Description
Golden, crispy chicken cutlets coated in seasoned breadcrumbs and pan-fried to perfection—delicious on their own or in sandwiches and salads.
Ingredients
Units
Scale
- 4 boneless, skinless chicken breasts
- 1 cup all-purpose flour
- 2 large eggs
- 1 tablespoon water
- 1 1/2 cups breadcrumbs (Italian-style or panko)
- 1/2 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Salt and black pepper to taste
- 1/3 cup vegetable oil (for frying)
Instructions
- Place chicken breasts between two sheets of plastic wrap and pound to 1/2-inch thickness. Season with salt and pepper.
- Set up a breading station with three shallow bowls: flour in the first, beaten eggs with water in the second, and breadcrumbs mixed with Parmesan, garlic powder, and paprika in the third.
- Dredge each chicken cutlet in flour, then dip in egg, and finally coat in the breadcrumb mixture, pressing to adhere.
- Heat oil in a large skillet over medium-high heat. Add chicken cutlets and fry 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 hot with lemon wedges or dipping sauce if desired.
Notes
- Use panko for extra crunch or homemade breadcrumbs for a rustic texture.
- Cutlets can be baked at 425°F (220°C) for a healthier version.
- Great for freezing—bread ahead and freeze uncooked cutlets between parchment layers.
Nutrition
- Serving Size: 1 cutlet
- Calories: 430
- Sugar: 1g
- Sodium: 480mg
- Fat: 23g
- Saturated Fat: 5g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 36g
- Cholesterol: 135mg