i used to try hard and cook different cutlets when my mom made the type of rice i didn't like
Mom's "Not-My-Favorite-Rice" Chicken Cutlets
Prep: 15 min, Cook: 12 min, Total: 27 min
Serves 4
Medium
Nov 22, 2025
1 pound boneless, skinless chicken breasts
1 cup all-purpose flour
1 teaspoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup panko breadcrumbs
2 eggs
1 cup grated cheddar cheese (optional)
2 tablespoons olive oil
2 tablespoons butter
1. Prepare the breading station by placing the flour, paprika, garlic powder, salt, and pepper in one shallow dish, the eggs in another, and the panko breadcrumbs in a third.
2. Cut the chicken breasts into thin cutlets and season with a pinch of salt.
3. Dip each chicken cutlet into the flour mixture, coating both sides evenly, then into the eggs, and finally into the panko breadcrumbs, pressing gently to adhere.
4. Heat the olive oil in a large skillet over medium-high heat. Add the breaded chicken cutlets and cook for 3-4 minutes per side, or until golden brown and cooked through.
5. If using cheese, place a slice on top of each cutlet during the last minute of cooking.
6. Remove the cutlets from the skillet and place them on a paper towel-lined plate to drain excess oil.
7. In the same skillet, add the butter and let it melt. Serve the chicken cutlets with the melted butter spooned over the top.
- For an extra crispy coating, chill the breaded cutlets in the refrigerator for 30 minutes before cooking. - Just like I used to do when my mom made the type of rice I didn't like, make these cutlets as a perfect solution when you're not in the mood for the usual - they're a delicious alternative to pair with your favorite sides. - Experiment with different seasonings in the breading mixture, such as dried herbs or grated Parmesan cheese, to give the cutlets a unique flavor profile.