Quick-Prep Barefoot Contessa Chicken Cutlets Recipe for Dinner

Chicken cutlets offer the satisfying crunch of a golden crust wrapped around juicy, tender meat.

With a quick pan-fry and a sprinkle of herbs, the flavors shine through effortlessly.

Mediterranean touches add brightness while keeping the process simple.

Each bite delivers a satisfying contrast of texture and seasoning.

Perfect for weeknights, the method is straightforward and consistently rewarding.

Serve it with pasta or greens, and you’ve got dinner in no time.

Reasons to Rave About Golden Chicken Cutlets

• Unlock Flavor Explosion: Packed with a remarkable blend of garlic, onion powder, and Pecorino cheese, these chicken cutlets deliver an incredible taste profile that transforms a simple protein into a gourmet experience.
• Master Crispy Perfection: The triple-dredge method creates an irresistibly crunchy exterior with panko breadcrumbs while keeping the chicken incredibly tender and moist inside, giving you restaurant-quality results at home.
• Foolproof Cooking Technique: This step-by-step method ensures even cooking and golden-brown color, making it foolproof for home cooks of all skill levels – no culinary degree required to achieve professional-looking results.
• Quick Weeknight Winner: From prep to plate, these chicken cutlets come together in under 30 minutes, making them an ideal solution for busy families craving a delicious meal without spending hours in the kitchen.

Stock Up for the Cutlet Craving Ahead

• Chicken Breasts: Lean protein that creates the base of the dish, best when fresh and of high quality.

• Flour: Provides initial dry coating and helps egg wash adhere, all-purpose works perfectly.
• Panko Breadcrumbs: Light and crispy breading that creates golden, crunchy exterior.
• Pecorino Cheese: Adds sharp, salty flavor and helps breadcrumbs bind together.

• Kosher Salt, Black Pepper: Essential base seasonings for enhancing overall flavor profile.
• Garlic Powder, Onion Powder: Provides depth and aromatic background to the chicken.
• Red Pepper Flakes: Optional ingredient for adding subtle heat and complexity.

• Eggs: Serves as binding agent between flour and breadcrumb coating.
• Water: Helps thin egg wash for better coating consistency.
• Butter: Adds rich flavor and helps achieve golden-brown color.
• Olive Oil: Prevents butter from burning and contributes additional flavor.

• Lemon Wedges: Bright, fresh garnish that cuts through richness of fried chicken.

Get Those Cutlets Sizzling in No Time

Step 1: Prepare Your Kitchen Setup

Gather all cooking tools and ingredients. Line a baking sheet with a wire rack. Preheat oven to warm temperature of 90°C (200°F).

Step 2: Transform Chicken Pieces

• Slice chicken breasts into 8 tender-like portions
• Place each piece between plastic wrap sheets
• Gently pound each piece until uniformly thin (approximately 1/4-inch thickness)

Step 3: Create Flavor-Packed Coating Stations

Prepare three separate shallow dishes for coating process:

• All-purpose flour
• Kosher salt
• Garlic powder
• Onion powder
• Black pepper
• Optional red pepper flakes

• Eggs
• Water

• Panko breadcrumbs
• Pecorino cheese
• Kosher salt
• Garlic powder
• Onion powder
• Black pepper
• Optional red pepper flakes

Step 4: Masterful Breading Technique

• Dredge in flour mixture
• Dip into egg wash
• Press firmly into breadcrumb blend
• Carefully place on wire rack

Step 5: Golden Sizzling Cooking

• Heat butter and olive oil in large skillet over medium-low temperature
• Cook chicken pieces two at a time
• Fry 3-5 minutes per side until golden brown
• Transfer cooked pieces to wire rack in warm oven
• Repeat cooking process with remaining chicken

Step 6: Delightful Serving

Plate chicken cutlets with optional fresh lemon wedges. Serve immediately while crispy and warm.

Smart Tricks to Make Your Cutlets Sing

• Master Even Pounding: Use a meat mallet or rolling pin to create uniform chicken thickness, ensuring every bite cooks perfectly and stays juicy.
• Rack Up Crispiness: Place cooked cutlets on a wire rack instead of a plate to maintain that delightful crunch and prevent unwanted sogginess.
• Batch Fry Like a Pro: Cook chicken pieces separately to guarantee golden-brown perfection and avoid steaming your cutlets in a crowded pan.
• Breading Rest Stop: Give your coated chicken a brief 5-minute break before frying, allowing the breading to adhere beautifully and create a stunning crisp exterior.
• Flavor Boost Trick: Customize your breading mix by tasting and adjusting seasonings, transforming good chicken cutlets into extraordinary ones with simple spice tweaks.

Storing Chicken Cutlets Without Losing Crunch

• Freeze: Seal chicken cutlets in a vacuum-packed or freezer-safe container to lock in freshness for up to 2 months. Wrap each cutlet individually with parchment paper before storing to prevent freezer burn and make thawing easier.
• Refrigerate: Store cooked cutlets in an airtight glass container with a tight-fitting lid. Place cutlets in a single layer to maintain crispy texture and prevent moisture buildup. Consume within 3 days for optimal taste and quality.
• Reheating: Restore crispiness by warming cutlets in a preheated oven at 180°C for 10-12 minutes. Avoid microwaving, which can make chicken soggy. Place cutlets on a wire rack over a baking sheet to ensure even heating and maintain their original crisp exterior.

Playful Ways to Rethink Your Cutlets

• Mediterranean Herb Chicken: Infuse the breading with dried oregano, thyme, and rosemary for a Mediterranean-inspired flavor profile. Replace Pecorino with crumbled feta cheese to enhance the regional taste.
• Spicy Cajun Cutlets: Add cayenne pepper, paprika, and dried thyme to the flour and breadcrumb mixtures. Create a zesty remoulade sauce on the side for dipping the crispy chicken.
• Parmesan Herb Crunch: Swap Pecorino for aged Parmesan cheese and mix in fresh chopped basil and parsley into the breadcrumb coating. Serve with a quick marinara dipping sauce for extra Italian flair.
• Coconut Crispy Chicken: Blend shredded coconut into the breadcrumb mixture for a tropical crunch. Add a hint of ground ginger and lime zest to the flour mixture for a bright, refreshing flavor combination.

Chicken Cutlet Memories Served Crispy

Crispy Barefoot Contessa chicken cutlets transport palates to italian countryside kitchens with their golden-brown perfection.

Mediterranean flavors dance across each delicate slice, promising culinary excitement for discerning dinner guests.

Ina Garten’s masterful technique ensures restaurant-quality results right in home kitchens.

Culinary magic happens when simple ingredients merge with precise cooking methods.

Barefoot Contessa Chicken Cutlets Recipe

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4.8 from 36 reviews

• Total Time: 30 minutes
• Yield: 4 1x

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Description

Ina Garten’s chicken cutlets elevate simple ingredients into a restaurant-worthy meal. Crispy golden breading and perfectly seasoned meat create an irresistible dinner that will quickly become a family favorite.

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Ingredients

Scale 1x2x3x

Protein:

• 4 boneless, skinless chicken breasts (about 32 ounces / 900g)
• 3 large eggs

Coating and Seasoning:

• 120g (1 cup) all-purpose flour
• 250g (3 cups) panko breadcrumbs
• 50g (½ cup) grated Pecorino-Romano
• 6g (1 tablespoon) granulated garlic
• 6g (1 tablespoon) onion powder
• 1 teaspoon crushed red pepper flakes (optional)
• Kosher salt
• Freshly ground black pepper

Cooking Fats:

• 1 stick (8 tablespoons / 115g) unsalted butter
• 120ml (½ cup) olive oil

Garnish:

• Lemon wedges for serving (optional)

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Instructions

1. Prepare the chicken by preheating the oven to 90°C (200°F) and positioning a wire rack on a baking sheet. Carefully slice chicken breasts into 8 elongated pieces resembling large tenders.
2. Create a protective barrier by placing each chicken piece between two plastic wrap sheets. Gently pound each piece until uniformly thin, approximately 1/4-inch thick, ensuring consistent texture.
3. Establish three separate breading stations using shallow dishes: First dish combines flour, kosher salt, garlic powder, onion powder, black pepper, and optional red pepper flakes. Second dish contains beaten eggs whisked with water. Third dish mixes panko breadcrumbs, Pecorino cheese, salt, garlic powder, onion powder, black pepper, and optional red pepper flakes.
4. Individually coat each chicken piece by first dredging in seasoned flour, then dipping thoroughly in egg wash, and finally pressing firmly into breadcrumb mixture to ensure complete coverage.
5. Position breaded chicken pieces on the wire rack, allowing excess coating to drip off.
6. Heat a large skillet with butter and olive oil over medium-low temperature. Cook chicken pieces in small batches, approximately 2 pieces at a time.
7. Fry each chicken piece for 3-5 minutes per side, rotating when golden-brown and crispy. Verify internal temperature reaches safe cooking point.
8. Transfer cooked chicken to wire rack in warm oven between batches. Carefully wipe skillet clean before preparing subsequent batches.
9. After completing all chicken pieces, plate and garnish with optional fresh lemon wedges for added brightness and flavor.

Notes

• Breading technique matters: Dip chicken into flour, then egg wash, and finally coat with seasoned breadcrumbs for maximum crunch and flavor adhesion.
• Temperature control is crucial: Maintain oil at a steady 350°F to achieve golden-brown exterior without burning or undercooking the meat.
• Rest the breaded chicken: Allow coated pieces to sit for 5-10 minutes before frying, which helps the breading stick better and creates a crispier texture.
• Drain excess oil properly: Place freshly fried chicken on a wire rack with paper towels underneath to catch drips and maintain crispy coating.
• Season boldly: Mix herbs and spices into breadcrumbs for an extra flavor punch that transforms ordinary fried chicken into something memorable.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Lunch, Dinner, Appetizer, Snacks
• Method: Frying
• Cuisine: American

Nutrition

• Serving Size: 4
• Calories: 271
• Sugar: 0.9g
• Sodium: 189mg
• Fat: 8.4g
• Saturated Fat: 1.9g
• Carbohydrates: 16g
• Fiber: 0.8g
• Protein: 31g
• Cholesterol: 148mg