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 is a favorite in our house. These cutlets are perfectly cooked to a tender crisp. We love to pair them with some garlicky asparagus to round out the meal, and dinner is ready under 30 minutes! Even the picky eaters will love this dish!
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 how to tenderize her chicken cutlets.
Just allow them to soak in an egg and milk wash for a few minutes. No need to hit, bang or stomp the cutlets before hand. No fuss at all.
These cutlets have become a weekly meal in our house. So easy to make and everyone loves them! You can easily prepare them in the morning, or the night before and then bake or fry in the evening. They are delicious either way and turn out perfect every time.
We love serving them with her garlicky asparagus as a side dish, they compliment the chicken so well while they add some healthy greens to it. So tasty! The garlicky asparagus is sautéed easily in a skillet with fresh garlic for about 5 minutes and their done! An easy dinner your family will love.
Hope you had a great weekend! Thanks for stopping by!
Here’s a tip:
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. They love chopping them up and adding them to salads, making their favorite chicken Caesars salad.
- 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
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.
Fried 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.
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 cutlets
- 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: 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