Ina Garten Chicken Cutlets – Crispy, Tender, and Effortlessly Elegant

When it comes to easy yet refined dinners, Ina Garten’s Chicken Cutlets are a go-to staple. Lightly breaded and pan-fried until golden, these cutlets are crisp on the outside, juicy inside, and ready in under 30 minutes. Served with lemon wedges, salad, or pasta, this recipe is ideal for busy weeknights or casual entertaining.

What Are Ina Garten’s Chicken Cutlets?

These are thin slices of boneless chicken breasts, pounded flat, coated in flour, egg, and breadcrumbs, and then pan-fried in olive oil and butter. It’s similar in style to Chicken Milanese, but can be served plain or paired with sauces, salads, or sides.

Other Ina Garten Recipes

• Barefoot Contessa Chicken Divan
• Ina Garten Chicken Bouillabaisse
• Ina Garten Tarragon Chicken Salad

Reasons to Try Ina Garten’s Chicken Cutlets

• Quick and easy – From prep to plate in 30 minutes
• Crispy outside, tender inside – Perfectly balanced texture
• Versatile serving options – Salad, pasta, or sandwich
• Family-friendly and elegant – Loved by all ages
• Minimal ingredients, maximum flavor – Barefoot Contessa signature
• Freezer-friendly – Prep in advance and cook as needed
• Healthy option when baked – Or keep it classic with a pan-fry

Ingredients Needed to Make Ina Garten’s Chicken Cutlets

• 4 boneless, skinless chicken breasts
• Kosher salt and freshly ground black pepper
• 1 cup all-purpose flour
• 2 large eggs, beaten with 1 tablespoon water
• 1¼ cups seasoned breadcrumbs (or panko for extra crunch)
• ½ cup freshly grated Parmesan cheese (optional)
• Olive oil, for frying
• 2 tablespoons unsalted butter
• Lemon wedges, for serving
• Optional: chopped parsley, arugula salad, or shaved parmesan for garnish

Instructions to Prepare Ina Garten’s Chicken Cutlets

Step 1: Prepare the Chicken

Place each chicken breast between two sheets of parchment or plastic wrap. Pound to ¼-inch thickness using a meat mallet or rolling pin. Season both sides with salt and pepper.

Step 2: Set Up Breading Station

Place the flour in one shallow bowl, the beaten eggs in another, and the breadcrumbs (mixed with Parmesan if using) in a third.

Step 3: Bread the Chicken

Dredge each piece of chicken first in the flour (shake off excess), then dip in the egg, and finally coat in the breadcrumb mixture. Place on a plate and let rest for 5–10 minutes.

Step 4: Pan-Fry the Cutlets

Heat 2 tablespoons olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Cook the cutlets in batches (don’t overcrowd) for 3–4 minutes per side, until golden brown and cooked through. Transfer to a paper towel–lined plate.

Step 5: Serve Immediately

Serve hot with lemon wedges, a sprinkle of sea salt, and your favorite sides or salad.

What to Serve With Chicken Cutlets

• Arugula or mixed green salad – With lemon vinaigrette
• Creamy mashed potatoes – For a hearty side
• Simple pasta with olive oil and garlic – Classic pairing
• Tomato and mozzarella salad – Light and fresh
• Roasted vegetables or asparagus – For color and flavor
• Garlic bread or focaccia – Crisp and chewy contrast
• Capers or aioli – Add a bold sauce element

Expert Tips for Mastering the Recipe

• Pound chicken evenly – Ensures even cooking
• Let breaded chicken rest before frying – Helps the coating adhere
• Use a mix of olive oil and butter – For flavor and browning
• Wipe pan between batches – Prevents burning crumbs
• Use panko breadcrumbs for crunch – Toast them lightly for extra crispiness
• Serve immediately – For best texture
• Use a meat thermometer – Internal temp should be 165°F

Variations of the Recipe

• Add dried herbs or garlic powder to breadcrumbs – For more flavor
• Swap breadcrumbs for crushed crackers or pretzels – For a twist
• Make it gluten-free – Use GF flour and crumbs
• Top with marinara and mozzarella – Chicken Parm style
• Serve with arugula and shaved Parmesan – Milanese-inspired
• Add Dijon to egg wash – For a mild tang
• Bake instead of fry – 425°F for 20 minutes, flipping once

How to Store Leftovers

• Refrigerate in airtight container – Lasts 3 days
• Reheat in oven or air fryer – Restores crispness
• Avoid microwaving – Makes the crust soggy
• Freeze raw breaded cutlets – Lay flat and wrap well
• Thaw in fridge before cooking – Then fry or bake as usual
• Store cooked cutlets with parchment between – Prevents sticking
• Label and date freezer items – Use within 2 months

How Do I Reuse Leftover Chicken Cutlets?

• Slice over salad or grain bowls – Great for lunch
• Make a chicken cutlet sandwich – With arugula and aioli
• Add to pasta or rice – With herbs and lemon
• Serve in tacos or flatbreads – With slaw and yogurt sauce
• Chop and use in wraps – With hummus or pesto
• Layer in a chicken parm bake – With tomato sauce and cheese
• Dice and stir into risotto – For a hearty dinner

Nutritional Value (per cutlet, based on 4 servings)

• Calories: 410
• Protein: 35g
• Fat: 22g
• Carbohydrates: 20g
• Fiber: 1g
• Sodium: 490mg
• Sugar: 1g

FAQs

What cut of chicken is best for Ina Garten’s chicken cutlets?

Boneless, skinless chicken breasts work best. They should be pounded thinly and evenly to ensure quick, even cooking and a tender texture.

Can I bread the chicken cutlets ahead of time?

Yes, you can bread the cutlets several hours in advance. Store them in the refrigerator on a baking sheet until you’re ready to cook.

What is the best way to get crispy chicken cutlets?

Use a combination of olive oil and butter in the pan, fry over medium heat, and avoid crowding the skillet. Let the crust form before flipping for the crispiest result.

Can I bake the chicken cutlets instead of frying?

Yes, you can bake them at 425°F on a wire rack-lined sheet pan for 18–20 minutes, flipping halfway through. They won’t be as golden but will still be crisp.

Final Words

Ina Garten–style Chicken Cutlets are everything you want in a weeknight dinner—crispy, juicy, flavorful, and quick to make. They’re perfect on their own or dressed up with sauces, salads, or pasta. Simple, elegant, and endlessly versatile, this is a recipe you’ll come back to again and again.

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