Dinner

Cheesy Ritz Cracker Chicken Cutlets Recipe

ByElena Hart September 20, 2026September 20, 2026

Introduction

Cheesy Ritz Cracker Chicken Cutlets offer a crispy, golden crust with a rich and creamy cheese sauce that takes this classic chicken dish to the next level. It’s an easy, comforting meal perfect for weeknight dinners or casual gatherings.

The image shows five pieces of golden-brown fried food with a crumbly and rough texture stacked on a white plate with a green rim, arranged to overlap each other. A creamy mustard-yellow sauce with black pepper is drizzled in stripes across the food. Fresh green parsley leaves are scattered on top of the food and the plate. Around the plate, there is a small white bowl filled with green parsley, a stack of round light brown crackers in partially open clear plastic wrapping, a small black bowl with coarse salt, and a round white bowl holding a similar mustard-yellow sauce. All items are set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

60 Ritz crackers
1/3 cup (40 g) all-purpose flour

3 large eggs
4 (4- to 6-oz.) chicken cutlets

3/4 teaspoon kosher salt
1/2 cup vegetable oil

1 cup heavy cream
1 tablespoon Dijon mustard
4 oz. cheddar, shredded (about 1 cup)

1 teaspoon freshly ground black pepper
3/4 teaspoon Worcestershire sauce
Finely chopped fresh parsley, for serving

Instructions

Step 1: Place the Ritz crackers in a large zip-top bag and crush into fine pieces until you have about 2 1/2 cups. Pour the crushed crackers into a shallow bowl. Pour the flour into a separate shallow bowl. Beat the eggs in a third shallow bowl until blended.
Step 2: Season the chicken cutlets with kosher salt on both sides. Using tongs, dredge each cutlet first in the flour, shaking off excess, then dip into the beaten eggs, letting the excess drip off. Next, coat the cutlet in the crushed crackers, pressing gently to adhere. Repeat the egg and cracker coating for a double crust. Set the coated cutlets on a wire rack and repeat with remaining chicken.
Step 3: Heat the vegetable oil in a large, high-sided skillet over medium heat. The oil is ready when a cracker crumb sizzles upon contact. Fry 2 chicken cutlets at a time, turning halfway, for about 3 to 4 minutes per side or until an instant-read thermometer inserted into the thickest part registers 165°F (74°C). Transfer to a clean wire rack set over a baking sheet. Repeat with the remaining cutlets.

Step 4: Reduce the heat to low. If there is excess oil in the pan, carefully pour some out into a heatproof bowl, leaving enough to cook the sauce. Add the heavy cream and Dijon mustard to the skillet and stir to combine. Add the shredded cheddar cheese and stir until melted and smooth. Stir in freshly ground black pepper and Worcestershire sauce.
Step 5: Divide the chicken cutlets among plates and drizzle generously with the cheesy sauce. Garnish with finely chopped fresh parsley and serve immediately.

Tips & Variations

For extra flavor, add a pinch of smoked paprika or garlic powder to the cracker crumbs before coating the chicken.

Use panko breadcrumbs instead of Ritz crackers for a lighter, crunchier coating.
Serve with steamed vegetables or a simple green salad to balance the richness of the dish.

Storage

Store leftover chicken and sauce separately in airtight containers in the refrigerator for up to 3 days. To reheat, warm the chicken in a skillet or oven to maintain crispiness and gently warm the sauce on the stovetop or in the microwave before serving.

How to Serve

A piece of crispy breaded chicken cutlet sits on a white plate topped with a thick, creamy yellow sauce. The chicken has a golden brown crust with a crunchy texture, while the sauce covers the top layer smoothly, with a few small green herb leaves scattered on top for color. A silver fork holds a small piece of the chicken dipped in the sauce near the cutlet, and the plate is placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breasts instead of cutlets?

Yes, you can use boneless, skinless chicken breasts. For even cooking, slice them horizontally into thinner cutlets or gently pound them to an even thickness.

Is it possible to make this recipe gluten-free?

Absolutely. Substitute the all-purpose flour with a gluten-free flour blend and use gluten-free crackers to keep the recipe safe for those with gluten sensitivities.