Chicken
$1.30per plate
Prep
10 min
Chicken · Chicken Cutlets
Breaded Chicken Cutlets
Pounding chicken breast thin is a small trick with a big payoff: it doubles the number of servings from the same meat, cooks in minutes, and gives you that crisp, golden cutlet that goes with everything. A light dredge and a quick pan-fry turn a pound and a half of breast into dinner for four at about a dollar thirty-five a plate. Serve them with pasta, in a sandwich, or over a salad. It is a restaurant plate for pennies.
$1.35per plate
Estimated recipe total
$5.40 · serves 4
Cook
15 min
Total
25 min
Serves
4
1 How to make it
1
Pound the chicken thin
Slice each breast in half horizontally, then pound between two sheets of plastic to an even quarter inch. Thin, even cutlets cook fast and stretch the meat across more servings.
2
Set up the dredge
Season the cutlets. Put flour, the beaten egg, and the breadcrumbs mixed with parmesan and half the spices in three shallow dishes. Coat each cutlet flour, then egg, then crumbs, pressing so they stick.
3
Pan-fry until golden
Heat the oil over medium-high and fry the cutlets 2 to 3 minutes a side, until deep golden and cooked through at 165 F. Do not crowd the pan; work in batches so they crisp instead of steam.
4
Drain and serve
Drain on a rack or paper towel and season with a pinch of salt while hot. Serve with lemon, over pasta, or in a sandwich.
2 Cheaper ingredient swaps
- Chicken thighs, pounded. Boneless thighs are cheaper and stay juicy. Pound them thin the same way.
- Crushed crackers or panko. Panko gives extra crunch; crushed crackers use up a stale sleeve. Any dry crumb works.
- Bake or air fry. For less oil, bake at 425 F on a rack for about 15 minutes or air fry at 400 F for 10 to 12 minutes.
- Make it parmesan. Top the fried cutlets with a spoon of tomato sauce and cheese and melt under the broiler for a cheap chicken parm.
3 Budget tips
- Pounding breast thin is the money trick here: it turns a pound and a half of chicken into four full cutlets and they cook in minutes.
- Slice whole breasts into cutlets yourself instead of buying thin-sliced; it is the same meat for less.
- The breadcrumb and parmesan coating stretches a little cheese a long way and adds crunch for pennies.
- Make a double batch and freeze the cooked extras; they reheat crisp in the oven for a fast dinner.
4 Storage, freezing & reheating
Fridge
Refrigerate cooked cutlets in an airtight container for up to 4 days. They are great cold in a sandwich or sliced over salad.
Freezer
Freeze cooked, cooled cutlets in a single layer, then bag, for up to 3 months. Reheat from frozen in the oven.
Reheating
Reheat in a 400 F oven or air fryer for about 8 minutes to bring back the crisp. The microwave softens the crust.
5 Nutrition (per serving)
Calories
340
Protein
36g
Fat
15g
Carbs
18g
Estimates per serving, calculated from standard ingredient data. Not a substitute for medical advice.
6 Frequently asked questions
How do I pound chicken cutlets without making a mess?
Slice the breast in half horizontally first, then place each piece between two sheets of plastic wrap or in a zip bag and pound gently with a flat mallet or the bottom of a pan until an even quarter inch thick.
Why is my breading falling off?
Usually the chicken was wet or the pan was not hot enough. Pat the cutlets dry, press the crumbs on firmly, and get the oil properly hot so the crust sets on contact instead of sliding.
Can I bake these instead of frying?
Yes. Bake on a rack at 425 F for about 15 minutes, or air fry at 400 F for 10 to 12 minutes. You get a crisp crust with far less oil.
How is $1.35 a plate figured?
The batch comes to about $5.40 across four servings. Slicing whole breasts into cutlets yourself, rather than buying them pre-cut, is what keeps it there.
Helpful Tools for This Recipe
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- 12-inch nonstick skillet. A wide nonstick skillet browns ground meat, fries rice, and builds a one-pan sauce with less oil and easier cleanup. Best for everyday stovetop dinners like skillet meals, fried rice, pasta sauces, and patties.
- Cast iron skillet. Cast iron holds heat for a deep sear and moves from stovetop to oven, and it lasts for decades with basic care. Best for searing chops and chicken, and recipes that start on the stove and finish in the oven.
- Chef's knife. One sharp chef's knife handles almost all the chopping, from onions to chicken, and replaces a drawer of gadgets. Best for all-purpose prep in essentially every recipe on the site.
- Cutting board. A large, stable cutting board makes prep faster and safer, which matters when you cook most nights. Best for everyday chopping of onion, garlic, and vegetables across nearly every recipe.
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