Chicken cutlets are one of the easiest and least-intimidating ways to fry chicken and they are SO good! Paired with a dill creme fraiche sauce (ranch dressing vibes) and a summery marinated cherry tomato salad, this is a go-to dinner.
Crispy Chicken Cutlets with Dill Sauce & Marinated Tomatoes
Ingredients
For the marinated cherry tomatoes
- 2 cups Halved cherry tomatoes
- 2 tbsp Olive oil
- 1 small clove Garlic grated
- 1 tbsp White wine vinegar
- Flaky salt and cracked black pepper to taste
For the crème fraîche dill sauce
- 7-8 oz Crème fraîche
- ½ cup Chopped dill
- ½ Lemon juiced
- Salt and cracked black pepper to taste
For the chicken cutlets
- 1 Boneless skinless chicken breast sliced in half or thirds, pounded to ¼ inch thickness
- ½ cup All-purpose flour
- 1 tsp Diamond Crystal kosher salt divided in half
- Black pepper
- 1 tsp Paprika
- ½ tsp Garlic powder
- 2 Large eggs beaten
- 1 tbsp Buttermilk optional
- 1 cup Panko breadcrumbs
- ¼ cup Grated parmesan
- ½ cup Neutral oil for frying, more as needed
- Sliced Chives for garnish
- Lemon wedge for garnish
Instructions
- In a small bowl, combine 2 cups halved cherry tomatoes with 1 clove grated garlic, 2 tbsp olive oil, and 1 tbsp white wine vinegar. Mix until fully combined, then add a pinch of flakey salt and a few cracks of black pepper. Mix again, then set aside to marinate.
- In a separate small bowl, add 7-8 ounces of creme fraiche, 1/2 cup chopped fresh dill, the juice of 1/2 lemon, and a pinch of kosher salt and black pepper. Combine and adjust seasonings to your liking. Set aside.
- Lay out 3 sheet pans or plates. To the first plate add 1/2 cup flour, 1/2 tsp kosher salt, black pepper, 1 tsp paprika, and 1/2 tsp garlic powder. Gently whisk to combine. To the second plate, add 2 eggs and 1 tbsp buttermilk. Whisk with a fork vigorously until combined. To the third plate, add 1 cup panko breadcrumbs along with 1/4 cup grated parmesan, the other 1/2 tsp kosher salt, and a few cracks of black pepper. Mix to combine.
- Gently bread the chicken cutlets by first coating both sides in the seasoned flour, then the egg/buttermilk mixture, and finally the panko breadcrumbs. Press the chicken into the breadcrumbs to make sure it sticks well.
- In a shallow pan, wide enough to fit 1 chicken cutlet, heat about 1/2 a cup of neutral oil. The oil should cover the entire base of the pan with about 1/4 depth, add more if needed. Heat over medium high heat. To test the oil temperature, drop a leftover breadcrumb piece in the oil. If it immediately sizzles, it is ready for the chicken.
- Gently place one of the breaded chicken cutlets in the hot oil, dropping it away from your body. Let it fry on one side for about 5 minutes or until the edges of the chicken become a golden brown color. Then, flip and repeat on the other side. If you want your cutlets crispier, continue cooking and flipping until desired crispiness. Repeat for the second cutlet.
- Remove chicken from the oil and immediately place on a wire rack and sprinkle with flakey salt. Avoid letting the chicken sit on paper towels for more than a minute or two, as it will become greasy.
- To serve, spread the dill creme fraiche sauce on the bottom of each plate, top with the crispy chicken cutlet, and then spoon over the marinated tomatoes using a slotted spoon. Garnish with flakey salt and some thinly sliced chives and serve with a lemon wedge on the side.
