 pm #

        Thanks. I’ve been using non-stick for years but now that my skills are refined, I have to step it up

  3. Bethie April 29, 2012 at 2:51 pm #

    YUM! You can also try instead of frying baking with a saltine cracker crust. That is yummy also.

    • lmullane April 29, 2012 at 3:29 pm #

      Absolutely I havent tried that yet but I want to eventually. Although you cant go further into Francaise, Parm, Scallopini, etc with the saltine cracker baked crust.

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