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Ina Garten Chicken Cutlets

Ina Garten Chicken Cutlets
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Chicken cutlets are thin, boneless chicken breasts, pounded evenly, breaded in flour, egg, and seasoned breadcrumbs, and sautéed until crisp and golden. Ina’s version includes parmesan cheese in the coating for extra flavor and is served with lemon wedges and a green salad for a bright, balanced meal.

Ingredients

Scale

  • 4 boneless, skinless chicken breasts

  • Kosher salt and freshly ground black pepper

  • 1 cup all-purpose flour

  • 2 extra-large eggs, beaten with 1 tablespoon water

  • 1¼ cups seasoned dry breadcrumbs (or panko)

  • ½ cup freshly grated Parmesan cheese

  • Olive oil and unsalted butter, for frying

  • Lemon wedges, for serving

  • Optional: arugula or mixed greens salad with vinaigrette

Instructions

Step 1: Prepare the Chicken

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

Step 2: Set Up a Breading Station

Place flour in a shallow bowl. In a second bowl, beat the eggs with water. In a third, mix breadcrumbs with parmesan cheese.

Step 3: Bread the Cutlets

Dredge each chicken piece in flour, then dip into the egg mixture, and finally coat with the breadcrumb-parmesan mixture. Press gently to ensure an even coating.

Step 4: Cook the Chicken

Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet over medium heat. Cook the cutlets in batches (don’t crowd the pan), 3–4 minutes per side, until golden brown and cooked through. Add more oil and butter as needed between batches.

Step 5: Serve Immediately

Transfer cutlets to a paper towel–lined plate. Serve hot with lemon wedges and, if desired, a simple green salad.

Find it online: https://inagartencooks.com/ina-garten-chicken-cutlets/