Cheesy Ritz Cracker Chicken Cutlets Recipe
Crispy, cheesy Ritz cracker-coated chicken cutlets fried to golden perfection and served with a rich, creamy cheddar sauce enhanced with Dijon mustard and Worcestershire. This comforting skillet chicken recipe combines crunchy coating and a luscious cheese sauce for an indulgent yet easy weeknight dinner.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Frying
- Cuisine: American
Ingredients
Scale
Crust
- 60 Ritz crackers (about 2 1/2 cups crushed)
- 1/3 cup (40 g) all-purpose flour
- 3 large eggs, beaten
- 3/4 teaspoon kosher salt
- 4 (4- to 6-ounce) chicken cutlets
- 1/2 cup vegetable oil, for frying
Sauce
- 1 cup heavy cream
- 1 tablespoon Dijon mustard
- 4 ounces shredded cheddar cheese (about 1 cup)
- 1 teaspoon freshly ground black pepper
- 3/4 teaspoon Worcestershire sauce
- Finely chopped fresh parsley, for serving
Instructions
- Crush Crackers and Prepare Breading Stations: Place Ritz crackers in a large zip-top bag and crush into fine pieces, yielding about 2 1/2 cups. Transfer crushed crackers into a shallow bowl. Place flour in a second shallow bowl. Beat eggs in a third shallow bowl until well blended.
- Season and Bread Chicken: Season chicken cutlets evenly with kosher salt on both sides. Using tongs, coat each piece first in flour, shaking off excess, then dip into the beaten eggs allowing excess to drip off. Dredge in the crushed crackers, gently pressing so the crumbs adhere well. Repeat the egg and cracker coating for a double breading layer. Place breaded cutlets on a wire rack. Repeat for all chicken pieces.
- Fry Chicken Cutlets: Heat vegetable oil in a large, high-sided skillet over medium heat until hot (a cracker crumb sizzles upon contact). Fry chicken in batches, two at a time, for 3 to 4 minutes per side or until an instant-read thermometer inserted into the thickest part reaches 165°F. Turn halfway through cooking to ensure even browning. Transfer cooked cutlets to a clean wire rack set over a baking sheet to drain excess oil. Repeat with remaining chicken.
- Make Cheddar Cream Sauce: Lower heat to low in the same skillet. If excess oil remains, carefully pour out some into a heatproof bowl but do not wipe the skillet clean to retain flavor. Add heavy cream and Dijon mustard, stirring to combine and warm. Add shredded cheddar cheese and stir until fully melted. Stir in freshly ground black pepper and Worcestershire sauce until the sauce is smooth and flavorful.
- Serve: Divide the fried chicken cutlets among serving plates. Drizzle generously with the creamy cheddar sauce. Garnish with finely chopped fresh parsley for a fresh, vibrant finish. Serve immediately.
Notes
- Double breading with egg and crackers creates an extra crispy crust.
- Cook chicken in batches to avoid overcrowding the pan, ensuring a crispy texture.
- Keep an instant-read thermometer handy to cook chicken safely to 165°F.
- Do not discard all the oil after frying to incorporate flavor into the creamy sauce.
- This dish pairs well with steamed vegetables, mashed potatoes, or a simple green salad.
Keywords: chicken cutlets, Ritz crackers, cheesy chicken, fried chicken cutlets, cheddar sauce, comfort food, skillet chicken
