Chicken Cutlets Recipe
This easy-to-make chicken cutlets recipe involves coating them in flour, egg wash, and bread crumbs and pan-frying them until golden brown.
Ingredients
- 4 boneless skinless chicken breasts, 7 to 9 ounces each
- 1 ½ cups all-purpose flour
- 5 large eggs
- 3 cups of regular or Italian bread crumbs
- coarse salt and freshly cracked pepper to taste
- avocado or olive oil for frying
Instructions
- Thinly slice each chicken breast in half widthwise.
- Place each sliced chicken breast one at a time between two pieces of parchment paper, plastic wrap, or plastic bag and gently pound them using a meat mallet or tenderizer until it is no thicker than ¼” of an inch.
- Add flour to a cake tin or a large shallow bowl, and whisk together the flour with salt and pepper. Set it to the side.
- In a separate cake tin or large shallow bowl, whisk together the eggs, salt, and pepper. Briefly set it to the side.
- In a separate cake tin or large shallow bowl, mix the bread crumbs, salt and pepper. Set it to the side.
- Season the chicken breasts on both sides with salt and pepper.
- Next, dredge one chicken breast into the flour to coat it. Dust off any extra.
- Transfer it to the egg wash pan, dunk it, and flip it until coated on all sides.
- Next, add the bread crumbs and shake the pan to get the crumbs to move over the top of the chicken. Flip the chicken over and press it down to get the crumbs to stick completely to it. Place it on a sheet tray lined with parchment paper or a platter. Repeat the process until all the chicken is breaded.
- Add the oil to a large frying pan over medium heat until it reaches 375°.
- Add the breaded chicken two or so at a time to the pan of hot oil and cook for 2 to 3 minutes per side or until golden brown on both sides and cooked throughout.
- Set the chicken cutlets on a rack over a sheet tray and repeat the process until all the chicken is cooked. Repeat the process until all the chicken is cooked.
- Serve it with an optional garnish of parsley, Parmigiano, and lemon slices. Try adding them to a chicken cutlet sandwich or as a lemon butter chicken cutlet.
Notes
Make-Ahead: These chicken cutlets are meant to be eaten as soon as they’re done cooking. You can keep them warm over a rack on a sheet tray and in the oven at low temperatures (<200°) for up to 30 minutes.
How to Store: Store it in plastic in the refrigerator for up to 3 days. It freezes well, covered individually in plastic for up to 3 months.
How to Reheat: Add the desired number of chicken cutlets to a sheet tray lined with parchment paper and bake in the oven at 350° for 8 to 10 minutes or until hot.
If the chicken breast is thicker and bigger than normal, you may be able to get three cutlets from it.
You may need to drain and change the oil if it gets too dark from the bread crumbs.
There should be enough oil in the pan that comes up to the halfway mark on the chicken cutlet.
Nutrition
Calories: 349kcalCarbohydrates: 47gProtein: 23gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gTrans Fat: 0.02gCholesterol: 138mgSodium: 402mgPotassium: 351mgFiber: 2gSugar: 3gVitamin A: 165IUVitamin C: 1mgCalcium: 96mgIron: 4mg