Crispy chicken cutlets paired with tonnato sauce makes for the perfect combo of flavors and textures.
If you’re in the mood for finger-foods, then try my Pea and Prosciutto Crostini recipe, next!
Crispy Chicken Cutlets Paired Tonnato Sauce
If you’ve yet to try crispy chicken cutlets with tonnato sauce, then you are in for a treat. Learn more about why we can’t get enough of these tender, crispy cutlets!
What is a chicken cutlet?
A cutlet is a piece of chicken breast thats pounded thin. The easiest way to do this is by placing a piece of chicken between two sheets of parchment paper and pounding throughout the chicken until reaching an even ¼ – ½ inch thickness.
What Makes These Crispy Chicken Cutlets Stand Out?
I’ll let you in on a little secret. Typically, breaded chicken goes through a three-step process that involves dredging the cutlet in flour, dipping it into an egg mixture, followed by firmly pressing into a breadcrumb mixture. But I’m skipping out on one of these steps and I may never go back
This recipe calls for skipping the dredge-in-flour step. The result? Delicious, extra crispy and flavorful chicken cutlet. Trust me, you won’t be missing the flour and you’ll be thanking me for quicker and less messy cleanup.
What is Tonnato Sauce?
Tonnato sauce is an Italian condiment made of tuna, lemon juice, mayonnaise, anchovies, olive oil, and capers. It is then added to a food processor, blitzed, and turned it into a cream savory and salty sauce and it’s absolutely delicious!
This creamy and savory sauce can be paired with roasted vegetables, toast, sandwiches, or these crispy chicken cutlets. Your taste buds won’t be able to get enough of the creamy sauce and crunchy cutlet textures along salty, and savory flavors that will keep you wanting for more.
How to Bread Chicken Cutlets
- First, place chicken breast (one at a time) between two pieces of parchment paper.
- Next, thin out chicken breast with a mallet until it is ¼ inch thick, then season both sides of breast.
- Start with 2 dinner plates. Beaten egg on the first plate, and parmesan, panko crumbs, kosher salt and pepper on the second plate.*Keep one hand clean and free of assembly ingredients.
- Dip chicken into the egg mixture.
- Sprinkle panko and parmesan mixture over chicken until well-coated.
- Cook cutlets until crispy and golden brown.
- Finally, place cutlets on a wire rack.
Special Equipment Need For This Recipe
- Meat mallet
- Wire rack
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Loving This Crispy Chicken Cutlet and Tonnato Sauce Recipe?
Crispy Chicken Cutlets with Tonnato Sauce
- 1-5 ounce can tuna, in oil
- 2 anchovy fillets
- 1 ½ tablespoons olive oil
- 1 ½ tablespoons lemon juice
- 1 ½ tablespoons capers
- 1 clove garlic
- ½ cup quality mayonnaise
- Kosher salt and fresh cracked pepper to taste
- 6 tablespoons good quality olive oil
- 2 chicken breast, boneless skinless and removed from refrigerator 30 minutes before cooking
- 1 cup all-purpose flour
- ½ teaspoon fresh cracked pepper
- ½ teaspoon kosher salt
- 1 egg
- ½ cup freshly grated parmesan
- 1 cup panko crumbs
- Quality olive oil
- Lemon wedges for squeezing
- Place all ingredients in a food processor and blend until mixture turns into a smooth, creamy sauce. Adjust seasoning with salt and pepper if needed. Place in a bowl or sterilized jar and set aside.
- Place chicken breast (one at a time) between two pieces of parchment paper. Using a mallet, pound the chicken until it is ¼ inch in thickness. Repeat with the other chicken breast.
- Start with 2 dinner plates. Beaten egg on the first plate, and parmesan, panko crumbs, kosher salt and pepper (mixed well) on the second plate. Keep one hand clean and free of assembly ingredients.
- One at a time, dredge in flour and shake off excess. Proceed with dipping the chicken in the egg mixture, ensuring the chicken is coated well and gently shaking off excess egg. Place chicken on the last plate and with your free hand, sprinkle panko and parmesan mixture over chicken until well-coated.
- Add 1½ tablespoons olive oil and 1 tablespoon butter to a skillet. Add one breaded chicken cutlet and cook first side for two minutes or until golden brown then carefully flip. Once both sides are golden brown, remove and place on a wire rack. Add more olive oil and butter as needed.
- To serve, place whole or sliced chicken cutlet on a plate. Squeeze lemon wedge over the top followed by pouring tonnato sauce over the cutlet or serve in a ramekin if preferred to dip.