Quick Chicken Cutlets

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Quick Chicken Cutlets
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Prep Time 20 minutes Cook Time 20 minutes

Boneless, skinless chicken breasts -- sometimes called cutlets -- are a boon to family chefs, a perennial kid favorite, and easy for a parent and child to prepare together. They taste great served fresh from the pan and dipped in our homemade honey mustard sauce.

What you'll need

  • Chicken
  • 4 boneless, skinless chicken breasts
  • 2/3 cup fine dry bread crumbs
  • 1/2 cup flour
  • 1/3 cup freshly grated Parmesan
  • 1 egg, beaten
  • 2 to 4 tablespoons olive oil for frying
  • 2 tablespoons milk
  • 2 teaspoons dried basil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper

  • Honey-Mustard Dipping Sauce
  • 1/4 cup deli-style mustard
  • 3 tablespoons sour cream
  • 1 to 1 1/3 tablespoons honey

How to make it

  1. Rinse the chicken breasts under running water, then place them on a double layer of paper towels and blot them dry. (Be sure to wash your hands well in warm soapy water immediately after handling raw chicken; do the same for any cutting boards or utensils that the meat comes into contact with.)

  2. Quick Chicken Cutlets - Step 2

    Place 2 of the chicken breasts inside a large, heavy-duty plastic freezer bag. Partially seal the end of the bag, leaving a slight gap so air can escape. Using the smooth head of a tenderizing mallet or a rolling pin, pound the meat in even strokes, working from the center out (be careful not to tear the plastic), to a uniform thickness of about 1/3 inch. Repeat this process with the remaining chicken in a new plastic bag. Put the pounded cutlets on a plate and set them aside.

  3. Combine the bread crumbs, Parmesan, basil, oregano, salt, and pepper in a shallow medium-size bowl. Stir them to mix. In a separate shallow bowl or pie plate, beat together the egg and milk. Set both of the bowls aside.

  4. Quick Chicken Cutlets - Step 4

    Spread the flour on a plate. Arrange the breading ingredients in assembly-line fashion in this order: cutlets, flour, egg mixture, crumb mixture, empty plate. Working one piece at a time, dredge both sides of the cutlet in the flour, knocking off the excess.

  5. Quick Chicken Cutlets - Step 5

    Dip both sides of the floured cutlet in the egg mixture.

  6. Quick Chicken Cutlets - Step 6

    Coat both sides of the cutlet with the crumb mixture. Set the breaded cutlet on a clean plate and repeat the process with the remaining pieces.

  7. Quick Chicken Cutlets - Step 7

    Set a large skillet over medium-high heat and pour in enough olive oil to coat the bottom of the pan, about 2 tablespoons. Heat the oil for 2 to 3 minutes, then add the cutlets. (If your pan isn't large enough to cook 4 chicken breasts at once, cook them in batches rather than overcrowd the pan.) Fry each side for 2 1/2 to 3 minutes, turning once, until the chicken is browned and cooked through. (To test, make a small cut in the center of the meat; there shouldn't be any traces of pink.) Remove the cutlets from the heat and serve. Makes 4 servings.

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