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chicken cutlet dinner ideas

Chicken Cutlet Dinner

Crispy, golden-brown chicken cutlets served with fresh lemon wedges and your choice of comforting sides. A quick, versatile dinner that’s as perfect for busy weeknights as it is for special occasions.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American, Italian
Ingredients Method Notes

Ingredients
  

  • 2 large chicken breasts sliced into thin cutlets
  • 1 cup all-purpose flour
  • 2 large eggs beaten
  • 1½ cups breadcrumbs panko or regular
  • ½ cup grated Parmesan cheese optional
  • 1 tsp garlic powder
  • 1 tsp paprika
  • Salt and black pepper to taste
  • ¼ cup olive oil plus extra if needed
  • Fresh parsley chopped (for garnish)
  • Lemon wedges for serving

Method
 

  1. Pound the chicken cutlets to an even thickness for quick, even cooking. Season with salt, pepper, garlic powder, and paprika.
  2. Set up three shallow bowls: one with flour, one with beaten eggs, and one with breadcrumbs mixed with Parmesan cheese.
  3. Coat each cutlet in flour, shaking off excess, then dip into eggs, and finally press into breadcrumbs until evenly coated.
  4. Heat olive oil in a large skillet over medium heat. Fry cutlets in batches for 3–4 minutes per side, or until golden brown and cooked through.
  5. Transfer to a paper towel-lined plate to drain excess oil.
  6. Garnish with fresh parsley and serve with lemon wedges. Pair with mashed potatoes, green beans, or a fresh salad for a complete dinner.

Notes

For a lighter version, bake at 425°F (220°C) on a wire rack for 15–18 minutes, flipping halfway through.
Air-fry at 390°F (200°C) for 8–10 minutes for a crisp finish with less oil.