Dinner

Cheesy Ritz Cracker Chicken Cutlets Recipe

ByClara Bennett September 21, 2026September 21, 2026

Introduction

Cheesy Ritz Cracker Chicken Cutlets are a crispy, flavorful twist on a classic chicken dish. Coated with buttery cracker crumbs and topped with a rich, cheesy sauce, this recipe is perfect for a comforting weeknight dinner.

A white plate with a green rim holds several golden-brown fried cutlets stacked slightly on top of each other. The cutlets have a crispy textured crumbed coating, and a light yellow creamy sauce is drizzled over some of them, showing a smooth, slightly speckled texture. Fresh green parsley leaves are scattered across the cutlets for garnish. Surrounding the plate on a white marbled texture are a small white bowl with fresh parsley leaves, a white bowl with light yellow sauce, a small black bowl of coarse salt, and a partially opened clear packet of round golden crackers. 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: Working in batches if needed, place the Ritz crackers in a large zip-top bag and crush them into fine pieces (you should have about 2 1/2 cups). Pour the crushed crackers into a shallow bowl. Place the flour in another shallow bowl. In a third shallow bowl, beat the eggs until blended.
Step 2: Season the chicken cutlets on both sides with kosher salt. Using tongs, coat each piece of chicken in flour, shaking off the excess. Dip into the beaten eggs, letting any extra drip off. Dredge in the crushed crackers, gently pressing to help them adhere. Repeat by dipping again in eggs and then in crackers for a second coating. Transfer the coated chicken to a wire rack. Repeat with all the chicken pieces.
Step 3: In a large, high-sided skillet over medium heat, heat the vegetable oil until a cracker crumb sizzles when added. Fry the chicken cutlets two at a time, turning halfway through, until cooked through and an instant-read thermometer reads 165°F, about 3 to 4 minutes per side. Transfer the cooked chicken to a clean wire rack set over a baking sheet. Repeat with the remaining chicken.
Step 4: Reduce heat to low. If there is too much oil left in the skillet, carefully pour some out into a heatproof bowl, but do not wipe the pan clean. Add the heavy cream and Dijon mustard to the skillet, stirring to combine. Stir in the shredded cheddar cheese until melted into a smooth sauce. Add freshly ground black pepper and Worcestershire sauce, stirring to mix well.
Step 5: Divide the chicken cutlets among plates, drizzle generously with the cheese sauce, and sprinkle with finely chopped fresh parsley before serving.

Tips & Variations

For extra flavor, mix some garlic powder or smoked paprika into the cracker crumbs before coating the chicken.
Use pepper jack cheese instead of cheddar for a spicy kick.
Serve with a side of steamed vegetables or a fresh green salad to balance the richness of the dish.

Storage

Store leftover chicken cutlets and sauce separately in airtight containers in the refrigerator for up to 3 days. Reheat the chicken gently in the oven or toaster oven to maintain crispiness, and warm the sauce over low heat on the stove, stirring occasionally.

How to Serve

A white plate holds a golden-brown crispy breaded chicken cutlet, topped with a smooth yellow creamy sauce that spreads slightly over the edges. The chicken is cut near one side, showing the white inside meat. Small green parsley leaves are scattered on top of the sauce and around the chicken. A fork with a piece of the chicken and sauce rests near the cut section on the plate. The background is a white marbled texture. 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 thinly sliced chicken breasts. Pound them to an even thickness for the best results and adjust cooking time as needed to ensure they are cooked through.

What can I substitute for Ritz crackers?

If you don’t have Ritz crackers, buttery crackers like Club crackers or crushed saltine crackers make a good substitute. You can also use panko breadcrumbs for a crunchier texture, though the flavor will be slightly different.