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 1/2-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!