Everything Bagel chicken cutlets make use of that perfect spice mixture to enhance breaded chicken. Crisp, juicy, and full of flavor, they’re everything you want for dinner–and for leftovers. We think you’ll love it as much as we do.
Created by LC recipe tester Craig Relyea | Personal Collection, 2021
The cutlet pairs well with a salad on the side, or drizzle with a simple sauce like Jim Lahey’s Easy Bechamel, mustard cream sauce, horseradish cream sauce, or a simple tomato sauce. It makes for a killer sandwich tucked between two toasted slices of the Everything Bagel Bread with some lettuce, tomato, and mayo.–Craig Relyea
Everything Bagel Chicken Cutlets
- 1 cup all-purpose flour
- 2 to 3 teaspoons Diamond Crystal brand kosher salt*
- 1 1/2 teaspoons freshly ground black pepper
- 2 large eggs
- 1 1/2 tablespoons Dijon mustard
- 1 1/2 cups panko bread crumbs
- 1/2 cup grated Parmesan cheese
- 1/4 cup store-bought or homemade Everything Bagel seasoning
- 4 (6 to 8 ounce) boneless, skinless chicken breasts or thighs
- 2 tablespoons mild vegetable oil plus more if needed
- 3 tablespoons (1 1/2 oz) unsalted butter plus more if needed
Prepare the cutlets
- Use three large bowls or pie plates to create a dredging station. In the first bowl, combine the flour, salt, and pepper, and mix well.
- In the second bowl, whisk the egg and mustard together until well combined.
- In the third bowl, mix together the panko, Parmesan cheese, and Everything Bagel seasoning until well combined. Arrange the bowls side by side.
- Working with one breast or thigh at a time, place chicken in a large plastic bag and gently pound to 1/2-inch (12-mm) thickness.
- Dredge one piece of chicken in the flour mixture, shake to remove excess. Next, dip it in the egg mixture, making sure there are no dry spots, shake gently to remove excess. Finally, dip chicken into the seasoned panko mixture, gently pressing each side into the panko to fully coat. Place each coated piece of chicken on a large plate and repeat with remaining chicken.
☞TESTER TIP: Save a tablespoon of the panko dredge to use for checking that the oil is at the right temp for cooking the chicken.
- Refrigerate the chicken for 30 minutes.
Cook the cutlets
- Preheat the oven to 275°F (135°C). Line a small baking dish with paper towel.
- In a large skillet over medium-high heat, warm the oil and butter. When the butter has melted and the oil is shimmering, drop a few crumbs of panko into the oil. If it begins to spit and brown, the oil is ready.
- Working in batches if necessary, add the chicken to the skillet. Avoid overcrowding the pan. Overcrowding can result in steamed chicken, and it won’t turn out crispy! Cook the chicken for 2 minutes, adjusting the heat as needed so that the chicken doesn’t burn. After 2 minutes, rotate the chicken pieces without flipping, so the outside edges are now in the center, to help evenly cook the chicken. Continue cooking until the bottom is golden brown, about 2 minutes more.
- Move the chicken to the lined pan and keep warm in the oven. Repeat with remaining chicken, adding more oil and butter to the skillet, if necessary.
*How much salt should I add to a recipe containing Everything Bagel seasoning?Not all Everything Bagel seasonings are the same. Take a peek at the ingredient list. If salt is the first or second ingredient, use a reduced amount of salt in the recipe. If there’s no salt or it falls at the end of the ingredient list, use the full amount of salt suggested.
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Recipe Testers' Reviews
I have come to the realization that I love Everything Bagel everything. These Everything Bagel chicken cutlets are a delicious take on chicken Milanese which happens to be a family favorite. My tasters loved the added flavor boost and crunch that the Everything Bagel seasoning gave to the chicken. It was perfectly juicy and moist on the inside while nice and crisp on the outside.
I doubled the recipe so that we'd have leftovers the next day for lunch. Call me crazy, but I'm planning to make the burger buns and top them with Everything Bagel seasoning for a doubly delightful sandwich. I did have to add a bit more oil for the second batch; next time I make it I might divide the butter and oil among the two batches. I served this with cilantro kale salad and a lemony arugula salad to serve as a counterpoint to the richness of the cutlets.
These days it seems like Everything Bagel seasoning is used for, well, everything! I sometimes think it's overused, but these everything bagel chicken cutlets are a perfect use of it. These cutlets have a flavorful, crisp breading and the chicken (I used breasts) was moist and tender.
I sometimes shy away from breaded meats, because I often find the breading to be too heavy. This breading is just the right amount and cooks up very crisp. The combination of the Parmesan, panko crumbs, and Everything Bagel seasoning gives it a delicious flavor that really complements the chicken. I didn't get much Dijon mustard flavor, so I might add more of it to the egg mixture. I turned the heat down when browning the chicken as it seemed to be browning very quickly.
I let the finished cutlets rest in the oven for a few minutes while I finished up the sides. I served this on a bed of arugula tossed with pickled red onions, tomatoes, and goat cheese and dressed with lemon juice and olive oil. A side of sautéed green beans completed the meal. My husband raved about the chicken and wants it added to the regular meal rotation.
Originally published August 7, 2021