Chicken Cutlets with Garlicky Asparagus
Chicken Cutlets with Garlicky Asparagus. Thin chicken cutlets dipped into an egg wash, then lightly coated with breadcrumbs, mixed with cheese and seasonings, then fried or baked until golden crispy. Perfectly cooked to a tender crisp. Serve with mom’s garlicky asparagus to round out the meal, and dinner is ready in under 30 minutes!
My kids always say Nonna makes the best chicken cutlets in the world! We think so too.
Her chicken cutlets are light, crispy, and full-flavored. She even has a simple trick on how to tenderize her chicken cutlets.
You may also know her recipe for Parmesan Crusted Chicken Cutlets, which are delicious too.
Just allow them to soak in an egg and milk wash for a few minutes. No need to hit, bang or stomp the cutlets beforehand. Making these chicken cutlets no fuss at all.
These chicken cutlets with garlicky asparagus have become a weekly meal in our house. It’s a definite favorite in our house.
Everyone loves them!
You can prepare them in the morning, or the night before and then bake or fry them in the evening. These cutlets are delicious either way and turn out perfect every time.
Paired with fresh asparagus sauteed with garlic and extra virgin olive oil, compliments each other very nicely.
Our mom’s garlicky asparagus as a side dish is one you’ll enjoy as well. Super easy and ready in minutes! So tasty!
The garlicky asparagus is sautéed for about 5 minutes and they’re done! A delicious dinner your family will love. Even the picky eaters will love this dish!
ENJOY!!
Here are a few Tips:
-
Make extra chicken cutlets, so you can easily make sandwiches for school lunches and for work. My teens love chicken cutlets as leftovers the next day.
-
Also, chop them up and add them to salads, and even to your favorite chicken Caesars salad.
*You can follow along below or jump down to the bottom of this post for our full recipe card.
Ingredients for Chicken Cutlets with Garlicky Asparagus:
-
2 pounds – boneless skinless thin chicken cutlets
-
2 eggs – lightly beaten
-
1/3 cup milk
-
1 + 1/4 cups plain breadcrumbs
-
1/2 cup grated pecorino cheese
-
1 tsp. dried parsley
-
1/8 tsp. garlic powder
-
canola oil or vegetable oil, for frying
Directions:
1. Rinse cutlets and drain.
2. In a small bowl, blend milk with eggs.
3. In a second bowl, mix the breadcrumbs with pecorino cheese, parsley, and garlic powder.
4. Place two or three cutlets into the milk and egg mixture to soak for a minute or two. Then dip each cutlet into the breadcrumb mixture until coated on both sides.
5. Transfer breaded cutlets to a plate. Continue until each one is coated. Here is where you can prepare the cutlets in advance, cover with plastic wrap and refrigerate until ready to fry or bake.
For Fried Chicken Cutlets:
1. In a medium or large non-stick frying pan, heat 3/4 cup of oil on medium heat. When the oil is hot, carefully add a few chicken cutlets at a time.
2. Fry cutlets until golden brown, about 2 minutes on each side.
3. Arrange a platter with a layer of paper towels on top. When cutlets are finished, transfer onto the paper towels to drain. Continue until all cutlets are done.
4. Serve immediately. If not serving immediately, keep cutlets in a warm oven until ready to serve.
For BAKED Chicken Cutlets:
Preheat oven to 350 degrees. Bake for 8 to 10 minutes, flip cutlets over and bake for additional 5 to 8 minutes, or until they are golden brown.
Yields: 11 to 13 chicken cutlets
For Garlicky Asparagus:
-
1 pound fresh asparagus- rinsed, ends cut off
-
4 large garlic cloves- sliced
-
2 Tbsp. extra-virgin olive oil
-
1/4 cup chicken or vegetable broth
-
salt and pepper to taste
-
Optional: a dash of cayenne pepper
Slice asparagus spears on a diagonal.
In a large non-stick skillet, heat oil on medium heat.
Add garlic and stir until garlic turns golden.
Add the asparagus to the skillet. Sauté for 2 minutes, stirring occasionally.
Add broth, and cayenne pepper. Lower the heat and cover with a lid.
Simmer for additional 2 minutes.
Turn off the heat, let stand for 1 minute.
Season with salt and pepper to taste. Serve.
Serves 3 to 4
…Don’t forget to PIN it!
MORE TASTY ASPARAGUS RECIPES!
-
Asparagus Gruyere Swiss Tart
-
Spinach Ravioli with White Cream Asparagus Sauce
-
Creamy Asparagus Risotto
-
Asparagus Salad
-
Roasted Asparagus with Prosciutto and Cheese
Yield: 4 to 6
Chicken Cutlets with Garlicky Asparagus
Chicken Cutlets with Garlicky Asparagus. These cutlets are perfectly cooked to a tender-crisp. We love to pair them with mom's garlicky asparagus to round out the meal, and dinner is ready in under 30 minutes! Even the picky eaters will love this dish!
Prep Time
5 minutes
Cook Time
25 minutes
Total Time
30 minutes
Ingredients
- 2 pounds - boneless skinless thin chicken cutlets
- 2 eggs - lightly beaten
- 1/3 cup milk
- 1 + 1/4 cups plain breadcrumbs
- 1/2 cup grated pecorino cheese
- 1 tsp. dried parsley
- 1/8 tsp. garlic powder
- canola oil or vegetable oil, for frying
For Garlicky Asparagus:
- 1 pound fresh asparagus- rinsed, ends cut off
- 4 large garlic cloves- sliced
- 2 Tbsp. extra-virgin olive oil
- 1/4 cup chicken or vegetable broth
- salt and pepper to taste
- Optional: a dash of cayenne pepper
Instructions
- Rinse cutlets and drain.
- In a small bowl, blend milk with eggs.
- In a second bowl, mix the breadcrumbs with pecorino cheese, parsley, and garlic powder.
- Place two or three cutlets into the milk and egg mixture to soak for a minute or two.
- Then dip each cutlet into the breadcrumb mixture until coated on both sides.
- Transfer breaded cutlets to a plate. Continue until completed. Here is where you can prepare the cutlets in advance, cover with plastic wrap and refrigerate until ready to fry or bake.
TO FRY Chicken Cutlets:
- In a medium or large non-stick frying pan, heat 3/4 cup of oil on medium heat.
- When oil is hot, carefully add a few chicken cutlets at a time.
- Fry cutlets until golden brown, about 2 minutes on each side.
- Arrange a platter with a layer of paper towels on top.
- When cutlets are finished, transfer onto the paper towels to drain.
- Continue until all cutlets are done. Serve immediately.
- If not serving immediately, keep cutlets in a warm oven until ready to serve.
TO BAKE Chicken Cutlets:
- Preheat oven to 350 degrees. Bake for 8 to 10 minutes, flip cutlets over and bake for additional 5 to 8 minutes, or until they are golden brown.
- Yields: 11 to 13 cutlets
FOR Garlicky Asparagus:
- Slice asparagus spears on a diagonal.
- In a large non-stick skillet, heat oil on medium heat.
- Add garlic and stir until garlic turns golden.
- Add the asparagus to the skillet. Sauté for 2 minutes, stirring occasionally.
- Add broth, and cayenne pepper. Lower the heat and cover with a lid. Simmer for additional 2 minutes. Turn off the heat, let stand for 1 minute. Season with salt and pepper to taste.
- Serve.
- Serves 3 to 4
I just made chicken tenders for my grandson and they were delicious but I love this more grown up chicken cutlet recipe 🙂 Time to make some just for me and the hubs!
I need to make chicken cutlets more often. I forget how easy and delicious they are. Yours look so crispy and delicious!
My mom used to make chicken like this all the day! Brings back good childhood memories.
Simple and delicious; what a great combo! Love this idea, thank you for sharing!