Martha Stewart Crispy Chicken Cutlets Recipe

I did not think yogurt belonged anywhere near a frying pan until I tried this. Martha Stewart’s Crispy Chicken Cutlets marinates boneless chicken breasts in Greek yogurt for 15 minutes, which tenderizes the meat and acts as glue for the panko breadcrumbs, then fries them in a cast-iron skillet for 3 to 4 minutes per side until they are golden brown and shatteringly crunchy.

This Martha Stewart chicken cutlet recipe is one of the smartest chicken breast recipes I have come across. No egg wash, no flour dredge, just yogurt and panko. It is one of those Martha Stewart chicken recipes that makes you feel like you have been overcomplicating fried chicken your whole life. A pile of lemony greens goes right on top and the whole thing is done in 45 minutes. One of Martha Stewart’s best chicken dishes for a weeknight when you want something crispy without deep-frying a whole pot of oil.

Try More Dinner Recipes:

• Chicken Schnitzel
• Baked Chicken Fingers
• Baked Chicken Nuggets

Why You Will Love These Crispy Chicken Cutlets:

• Yogurt does double duty: The Greek yogurt tenderizes the chicken during the 15-minute soak and then holds the panko in place so it does not fall off in the pan. I skipped the yogurt once and tried just pressing panko onto the raw chicken. Half the coating fell off in the oil. The yogurt is not optional.
• No egg wash, no flour, no fuss: Most breaded chicken recipes need three bowls: flour, egg, breadcrumbs. This one uses two: yogurt and panko. I love that there is less to set up and less to clean.
• The greens on top make it a full meal: Arugula, watercress, or Little Gem lettuce tossed with olive oil and lemon juice goes right on top of the hot cutlets. The warm chicken slightly wilts the greens and the lemon cuts through the richness. I skip the bun entirely and eat it like this.

Why The Yogurt Works

The lactic acid in Greek yogurt gently breaks down the surface of the chicken, which keeps the breast from drying out during frying. But the real trick is that yogurt is sticky enough to hold panko breadcrumbs in place without needing a flour-then-egg dredge. I was skeptical the first time because it felt too simple, but the coating stuck perfectly and came out crunchier than any egg-washed version I have made.

Crispy Chicken Cutlets Ingredients

• 4 skinless chicken breasts, boneless (2 pounds total)
• Kosher salt and freshly ground pepper
• 1/2 cup Greek yogurt
• 2 cups panko
• Vegetable oil, for frying
• 4 cups trimmed greens, such as arugula, Little Gem lettuce, watercress, or a combination
• 4 teaspoons extra-virgin olive oil
• 2 teaspoons fresh lemon juice
• Lemon wedges, for serving

How To Make Martha Stewart Crispy Chicken Cutlets

1. Prep the chicken: Butterfly and pound the chicken breasts to 1/4-inch thickness.
2. Marinate in yogurt: Combine the chicken and Greek yogurt in a medium bowl. Season with salt and pepper and toss with tongs until the chicken is well coated. Let stand at room temperature for 15 minutes, or cover and refrigerate for up to 2 hours.
3. Coat with panko: Coat the chicken with panko, patting to adhere.
4. Fry the cutlets: Heat 1/2 inch of vegetable oil in a large straight-sided skillet, preferably cast iron, over medium-high until a panko crumb sizzles when tossed in. Add half of the chicken and cook, rotating with tongs for even browning, until golden brown and cooked through, 3 to 4 minutes per side. Transfer to a wire-rack-lined baking sheet and season with salt. Remove and discard any bits of coating with a slotted spoon before cooking the second batch. Repeat with the remaining chicken.
5. Make the salad and serve: Place the greens in a bowl. Drizzle with olive oil and lemon juice and toss to coat. Season with salt and pepper. Serve immediately with the cutlets and lemon wedges.

Recipe Tips

• Pound them evenly: 1/4-inch thickness means they cook fast and evenly. If one end is thicker, it will be raw when the thin end is overdone. I put the breast between two sheets of plastic wrap and use the flat side of a meat mallet. Takes 30 seconds.
• Test the oil before frying: Drop a single panko crumb in the oil. If it sizzles immediately, you are ready. If it just sits there, the oil is not hot enough and the cutlets will soak up grease instead of crisping. I have made that mistake and the result was soggy.
• Clean the oil between batches: The recipe says to remove burnt bits of coating with a slotted spoon before frying the second batch. I do this every time because those bits burn and stick to the next cutlets. Five seconds of cleanup saves the second batch.
• Use a wire rack, not paper towels: Transferring the cutlets to a wire rack keeps the bottom crispy. Paper towels trap steam underneath and the coating goes soft. I learned this the hard way.

What Goes Well With These Chicken Cutlets

The recipe already comes with lemony greens on top, so the plate is mostly done. I add a scoop of mashed potatoes on the side because crispy chicken and mashed potatoes is one of those combinations that just works every time.

If I want something lighter, a quick coleslaw adds crunch without weighing anything down. Either way, I squeeze extra lemon over the whole plate right before eating.

How To Store Leftovers

Store the cutlets and the greens separately. The greens wilt fast so I only dress what I am eating right now. Cutlets keep 3 days in the fridge. I would not freeze them because the panko coating loses all its crunch after thawing.

To reheat, I put the cutlets on a wire rack over a baking sheet and warm them at 375 degrees for about 8 minutes. The oven crisps the coating back up. I have eaten them cold in a sandwich with mayo and arugula too, which is honestly just as good.

FAQs

• Can I use chicken thighs instead? The cook’s note says you can swap in 2 pounds of boneless, skinless chicken thighs. I have not tried it myself but thighs would stay juicier and cook in about the same time. You would still pound them to 1/4 inch.
• Does regular yogurt work or does it have to be Greek? Greek yogurt is thicker so it clings better to the chicken and holds the panko in place. Regular yogurt is too runny. I tried it once and the coating slid right off. Stick with Greek.
• How much oil do I need? About 1/2 inch in the skillet. You are not deep-frying, just shallow-frying. The cutlets are thin enough that 1/2 inch of oil reaches halfway up and the flip takes care of the other side.
• Why butterfly the chicken breasts? A whole chicken breast is too thick to cook evenly in a skillet. Butterflying and pounding to 1/4 inch means the coating browns in the same time it takes the inside to cook through. If you skip this step, the outside burns before the inside is done. I guarantee it.

More Dinner Recipes:

• Baked Chicken Thighs
• Chicken Piccata
• Poached Chicken

Nutrition Facts

(1 serving, serves 4)

• Calories: 480
• Total Fat: 20g
• Saturated Fat: 3g
• Cholesterol: 130mg
• Sodium: 560mg
• Total Carbohydrates: 24g
• Protein: 48g