Description
These Chicken Cutlets are a classic and versatile dish that’s perfect for a quick and easy weeknight meal. Tender chicken breasts are coated in a crispy breadcrumb mixture and pan-fried to golden perfection.
Ingredients
Units
Scale
- 4 boneless, skinless chicken breasts
- Salt and pepper, to taste
- 1 cup all-purpose flour
- 2 large eggs
- 2 tablespoons water
- 2 cups breadcrumbs (Panko recommended)
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1/2 cup grated Parmesan cheese
- Vegetable oil, for frying
Instructions
- Prepare Chicken: If necessary, pound chicken breasts to an even thickness. Season with salt and pepper.
- Set Up Dredging Station: Place flour in one shallow dish, beaten eggs with water in another, and breadcrumbs mixed with garlic powder, paprika, and Parmesan cheese in a third dish.
- Coat Chicken: Dredge each chicken breast in flour, then dip in the egg mixture, and finally coat in the breadcrumb mixture. Let sit for 10 minutes to allow the coating to set.
- Fry Cutlets: Heat ¼ inch of vegetable oil in a large skillet over medium-high heat. Fry chicken cutlets in batches until golden brown and cooked through (internal temperature of 165°F/75°C).
- Drain and Serve: Remove cutlets from the skillet and drain on a wire rack or paper towels. Serve immediately with your favorite sides.
Notes
- Gluten-Free: Use gluten-free breadcrumbs or crushed cereal.
- Seasoning: Customize the breadcrumb seasoning to your preference.
- Oil Temperature: Ensure the oil is hot enough (around 350°F/175°C) for crispy cutlets.
- Storage: Refrigerate leftovers for up to 3 days or freeze for up to 2 months.
- Reheating: Reheat in the oven to maintain crispiness.
Nutrition
- Serving Size: 1 chicken cutlet
- Calories: 450kcal
- Sugar: 2g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 5g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 100mg