easy chicken cutlets recipe
The Best easy chicken cutlets recipe
Oh, this easy chicken cutlet recipe is one of my favorite go-to meals—simple enough to whip up on a busy weeknight but still feels special enough for a little get-together. I love how it’s quick and foolproof, which means no stress when my kids are still in pajamas and I need something fast but still satisfying. My husband and kids swear by it too; it’s that kind of dish that feels like a treat without being overly complicated. Plus, it’s not just quick—it’s also packed with good stuff. Chicken cutlets are lean, protein-rich, and easy to customize with herbs, spices, or veggies if you want to keep things light but flavorful. It’s the kind of meal that works for everyday dinners or when you’re hosting a small gathering because it’s hearty enough to feed a crowd without taking over the kitchen.
I started making these cutlets years ago when I was looking for a way to get my kids to eat more vegetables without them noticing. We’d toss some finely chopped bell peppers, onions, or spinach into the batter, and suddenly, they’d take a bite and ask for seconds. It’s a sneaky way to get nutrients in without making them feel like they’re eating something “healthy.” And honestly? The kids don’t even realize they’re getting extra veggies—just a tasty, crispy bite. My boys especially love them with a side of sweet potato fries or a simple salad, and they always ask for the recipe. It’s that kind of reliable, crowd-pleasing dish that doesn’t require fancy ingredients or fancy techniques. You can make it ahead, freeze it, and reheat it later—no waste, no fuss. And when you serve it with a bright, fresh sauce like lemon-garlic or yogurt-based, it feels like a meal worth celebrating, even if it’s just for the family. It’s the kind of recipe that makes you feel good about what you’re putting on the table, whether you’re cooking for one or a dozen.
Easy Chicken Cutlets with Tomato Sauce
A simple and delicious recipe for crispy chicken cutlets coated in a light tomato sauce. Perfect for a quick weeknight dinner!
🥘Ingredients
- 4 boneless, skinless chicken breasts
- 1 cup all-purpose flour
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp paprika
- 1 egg
- 1 cup breadcrumbs
- 1 cup tomato sauce
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 1 tsp dried oregano
- ½ tsp red pepper flakes (optional)
- Salt and pepper to taste
👨🍳Directions
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1 Preheat the oven to 400°F (200°C). Cut the chicken breasts into 4 even cutlets, about ½-inch thick. Pat dry with paper towels.
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2 In a shallow bowl, mix flour, salt, pepper, and paprika. In another bowl, beat the egg lightly. Set aside.
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3 In a third bowl, combine breadcrumbs. Place the chicken cutlets in the flour mixture, coating them evenly. Remove excess flour, then dip into the egg, and finally coat with breadcrumbs. Place on a parchment-lined baking sheet.
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4 Preheat oven to 400°F (200°C). Bake for 15-18 minutes or until golden brown and cooked through. Set aside.
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5 In a pan, heat olive oil over medium heat. Sauté the chopped onion and minced garlic until soft (about 3 minutes). Add tomato sauce, oregano, red pepper flakes, salt, and pepper. Simmer for 5 minutes. Pour sauce over the chicken cutlets.
🔧Equipment
- Mixing bowls
- Cutting board
- Sharp knife
- Baking sheet
- Oven
- Parchment paper
- Measuring cups and spoons
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Easy Chicken Cutlets with Tomato Sauce Works
This easy chicken cutlet recipe is always a crowd-pleaser for any occasion, whether it’s a casual weeknight dinner or a busy family gathering. It’s simple enough to make ahead and reheat, so you don’t have to stress about last-minute cooking, and the tender, flavorful meat pairs perfectly with a fresh salad or simple sides like roasted potatoes. Plus, it’s a great way to keep things light but satisfying for everyone, especially when you want something hearty without the fuss.
❓ Frequently Asked Questions About Chicken Cutlets with Tomato Sauce
1. What is the easiest way to make crispy chicken cutlets? The easiest way is to coat the chicken pieces in a light batter made with flour, a pinch of salt, and a beaten egg, then pan-fry them in a little oil until golden and crispy. For extra crispiness, you can also add cornstarch to the batter.
2. Can I use frozen chicken for this recipe? Yes, you can use frozen chicken cutlets, but make sure to thaw them completely first. Pat them dry thoroughly with paper towels before coating to prevent a soggy batter.
3. What is the best oil to use for cooking chicken cutlets? The best oils for cooking chicken cutlets are neutral-flavored oils like vegetable oil, canola oil, or sunflower oil. Avoid high-smoke-point oils like peanut oil if you want to avoid a burnt taste.
4. How do I keep chicken cutlets from getting greasy? To keep chicken cutlets from getting greasy, use a non-stick pan or lightly grease it with oil. Cook them over medium heat, and avoid overcrowding the pan. Cooking in batches ensures even cooking and prevents excess oil from splattering.
5. What can I serve with chicken cutlets? Chicken cutlets pair well with a variety of sides. Some popular options include: – Mashed potatoes – Steamed vegetables (like green beans or carrots) – A fresh salad with a light vinaigrette – Warm bread or naan – A simple tomato-based sauce or gravy
