This easy Barefoot Contessa Chicken Cutlets recipe is a quick and delicious meal that’s perfect for any night of the week. With crispy, golden breadcrumbs and a hint of Pecorino, it’s simple to make using common ingredients you likely already have. Serve with a squeeze of fresh lemon for extra flavour!
Ingredients Needed
- 4 boneless, skinless chicken breasts (about 900g)
- 120g all-purpose flour
- Kosher salt and freshly ground black pepper
- 6g granulated garlic
- 6g onion powder
- 1 teaspoon crushed red pepper flakes (optional)
- 3 large eggs
- 250g panko breadcrumbs
- 1/2 cup (50g) grated Pecorino-Romano
- 1 stick (8 tablespoons / 115g) unsalted butter
- 120ml olive oil
- Lemon wedges for serving (optional)
How To Make Chicken Cutlets
- Prep the chicken: Preheat your oven to 90°C (200°F) and line a baking sheet with a wire rack. Slice the chicken breasts into 8 pieces (like large tenders), then place each between two sheets of plastic wrap. Pound each piece to 1/4-inch thick. Repeat with the remaining chicken.
- Set up breading station: In a shallow dish, mix the flour, 1 tbsp kosher salt, 1 tsp garlic, 1 tsp onion powder, 1/2 tsp black pepper, and optional red pepper flakes. In a second shallow dish, beat the eggs with 1 tbsp of water. In a third shallow dish, mix the panko breadcrumbs, Pecorino, 1 tbsp kosher salt, 1 tsp garlic, 1 tsp onion powder, 1/2 tsp black pepper, and optional red pepper flakes.
- Bread the chicken: Dredge each chicken piece in the flour mixture, coat it in the egg wash, then press it into the breadcrumb mixture, ensuring it’s fully coated. Set aside on the wire rack.
- Cook the chicken: Heat 2 tbsp butter and 2 tbsp olive oil in a large skillet over medium-low heat. Cook 2 pieces of chicken at a time for 3-5 minutes per side until golden-brown and cooked through. Transfer to the wire rack to keep warm in the oven. Wipe the skillet clean and repeat with the remaining chicken, butter, and oil.
- Serve: Once all chicken is cooked, serve with optional lemon wedges.
Recipe Tips
- Pound the chicken evenly: Ensure your chicken pieces are pounded to a uniform thickness (about 1/4 inch). This helps them cook evenly and stay tender.
- Use a wire rack for crispy texture: After cooking, transfer the chicken to a wire rack to keep it crispy and prevent it from getting soggy.
- Don’t overcrowd the pan: Fry the chicken in batches, so the pieces aren’t crowded. This ensures each piece gets perfectly golden and crisp.
- Let the breading set: After breading the chicken, let it rest for a few minutes before cooking. This helps the coating stay intact while frying.
- Adjust seasoning: Taste your breading mixture and adjust the salt, pepper, or garlic powder to suit your preferences before coating the chicken.
How To Store & Reheat Leftovers
- Refrigerate: Place leftover chicken cutlets in an airtight container and refrigerate for up to 3 days.
- Freeze: If you want to freeze them, place leftover chicken cutlets in a freezer-safe container or wrap them tightly in foil. They can be frozen for up to 2 months.
- Reheating: Reheat leftover chicken cutlets in the oven at 180°C for about 10-12 minutes, or until the chicken is crispy and warmed through.
Nutrition Facts
Serving Size: 1 cutlet (127g)
- Calories: 271
- Total Fat: 8.4g
- Saturated Fat: 1.9g
- Cholesterol: 148mg
- Sodium: 189mg
- Potassium: 272.8mg
- Total Carbohydrate: 16g
- Dietary Fiber: 0.8g
- Sugars: 0.9g
- Protein: 31g
Try More Recipes:
Barefoot Contessa Chicken Cutlets
Description
This easy Barefoot Contessa Chicken Cutlets recipe is a quick and delicious meal that’s perfect for any night of the week. With crispy, golden breadcrumbs and a hint of Pecorino, it’s simple to make using common ingredients you likely already have. Serve with a squeeze of fresh lemon for extra flavour!
Ingredients
Instructions
- Prep the chicken: Preheat your oven to 90°C (200°F) and line a baking sheet with a wire rack. Slice the chicken breasts into 8 pieces (like large tenders), then place each between two sheets of plastic wrap. Pound each piece to 1/4-inch thick. Repeat with the remaining chicken.
- Set up breading station: In a shallow dish, mix the flour, 1 tbsp kosher salt, 1 tsp garlic, 1 tsp onion powder, 1/2 tsp black pepper, and optional red pepper flakes. In a second shallow dish, beat the eggs with 1 tbsp of water. In a third shallow dish, mix the panko breadcrumbs, Pecorino, 1 tbsp kosher salt, 1 tsp garlic, 1 tsp onion powder, 1/2 tsp black pepper, and optional red pepper flakes.
- Bread the chicken: Dredge each chicken piece in the flour mixture, coat it in the egg wash, then press it into the breadcrumb mixture, ensuring it’s fully coated. Set aside on the wire rack.
- Cook the chicken: Heat 2 tbsp butter and 2 tbsp olive oil in a large skillet over medium-low heat. Cook 2 pieces of chicken at a time for 3-5 minutes per side until golden-brown and cooked through. Transfer to the wire rack to keep warm in the oven. Wipe the skillet clean and repeat with the remaining chicken, butter, and oil.
- Serve: Once all chicken is cooked, serve with optional lemon wedges.
Notes
- Pound the chicken evenly: Ensure your chicken pieces are pounded to a uniform thickness (about 1/4 inch). This helps them cook evenly and stay tender.
- Use a wire rack for crispy texture: After cooking, transfer the chicken to a wire rack to keep it crispy and prevent it from getting soggy.
- Don’t overcrowd the pan: Fry the chicken in batches, so the pieces aren’t crowded. This ensures each piece gets perfectly golden and crisp.
- Let the breading set: After breading the chicken, let it rest for a few minutes before cooking. This helps the coating stay intact while frying.
- Adjust seasoning: Taste your breading mixture and adjust the salt, pepper, or garlic powder to suit your preferences before coating the chicken.
Barefoot Contessa Chicken Cutlets