Marinated chicken cutlets in a garlic marinade – juicy, tender and ready two ways recept

Name: Marinated chicken cutlets in a garlic marinade – juicy, tender and ready two ways
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Ingredients: 1 kg of chicken (breasts or boneless thigh cutlets), sliced and lightly pounded; 4–5 cloves of garlic (or garlic paste); 1 small onion, finely chopped; 2 tablespoons sweet paprika powder; about 300 ml milk (to cover the meat in the marinade); all-purpose flour – 2–3 tablespoons into the marinade + for coating before frying/baking; salt to taste; oil for frying or baking

Easy to prepare
6 portions
30 minutes

Jan, 18. 12. 2025

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The best chicken cutlets from a garlic marinade in milk: ingredients, exact method, times and number of servings. Fried and baked versions, always tender and full of flavor.

Are you looking for a reliable recipe for juicy chicken cutlets that you can make in a pan or in the oven? The secret is a simple garlic marinade with milk and a bit of flour. The meat tenderizes overnight, absorbs the flavor and the next day you have a quick lunch or dinner with no effort.

For 6 portions

Ingredients

1 kg of chicken (breasts or boneless thigh cutlets), sliced and lightly pounded
4–5 cloves of garlic (or garlic paste)
1 small onion, finely chopped
2 tablespoons sweet paprika powder
about 300 ml milk (to cover the meat in the marinade)
all-purpose flour – 2–3 tablespoons into the marinade + for coating before frying/baking
salt to taste
oil for frying or baking

Preparation procedure

Day 1 – marinating (10 min work) Salt the slices of meat on both sides, spread with crushed garlic. Add paprika, onion, 2–3 tablespoons of flour and pour in milk so that the meat is submerged. Mix. Cover the container and put it in the refrigerator overnight.
Day 2 – preparation Variant 1: Fried cutlets (quick) Remove the slices from the marinade, lightly coat in all-purpose flour. Fry in oil heated to medium for 3–4 minutes on each side until golden. Let drain briefly on paper towels.
Variant 2: Baked cutlets in sauce (no monitoring) Lightly coat the slices from the marinade in flour and quickly sear them in a pan on both sides (1–2 minutes per side). Transfer to a baking dish, pour in the remaining marinade (must be cooked), optionally add 50–100 ml of water/stock. Bake in an oven preheated to 180 °C for 25–30 minutes, until the meat is tender and the sauce is slightly thickened.

Total preparation time

Active: 20–30 min (depending on chosen variant)
Marinating: overnight (8–12 h, inactive time)
Frying: 8–12 min / Baking: 25–30 min
Total: active about 30 min + marinating

Number of servings

6 servings

Serving tips

Great with boiled potatoes, mashed potatoes, rice or crusty bread. Add a fresh cucumber or tomato salad.

Conclusion

Marinated chicken cutlets with milk and garlic are incredibly simple yet full of flavor. Prepare the meat in the evening, the next day just choose quick frying or convenient baking in sauce. The result is always tender and juicy – an ideal recipe for the family repertoire.