Chicken Cutlets
These crispy and juicy chicken cutlets are easy to make, versatile, and perfect for family dinners or meal prepping. Enjoy them on their own or in a variety of dishes like chicken parmesan or sandwiches.
Equipment
- Meat mallet or rolling pin
- Plastic wrap or parchment paper
- Shallow dishes (3 for breading station)
- Large skillet
- Tongs
- Paper towels
Ingredients
Main Ingredients:
- 4 boneless skinless chicken breasts (about 6 oz each)
- 1 cup all-purpose flour
- 2 large eggs
- 1 cup breadcrumbs panko for extra crunch
- 1/2 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1/2 teaspoon paprika
- Salt and freshly ground black pepper to taste
- 1/4 cup vegetable oil for frying
- Lemon wedges for serving
Instructions
Preparing the Chicken:
- Place each chicken breast between plastic wrap or parchment paper.
- Use a meat mallet or rolling pin to pound the chicken to an even thickness (about 1/4 inch).
- Season both sides of each chicken breast with salt and pepper.
Setting Up the Breading Station:
Prepare three shallow dishes:
- Dish 1: Flour seasoned with salt and pepper.
- Dish 2: Beaten eggs with 1 tablespoon water.
- Dish 3: Breadcrumbs mixed with Parmesan, garlic powder, oregano, and paprika.
Breading the Cutlets:
- Dip each chicken cutlet in flour, shaking off excess.
- Then dip in the egg mixture, allowing excess to drip off.
- Finally, coat in the breadcrumb mixture, pressing gently to adhere.
- Set breaded cutlets on a plate or baking sheet.
Cooking the Chicken Cutlets:
- Heat vegetable oil in a large skillet over medium-high heat.
- Add breaded cutlets when the oil is hot (a breadcrumb should sizzle when dropped in).
- Cook each cutlet for 3-4 minutes on each side, until golden brown and cooked through (internal temp: 165°F or 74°C).
- Remove and drain on paper towels.
Notes
- For extra tender chicken, marinate the cutlets in buttermilk for 30 minutes before breading.
- Don’t overcrowd the pan; fry in batches if necessary to maintain oil temperature.
- For a healthier option, bake at 400°F (200°C) for 15-20 minutes, flipping halfway.
- Let the breaded cutlets rest in the refrigerator for 15-30 minutes before frying for better adhesion.
Try This Variations
- Parmesan Crusted: Add extra Parmesan to the breadcrumbs.
- Spicy Kick: Add cayenne or red pepper flakes to the breadcrumb mixture.
- Herb-Crusted: Add fresh herbs like rosemary or parsley to the breadcrumb mixture.
- Gluten-Free: Use almond flour and gluten-free breadcrumbs.
