Name: Garlicky Herb Crusted Chicken Cutlets
Prep time: 10 min
Cook time: 8 min
Total time: 18 min
Yield: 1
Ingredients: 1 boneless skinless chicken breast (about 5-6 ounces); 2 tablespoons all-purpose flour; 1/4 teaspoon dried oregano; 1/4 teaspoon dried parsley; 1/4 teaspoon garlic powder; 1/8 teaspoon salt; 1/8 teaspoon black pepper; 1 tablespoon neutral oil (such as canola or vegetable); 1 tablespoon unsalted butter; 1 clove garlic, minced

Description

Thin chicken cutlets dredged in flour and pantry herbs then quickly pan fried to juicy perfection with a garlic butter finish. The simple breading creates crisp edges reminiscent of upscale dining while using minimal oil. Done in under 20 minutes for easy elegance.

Cultural Background

This dish draws from the tradition of breaded cutlets like Wiener Schnitzel, which originated in Austria in the 19th century as a pounded and fried veal dish adapted from earlier Italian cotoletta alla Milanese techniques dating back to the 1st century Roman era. European immigrants brought similar breaded meat preparations to other regions, evolving into accessible chicken versions using affordable pantry staples. The garlic-herb twist reflects modern quick-cooking adaptations popular in American home kitchens for weeknight elegance.

Recipe Info

PREP TIME: 10 minutes
COOK TIME: 8 minutes
TOTAL TIME: 18 minutes
SERVINGS: 1
DIFFICULTY: Easy

Ingredients

1 boneless skinless chicken breast (about 5-6 ounces)
2 tablespoons all-purpose flour
1/4 teaspoon dried oregano
1/4 teaspoon dried parsley
1/4 teaspoon garlic powder
1/8 teaspoon salt
1/8 teaspoon black pepper
1 tablespoon neutral oil (such as canola or vegetable)
1 tablespoon unsalted butter
1 clove garlic, minced

Instructions

Place the chicken breast between two sheets of plastic wrap or parchment paper and use a meat mallet, rolling pin, or heavy skillet to pound it evenly to about 1/4-inch thickness for quick, even cooking.
In a shallow dish or plate, combine the flour, dried oregano, dried parsley, garlic powder, salt, and black pepper, mixing well with a fork to distribute the seasonings evenly.
Dredge the pounded chicken cutlet in the flour mixture, pressing gently on both sides to coat thoroughly, then shake off any excess for a light, crisp crust.
Heat the oil in a medium nonstick or cast-iron skillet over medium-high heat until shimmering, about 1 minute; add the coated cutlet and cook for 3-4 minutes until golden brown and crispy on the first side.
Flip the cutlet carefully with a spatula and cook for another 3-4 minutes until the second side is golden and the internal temperature reaches 165°F, ensuring it is cooked through but still juicy.
Reduce heat to low, add the butter and minced garlic to the pan beside the cutlet, and tilt the pan to spoon the melting garlic butter over the top of the chicken for 30-60 seconds to infuse flavor and create a glossy finish.
Remove the cutlet to a plate and let it rest for 1 minute before serving to allow juices to redistribute.

Tips

- Pound the chicken to an even thickness to prevent dry edges and ensure uniform cooking in under 10 minutes.
- Avoid overcrowding the pan or using high heat that burns the coating before the inside cooks; medium-high allows proper browning.
- Substitute dried Italian seasoning blend for the individual herbs if available, or add a pinch of paprika for extra color and subtle smokiness.

Nutrition

Calories: 380
Protein: 38g
Carbs: 14g
Fat: 19g