How I Prep + Bread Chicken Cutlets

I’ve made chicken cutlets this way for years, but the method really came from wanting something a little lighter and more flavorful than the traditional flour, egg + breadcrumb process.

Instead of using egg, I marinate the chicken in olive oil, fresh lemon + parsley. The lemon actually has time to get into the chicken rather than just being squeezed over it at the end, and the olive oil gives the breading exactly what it needs to adhere.

The other thing I do differently is the breading itself - I use significantly more Parmigiano Reggiano than breadcrumbs. That’s where so much of the flavor comes from.

I usually prep a large batch at once, cook what we need and freeze the rest individually. It’s one of the those little things that makes dinner during the week so much easier.

A few things I’ve learned along the way:

• Give the chicken 30 minutes to an hour in the marinade.

• Don’t be shy with the Parmigiano.

• Thin or thick cutlets work beautifully here!

• If you’re freezing them, portion them before they go into the freezer so you can take out exactly what you need.

Want the full method?

I put everything - measurements, breading mixture, baking instructions + freezing notes into one easy guide below.