Chicken cutlets are a quick and easy dinner option that can be fried, baked or grilled. With a thin cut of chicken breast pounded flat chicken cutlets cook up fast. But the key to delicious chicken cutlets lies in choosing the right oil to cook them in.
Selecting an oil with the proper smoke point and light flavor allows the natural taste of the chicken to shine. Meanwhile, the oil helps the cutlets achieve a crisp, golden exterior.
So when it comes to cooking up juicy flavorful chicken cutlets at home, what oil should you use? Here’s a detailed guide to picking the best oil for pan-frying or baking chicken cutlets.
Why Choosing the Right Oil Matters
Using the correct oil for chicken cutlets affects both their taste and texture. An oil with a high smoke point prevents burnt, acrid chicken. And a light, neutral oil ensures the cutlets’ coating and seasoning can be tasted
Meanwhile, oils with bold flavors like olive oil and sesame oil may overpower the chicken. And unhealthy oils like vegetable shortening could degrade the cutlets’ quality.
So pay attention to an oil’s smoke point, nutrition profile and flavor when cooking chicken cutlets. This ensures the cutlets turn out tender and flavorful every time.
Top Oils for Chicken Cutlets Based on Cooking Method
For Pan-Frying: Refined Peanut Oil
When pan-frying chicken cutlets, refined peanut oil is an optimal choice. With a smoke point of 450°F, it can withstand high stovetop temperatures without burning.
Meanwhile, refined peanut oil has a neutral flavor and aroma. This allows the chicken’s juices and breading to shine.
Refined peanut oil also produces a lovely golden crust on pan-fried cutlets. It’s no wonder restaurants often fry in peanut oil.
Keep in mind refined peanut oil has fewer nutrients than its unrefined counterpart. But its high heat tolerance and neutral qualities make it ideal for frying chicken cutlets.
For Baking: Olive Oil or Avocado Oil
To bake crispy chicken cutlets without deep-frying, use a high quality olive oil or avocado oil.
Drizzle approximately 3 tablespoons of olive oil or avocado oil over each side of the cutlets before baking. This helps them turn golden brown and crisp on the outside while staying juicy inside.
Both olive oil and avocado oil contain healthy fats that may provide added health benefits. Just limit olive oil to light baking, as its smoke point is only 400°F. Meanwhile, refined avocado oil can handle temperatures up to 520°F.
For Grilling: Ghee or Lard
You can also grill chicken cutlets to get a charred, smoky flavor. For grilling, use ghee (clarified butter) or lard to baste the cutlets and prevent sticking.
Ghee and lard have higher smoke points than butter or other oils, so they won’t burn on the hot grill. Their rich flavors also complement the charred notes.
Baste chicken cutlets very lightly before and during grilling to get a nice char while keeping the cutlets moist. Avoid oils that could give off a strong flavor like olive or coconut oil.
Oils to Avoid for Chicken Cutlets
On the flip side, certain oils are poor choices for chicken cutlets. Here are some oils to avoid:
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Vegetable oil – Made from genetically modified soybeans and often heavily processed. Linked to inflammation and obesity.
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Canola oil – Prone to rancidity and oxidation at high heats. May contain GMO’s.
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Corn oil – Highly refined and inflammatory oil. Also genetically modified.
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Coconut oil – Imparts a strong flavor that clashes with chicken.
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Olive oil – Has a low smoke point and bold flavor unsuited to frying.
Stick to neutral, refined oils with high smoke points for the best results when frying or baking chicken cutlets.
Frying Chicken Cutlets Using the Right Oil Technique
Using the right oil at the right temperature is also key to perfectly fried chicken cutlets. Here are some frying tips:
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Choose a heavy, non-stick pan or Dutch oven so cutlets brown evenly.
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Heat at least 1⁄2 inch of oil to 350-375°F. Use a thermometer to monitor temperature.
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Fry cutlets in batches without overcrowding the pan.
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Turn cutlets only once during frying for even cooking.
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After frying, drain cutlets on a paper towel-lined plate.
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Adjust heat between batches to maintain oil temperature.
Following proper frying technique along with choosing a healthy, high-heat oil will yield crunchy, golden chicken cutlets.
Get Creative with Oil-Based Marinades and Sauces
Don’t stop with just frying and baking when cooking chicken cutlets. Take them to the next level with oil-based marinades and sauces:
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Lemon-Parsley Oil – Whisk together 1⁄4 cup olive oil, zest and juice of 1 lemon, 2 tbsp fresh parsley, 1 minced garlic clove, salt and pepper.
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Brown Butter-Thyme Oil – Heat 6 tbsp butter in a skillet until golden brown. Remove from heat and mix in 2 tbsp thyme leaves.
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Pesto Oil – Purée 1⁄2 cup basil leaves, 1⁄4 cup pine nuts, 2 tbsp lemon juice and 1⁄3 cup olive oil.
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Harissa Oil – Combine 3 tbsp harissa paste with 1⁄4 cup olive oil.
Use about 2 tbsp of your flavored oil to coat each chicken cutlet before cooking. This adds heaps of extra flavor.
The oil you choose to cook chicken cutlets in makes all the difference. Opt for light, heat-tolerant oils and use proper frying temperatures. With the right oil, you’ll be enjoying tender, juicy and flavorful chicken cutlets in no time!
More recipes you’ll love
Here are a few more of my favorite recipes using chicken breasts. I hope you love them!
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- ▢ olive oil for frying, enough to fill pan at least 1-inch high
- ▢ 1 pound (454g) chicken cutlets thinly sliced
- ▢ 1/2 cup (65g) flour for dredging only
- ▢ 1 1/2 teaspoons Diamond Crystal Kosher salt divided
- ▢ 1/2 teaspoon black pepper
- ▢ 3 large eggs beaten
- ▢ 1 cup (100g) Italian seasoned breadcrumbs
- ▢ 3 tablespoons minced Italian flat-leaf parsley
- ▢ 1/4 cup (23g) grated Pecorino Romano
- ▢ 1 large lemon cut into wedges, for serving
How to make it
Each number corresponds to the numbered written steps below.
- Start by pounding 1 pound of chicken cutlets flat to a 1/2 inch or thinner to ensure uniform thickness throughout and pat dry to remove any excess moisture. Mince 3 tablespoons of flat-leaf Italian parsley and grate 1/4 cup of Pecorino Romano.
- Set up a frying station with 3 bowls or baking trays. In the first bowl add 1/2 cup of flour, 3/4 teaspoon of Diamond Crystal kosher salt, and 1/4 teaspoon of black pepper and mix to combine. In the second bowl, beat 3 large eggs. In the third bowl, add 1 cup of Italian-seasoned breadcrumbs, 3/4 teaspoon of Diamond Crystal kosher salt, 1/4 teaspoon of black pepper, the parsley, and Pecorino Romano, and mix to combine. Dredge the chicken cutlets in the flour and shake gently to remove any excess.
- Place the dredged cutlets into the eggwash and make sure the egg completely coats the flour. Allow any excess egg wash to drip off.
- Place the egg dipped cutlets into the breadcrumbs to coat well on both sides.
- Place the breaded chicken cutlets onto a parchment paper-lined baking sheet. If making multiple batches, you may wish to place these in the refrigerator while you prepare the other batches.
- In a large cast iron or heavy pan pour approximately 2 cups of olive oil (about 1 inch high) and heat until the temperature reaches 360f. Place the cutlets in the oil to fry.
- Fry for ~3 minutes per side working in batches to prevent overcrowding. Note: 1-inch high oil in the pan will speed up the frying process over shallow frying. Shallow frying (about a 1/4-inch of oil) can be done too, but if you make multiple batches you will need to add more oil.
- When the cutlets are done frying, set them on a wire rack or paper towel-lined plate to drain. Serve the cutlets warm with some arugula, shaved Parmigiano Reggiano, and a squeeze of lemon, or allow them to cool and then store in the refrigerator to use for sandwiches, chicken parmigiana, or to add to salads.
- Make a lot! Walk into any Italian-American grandma’s kitchen and you’re likely to find a pile of Italian Chicken cutlets. In fact, I bet the nonna was the original meal prepper! While my recipe is for 1 pound of cutlets, you can easily scale it up for much more to use throughout your week for dishes like Chicken Milanese, etc. I always make a lot. A couple of years ago in our chicken parmigiana YouTube video, I made about 8 pounds of cutlets!
- Use an oil thermometer. 350-360f is the ideal temperature to fry Italian chicken cutlets. Using an oil thermometer is the foolproof way to ensure you’re frying at the proper temperature.
- Save your oil. If your oil is relatively clean, you can strain it through a coffee filter or fine mesh strainer, place in a marked bottle, and reuse 1-2 more times.
How to Make Perfect Crispy Chicken Cutlets | From the Test Kitchen | Bon Appetit
FAQ
What oil is best for chicken cutlets?
What is the best oil to cook chicken with?
Oil: Vegetable oil keeps the chicken moist and juicy. Canola oil or olive oil would also work well for this recipe.