These crispy Blackstone chicken cutlets are juicy and tender with a golden brown crust that's perfect for topping with your favorite dipping sauce. Since they're ready in less than 30 minutes and can be cooked in a single batch, they're destined for a permanent spot in the weeknight dinner rotation.
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I love cooking crispy chicken cutlets. They're so quick to make, flavorful, and don't dry out as easily as other chicken breast recipes. What I don't love is the messy indoor pan-frying and the multiple skillets or having to cook in batches to make enough for everyone.
This Blackstone chicken recipe solves both of those problems. The large surface area lets you cook them all at once and all the messy frying splatters stay outside!
Why You'll Love This Recipe
- It's a quick and easy dinner recipe that's ready in less than 30 minutes.
- You can easily scale it to make as much (or little) as you need.
Ingredients and Substitutions
- Chicken--This recipe uses boneless, skinless breasts that are halved and pounded thin to create cutlets. Be sure to pound them to an even thickness all over so that they cook evenly. If your store has chicken cutlets ready to go, feel free to swap those in.
- Bread crumbs--Use dried bread crumbs (not fresh), but feel free to swap in panko if you prefer an extra-crunchy coating.
- All-purpose seasoning--This all-purpose seasoning recipe adds a little extra flavor to the chicken without overwhelming it. When making it, be sure to check the label on your lemon pepper. If it doesn't have salt, add an extra pinch.
- Oil--You're going to be using a decent amount of oil to cook the chicken in order to get that beautiful golden brown crust. Skip the olive oil and use a mild oil with a high smoke point, such as vegetable or sunflower oil.
How to Cook Chicken Cutlets on the Blackstone
1. Slice each chicken breast horizontally to create two thinner cutlets. Pound them between two pieces of plastic wrap until they are about ¼-inch thick. Season the chicken lightly.
2. Set up a breading station--one bowl with flour, one with beaten eggs, and one with bread crumbs mixed with the seasoning and Parmesan.
3. Dip each cutlet into the flour, then the egg, and then the bread crumb mixture, fully coating each one.
4. Heat the oil on the Blackstone, then cook the chicken, flipping once until golden brown and cooked through.
FAQs
You can serve the crispy chicken cutlet with your favorite dipping sauce, such as BBQ sauce, or honey mustard, if desired. Blackstone asparagus and smashed potatoes are great side dishes for this easy chicken dinner.
Definitely. You can make this in your cast iron skillet on the stovetop or on your camp stove, however, you may need to work in batches to cook all of the chicken.
Follow the directions for breading, and then heat the oil in your skillet over medium high heat. Only add as many cutlets as will fit comfortably without crowding them in the pan. Repeat with remaining batches of chicken, if needed, adding extra oil, if required.
Tips and Troubleshooting
- You can bread the chicken up to 30 minutes before cooking. Keep it in the fridge on a wire rack set over a baking sheet. This will help to prevent the coating from becoming soggy.
More Blackstone Recipes You'll Love
Recipe
Crispy Blackstone Chicken Cutlets
Ingredients
- 2 large (about 1 lb | 454 g) boneless, skinless chicken breasts
- Salt and freshly ground black pepper
- ½ cup all-purpose flour
- 2 large eggs lightly beaten
- 1 ¼ cups dried bread crumbs
- ¼ cup grated Parmesan cheese
- 2 teaspoons all-purpose seasoning
- ½ cup neutral vegetable oil
Instructions
- Slice each chicken breast in half horizontally to create two thin cutlets. Place the cutlets between two slices of plastic wrap and pound to a ¼-inch thickness. Season lightly with salt and pepper.
- Create a breading station with three medium bowls. Place the flour in one bowl, the beaten eggs in a second bowl, and then combine the bread crumbs, Parmesan, and seasoning in a third bowl.
- Working with one cutlet at a time, use a fork to dip it in the flour, and then into the egg, letting any excess drip off into the bowl. Finally, dip the chicken into the bread crumb mixture, turning to coat it completely. Place it on a baking sheet and repeat with the remaining cutlets.
- Heat one side of the Blackstone (or other outdoor griddle) to medium-high. Pour the oil in an even layer, then add the chicken cutlets and cook, flipping once, until golden brown and cooked through, 4 to 5 minutes per side.
Notes
- Get ahead--You can bread the chicken up to 30 minutes before cooking. Keep it in the fridge on a wire rack set over a baking sheet. This will help to prevent the coating from becoming soggy.
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