Crispy and Flavorful Chicken Cutlet Recipe
Discover the perfect Chicken Cutlet Recipe for crispy, golden-brown cutlets with juicy interiors. Easy to make, versatile, and bursting with flavor, these breaded chicken cutlets are ideal for weeknight dinners, sandwiches, or salads.
Equipment
- Meat mallet or rolling pin
- Shallow bowls for breading station
- Large skillet or frying pan
- Tongs or Spatula
- Wire rack or paper towels for draining
Ingredients
Ingredients
- 4 boneless skinless chicken breasts (thinly sliced or pounded thin)
- 1 cup all-purpose flour
- 2 large eggs
- 1 tablespoon water
- 2 cups breadcrumbs Panko or homemade
- ½ cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- ¼ cup olive oil for frying
- Lemon wedges for serving
Instructions
Instructions
Prepare the Chicken:
- Place each chicken breast between two pieces of plastic wrap. Use a meat mallet or rolling pin to pound the chicken to an even thickness (about ½ inch).
- Season both sides of the chicken with salt and pepper.
Set Up the Breading Station:
- In one shallow bowl, add flour and season with salt and pepper.
- In a second bowl, whisk together eggs, water, and a pinch of salt.
- In a third bowl, combine breadcrumbs, Parmesan cheese, garlic powder, and Italian seasoning.
Bread the Chicken:
- Dredge each chicken piece in the flour, shaking off any excess.
- Dip into the egg mixture, ensuring it’s fully coated.
- Press into the breadcrumb mixture, coating evenly on both sides. Set aside on a plate.
Fry the Cutlets:
- Heat olive oil in a large skillet over medium-high heat.
- Fry the chicken cutlets in batches, 3-4 minutes per side, until golden brown and fully cooked (internal temperature of 165°F).
- Transfer to a wire rack or paper towels to drain.
Serve:
- Serve immediately with lemon wedges for added brightness.
Notes
Nutrition Facts (Per Serving)
- Calories: 430
- Protein: 32g
- Carbohydrates: 25g
- Fat: 20g
- Sodium: 600mg
- Fiber: 2g