Walking Chicken Cutlets
I recently posted a video of myself going for a walk and enjoying what I call a Walking Chicken Cutlet instead of a protein bar. The video gained a lot of attention and requests for the recipe. So, here is my recipe for walking chicken cutlets.
These walking chicken cutlets are crispy on the outside, juicy in the center and perfect on the go! Let me know if you give them a try.
Why You’ll Love This Recipe
Lightened up. These chicken cutlets are lightened up (no flour) and easy to make. You only need a few ingredients and 30 minutes to make this easy chicken recipe.
Versatile. Chicken cutlets are super versatile. Enjoy them alongside a salad, dip them in your favorite sauce, or tuck them in a sandwich. No matter what, they’re delicious.
Perfect for meal prep. What’s great is that you can make a batch of chicken cutlets and enjoy them through the week too!
Recipe Ingredients
- Chicken: You’ll need one pound of boneless skinless chicken for this recipe. About two breasts.
- Egg: This recipe calls for two eggs.
- Breading: The breading is a combination of grated parmesan cheese, panko, and Italian breadcrumbs.
- Seasoning: Season the butterflied chicken with kosher salt and cracked black pepper.
- Oil: This recipe calls for a neutral oil for shallow frying the cutlets.
Expert Tips
- Make sure your chicken is fully thawed. Otherwise, it can release moisture during cooking, making the breading soggy. Let it rest at room temperature for 20 minutes before working with it.
- Butterfly the chicken breasts into four thin cutlets. Pound the cutlets thin with a meat mallet so they cook quickly and evenly.
- Pat the chicken dry with a paper towel before seasoning it. This helps the breading adhere.
- Use a neutral oil with a high smoke point for shallow frying. My favorite is avocado oil.
- Do not overcrowd the pan. This drops the oil temperature and can cause a soggy crust versus a crispy crust.
- If the parmesan cheese breading sticks to the pan, don’t panic. Use a thin fish spatula or similar to release the crust from the pan. Since this breading has more parmesan cheese, it could become slightly sticky.
- Let the chicken rest on a cooling rack for 5-ish minutes once its cooked. This allows air to circulate around the chicken. It also prevents steam from building under the chicken and causing a soggy breading.
- The internal temperature should reach 165 degrees Fahrenheit. Cooking time will vary slightly based on the thickness of the chicken.
How to Make
Setup the Breading Station
Add two whisked eggs to one plate. Add the grated parmesan cheese, panko, and Italian breadcrumbs to the second plate. Mix until combined.
Prep the Chicken
Grab two chicken breasts and butterfly them into four thin cutlets. Place the cutlets between parchment paper or add them to a sealable bag. Gently pound the chicken using a meat mallet, until it is thin and even.
Next, pat the chicken dry with a paper towel. Season both sides with kosher salt and cracked black pepper.
Bread the Chicken
Run the cutlets through the whisked egg followed by the breading. Make sure each piece is well coated in the egg and breading. Repeat for all four cutlets.
Shallow Fry
Next heat a thin layer of avocado oil in your pan. It should cover the bottom of your pan. Once hot, but not smoking, add two chicken cutlets at a time. Do not overcrowd the pan. Shallow fry until cooked through and golden brown on both sides.
Cooking time will vary slightly based on the thickness of the chicken. The internal temperature should reach 165-degree Fahrenheit to ensure doneness.
Pull the chicken from the pan and place it on a cooling rack for 5-ish minutes. Serve hot and enjoy.
Other Cooking Methods
Air Fry the Chicken
- Air fry the cutlets instead of pan frying them. Preheat the air fryer to 390 degrees. Spray the basket with avocado oil spray. Add the chicken cutlets making sure not to overcrowd the basket. The cutlets should not overlap.
- Spray the cutlets with avocado oil spray and bake for 8-10 minutes flipping halfway through. Spray the second side with avocado oil spray so they get crispy and golden brown. Work in batches if necessary.
- Cooking time might slightly vary based on type of air fryer used and thickness of the chicken.
Oven Bake Instead of Shallow Fry
- Preheat the oven to 400 degrees Fahrenheit. Line a baking tray with parchment paper. Bread the chicken according to the steps listed and add it to the tray.
- Spray the chicken with avocado oil spray and bake for 20-22 minutes flipping halfway through. Be sure to spray the second side with avocado oil spray so the chicken gets extra crispy.
- No matter how you cook the cutlets, the internal temperature should reach 165-degrees Fahrenheit to ensure doneness.
- Cooking time will vary based on the thickness of the cutlets.
Frequently Asked Questions
This chicken cutlet recipe is super crispy on the outside making them easy to hold when walking. Plus, it calls for extra parmesan cheese which adds slightly more protein.
Enjoy with a salad, dip in your favorite sauce or tuck them into a wrap. They are so good no matter what!
Store leftovers in an airtight container in the refrigerator for up to 5 days. Enjoy cold or reheat leftover chicken in the microwave until warmed through.
Other Chicken Recipes to Consider Trying
- One Pan Roasted Chicken and Potatoes
- One Pan Creamy Sun-Dried Tomato Pesto Chicken
- One Pan Creamy Chicken and Vegetables
- One Pan Blackened Chicken Alfredo
- One Pan Creamy Pesto Chicken
- One Pan Tuscan Chicken Thighs
- Blackened Chicken with Creamy Mustard Sauce
Walking Chicken Cutlets
Equipment
- 1 saute pan
- 2 plates for breading
- 2 sheets parchment paper
- 1 meat mallet
- 1 fish spatula
- 1 tongs
- 1 cooling rack
Ingredients
- 1 lb. chicken breasts, butterfly and pound into 4 thin cutlets
- kosher salt, to season the cutlets
- cracked black pepper, to season the cutlets
- 2 eggs, whisked, or 1 large egg
- ½ cup grated parmesan cheese
- ¼ cup panko breadcrumbs
- ¼ cup Italian breadcrumbs
- avocado oil, as needed for shallow frying
Instructions
How to Make
Setup the Breading Station
- Add two whisked eggs to one plate. Add the grated parmesan cheese, panko, and Italian breadcrumbs to the second plate. Mix until combined.
Prep the Chicken
- Grab two chicken breasts and butterfly them into four thin cutlets. Place the cutlets between parchment paper or add them to a sealable bag. Gently pound the chicken using a meat mallet, until it is thin and even.
- Next, pat the chicken dry with a paper towel. Season both sides with kosher salt and cracked black pepper.
Bread the Chicken
- Run the cutlets through the whisked egg followed by the breading. Make sure each piece is well coated in the egg and breading. Repeat for all four cutlets.
Shallow Fry
- Next heat a thin layer of avocado oil in your pan. It should cover the bottom of your pan. Once hot, but not smoking, add two chicken cutlets at a time. Do not overcrowd the pan. Shallow fry until cooked through and golden brown on both sides.
- Cooking time will vary slightly based on the thickness of the chicken. The internal temperature should reach 165-degree Fahrenheit to ensure doneness.
- Pull the chicken from the pan and place it on a cooling rack for 5-ish minutes. Serve hot and enjoy.
Notes
Store leftovers in an airtight container in the refrigerator for up to 5 days. Enjoy cold or reheat leftover chicken in the microwave until warmed through.
