These crispy Blackstone chicken cutlets are succulent and soft with a perfectly golden brown exterior that's ideal for adding your preferred dipping sauce. They can be prepared in under 30 minutes. and Since they can all be prepared in one go, these dishes will become staples in your weekly weekday dinners routine.
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I enjoy preparing crispy chicken cutlets because they are incredibly fast to whip up, full of flavor, and tend not to become dry as readily as with some other chicken breast dishes. However, what I dislike about them is the untidy process of frying indoors and dealing with several skillets or needing to cook in smaller portions just to serve everybody.
This Blackstone chicken recipe addresses these issues effectively. It allows you to cook everything simultaneously due to the ample cooking space, and all the messy frying spatter remains contained outside!
Why This Recipe Will Captivate You
- It's a speedy and simple evening meal idea It's prepared in under 30 minutes.
- You can easily scale it to create as much (or as little) as you require.
Ingredients and Substitutions
- Chicken-- This dish requires boneless, skinless chicken breasts that should be sliced in half and flattened until thin to form cutlets. Ensure you pound them uniformly for consistent cooking throughout. Should your grocery store offer pre-cut chicken cutlets, using those as a substitute would work just fine.
- Bread crumbs-- Utilize dry breadcrumbs instead of fresh ones; however, consider using panko for a more crispy exterior if desired.
- All-purpose seasoning-- This all-purpose seasoning recipe gives the chicken a subtle boost of flavor without overpowering it. While preparing it, make certain to examine the labeling on your lemon pepper seasoning. Should it lack salt, incorporate an additional dash.
- Oil-- To achieve that perfect golden-brown crust on your chicken, you'll want to use quite a bit of cooking oil. Avoid olive oil for this step and opt instead for an oil like vegetable or sunflower, which has a higher smoke point.
How to Prepare Chicken Cutlets on the Blackstone
1. Cut each chicken breast lengthwise horizontally. To make two thinner cutlets, pound them between two sheets of plastic wrap until they reach approximately ¼ inch thickness. Season the chicken sparingly.
2. Establish a breading station --one bowl containing flour, one with beaten eggs, and another with breadcrumbs blended with the seasonings and Parmesan.
3. Coat each cutlet with flour, Next comes the egg, followed by the breadcrumb mix, ensuring every piece is thoroughly coated.
4. Warm up the oil on the Blackstone surface, Next, prepare the chicken by turning it over once until it achieves a golden-brown color and is thoroughly cooked.
FAQs
You can enjoy the crunchy chicken patty with your preferred condiment, like BBQ sauce or honey mustard, if preferred. Blackstone asparagus and smashed potatoes make excellent accompaniments for this simple chicken meal.
Absolutely. This dish can be prepared using a cast iron skillet either on the stovetop or at a campground with a camp stove. Keep in mind that you might have to do it in several batches to ensure all the chicken gets cooked properly.
Adhere to the instructions for coating, then increase the temperature of the oil in your frying pan to medium-high. Place only as many pieces of breaded chicken in the skillet as can fit without being cramped. If necessary, proceed with additional portions of chicken, ensuring you add more oil if needed.
Tips and Troubleshooting
- You can prepare the breaded chicken up to 30 minutes before you cook it. Store it in the refrigerator on a wire rack placed over a baking sheet. This helps stop the breading from getting soft.
Additional Blackstone Recipes You're Sure to Enjoy
Recipe
Crispy Blackstone Chicken Cutlets
Equipment
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Blackstone (or another outdoor) griddle
Ingredients
- 2 big (approximately 1 pound | 454 grams) 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
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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.
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Set up a breading station using three medium bowls. Put the flour in one bowl, pour the beaten eggs into a second bowl, and mix together the breadcrumbs, parmesan cheese, and seasonings in the third bowl.
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Taking one cutlet at a time, use a fork to immerse it first in the flour, allowing any extra bits to fall back into the bowl before dipping it in the beaten eggs. Make sure all dripping stops before you proceed to coat the chicken entirely in the breadcrumb mix, ensuring an even coating on every side. Lay each coated piece onto a baking tray and continue this process until all your cutlets have been similarly prepared.
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Preheat one side of your Blackstone (or another outdoor griddle) to medium-high heat. Spread the oil evenly across the surface, place the chicken cutlets, and cook them, turning only once, until they turn golden brown and are thoroughly cooked, approximately 4 to 5 minutes on each side.
Notes
- Get ahead-- You can prepare the breaded chicken up to 30 minutes before cooking. Store it in the refrigerator on a wire rack placed over a baking sheet. This helps avoid making the breading soft and damp.
Nutrition
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