Cheesy Ritz Cracker Chicken Cutlets Recipe
Crispy and flavorful Cheesy Ritz Cracker Chicken Cutlets feature tender chicken breasts coated in a double layer of crushed Ritz crackers, pan-fried to golden perfection, and topped with a creamy cheddar sauce infused with Dijon mustard and Worcestershire sauce. This comforting dish strikes the perfect balance between crunchy texture and rich, cheesy goodness, garnished with fresh parsley for brightness.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Frying
- Cuisine: American
Ingredients
Scale
Crust and Coating
- 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, divided
Chicken
- 4 chicken cutlets (4–6 oz. each)
- 1/2 cup vegetable oil
Sauce
- 1 cup heavy cream
- 1 tablespoon Dijon mustard
- 4 oz. shredded cheddar cheese (about 1 cup)
- 1 teaspoon freshly ground black pepper
- 3/4 teaspoon Worcestershire sauce
Garnish
- Finely chopped fresh parsley, for serving
Instructions
- Crush Crackers and Prepare Breading Stations: Place Ritz crackers in a large zip-top bag and crush them until they form fine pieces, yielding about 2 1/2 cups. Pour the crushed crackers into a shallow bowl. Set up two additional shallow bowls—one with all-purpose flour and the other with the beaten eggs.
- Coat Chicken Cutlets: Season both sides of each chicken cutlet with kosher salt. Using tongs, coat each cutlet first with flour, shaking off excess, then dip into beaten eggs, allowing excess to drip off. Dredge each side in crushed crackers, pressing gently to adhere. Repeat the egg and cracker coating for a second layer. Place breaded cutlets on a wire rack. Repeat for all cutlets.
- Fry Chicken: Heat vegetable oil in a large, high-sided skillet over medium heat until hot enough that a cracker crumb sizzles upon contact. Fry the chicken cutlets in batches (two at a time), cooking for about 3 to 4 minutes per side, until the internal temperature reaches 165°F (74°C) and the crust is golden and crisp. Transfer cooked chicken to a wire rack set over a baking sheet to drain.
- Prepare Cheese Sauce: Reduce skillet heat to low. If excess oil remains, carefully pour out some into a heatproof bowl but do not wipe out the skillet. Add heavy cream and Dijon mustard to the skillet, stirring to combine. Stir in shredded cheddar cheese until melted and smooth. Season with black pepper and Worcestershire sauce, mixing thoroughly to create a flavorful sauce.
- Serve: Plate the fried chicken cutlets and generously drizzle them with the creamy cheddar sauce. Garnish with finely chopped fresh parsley. Serve immediately to enjoy the perfect crispy and cheesy combination.
Notes
- Use a thermometer to ensure chicken reaches a safe internal temperature of 165°F (74°C).
- For an extra crunchy crust, ensure you apply the cracker coating twice with the egg wash in between.
- If oil is too hot, the coating may burn; adjust heat to maintain a steady sizzle without smoking.
- The leftover oil can be reused once strained or discarded properly; avoid wiping the skillet to retain flavor for the sauce.
- Serve with a simple side like steamed vegetables or a green salad for a balanced meal.
Keywords: Chicken cutlets, Ritz crackers, crispy chicken, cheesy sauce, pan-fried chicken, comfort food, cheddar sauce
