We eat a lot of chicken in our house. You know what it’s like – it is so versatile that it ends up on the menu three times a week! But it also means we are always on the look for something a little different to do with those chicken pieces.

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If you have a skillet (or even a good frying pan) then you can make these Easy Cheesy Chicken Cutlets for that something a bit different.

What are chicken cutlets?

When I first saw this recipe, I was a little unsure of what cutlets were. A little research answered the question! Cutlets can be a cut of meat from chicken but also pork and even veal. They are a thin piece of the meat, in this case, chicken breast.

Cutlets are ideal because they cook quicker than a full chicken breast would do but bring all the normal chicken benefits. You can saute them, fry them, slice them up after cooking for sandwiches or anything. If you are in the UK like me, they are also a bit like mini-fillets that you see in the supermarkets.

How to make chicken cutlets

Another handy thing about cutlets is that you don’t need to go out and buy a special cut of meat for them. Just grab the usual chicken breasts and a sharp knife.

First, cut the breast in half horizontally. Lie it on a chopping board for this and cut parallel to the board. Just make sure you keep your fingers out of the way.

Next, place the cutlets between two sheets of plastic wrap (clingfilm) or into a sealable bag. Don’t make it too tight then use a meat mallet to flatten the chicken to around ¼ inch thickness. Sideways movements tend to be better than the up and down motion like hammering in a nail.

meat mallet to flatten meat for chicken cutlets

And you’re done, the cutlet is ready to add to whatever recipe you want. You can leave it a bit thicker if you want, it depends on the recipe and your preference.

More recipe inspiration…

Looking for more chicken ideas? How about using your Instant Pot to make Chicken Marsala, a classic dish using marsala wine? Or while the skillet is out of the cupboard, make Creamy Chicken Quinoa with Peas.

What you need to make cheesy chicken cutlets

4 6-oz. boneless, skinless chicken cutlets
3/4 c. almond flour
Sea salt and black pepper, to taste
3 large eggs
1/4 c. water
3/4 c. panko breadcrumbs
1/4 c. Parmesan cheese, finely grated
2 t. Italian seasoning
1 c. olive oil, divided

Kitchen equipment

Wide glass bowl or pie pan
Food processor
Wire rack
Large skillet

How to make the recipe

STEP 1: Add the almond flour, salt, and black pepper to a shallow, wide bowl or pie pan and stir to combine. Set aside.

STEP 2: Whisk the eggs together with the water until thoroughly combined and transfer to a shallow, wide bowl or pie pan. Set aside.

STEP 3: Pulse the gluten-free breadcrumbs, Parmesan cheese, and Italian seasoning in a food processor until fine. Transfer to a rimmed plate or pie pan and set aside.

STEP 4: Pat the chicken dry with a paper towel and then dredge each cutlet in the almond flour, then the egg mixture, and finally, the breadcrumbs. Be sure to shake off any excess almond flour and egg before moving to the next step. Press the chicken firmly into the breadcrumb mixture to ensure they are evenly coated on each side.

STEP 5: When finished, transfer each cutlet to a wire rack for 5-10 minutes to “set up.”

STEP 6: Add one-half cup olive oil to a 12″ cast iron skillet set over medium-high heat. Working in batches, add two of the cutlets once the oil starts to shimmer.

Tip: For best results, don’t do all 4 cutlets at the same time to prevent overcrowding. The excess steam from overcrowding will interfere with the browning process.

STEP 7: Cook the chicken on one side until golden brown and crispy, approximately 4-5 minutes, before flipping. As soon as each breast is flipped, reduce heat to medium and cook on the second side about 5 minutes or until the chicken is cooked through.

STEP 8: Remove from heat and transfer the cutlets to a wire rack set inside a rimmed baking pan and gently remove excess oil with paper towels.

STEP 9: Carefully drain used olive oil from skillet and wipe excess with a paper towel. Add remaining olive oil to skillet and repeat process with the remaining chicken cutlets.

STEP 10: Remove from heat and transfer the cutlets to the wire rack with the first batch. Allow chicken to rest for 5 minutes. Slice and serve immediately with your choice of sides or over a mixed green salad.

Storing the recipe

After cooking: Any leftover chicken cutlets should be kept in the fridge until you want to reheat them to serve. Keep them in an airtight container for up to 3 days.

Freezing the recipe: You can also freeze the chicken once it is cooked. Allow it to fully cool on the wire rack then pop into airtight containers or freezer bags and pop in the freezer for up to 3 months. Defrost thoroughly before you heat up and serve.

Recipe tips

When making this recipe, it is best to use regular olive oil rather than the extra virgin version we normally have. The reason for this is it has a higher smoke point and works better for skillet recipes.

Yield: 4 portions

Easy Skillet Cheesy Chicken Cutlets

No Ratings

Make these Easy Skillet Cheesy Chicken Cutlets for a tasty light meal or combine with sides or a salad for a main meal

Ingredients

4 6-oz. boneless, skinless chicken cutlets

4 6-oz. boneless, skinless chicken cutlets

3/4 c. almond flour

3/4 c. almond flour

Sea salt and black pepper, to taste

Sea salt and black pepper, to taste

3 large eggs

3 large eggs

1/4 c. water

1/4 c. water

3/4 c. panko breadcrumbs

3/4 c. panko breadcrumbs

1/4 c. Parmesan cheese, finely grated

1/4 c. Parmesan cheese, finely grated

2 t. Italian seasoning

2 t. Italian seasoning

1 c. olive oil, divided

Instructions

STEP 1: Add the almond flour, salt, and black pepper to a shallow, wide bowl or pie pan and stir to combine. Set aside.

STEP 2: Whisk the eggs together with the water until thoroughly combined and transfer to a shallow, wide bowl or pie pan. Set aside.

STEP 3: Pulse the gluten-free breadcrumbs, Parmesan cheese, and Italian seasoning in a food processor until fine. Transfer to a rimmed plate or pie pan and set aside.

STEP 5: When finished, transfer each cutlet to a wire rack for 5-10 minutes to "set up."

STEP 6: Add one-half cup olive oil to a 12" cast iron skillet set over medium-high heat. Working in batches, add two of the cutlets once the oil starts to shimmer.

Tip: For best results, don't do all 4 cutlets at the same time to prevent overcrowding. The excess steam from overcrowding will interfere with the browning process.