Chicken Cutlets
A crispy and delicious chicken cutlet recipe perfect for a quick weeknight dinner or a special occasion. These chicken cutlets are seasoned, breaded, and fried to perfection, creating a golden-brown exterior and juicy interior.
Ingredients
- 4 boneless skinless chicken breasts
- 1 cup all-purpose flour
- 2 large eggs
- 1 cup breadcrumbs preferably Italian seasoned
- ½ cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ cup olive oil for frying
Instructions
Preparing the Chicken
- Place the chicken breasts between two sheets of plastic wrap or parchment paper.
- Using a meat mallet or rolling pin, gently pound the chicken breasts to an even thickness of about 1/2 inch. This helps ensure even cooking and tender results.
Setting Up Your Breading Station
- Set up a breading station by placing three shallow dishes side by side.
- In the first dish, add the all-purpose flour.
- In the second dish, whisk the eggs until well beaten.
- In the third dish, combine the breadcrumbs, grated Parmesan cheese, garlic powder, onion powder, paprika, salt, and black pepper.
Breading the Chicken Cutlets
- Dredge each chicken breast in the flour, making sure to coat both sides evenly.
- Dip the floured chicken into the beaten eggs, allowing any excess to drip off.
- Finally, coat the chicken with the breadcrumb mixture, pressing gently to ensure the breadcrumbs adhere well.
Frying the Chicken Cutlets
- Heat olive oil in a large skillet over medium heat.
- Once the oil is hot, add the breaded chicken cutlets to the skillet. Do not overcrowd the pan; work in batches if necessary.
- Fry the chicken cutlets for 4-5 minutes on each side, or until they are golden brown and the internal temperature reaches 165°F (74°C).
- Remove the cutlets from the skillet and place them on a paper towel-lined plate to drain excess oil.
Notes
- For Extra Flavor, Squeeze fresh lemon juice over the cutlets before serving for a bright, zesty touch.
- Make Ahead: Bread the chicken cutlets ahead of time and store them in the refrigerator for up to 24 hours before frying.
- Healthier Option: For a lighter version, consider baking the chicken cutlets at 400°F (200°C) for about 15-20 minutes, flipping halfway through.