Let me paint you a picture: it’s 6 p.m., the kids are hangry, my husband is doing that “so what’s for dinner?” dance in the kitchen, and I’m standing there in yoga pants that haven’t seen yoga in months. Then I pull out these chicken cutlets golden, insanely crunchy, stupidly juicy and the entire house goes silent except for the sound of forks scraping plates and everyone fighting over the last piece. I’ve made both versions (the healthier baked hot honey and the life-changing pan-fried) literally hundreds of times, and every single time people lose their minds and ask for the recipe while still chewing. These aren’t just chicken cutlets. These are the ones that make you look like a professional chef when you’re actually just a tired mom who wants dinner done.
I spent years chasing the perfect crunch. Soggy breading? Been there. Dry chicken? Cried over that. Greasy mess that soaked through ten paper towels? Yep. Then I finally cracked the code on two completely different but equally mind-blowing methods: one that’s oven-baked with a hot honey glaze so addictive I have to hide the spoon, and one classic pan-fried version that shatters like glass and stays crunchy for hours. Both give you that restaurant-level “did you seriously make this at home?” reaction, but one is healthier and the other is pure weekend indulgence.
Either way, your family will worship you and your phone will blow up with “please make this again” texts. So if you’re ready to never order chicken tenders again, to have your kids actually thank you for dinner, and to finally achieve that golden, crispy perfection you’ve been dreaming about, buckle up. I’m handing you both recipes plus every single trick I’ve learned the hard way so you nail it on the first try. Let’s make chicken cutlets the main event they were always meant to be.
1. The Baked Hot Honey Chicken Cutlets That Taste Deep-Fried (But Aren’t)
This is the version I make when I want to feel slightly less guilty while still hearing “mom this is the best thing you’ve ever made.” Thin chicken breasts get pounded, coated in the cheesiest, spiciest panko-Parmesan mixture, baked until ridiculously crunchy, then dunked in warm hot honey sauce that’s sweet, garlicky, and just spicy enough to keep you licking your fingers. My kids request it weekly and my husband sneaks the leftovers cold straight from the fridge at midnight.
Key Highlights
- Zero oil splatter, zero guilt, maximum crunch
- Parmesan + panko = cheesy crispy magic
- Hot honey sauce is basically crack
- Ready in 40 minutes start to finish
- Kids devour it, adults fight over seconds
I’ve served this to company who swore it was fried and I just smile and let them think I’m a wizard. The hot honey gets made in five minutes while the chicken bakes and the whole house smells like pure happiness.
Pretzel-Crusted Chicken Cutlets with Cauliflower Purée and Arugula
Equipment
- 1 Deep Skillet or Dutch Oven For frying the chicken cutlets
- 1 Meat Mallet To pound chicken cutlets to an even thickness
- 1 Food Processor or Blender For crushing pretzels and puréeing cauliflower
- 3 Shallow Bowls For setting up the breading station
- 1 Wire Rack with Baking Sheet For draining fried chicken and maintaining crispness
Ingredients
Main
- Vegetable oil for frying (about 3 cups)
- 3 cups lightly crushed salted pretzel rods about 6 ounces
- 3/4 cup all-purpose flour
- 2 1/2 teaspoons kosher salt plus more for seasoning
- 1 1/2 teaspoon freshly ground pepper plus more for seasoning
- 2 large eggs
- 1/4 cup plus 2 tablespoons Dijon mustard
- 4 6-ounce chicken cutlets, 1/4-inch thick, pounded if necessary (1 1/2 pounds total)
- 1 1/2 pounds cauliflower chopped (1 small head cauliflower)
- 3 garlic cloves peeled
- 2 tablespoons unsalted butter
- 1/4 cup whole milk or more to taste
- 4 cups arugula or baby spinach
- 1 lemon halved
- Extra-virgin olive oil for serving
Instructions
- Prepare the Breading Station: In three shallow dishes, set up the breading: one with flour seasoned with salt and pepper; another with beaten eggs whisked with Dijon mustard; and the third with finely crushed pretzel rods.
- Pound and Season Chicken: If chicken cutlets are thicker than 1/4-inch, place them between two sheets of plastic wrap and pound evenly to desired thickness. Season both sides with salt and pepper.
- Bread the Chicken: Dredge each chicken cutlet in the seasoned flour, shaking off excess. Dip into the egg-mustard mixture, allowing excess to drip off. Finally, press firmly into the crushed pretzels to ensure a thick, even coating on all sides.
- Prepare Cauliflower Purée Base: In a large pot, combine chopped cauliflower and peeled garlic cloves. Cover with water, add a pinch of salt, and bring to a boil. Cook until very tender, about 10-15 minutes.
- Heat Frying Oil: While cauliflower cooks, heat about 3 cups of vegetable oil in a deep skillet or Dutch oven over medium-high heat until it reaches 350-375°F (175-190°C).
- Fry Chicken: Carefully place 1-2 breaded chicken cutlets into the hot oil, ensuring not to overcrowd the pan. Fry for 3-4 minutes per side, or until golden brown and cooked through.
- Drain Fried Chicken: Transfer fried chicken to a wire rack set over a baking sheet to drain excess oil and keep crispy. Repeat with remaining cutlets.
- Finish Cauliflower Purée: Drain the cooked cauliflower and garlic well. Transfer to a food processor or blender with butter and milk. Purée until smooth and creamy, adding more milk if needed for desired consistency. Season with salt and pepper to taste.
- Dress Arugula: In a bowl, toss the arugula or baby spinach with a squeeze of fresh lemon juice and a drizzle of extra-virgin olive oil. Season lightly with salt and pepper.
- Assemble and Serve: Spoon a generous portion of the cauliflower purée onto serving plates. Top with a pretzel-crusted chicken cutlet and a side of dressed arugula. Serve immediately.
Notes
2. The Classic Pan-Fried Cutlets That Shatter Like Glass
This is the one I learned watching an Italian grandma through an open kitchen window and immediately became obsessed with recreating. Perfectly thin chicken, triple-breaded with the “no-soggy secret” (you’ll see), fried to deep golden perfection that actually stays crunchy even when cold. One bite and you’ll hear that cartoon-level crunch that makes everyone at the table stop talking.
Key Highlights
- Triple breading + fridge rest = zero soggy breading ever
- Panko + pressed coating = thick, shattery crust
- Cooks in 6 minutes total once oil is hot
- Stays crispy for hours (perfect for parties)
- The lemon wedge squeeze at the end is non-negotiable
I make these when I want to feel like a total boss in the kitchen. My teenagers bring friends over just for these cutlets and I pretend it’s no big deal while secretly doing a victory dance.
Jerk Chicken Egg Rolls with Mango-Habanero Sauce
Equipment
- 1 Small Saucepan For the mango-habanero sauce
- 1 Large Skillet or Sauté Pan For cooking chicken and vegetables
- 1 Slotted Spoon For handling filling and fried egg rolls
- 1 Blender or Immersion Blender (Optional) For a smoother mango-habanero sauce
- 1 Deep Pot or Dutch Oven For frying the egg rolls
Ingredients
Main
- 1 mango peeled and diced
- ¾ cup water
- 1 tablespoon seasoned rice vinegar
- 1 clove garlic minced
- 1 pinch salt
- ½ cup brown sugar divided
- 2 habanero peppers seeded and minced
- 2 tablespoons water
- 1 teaspoon cornstarch
- 3 tablespoons vegetable oil divided, or as needed
- 6 chicken thighs diced
- 1 tablespoon jerk seasoning or more to taste
- 1 shallot finely chopped
- 1 clove garlic minced
- 1 head green cabbage shredded
- 1 12 ounce package shredded carrots
- 2 very ripe yellow plantains peeled and diced
- 1 16 ounce package egg roll wrappers
- 1 egg
- 1 tablespoon water
- vegetable oil for frying
Instructions
- For the habanero sauce: Combine mango with 3/4 cup water, rice vinegar, garlic, and salt in a small saucepan. Add most of the brown sugar, reserving 1 teaspoon. Bring to a boil, then reduce heat to medium-low; cook for 5 minutes. Add habanero peppers and simmer for 2 minutes. Mix 2 tablespoon water with cornstarch; stir slurry into the saucepan. Cook over medium-high until thick, 3 to 5 minutes. Leave mixture chunky or blend for a smoother texture.
- For the filling: Heat 1 tablespoon oil in a large saucepan over medium-high heat. Add chicken thighs and sauté until browned, 5 to 7 minutes; sprinkle jerk seasoning over chicken. Add shallot and garlic; cook and stir until shallot begins to soften, about 3 minutes. Reduce heat to medium; add cabbage, carrots, and reserved sugar. Cook until cabbage is translucent but still a little crunchy, 3 to 5 minutes. Taste for seasoning. Let mixture cool.
- Heat remaining vegetable oil in a pan over medium-high heat. Fry plantains until they start to brown, about 5 minutes. Transfer plantains onto a paper towel and let cool.
- Separate and place egg roll wrappers onto your work surface. Mix egg with water for egg wash.
- Lay out one wrapper with a corner pointed toward you. Use a slotted spoon to add some of the chicken and cabbage mixtures across the center. Sprinkle plantain bits on top. Use your finger or a pastry brush to lightly moisten edges of wonton wrappers with egg wash. Fold one corner of the wrapper over filling onto the opposite corner to form a triangle. Press edges together to seal. Fill and fold remaining egg rolls.
- Heat oil in a large saucepan over medium-high heat. Fry egg rolls in batches in hot oil, turning occasionally, until golden brown, about 5 minutes. Remove and drain on paper towels or a rack. Serve with mango-habanero sauce.
Notes
3. Pounding the Chicken: The Non-Negotiable First Step
Every single time I skip pounding properly I regret it uneven cooking, dry edges, sad life. You have to get those chicken breasts to an even ¼-inch (baked) or ½-inch (fried) thickness or you’ll never get perfect results. I slide them in a zip-top bag and go to town with my rolling pin like I’m working out years of mom stress.
Key Highlights
- Even thickness = even cooking = juicy chicken
- Zip-top bag prevents chicken explosion
- Rolling pin works if you don’t own a mallet
- Takes 60 seconds and changes everything
- Do it angry it’s therapeutic
I keep a dedicated “chicken pounding” rolling pin now because my regular one got… aggressive. My kids know when they hear the thump-thump-thump that good things are coming. I’ve tried skipping it to save time and every single time I end up with one end overcooked and dry while the thick end is still pink. Pounding is literally sixty seconds of effort that saves the entire dinner. Do it, thank me later.
Sous Vide Cajun Boneless Chicken Breast with Creamy Pan Sauce
Equipment
- 1 Sous Vide Cooker Essential for precise temperature control and juicy results.
- 1 Vacuum Sealer Required for sealing chicken in bags for sous vide cooking.
- 1 Meat Mallet For evening out chicken breast thickness for uniform cooking.
- 1 Large Skillet Preferably cast iron or heavy-bottomed for achieving a perfect sear and building the pan sauce.
- 1 Whisk Crucial for emulsifying the creamy pan sauce smoothly.
Ingredients
Main
- 4 6 ounce skinless, boneless chicken breast halves
- 4 teaspoons Cajun seasoning
- 1 tablespoon butter
- 1 tablespoon avocado oil
- 1 tablespoon butter
- 2 cloves garlic minced
- ¾ cup unsalted chicken broth
- ¼ cup heavy cream
- ¼ teaspoon freshly cracked black pepper
- 2 tablespoons grated Parmesan cheese
- 1 tablespoon minced fresh thyme
- salt to taste
Instructions
- Fill a large pot with water and place a sous vide cooker into water. Set temperature to 140 degrees F (60 degrees C), according to manufacturer’s directions.
- Pound chicken breasts with a meat mallet to an even 3/4- to 1-inch thickness. Season both sides with Cajun seasoning. Place chicken into vacuum bags and seal using a vacuum sealer.
- Lower the bags into preheated water, making sure they are fully submerged; set the timer for 1 hour. When the timer is up, remove chicken from water and immediately place into an ice bath for 5 minutes. Remove chicken from the bags and pat completely dry with paper towels.
- Heat butter and avocado oil in a large skillet over high heat until just smoking. Sear chicken in hot butter-oil for 30 to 45 seconds per side, moving chicken around in the skillet to get all sides evenly browned. Remove to a plate and cover with foil to keep warm.
- Make sauce: Melt butter in the same skillet over medium heat. Add garlic and sauté in hot butter until fragrant, 15 to 30 seconds. Whisk in chicken broth and bring to a simmer. Cook until slightly reduced, 3 to 4 minutes. Whisk in heavy cream and black pepper; bring to a light simmer. Cook, whisking continually, until thickened. Stir in Parmesan cheese, 1 tablespoon at a time, until melted and combined. Sprinkle in thyme. Taste sauce and adjust salt, if needed.
- Drizzle sauce over chicken to serve.
Notes
4. The Breading That Actually Stays On (Parmesan + Panko Magic)
This is where most recipes fail and I finally won. For the baked version we mix panko with Parmesan, smoked paprika, cayenne, and onion powder cheesy, spicy, and so crunchy it hurts. For the fried we do the classic flour-egg-panko trifecta but with seasoning in every layer so every bite is flavorful.
Key Highlights
- Parmesan in baked version = extra crispy bits
- Seasoning in ALL three stations for fried
- Press panko like you mean it
- Cayenne + smoked paprika = flavor explosion
- No bland breading ever again
I used to just sprinkle cheese on top and wonder why it wasn’t crunchy enough. Mixing it into the panko changed my life. My family now fights over the cheesiest pieces like it’s the corner brownie. One time I ran out of Parmesan and tried cheddar still good, but the nutty salty bite of Parm is irreplaceable. This breading is the reason people think I went to culinary school.
Grilled Greek Chicken Breasts with Whipped Feta
Equipment
- 2 Mixing Bowls One large for marinade, one medium for whipped feta
- 1 Whisk or Electric Mixer For both marinade and whipping feta
- 1 Outdoor Grill Charcoal grill recommended
- 1 Instant-Read Thermometer Essential for safe and perfectly cooked chicken
- 1 Chef’s Knife and Cutting Board For chicken preparation and herb chopping
Ingredients
Main
- 4 8 ounce boneless, skinless chicken breasts
- ¼ cup red wine vinegar
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- ½ teaspoon dried thyme
- ½ teaspoon dried oregano
- ½ teaspoon dried rosemary
- ½ teaspoon garlic powder
- ¼ teaspoon cayenne pepper
- ¼ cup olive oil and more as needed
- 1 cup full-fat Greek yogurt
- 8 ounces feta cheese
- 3 tablespoons chopped fresh mint divided
- 1 teaspoon finely minced garlic or to taste
- 1 teaspoon grated lemon zest
- 2 tablespoons chopped Italian flat-leaf parsley
Instructions
- Gather all ingredients. ALLRECIPES / KAREN HIBBARD
- Cut chicken breasts in half lengthwise. ALLRECIPES / KAREN HIBBARD
- Whisk vinegar, salt, black pepper, thyme, oregano, rosemary, garlic powder, and cayenne pepper together in a large glass or ceramic bowl. Add chicken and toss to thoroughly and evenly coat. Add ¼ cup olive oil; toss to coat. Cover the bowl with plastic wrap; marinate in the refrigerator for 1 to 12 hours (2 to 3 hours is ideal). ALLRECIPES / KAREN HIBBARD
- Place Greek yogurt in a separate bowl; crumble in feta cheese. Add 1 tablespoon mint, minced garlic, and lemon zest; whip with an electric mixer or whisk until light and fluffy. Taste; adjust seasonings. Cover the bowl with plastic wrap; refrigerate until needed. ALLRECIPES / KAREN HIBBARD
- Preheat an outdoor charcoal grill until coals are white and very hot; lightly oil the grate. ALLRECIPES / KAREN HIBBARD
- Cook chicken on the preheated grill over hot coals for about 4 minutes per side; continue flipping and grilling until chicken is no longer pink in centers and an instant-read thermometer inserted into centers reads at least 150 degrees F (65 degrees C). Off heat, rest for about 5 minutes. ALLRECIPES / KAREN HIBBARD
- Spread whipped feta onto a serving platter or plate; place chicken over top. ALLRECIPES / KAREN HIBBARD
- Sprinkle chicken and feta with parsley and remaining 2 tablespoons mint. ALLRECIPES / KAREN HIBBARD
Notes
5. The Hot Honey Sauce That Should Come with a Warning Label
Half a cup of honey, butter, garlic, cayenne, and onion powder simmered until it smells like heaven and tastes like sweet-spicy crack. You dip the hot baked cutlets straight into it and watch the sauce cling to every crispy edge. I have to make double because half disappears before it hits the plate.
Key Highlights
- Takes 5 minutes while chicken bakes
- Sweet heat level is perfect (adjustable)
- Garlic + butter makes it next-level
- Leftover sauce = chicken tender dip for days
- People will lick the pan (I don’t judge)
I once caught my husband drinking the leftover sauce with a spoon and he tried to play it off like he was “cleaning the pan.” We both know the truth. My kids beg me to make extra just so they can dip literally anything in it carrots, fingers, their homework. I now triple the recipe and hide a jar in the back of the fridge labeled “mom’s special sauce” so it survives until morning.
Chicken Cutlets With Sun-Dried Tomato Cream Sauce
Equipment
- 1 Large Skillet Ideally a stainless steel or cast iron for good searing.
- 1 Cutting Board
- 1 Chef’s knife
- 1 Whisk For emulsifying the sauce.
- 1 Tongs For handling chicken cutlets easily.
Ingredients
Main
- 4 3-oz. chicken breast cutlets (about 1/2-in. thick)
- 0.75 tsp. black pepper
- 1 tsp. kosher salt divided
- 2 Tbsp. olive oil
- 0.33 cup sun-dried tomatoes from 1[8 1/2-oz.] jar, thinly sliced
- 0.25 cup finely chopped shallot from 1 large [2 oz.] shallot
- 0.5 cup dry white wine
- 0.5 cup chicken stock
- 0.5 cup heavy whipping cream
- 1 oz. Parmesan cheese grated (about 1/4 cup)
- 0.5 tsp. crushed red pepper
- Thinly sliced fresh basil
Instructions
- Pat chicken cutlets dry and season generously with salt and pepper on both sides.
- Heat olive oil in a large skillet over medium-high heat until shimmering. Sear chicken cutlets for 3-4 minutes per side, until golden brown and cooked through; remove from skillet and set aside.
- Add sliced sun-dried tomatoes and chopped shallot to the same skillet, sautéing for 2-3 minutes until fragrant and softened, scraping up any browned bits from the bottom.
- Deglaze the pan with dry white wine, bringing it to a simmer and cooking until reduced by half.
- Pour in chicken stock and heavy whipping cream, stirring well. Bring the sauce to a gentle simmer and cook for 3-5 minutes, or until slightly thickened.
- Stir in grated Parmesan cheese and crushed red pepper until the cheese is melted and the sauce is smooth. Taste and adjust seasoning as needed.
- Return the cooked chicken cutlets to the skillet, spooning the sauce over them to coat.
- Garnish generously with thinly sliced fresh basil just before serving.
- Serve immediately with your preferred side dishes, such as pasta, rice, or a light green salad.
Notes
6. The No-Soggy Secret (15-Minute Fridge Rest)
This is the step that turned me from “pretty good” to “restaurant-level” cutlets. After breading, you park those beauties on a wire rack in the fridge for 15–20 minutes minimum. The breading sets, absorbs moisture, and fuses to the chicken like it was born there.
Key Highlights
- Prevents breading from falling off in the pan
- Makes crust extra thick and crunchy
- Works for both baked and fried versions
- Can rest up to 24 hours ahead
- The single biggest game-changer
I used to skip this because “who has time” and my breading would slide off like a bad toupee in the oil. Now I bread them during afternoon chaos and fry at dinner and the crust is basically bulletproof. My friend tried the recipe without resting and texted me a photo of her naked chicken swimming in breadcrumbs. I sent her the fridge-rest gospel and now she’s converted for life.
7. Oil Temperature: The Make-or-Break Moment
350°F is the magic number and I will die on this hill. Too low and you get greasy sadness. Too high and you get burnt breading with raw chicken. I keep a thermometer clipped to my pan like it’s my emotional support kitchen tool.
Key Highlights
- 350°F = perfect golden color every time
- Thermometer is worth its weight in gold
- Wooden spoon handle bubble test works in pinch
- Don’t overcrowd or temp drops
- Small batches = perfect cutlets
I ruined so many batches before I invested in a $12 thermometer that I almost gave up frying forever. Now I’m that annoying person who lectures friends about oil temp like it’s my religion. My sister-in-law used to just “eyeball it” and wonder why her cutlets were greasy disasters. One thermometer later and she texts me photos of perfect golden cutlets like proud mom pics.
4-Step Chicken Marengo
Equipment
- 1 Large Saute Pan Essential for browning chicken and building the sauce.
- 1 Cutting Board For preparing chicken and vegetables.
- 1 Chef’s knife For slicing chicken and julienning bell peppers.
- 1 Tongs or Spatula For handling chicken and stirring vegetables.
- 1 Plate For temporarily holding browned chicken.
Ingredients
Main
- 3 large chicken cutlets sliced into thin paillards (slice while partially frozen)
- Kosher salt and freshly ground black pepper
- 1/2 cup all-purpose flour
- 3 tablespoons vegetable oil
- 1 medium sweet onion sliced
- 1/2 pound mushrooms sliced
- 1 yellow bell pepper seeded and julienned
- 2 tablespoons tomato paste
- 1/2 cup white wine
- 1/2 cup beef broth
- One 14-ounce can chopped tomatoes
- 1/2 tablespoon butter
Instructions
- Season the chicken with salt and pepper, to taste, and lightly dredge in flour. In a large saute pan, heat the oil over medium-high heat and add the chicken. Brown on both sides, until nicely golden, about 3 minutes per side. Remove from the pan and set aside on a plate. In the same pan, add more oil, if needed, along with the onion, mushrooms and peppers and saute until softened and fragrant, but not limp, about 5 minutes. Season with salt and pepper, to taste. Stir in the tomato paste and cook a few minutes to cook out the raw flavor. Turn up the heat, and add the wine/wine to deglaze the pan and let it reduce for 2 or 3 minutes. Add the beef broth and tomatoes. Once the mixture begins to bubble, add the browned paillards and any juices from the chicken and reduce the heat to a simmer. Cook until the chicken is warmed through, about 3 minutes. Turn the heat off and stir in the butter. Transfer to a serving platter and serve immediately.
Notes
8. Draining on a Wire Rack (Not Paper Towels)
If you put freshly fried cutlets directly on paper towels I will cry for you. The steam gets trapped underneath and turns your perfect crunch soggy in minutes. Wire rack over a baking sheet lets air circulate and keeps them crispy for hours.
Key Highlights
- Keeps bottom crust as crunchy as the top
- Works for baked version too
- Game-changer for parties and meal prep
- No more sad soggy bottoms
- Your future self will thank you
I serve them straight on the rack at parties and people think I’m fancy when really I’m just lazy and hate soggy chicken. My old method was paper towels and by the time everyone sat down the bottoms were mushy and sad. Now I can fry a batch an hour early and they’re still perfectly crispy when we eat. This one tiny change made me look like I actually know what I’m doing.
9. The Lemon Wedge Rule (Non-Negotiable)
A squeeze of fresh lemon right before eating is what takes these from great to “shut the front door” level. The acid cuts through the richness and makes every bite taste brighter and fresher. I put lemon wedges on the plate like it’s my religion.
Key Highlights
- Brightens every single flavor
- Cuts richness of fried version perfectly
- Makes baked version taste lighter
- Kids learn to love it (eventually)
- Zero calories, maximum impact
My son used to push the lemon away like it personally offended him. Now he fights his sister for the biggest wedge and squeezes it like he’s trying to get the last drop of juice on earth. I started putting two wedges per person because the fighting got real. One dinner guest forgot to squeeze and took a bite then immediately grabbed the lemon like his life depended on it. Converts every time.
10. Reheating So They Stay Crunchy (Yes It’s Possible)
Microwave = soggy trash. Oven or air fryer at 375°F for 10-12 minutes = crispy magic again. I reheat them on a wire rack with a baking sheet underneath and they come out better than some restaurants serve fresh. I make double batches on Sunday and eat crispy cutlets all week without sadness. My lunch coworkers are jealous and I love it. My husband used to microwave them and complain they weren’t the same I handed him the air fryer instructions and now he reheats them perfectly while pretending he always knew. These reheat so well that I’ve served day-old cutlets to company and they had no idea.
Key Highlights
- Oven/air fryer > microwave always
- 375°F for 10-12 minutes
- Wire rack prevents soggy bottoms
- Tastes freshly made, not leftover
- Meal prep dream come true
11. Sauce Obsession: The Ones Worth Making From Scratch
While hot honey is queen, sometimes you need variety. Creamy Dijon that tastes like fancy restaurant sauce in ten minutes, lemon herb that makes everything taste like summer, sun-dried tomato cream that should be illegal these are the ones I rotate when I want to look extra.
Key Highlights
- Creamy Dijon = weeknight fancy
- Lemon herb = bright and fresh
- Sun-dried tomato = date night vibes
- All take under 15 minutes
- Freeze beautifully for emergencies
I keep little containers of these sauces in my fridge like a psycho because running out mid-week is actual trauma. When someone asks “what can I bring” to a potluck I say “nothing” because I’ve got sauce game on lock. My kids dip literally everything in the lemon herb one now even pizza crust. I’ve created monsters and I’m completely okay with it.
Easy Chicken Cutlets with Apples
Equipment
- 1 Large Skillet Preferably non-stick or well-seasoned cast iron for even searing.
- 1 Meat Mallet Essential for uniformly thin chicken cutlets.
- 1 Shallow Bowl For dredging the chicken in the flour mixture.
- 1 Oven-Proof Plate To keep the chicken warm while preparing the sauce.
- 1 Whisk or Wooden Spoon For stirring and deglazing the pan effectively.
Ingredients
Main
- 2 skinless boneless chicken breast halves
- ¼ teaspoon salt or as needed
- 3 tablespoons all-purpose flour
- 2 tablespoons cornstarch
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- 1 pinch white sugar
- 2 tablespoons butter
- ¼ cup medium sherry
- 1 cup chicken broth
- 1 Granny Smith apple – cored peeled, and cut into 1/2-inch thick wedges
- ⅓ cup light brown sugar
- 1 tablespoon butter
- 1 dash Marsala wine
Instructions
- Sprinkle chicken breasts with 1/4 teaspoon salt, or as needed, on both sides. Place onto a rack, cover, and refrigerate for 30 minutes. Remove from refrigerator, and cut in half lengthwise on a slight diagonal to make 4 equal-size pieces. Place the chicken pieces between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound the chicken with the smooth side of a meat mallet to make 4 cutlets about 1/4 inch thick.
- Preheat oven to 200 degrees F (95 degrees C).
- Mix together flour, cornstarch, 1 teaspoon of salt, black pepper, and sugar in a shallow bowl. Place each cutlet into the flour mixture to coat; shake off excess flour. Melt 2 tablespoons of butter in a skillet over medium heat until foam disappears, and gently lay the coated cutlets into the butter. Cook until golden brown on both sides, about 3 minutes per side. Remove the chicken, and set aside on an oven-proof plate in the preheated oven to stay warm.
- Pour the sherry into the skillet and bring to a boil, scraping and dissolving all the brown flavor bits from the bottom of the skillet. Cook until the sherry is reduced to half its volume, about 5 minutes, and stir in the chicken broth; add the apple slices to the skillet. Cook, stirring occasionally, until the apples are soft and the sherry mixture is reduced by half. Stir in the brown sugar, 1 tablespoon of butter, and the Marsala wine until the sugar is dissolved and the sauce is thick.
- Return the chicken cutlets to the sauce, together with any juice from the plate, and turn to cover cutlets with sauce. Simmer about 2 minutes per side, and serve 2 cutlets per serving, topped with apple slices and sauce.
Notes
Better-Than-Olive Garden Alfredo Sauce
Equipment
- 1 Medium Saucepan For preparing the Alfredo sauce
- 1 Large Pot For cooking the pasta
- 1 Whisk or Heatproof Spatula For stirring and ensuring a smooth sauce
- 1 Measuring Cups/Spoons For accurate ingredient measurement
Ingredients
Main
- 3 tablespoons sweet butter
- 2 tablespoons olive oil
- 2 cups heavy whipping cream
- 2 cloves garlic minced
- ¼ teaspoon ground white pepper
- ½ cup grated Parmesan cheese
- ¾ cup shredded mozzarella cheese
- 1 12 ounce package angel hair pasta
Instructions
- Gather all ingredients. Dotdash Meredith Food Studios
- Melt butter and olive oil in a saucepan over medium-low heat. Add cream, garlic, and white pepper; bring to just under a boil. Reduce heat and simmer, stirring often, until mixture is slightly reduced, about 5 minutes. Dotdash Meredith Food Studios
- Stir Parmesan cheese into cream mixture; simmer until sauce is thickened and smooth, 8 to 10 minutes. Dotdash Meredith Food Studios
- Add mozzarella cheese; cook and stir until melted, about 5 minutes. Dotdash Meredith Food Studios
- While the sauce is cooking, bring a large pot of lightly salted water to a boil. Add pasta; cook, stirring occasionally, until cooked through but firm to the bite, 3 to 5 minutes. Drain and transfer pasta to serving plates. Spoon sauce over pasta. Allrecipes Magazine
Notes
12. The Sides That Make It a Full Meal (Not Just Chicken)
These cutlets deserve more than a sad pile of lettuce. Creamy mashed potatoes that catch all the sauce, lemony roasted asparagus that feels fancy but takes ten minutes, coleslaw that cuts the richness these are the ones that turn “dinner” into “can we have this every night?”
Key Highlights
- Mashed potatoes + hot honey = obscene
- Lemon asparagus = spring on a plate
- Coleslaw = crunch on crunch
- All ready in under 30 minutes
- Turns cutlets into full restaurant meal
I used to just throw some frozen veg on the plate and call it good. Now I make these sides and my family thinks I’ve been body-snatched by Martha Stewart. My teenager’s friends request “the chicken dinner with the good potatoes” when they come over. I went from “mom what’s for dinner” whining to actual dinner requests. These sides are the glow-up the cutlets deserve.
