Description
Crispy, golden, and juicy — these Chicken Cutlets are an easy weeknight favorite! Breaded to perfection and fried until tender inside and crunchy outside, they’re perfect on their own, in sandwiches, or with pasta.
Ingredients
- For the Chicken:
- 2 large boneless, skinless chicken breasts
- Salt & black pepper to taste
- ½ tsp garlic powder
- ½ tsp paprika
- For the Breading:
- 1 cup all-purpose flour
- 2 large eggs, beaten
- 1 cup breadcrumbs (plain or seasoned)
- ½ cup grated Parmesan cheese (optional)
- For Frying:
- ½ cup vegetable oil (or olive oil)
- For Serving:
- Lemon wedges
- Fresh parsley for garnish
Instructions
- Prepare the Chicken: Slice each chicken breast in half horizontally to make thin cutlets. Place between sheets of plastic wrap and gently pound to even thickness (about ½ inch). Season both sides with salt, pepper, garlic powder, and paprika.
- Bread the Chicken: Set up three bowls: one with flour, one with beaten eggs, and one with breadcrumbs mixed with Parmesan. Dredge each cutlet first in flour, then in egg, and finally coat with breadcrumbs. Press lightly so the coating sticks.
- Fry the Cutlets: Heat oil in a large skillet over medium heat. Fry each cutlet for 3–4 minutes per side, or until golden brown and cooked through. Transfer to a paper towel-lined plate to drain excess oil.
- Serve & Enjoy: Serve warm with lemon wedges and a sprinkle of parsley. Enjoy as-is, or use in sandwiches, salads, or pasta dishes.
Notes
- For extra crispy cutlets, use panko breadcrumbs instead of regular ones.
- To make ahead, bread the chicken and refrigerate up to 24 hours before frying.
- These cutlets can also be baked at 400°F (200°C) for about 20 minutes if you prefer less oil.