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Ina Garten Chicken Cutlets

Ina Garten Chicken Cutlets
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This recipe is made by slicing chicken breasts thin, seasoning them well, coating them in flour, egg, and breadcrumbs, then pan-frying until crisp and golden. The cutlets cook quickly because they are thin, which keeps the chicken moist inside while the outside turns crunchy. A squeeze of lemon at the end brightens the flavor without overpowering the chicken.

Ingredients

  • Boneless, skinless chicken breasts – 900 g (2 lb)

  • All-purpose flour – ½ cup

  • Eggs – 2 large

  • Breadcrumbs (preferably panko) – 1½ cups

  • Parmesan cheese – ½ cup, finely grated

  • Salt – 1½ teaspoons

  • Black pepper – 1 teaspoon

  • Olive oil – 3 tablespoons

  • Unsalted butter – 2 tablespoons

  • Lemon wedges – for serving

  • Fresh parsley – 2 tablespoons, chopped

Instructions

  • Prepare the chicken – Slice each chicken breast horizontally into thin cutlets. Pound gently to even thickness.

  • Set up dredging stations – Place flour in one bowl, beaten eggs in another, and breadcrumbs mixed with Parmesan, salt, and pepper in a third.

  • Coat the cutlets – Dip chicken into flour, then egg, then breadcrumb mixture, pressing lightly to help it stick.

  • Heat the pan – Heat olive oil and butter together over medium heat until hot but not smoking.

  • Cook until golden – Fry cutlets for 3–4 minutes per side until golden brown and cooked through.

  • Drain and finish – Transfer to paper towels, sprinkle lightly with salt, and finish with parsley and lemon.

Find it online: https://inagartendishes.com/ina-garten-chicken-cutlets/