Garlicky Chicken Cutlets are a quick, easy and delicious recipe to make for a quick meal for two or more people!
Chicken (or veal) cutlets were a staple in my house growing up. My mom would make them often with sides of rice and vegetables or a salad. They were always yummy, and sometimes – ok all the time – I’d dip pieces of my cutlet into some plum sauce… DELISH!
Because of this, I knew I’d eventually put the recipe on the blog, but to be honest you don’t really need a recipe.
Chicken cutlets are super easy to make and don’t take many ingredients: chicken, egg, breadcrumbs, and oil. Simple, easy and classic. But I couldn’t just put that on the blog, I used two snazzy twists that literally take no extra time AT. ALL.
These snazzy twists are: I like to use Italian seasoned breadcrumbs like these ones. They taste great and you can get them in whole wheat too! AND I like to start off by infusing the oil with garlic before frying the cutlets, it just ads a slight and delightful garlicky flavor that I love.
I find these cutlets especially good with a caesar side salad, with some lighter caesar salad dressing of course! The breaded chicken cutlets are a great crouton replacement when you mix a bite of chicken with some caesar salad.
P.S. You can even drizzle some of the dressing on the garlicky chicken cutlets to add some oomph.
Hope you enjoy!
- 2 boneless skinless chicken breasts
- 3 tbsp. neutral oil
- 3 garlic cloves, smashed
- 1 egg, beaten
- 1 cup Italian seasoned breadcrumbs
- Butterfly the chicken breasts and pound them down until they are even and about ½-inch thick.
- Heat oil and garlic in a medium-sized skillet until the garlic is a golden brown, about 2 to 3 minutes.
- Remove the garlic.
- Dip each chicken cutlet into the egg mixture and then into the bread mixture and place in the skillet.
- Cook the chicken until browned, crispy and cooked through, about 3 minutes each side.
- Once cooked, place on paper towel to absorb extra oil and serve.
Did you make this recipe?
I wanna see your tasty creations!