Description
This Easy Chicken Cutlets recipe delivers crispy, golden-brown chicken cutlets with a flavorful breadcrumb and Parmesan coating. Perfectly seasoned and pan-fried to juicy perfection, these cutlets are a quick and satisfying meal that can be served on their own or with your favorite sides.
Ingredients
Scale
Chicken
- 1 lb boneless, skinless chicken breasts
- Salt, to taste
- Pepper, to taste
- Garlic powder, to taste
Breading
- 1 cup Panko Italian breadcrumbs
- 1 cup grated Parmesan cheese
- 3 large eggs, beaten
- 1 cup all-purpose flour
- Salt, pepper, and garlic powder for seasoning flour
For Frying
- Vegetable oil, for frying
Instructions
- Prep Chicken: Butterfly the chicken breasts lengthwise to create thinner pieces. Place each piece between two sheets of plastic wrap and gently pound with a meat mallet or rolling pin until they are of even thickness. Cut the chicken into your preferred cutlet size. Season both sides with salt, pepper, and garlic powder to taste.
- Set Up Breading Station: Arrange three shallow dishes. In the first, mix Panko Italian breadcrumbs with grated Parmesan cheese. In the second, beat the eggs until smooth. In the third dish, combine the all-purpose flour with salt, pepper, and garlic powder to season.
- Bread Chicken: Dredge each chicken cutlet first in the seasoned flour, ensuring it is fully coated. Then dip it into the beaten eggs, allowing excess to drip off. Finally, press the cutlet into the breadcrumb and Parmesan mixture until coated evenly on all sides.
- Pan-Fry: Heat enough vegetable oil in a large skillet over medium-high heat to cover the bottom by about 1/4 inch. Once hot, carefully place breaded chicken cutlets in the skillet in batches without overcrowding. Fry until golden brown on the bottom, about 3-4 minutes, then flip and cook the other side until golden and the chicken reaches an internal temperature of 165°F (74°C), about another 3-4 minutes.
- Drain and Serve: Remove the cooked cutlets from the skillet and place them on paper towels to absorb excess oil. Allow them to cool slightly before serving. Enjoy your crispy, delicious chicken cutlets!
Notes
- For best results, ensure chicken pieces are of even thickness for uniform cooking.
- You can substitute vegetable oil with canola or sunflower oil if desired.
- If you prefer a spicier coating, add a pinch of cayenne pepper to the breadcrumb mixture.
- Serve the cutlets with lemon wedges or a side of marinara sauce for extra flavor.
