Garlic & Herb Chicken Cutlets
Perfectly seasoned crispy chicken cutlets.
Crispy chicken is given a well-deserved upgrade with our best-selling garlic & herb cheese sprinkle. Use the delightful Romano blend both in the chicken breading and sprinkle it on top for an extra punch of flavor.
Yield: 6 servings
- Keep chicken cutlets between 1/4 and 1/2 inch thick so they cook quickly and develop an evenly golden, crispy crust.
- Keep the oil hot, but not smoking. Add more with each batch as needed.
- Set fried cutlets on a wire rack to preserve their crunch, then generously sprinkle with more Garlic & Herb Sprinkle while they're hot.
Spices
Featured in this Recipe
Preparation Instructions:
thespicehouse.com
Frequently Asked Questions
Can I use chicken breasts instead of chicken cutlets?
Yes. Slice boneless, skinless chicken breasts in half horizontally, then gently pound them to about 1/4 to 1/2 inch thick. Keeping the chicken an even thickness helps it cook quickly and evenly while the breading turns crisp and golden.
What is the best breading for chicken cutlets?
Breadcrumbs, panko, or a combination of the two all work well. Traditional breadcrumbs create an even coating, while panko gives the cutlets a lighter, crunchier texture. For extra flavor, season the breadcrumbs with Taylor Street Garlic & Herb Seasoning before breading the chicken.
How do I get breading to stick to chicken cutlets?
Follow the classic three-step method: flour, egg, then breadcrumbs. Shake off excess flour and egg between each step, and gently press the breadcrumbs onto both sides of the chicken. Letting the breaded cutlets rest for a few minutes before frying can also help the coating stay put.
What oil is best for frying chicken cutlets?
Choose a neutral oil with a relatively high smoke point, such as vegetable, canola, avocado, or grapeseed oil. Heat the oil over medium heat until hot but not smoking before adding the chicken.
How do I know when chicken cutlets are done?
Because chicken cutlets are thin, they cook quickly. Fry them for about 3–4 minutes per side, or until crisp and golden and the thickest part of the chicken reaches an internal temperature of 165°F.
How do I keep chicken cutlets crispy after frying?
Transfer freshly fried chicken cutlets to a wire rack instead of stacking them on a plate. Air can circulate around the chicken, preventing steam from softening that beautifully crisp breading.
Can I make these chicken cutlets ahead of time?
Yes. You can bread the chicken a few hours ahead and keep it covered in the refrigerator until you're ready to fry. Cooked cutlets can also be refrigerated and reheated in the oven or air fryer to help restore their crispy exterior.
What should I serve with garlic and herb chicken cutlets?
These savory, crispy cutlets pair beautifully with roasted vegetables, a bright green salad, pasta, mashed potatoes, or a simple squeeze of lemon. They also make excellent sandwiches topped with greens, tomato, and a little mayonnaise.
What does Taylor Street Garlic & Herb Seasoning taste like?
Taylor Street Garlic & Herb Seasoning brings together robust garlic, fragrant herbs, and savory Romano cheese flavor. In this recipe, it's mixed directly into the breading and sprinkled over the hot chicken after frying, giving every bite an extra layer of rich, aromatic flavor.
Can I make these chicken cutlets in an air fryer?
Yes. Lightly coat the breaded cutlets with cooking oil and air fry in a single layer until crisp, golden, and cooked to 165°F, flipping halfway through. Cooking time will vary depending on the thickness of the chicken and your air fryer.
Can I use chicken breasts instead of chicken cutlets?
Yes. Slice boneless, skinless chicken breasts in half horizontally, then gently pound them to about 1/4 to 1/2 inch thick. Keeping the chicken an even thickness helps it cook quickly and evenly while the breading turns crisp and golden.
What is the best breading for chicken cutlets?
Breadcrumbs, panko, or a combination of the two all work well. Traditional breadcrumbs create an even coating, while panko gives the cutlets a lighter, crunchier texture. For extra flavor, season the breadcrumbs with Taylor Street Garlic & Herb Seasoning before breading the chicken.
How do I get breading to stick to chicken cutlets?
Follow the classic three-step method: flour, egg, then breadcrumbs. Shake off excess flour and egg between each step, and gently press the breadcrumbs onto both sides of the chicken. Letting the breaded cutlets rest for a few minutes before frying can also help the coating stay put.
What oil is best for frying chicken cutlets?
Choose a neutral oil with a relatively high smoke point, such as vegetable, canola, avocado, or grapeseed oil. Heat the oil over medium heat until hot but not smoking before adding the chicken.
How do I know when chicken cutlets are done?
Because chicken cutlets are thin, they cook quickly. Fry them for about 3–4 minutes per side, or until crisp and golden and the thickest part of the chicken reaches an internal temperature of 165°F.
How do I keep chicken cutlets crispy after frying?
Transfer freshly fried chicken cutlets to a wire rack instead of stacking them on a plate. Air can circulate around the chicken, preventing steam from softening that beautifully crisp breading.
Can I make these chicken cutlets ahead of time?
Yes. You can bread the chicken a few hours ahead and keep it covered in the refrigerator until you're ready to fry. Cooked cutlets can also be refrigerated and reheated in the oven or air fryer to help restore their crispy exterior.
What should I serve with garlic and herb chicken cutlets?
These savory, crispy cutlets pair beautifully with roasted vegetables, a bright green salad, pasta, mashed potatoes, or a simple squeeze of lemon. They also make excellent sandwiches topped with greens, tomato, and a little mayonnaise.
What does Taylor Street Garlic & Herb Seasoning taste like?
Taylor Street Garlic & Herb Seasoning brings together robust garlic, fragrant herbs, and savory Romano cheese flavor. In this recipe, it's mixed directly into the breading and sprinkled over the hot chicken after frying, giving every bite an extra layer of rich, aromatic flavor.
Can I make these chicken cutlets in an air fryer?
Yes. Lightly coat the breaded cutlets with cooking oil and air fry in a single layer until crisp, golden, and cooked to 165°F, flipping halfway through. Cooking time will vary depending on the thickness of the chicken and your air fryer.
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