I love the combination of chicken and cheese in this chicken cutlet recipe. Parmesan cheese, garlic powder and onion powder flavor the golden chicken cutlet, which is coated with seasoned bread crumbs. —Marie Hoyer, Lewistown, Montana
1/4 teaspoon each garlic powder, onion powder, pepper and salt
1/2 cup grated Parmesan cheese
1/2 cup buttermilk
3/4 cup seasoned bread crumbs
4 boneless skinless chicken breast halves (6 ounces each)
3 tablespoons canola oil
Optional: lemon wedges and fresh thyme sprigs
In a shallow bowl, combine flour, garlic powder, onion powder and pepper. In another bowl, combine cheese and buttermilk. Place bread crumbs in a third shallow bowl.
Flatten chicken to 1/4-in. thickness. Coat chicken with flour mixture; dip in buttermilk, then coat with crumbs. In a skillet over medium heat, cook chicken in oil for 5-7 minutes on each side or until no longer pink; drain on paper towel. If desired, serve with lemon wedges and fresh thyme sprigs.
Chicken Cutlet Tips
Can you make a chicken cutlet recipe ahead of time?
Yes. Winning chicken recipes like this one make great lunches as well as easy chicken dinners. Just make sure to store in an airtight container in the fridge and use within 3 to 4 days.