Can I skip mayonnaise in the batter?

Yes, you can replace it with sour cream or simply add another egg. Mayo adds tenderness, but it's not essential.

Why do my cutlets turn out dry?

They may have been overcooked or the fillet was too thin. Watch the time and avoid overcooking. You can also soak the chicken in milk for 30 minutes beforehand to keep it moist.

Can I use processed cheese instead of hard cheese?

Processed cheese won't give a crispy crust and may melt too much. Use hard or semi-hard cheese that holds its shape and melts well.

How do I know the meat is cooked?

Pierce the thickest part with a knife — the juices should run clear without any pink color. The internal temperature should reach 74°C (165°F).

Chicken chops in cheese batter

Name: Chicken chops in cheese batter
Total time: 25 min
Yield: 2 порции
Cuisine: International
Ingredients: Chicken fillet — 500 g; Hard cheese — 150 g; Chicken egg — 110 g; Mayonnaise — 20 g; Spice — 1 g; Salt — 1 g

40min

782g

Nutrition per 100g

165

These chicken cutlets in cheese batter are a real treat for anyone who loves juicy meat with a crispy crust. Tender chicken fillet, pounded to the perfect thickness, coated in a flavorful batter of hard cheese and eggs, then fried until golden. The result is incredibly juicy, with an appetizing crispy cheese crust that melts in your mouth. A great choice for a family dinner or lunch when you want something tasty and hearty. At only 165 calories per serving, you can enjoy them guilt-free.

Fried FoodsCutletsLunchMeatNew YearAt the Table

WHAT YOU WILL NEED

From ingredients

6 products

Base

Batter

Spices

SIMPLE PROCESS

Step by step recipe

To get perfect cutlets, prepare the fillet properly: pound it to an even thickness so the meat cooks uniformly. The batter should be thick enough to coat the meat well but not too runny. Fry over medium heat to allow the batter to brown while keeping the meat moist inside. Follow our steps for cutlets that are restaurant-worthy.

Step 1

Prepare the Chicken

Rinse and pat dry the chicken fillet. Slice each breast horizontally into two thinner pieces if large. Cover with plastic wrap and pound to ½–¾ inch thickness. Season with salt and pepper on both sides.

Step 2

Make the Batter

In a bowl, whisk together the eggs and mayonnaise until smooth. Add finely grated hard cheese and mix to a thick, paste-like consistency.

Step 3

Heat the Pan

Place a skillet over medium heat and add 2–3 tablespoons of vegetable oil. Let it heat up well.

Step 4

Coat the Cutlets

Dip each piece of chicken into the batter, making sure it's fully coated. Let any excess drip off.

Step 5

Fry

Place the cutlets in the skillet (avoid overcrowding). Fry for 3–4 minutes per side until golden and crispy.

Step 6

Serve

Transfer to paper towels to absorb excess oil. Serve hot with your favorite sides — mashed potatoes, rice, or fresh vegetables.

CHEF'S TIP

Pound the Fillet Through Plastic Wrap

Cover the chicken with plastic wrap to prevent splattering, and pound gently, being careful not to tear the meat. Aim for a thickness of about ½–¾ inch.

Choose the Right Cheese

For the perfect crust, use a hard cheese that melts well, such as Parmesan, Gouda, or Cheddar. Grate it finely so it blends easily with the batter.

Batter Consistency is Key

The batter should be like thick sour cream. If it's too thin, add more cheese or 1 tablespoon of flour. A thick batter clings better to the meat and forms a crispier crust.

Don't Overcook

Fry over medium heat for 3–4 minutes per side until golden. Too high heat will burn the batter and leave the inside raw. Check doneness by cutting into the thickest part — the juices should run clear.

SUBSTITUTIONS

Add your taste

With Chicken Thighs Replace breast with boneless chicken thighs — they're juicier and richer in flavor, but higher in calories. Increase frying time by 1–2 minutes.
With Breadcrumbs Add 2 tablespoons of breadcrumbs to the batter for an even crispier coating, reminiscent of classic schnitzel.
With Garlic and Herbs Add a minced garlic clove and chopped parsley to the batter for a more aromatic flavor.
Bake in the Oven Instead of frying, place the coated cutlets on a parchment-lined baking sheet and bake at 200°C (400°F) for 20–25 minutes until golden — a lighter alternative.

HOW TO STORE

How to Store Chicken Cutlets in Cheese Batter

Cool the cooked cutlets to room temperature, then store in an airtight container in the fridge for up to 3 days. Reheat in the oven at 160°C (320°F) for 5–7 minutes or in a dry skillet. Freeze for longer storage, but the batter may soften upon thawing. Thaw in the fridge and reheat in the oven.

GOOD TO KNOW