Oriana’s Thoughts On The Recipe
I’m so excited to share my Eggless Chicken Cutlets recipe with you today. These cutlets have quickly become a family favorite around here, and I just know you’re going to love them, too! They’re super crispy on the outside, juicy on the inside, and packed with flavor. They’re eggless, so they’re perfect if you have someone in your family with an egg allergy. Plus, they’re kid-approved, which is always a win in my book! I’m all about simple and easy recipes, especially during busy weeknights when time is short and everyone’s hungry. These cutlets come together in just 30 minutes, making them a go-to for quick, delicious dinners. With just a few pantry staples, you can whip up a meal that’s sure to please even the pickiest eaters. And honestly, who can resist that golden, crispy coating? One of the things I love most about these cutlets is their versatility. You can serve them as is with your favorite dipping sauce, pair them with a fresh salad, or even pop them in a sandwich for a hearty lunch. Whether you’re making dinner for the family or prepping meals for the week, these cutlets are a must-try!
Ingredients You’ll Need, Substitutions & Notes
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down). Simple & Easy to Make: You don’t need any fancy ingredients or equipment for this recipe. It’s straightforward and beginner-friendly, so even if you’re not a seasoned cook, you’ll have no trouble whipping these up! Totally Egg-Free: Perfect for those with an egg allergy or intolerance. Ready in 30 Minutes: On those busy nights when you’re short on time, these cutlets are a lifesaver. From start to finish, you can have dinner on the table in just 30 minutes. So Crispy on the Outside & Juicy on the Inside: The combination of yogurt and milk keeps the chicken moist and juicy, while the crispy breadcrumb coating provides the perfect contrast in texture. Kid-Friendly: If you’ve got picky eaters at home, these cutlets are a great way to get them excited about dinner. They’re mild in flavor and perfect for little hands.
Chicken: Boneless, skinless chicken breasts work best. Pound them to an even thickness for uniform cooking. Salt & Black Pepper: Essential for seasoning the chicken. Garlic Powder: Adds a subtle, savory flavor. All-Purpose Flour: Helps the coating stick to the chicken. Plain Regular Yogurt & Milk: These two keep the chicken moist and juicy while helping the flour and breadcrumbs adhere. Breadcrumbs: The star of the crispy coating. You can use panko for extra crunch, regular breadcrumbs for a finer texture, or a combination of both. Paprika: Adds a mild smokiness and color to the cutlets. Parmesan Cheese: Adds a rich, savory flavor to the breadcrumb mixture. Vegetable Oil: For frying. Use a neutral oil with a high smoke point, like canola or sunflower oil.
Process Overview: Step-by-Step Photos
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
Step 1 – Prepare and Season The Chicken
If using regular thick chicken breasts, freeze for 20 minutes. Remove from the freezer and cut in half horizontally to make 6 thinner cutlets. Then, pound the chicken to ¼-inch thickness. Season the chicken cutlets with salt, black pepper, and 1 teaspoon of garlic powder. Set aside.
Step 2 – Set Up A Dredging Station
Set up a dredging station with three shallow dishes. In the first dish, place the flour. In the second dish, mix yogurt and milk. In the third dish, mix together the breadcrumbs, the remaining teaspoon of garlic powder, paprika, and grated Parmesan cheese.
Step 3 – Coat The Chicken
Coat each chicken breast in flour, shaking off the excess. Dip into the yogurt mixture, shaking off the excess. Then, press into the breadcrumb mixture, making sure the chicken is fully coated on both sides. Allow them to sit for about 10 minutes before frying to set the coating. This will ensure the batter adheres better during cooking.
Step 4 – Cook
In a large skillet, heat a good layer of vegetable oil (about ¼ inch deep) over medium-high heat. Once the oil is hot, fry the chicken cutlets for about 4-5 minutes on each side or until golden brown and the internal temperature reaches 165°F (75°C). Depending on the size of your skillet, you may need to do this in batches. Tip: Make sure your oil is at the right temperature for frying – around 350° F (180° C) – for the crispiest outcome.
Step 5 – Garnish and Server
Remove the cutlets from the skillet and let them drain on a wire rack. Garnish with fresh chopped parsley and a squeeze of lemon juice, if desired. Serve immediately or place in a 250º F (120º C) oven for up to 1 hour before serving to keep warm.
Make Them in The Oven
Preheat your oven to 425°F (220°C), place the breaded cutlets on a lightly greased baking sheet, and bake for about 20 minutes, flipping halfway, until they’re crispy and cooked through.
Make Them in Air Fryer
Preheat your air fryer to 375°F (190°C). Spray the breaded cutlets lightly with cooking spray and cook them for about 10 minutes, flipping halfway through, until they’re golden brown and reach an internal temperature of 165° F (75° C).
Food Allergy Swaps
Gluten-Free: Use gluten-free breadcrumbs and an all-purpose GF flour blend. Dairy-Free: Replace the yogurt and milk with dairy-free alternatives.
Variations & Additions
Spicy Cutlets: Add a pinch of cayenne pepper to the breadcrumb mixture for a bit of heat. Herb-Infused: Mix in some dried oregano or thyme with the breadcrumbs for extra flavor. Cheesy: Add a slice of your favorite cheese on top of the cutlets and melt under the broiler for a cheesy twist.
Serving Suggestions
Serve these Eggless Chicken Cutlets with a side of mashed potatoes, a fresh salad, or even tucked into a sandwich with some lettuce and tomato. They’re also great with dipping sauces like Greek Yogurt Sauce, Ranch, Avocado Sauce, honey mustard, or aioli.
Chicken: For even cooking, make sure the chicken breasts are even in thickness. If using 3 regular thick chicken breasts, freeze for 20 minutes. Remove from the freezer and cut in half horizontally to make 6 thinner cutlets. Then, pound the chicken to 1/4 – 1/3 inch thickness. Don’t Overcrowd the Pan: Fry in batches if necessary to ensure the cutlets get crispy and golden. Keep The Oil AT Right Temp: Make sure your oil is at the right temperature for frying – around 350° F (180° C) – for the crispiest outcome. Using a fry thermometer with instant read is highly recommended. Drain After Frying: To keep the chicken cutlets crispy after frying, place them on a cooling rack set over a baking sheet. This allows excess oil to drain without trapping steam, which helps maintain their crispiness. Avoid placing them directly on paper towels, as this can cause them to steam and lose their crunch. If the cutlets seem too oily, you can gently blot them with a paper towel, though I typically find this unnecessary.
Storing and Freezing Instructions
Storing: Leftover cutlets can be stored in an airtight container in the refrigerator for up to 3 days. Reheat them in the oven to maintain their crispiness. Freezing: These cutlets freeze well. Once cooled, place them on a baking sheet to freeze individually, then transfer to a freezer-safe bag. Reheat from frozen in the oven at 375°F (190°C) until heated through and crispy.
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Recipe Card 📖
