Ranch Chicken Cutlets
Crispy, golden, and bursting with flavor, Ranch Chicken Cutlets are a quick and delicious dinner idea perfect for busy weeknights or satisfying family meals! This recipe combines the savory tang of ranch seasoning with the crunch of panko breadcrumbs and the depth of Parmesan cheese for a winning combination. Each chicken breast is sliced, pounded to an even thickness, and coated in a triple-layer breading process to achieve a perfectly crisp exterior while remaining tender and juicy inside. Cooked in a skillet with olive oil for a beautifully golden finish, these cutlets are ready in just 30 minutes and pair effortlessly with sides like mashed potatoes, fresh salads, or roasted vegetables for a complete, crowd-pleasing meal. Don’t forget the fresh parsley garnish for added flair!
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Recipe Information
Ingredients
- 2 Boneless, skinless chicken breasts
- 3 tablespoons Ranch seasoning mix
- 1 cup All-purpose flour
- 2 Eggs
- 1 cup Panko breadcrumbs
- 0.5 cup Grated Parmesan cheese
- 3 tablespoons Olive oil
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh parsley (optional, for garnish)
Instructions
Slice each chicken breast horizontally into two thinner cutlets, creating four pieces total. Use a meat mallet to lightly pound each piece to an even thickness, approximately 1/2-inch thick.
In a shallow dish, combine the flour, 1 tablespoon of ranch seasoning mix, salt, and black pepper.
In a second shallow dish, beat the eggs.
In a third shallow dish, mix the panko breadcrumbs, Parmesan cheese, and the remaining 2 tablespoons of ranch seasoning mix.
Dredge each chicken cutlet in the flour mixture first, shaking off the excess. Next, dip it into the beaten eggs, ensuring it's fully coated. Finally, press it into the panko breadcrumb mixture, coating both sides generously.
Heat olive oil in a large skillet over medium heat. Once the oil is hot, add the chicken cutlets (cook in batches if necessary to avoid overcrowding).
Cook each cutlet for 3-4 minutes per side, or until golden brown and cooked through. The internal temperature of the chicken should reach 165°F (74°C).
Transfer the cooked cutlets to a plate lined with paper towels to drain excess oil.
Garnish with fresh parsley if desired. Serve immediately with your favorite sides, such as mashed potatoes, a salad, or roasted vegetables.
Nutrition Facts
Calories |
1816 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 77.9 g | 100% | |
| Saturated Fat | 19.8 g | 99% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 582 mg | 194% | |
| Sodium | 4509 mg | 196% | |
| Total Carbohydrate | 149.2 g | 54% | |
| Dietary Fiber | 5.4 g | 19% | |
| Total Sugars | 8.4 g | ||
| Protein | 114.4 g | 229% | |
| Vitamin D | 2.1 mcg | 11% | |
| Calcium | 560 mg | 43% | |
| Iron | 11.9 mg | 66% | |
| Potassium | 799 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
