Recipe For Breaded Chicken Cutlets with Pan Gravy

The fresh bread crumbs and freshly grated Parmesan cheese in this recipe really make these breaded chicken cutlets stand out. A food processor lets you easily create those two ingredients.

Ingredients for 4 Chicken Cutlets

2 boneless, skinless chicken breasts halves

3/4 cup of fresh bread crumbs (see notes below)

1/4 cup of freshly grated Parmesan cheese (see notes below)

1 large chicken egg

1 teaspoon of water

1/4 cup of all-purpose flour, plus 1 tablespoon for the pan gravy

1/4 teaspoon of sea salt

1/4 teaspoon of freshly ground pepper

1/4 teaspoon of garlic powder

Peanut oil

1 cup of chicken stock, hot (homemade would be best, of course)


Pound the chicken breasts very thin using a meat mallet and slice each breast piece in half.

Place the 1/4 cup of all-purpose flour into a shallow, wide dish along with the garlic powder, black pepper and sea salt. Whisk well to aerate and combine the ingredients.

Place the egg and water into a different shallow dish and beat well.

Place the fresh bread crumbs into a different wide, shallow dish along with the grated Parmesan cheese. Mix well.

Dip the chicken, one piece at a time, into the flour, turning it to coat all over. Shake off the excess flour and move the chicken into the egg. Cover each piece well with the egg, allowing any excess to drip off. Move to the cheese and bread crumb mixture and coat each piece well.

Move the breaded chicken to a cooling rack with a pan underneath it. Place the chicken into the refrigerator for 2 hours. This will help the breading adhere to the chicken so it does not fall off during the cooking process.

You will want to use a heavy-bottomed pan with tall sides for this recipe. Fill it with enough peanut oil to cover 1/2 inch up the pan. Heat over medium to high heat until it reaches 375 degrees F. You can use a thermometer to measure the temperature or you can put a few drops of water into the pan. The water will pop when the temperature reaches 375 degrees F. A single popcorn kernel will do the same thing.

Carefully place each piece of chicken into the pan (be careful not to crowd the pan) and cook until golden brown on one side. Flip and continue to cook until the other side is golden brown. Put the cooked chicken into a warm (200 degrees F) oven while you make the pan gravy.

Pour off all but 1 tablespoon of the cooking oil. Heat the tablespoon of oil over medium heat. Add the 1 tablespoon of flour and mix well. Cook until the flour turns the color of wet sand. Slowly add the hot chicken stock, whisking constantly. Cook for 2 minutes, then serve this pan gravy with the hot breaded chicken cutlets.

Ingredient Notes

Use your food processor to easily make fresh bread crumbs. Put the fresh bread into your food processor, fitted with the multi-purpose blade, and process until it is fine crumbs. You can do this with any type of bread, but I think an Italian Vienna bread works best with this recipe.

Use your food processor, fitted with the multi-purpose blade, to grate the Parmesan cheese. Place large chunks of the cheese into the work bowl of your food processor and process until finely ground. Why not just buy pre-grated cheese? Not only does it not taste as good, but it is also loaded with unsavory anti-caking ingredients to stop it from clumping together.

Comments are closed.