Seasoned Chicken Cutlets*

Recipe: Seasoned Chicken Cutlets

You can serve seasoned chicken cutlets with just about anything. In this case, I topped the cutlets with bruschetta and added a side of string beans.

*Appropriate for Paleo and gluten-free diets as well as Whole30 diets when substitutions are included

Whether you are an avid cook or one who cooks out of necessity, chances are you have a favorite combination of seasonings that you commonly add to meals you prepare

Time saving tip alert…Instead of spending extra money buying a premade seasoning that may be loaded with sugar or items you can’t pronounce, make your own seasoning and store it in a washed-out jar from a seasoning you finished. (Fairway sells many of their dried herbs in glass containers).

A family favorite in my house is chicken. One of my favorite ways to season chicken is to mix sea salt, black pepper, garlic powder, and sweet Hungarian paprika (although when I’m feeling frisky, you may find me adding a little Pecorino Romano as well).

Seasoned Chicken Cutlets

Total time:  ~20 min or less


  • 8 thin chicken cutlets (note: you will pay less per pound if you cut a chicken breast if half yourself but you will save time if you buy them as already thin cutlets)
  • 1 cup of all purpose or self rising flour (use almond meal or other GF flour in place of flour for Paleo/GF/Whole30)
  • 2 tablespoons of garlic powder (or to taste)
  • 1 tablespoons of Sweet Hungarian Paprika
  • 2 tablespoons of Pecorino Romano (optional, but omit for Paleo/Whole30)
  • Salt and Pepper to taste
  • Extra Virgin olive oil or butter to cook


  • In a plastic bag (or bowl if you prefer), add flour, all seasonings, and cheese (if using).  Close the bag and make sure it’s well mixed.  Place chicken in the bag and shake around.
  • In a non-stick skillet/cast iron griddle on Medium heat, add oil/butter.  Once hot, add the chicken and cook until it is golden on one side and turn over cooking until the other side is golden.  Remove from pan once the internal temperature reaches  165.
  • If preparing roasted veggies or otherwise using the oven, finish the cutlets off in the oven (~400F) to reach internal temperature after searing the outside.

Serve with anything!  The possibilities are endless: Over salad, or with potatoes, pasta, rice, veggies

This recipe is very flexible. You can dip the chicken in an egg (lightly beaten) prior to dipping in the seasoned coating to avoid losing some of that coating and get a better bind. You can add any seasonings you love to the mix or adjust the quantity of those above.


3 thoughts on “Seasoned Chicken Cutlets*

  1. Pingback: Macadamia Nut-Crusted Chicken over Salad with Mango, Avocado and Tomato (Paleo, Whole30, Gluten-Free) | Find the Time to Cook

  2. Pingback: Tomato Bruschetta without the bread | Find the Time to Cook

  3. Pingback: Whole 30 – Planning and Day 1 | Find the Time to Cook

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