Classic Breaded Chicken Cutlet:Pound chicken breasts to an even thickness.Dip each cutlet in beaten eggs, then coat with breadcrumbs seasoned with salt, pepper, and any desired herbs.
Lemon Herb Chicken Cutlet:Marinate chicken cutlets in a mixture of lemon juice, minced garlic, dried herbs (such as thyme or oregano), salt, and pepper for 15-30 minutes.
Parmesan Crusted Chicken: Cutlet:Mix grated Parmesan cheese with breadcrumbs, salt, pepper, and any preferred herbs.Dredge chicken cutlets in beaten eggs, then coat with the Parmesan breadcrumb mixture
Teriyaki Glazed Chicken Cutlet:Marinate chicken cutlets in a mixture of soy sauce, honey, minced garlic, and ginger for 15-30 minutes.Sear the cutlets in a hot skillet until browned on both sides.
Pesto Stuffed Chicken Cutlet:Spread a spoonful of pesto sauce on each chicken cutlet.Roll up the cutlets and secure with toothpicks.
Buffalo Chicken Cutlet:Coat chicken cutlets in a mixture of flour, salt, and pepper.Pan-fry until cooked through and crispy.Toss the cooked cutlets in buffalo sauce and serve with blue cheese dressing or ranch dressing.
Caprese Chicken Cutlet:Top each chicken cutlet with slices of fresh mozzarella, tomato, and basil leaves.Drizzle with balsamic glaze or reduction.Broil in the oven until the cheese melts and the chicken is cooked through.
Mediterranean Chicken Cutlet Salad: Season chicken cutlets with salt, pepper, dried oregano, and garlic powder. Grill or pan-fry until cooked through.