Main Page
Fast and tasty
Chicken breast chop with cheese in a frying pan

Pan-Fried Chicken Breast Cutlets with Cheese

You have to make these — they come out juicy, tender, and delicious! Cheese and chicken breast is a classic in any form, and when it's also simple, fast, and tasty, that's a real win. These little cutlets are perfect for any occasion — a family dinner, a get-together with friends, or a holiday spread. This style of chicken cutlet is also ideal to pack for work, a hike, or a road trip. Serve them on the side with vegetables or any side dish you like.

wella

Recipe author

Chicken breast chop with cheese in a frying pan

Composition / ingredients

Servings:

Chicken breasts (you can use chicken from another part of the bird)

400

Hard cheese

Salt

Dry seasoning

Vegetable oil

Salt

Dry seasoning

Chicken eggs

Flour

Sour cream

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 69 % 20 g

Fats 28 % 8 g

Carbohydrates 3 % 1 g

157 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 20 min

Step 1:

Take a chicken breast and rinse it. Pull off the skin — you won't need it.
Step 2:

Separate the fillets from the bone. There are different ways to do this — I just worked my fingers in along the bones and lifted the meat free.
Step 3:

To pound the chicken, it helps to have some plastic bags on hand — either wrap the cutting board with them or slip the meat inside a bag (or plastic wrap). Pound with a meat mallet, but go easy: you want it flattened, not shredded, so the meat stays meat.
Step 4:

From here you have options. You can marinate the meat, pound it lightly again, and let it sit so it soaks up the flavor. Or marinate it, salt it, and dredge it in flour right before frying, once the oil and pan are hot.
Step 5:

Now make the batter for the cutlets. It seals in the juices, which is what keeps the meat so moist. Mix all the batter ingredients together. Keep in mind that we already salted and seasoned the fillets, so go light here to avoid over-salting.
Step 6:

Once the oil is hot, dip the fillet pieces into the batter.
Step 7:

Lay them straight into the sizzling-hot pan. Fry, flipping to the other side as soon as the first is golden. For meat about 1/2 inch (1.5 cm) thick, it takes 8–10 minutes total — 4–5 minutes per side.
Step 8:

Now here's the key part: grate the cheese right onto the pieces of meat. I use a medium grater — I don't like cheese forming a thick crust over the meat. Fry just a minute or two more until golden. If you'd rather not fry it further, cover with a lid and let it steam gently until the cheese melts.
Step 9:

Look how delicious they turned out! These cutlets were fantastic even after they'd cooled down.

A few more tips: A breast pounded to about 1/2 inch (1.5 cm), and not pounded too thin, is your best bet for a juicy cutlet. If you like, you can trim the cutlets while prepping to give them a shape — a heart, a square, a circle, whatever. Chicken cutlets with cheese can be made other ways too. After topping with cheese, you can pour batter over it and fry that way. Or skip the batter entirely — just roll a fried cutlet in cheese and crisp it briefly over high heat; the chicken will be something special. You can also stir the cheese right into the batter. Or fry the meat in oil, coat it with batter, top with cheese, do the same on the other side, and then fry. It'll be delicious either way. If you're making a big batch, you can bake the cutlets in the oven instead of pan-frying.