Description
Crispy chicken cutlets bring comfort right to your dinner table with their golden, crunchy exterior and tender meat inside. Simple ingredients and a quick cooking method make these cutlets a reliable weeknight favorite that everyone at the table will enjoy.
Ingredients
Scale
Proteins:
- 2 large boneless chicken breasts
Dry Coating:
- ½ cup all-purpose flour
- 1 cup Italian-style breadcrumbs
- ½ cup grated Parmesan cheese
Wet and Seasoning:
- 2 large eggs
- 1 tablespoon water
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- ¼ cup olive oil
Garnish (optional):
- Lemon wedges
- Fresh parsley
Instructions
- Slice each chicken breast horizontally to create 4 thin, even cutlets. Use a sharp knife and gently press down to ensure uniform thickness.
- Prepare three separate shallow dishes: fill the first with ½ cup all-purpose flour, whisk 2 large eggs with 1 tablespoon water in the second, and mix 1 cup breadcrumbs, ½ cup Parmesan, 1 teaspoon garlic powder, ½ teaspoon salt, and ½ teaspoon black pepper in the third.
- Coat each chicken cutlet first in flour, carefully shaking off excess. The light dusting helps the egg wash adhere smoothly.
- Dip the floured cutlet into the egg mixture, allowing excess to drip back into the bowl. This creates a thin, even layer for the breadcrumb coating.
- Press the egg-coated cutlet into the breadcrumb mixture, ensuring complete and even coverage. Gently pat the crumbs to help them stick firmly to the chicken.
- Heat ¼ cup olive oil in a large skillet over medium heat (around 350°F/175°C) until the oil shimmers but doesn’t smoke.
- Carefully place breaded cutlets into the hot oil, cooking 3-4 minutes per side until golden brown and crisp. The internal temperature should reach 165°F/74°C.
- Transfer cooked cutlets to a paper towel-lined plate to drain excess oil and maintain crispiness.
- Garnish with fresh lemon wedges and chopped parsley. Serve immediately while the cutlets are hot and crunchy.
Notes
- Slice chicken breasts horizontally for thinner, more even cutlets that cook faster and stay tender.
- Pound cutlets gently between plastic wrap to ensure uniform thickness and prevent uneven cooking.
- Use a meat thermometer to check internal temperature, as overcooked chicken becomes dry and tough.
- For a gluten-free version, replace wheat flour and breadcrumbs with almond flour or gluten-free breadcrumbs.
- Prep Time: 15 minutes
- Cook Time: 8 minutes
- Category: Chicken
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 392 kcal
- Sugar: 1 g
- Sodium: 462 mg
- Fat: 22 g
- Saturated Fat: 5 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 34 g
- Cholesterol: 110 mg