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Barefoot Contessa Chicken Cutlets Recipe

Barefoot Contessa Chicken Cutlets Recipe


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4.8 from 36 reviews

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

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.


Ingredients

Scale

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)

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