Chicken Cutlets

READY IN: 30mins
Recipe by Hey Jude

This is a simple, quick and easy chicken dish that's great for weekday dinners.

Top Review by NancyB

The flour/egg/bread crumb process made the chicken have a great crust and flavor. I used chicken broth instead of the wine for the sauce and added a tsp of cornstarch to thicken it. My whole family loved this recipe - I will put it in my keeper file!

Ingredients Nutrition


  1. Rinse chicken and pat dry.
  2. Place pieces one at a time, skinned side down, between sheets of plastic wrap and pound with the flat side of a mallet until about 1/4 inch thick.
  3. In a dish, mix flour, salt, pepper, and nutmeg.
  4. Beat egg and water in a second dish.
  5. Mix bread crumbs and cheese in a third dish.
  6. Coat chicken with flour mixture, then egg, then crumb mixture.
  7. Melt butter in oil in a wide frying pan over medium-high heat.
  8. Add chicken, in batches.
  9. Cook, turning after 2-3 minutes, until no longer pink when slashed (4-6 minutes total).
  10. Transfer to a platter and keep warm.
  11. Add wine to pan, boil over high heat until slightly reduced, stirring to scrape browned bits free.
  12. Pour over chicken.
  13. Pass lemon wedges to squeeze over meat.

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