Classic Chicken Cutlet Recipe
This classic Chicken Cutlet recipe is easy to make, crispy, and perfect for any meal. Ideal for weeknight dinners or as a crowd-pleaser at your next gathering, these cutlets are tender on the inside and crispy on the outside.
Equipment
- Large mixing bowl
- Large skillet or frying pan
- Measuring cups and spoons
- Tongs
- Paper towels
- Whisk
Ingredients
- 2 Chicken breasts boneless and skinless, pounded thin
- 1 cup All-purpose flour
- 2 Large eggs
- 1 cup Breadcrumbs Panko or Italian style
- 1/2 cup Grated Parmesan cheese
- 1 tsp Garlic powder
- 1 tsp Paprika
- Salt and pepper to taste
- 1/2 cup Vegetable oil for frying
- Lemon wedges for serving
Instructions
- Prepare the Coatings: Set up a breading station with three shallow bowls. In the first bowl, place the flour. In the second bowl, beat the eggs. In the third bowl, combine the breadcrumbs, Parmesan cheese, garlic powder, paprika, salt, and pepper.
- Bread the Chicken: Dredge each chicken breast in the flour, shaking off excess. Dip into the beaten eggs, then coat with the breadcrumb mixture, pressing to adhere.
- Heat the Oil: Heat the vegetable oil in a large skillet over medium-high heat until hot but not smoking.
- Fry the Cutlets: Fry the chicken cutlets in the hot oil, cooking 3-4 minutes per side or until golden brown and cooked through. Transfer to a plate lined with paper towels to drain excess oil.
- Serve: Serve the chicken cutlets hot with lemon wedges on the side.
Notes
For extra flavor, you can add herbs like parsley or oregano to the breadcrumb mixture. These cutlets can also be baked in the oven at 400°F (200°C) for 15-20 minutes if you prefer a lighter version.
Nutrition
Serving: 1cutletCalories: 350kcalCarbohydrates: 25gProtein: 30gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 0gCholesterol: 110mgSodium: 450mgPotassium: 400mgFiber: 2gSugar: 1gVitamin A: 150IUVitamin C: 2mgCalcium: 80mgIron: 2mg
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