Description
This Easy Chicken Cutlets recipe features tender, thinly pounded chicken breasts coated in a crispy, flavorful breadcrumb and Parmesan crust. Pan-fried to golden perfection, these cutlets are perfect for a quick weeknight dinner or an elegant meal when paired with your favorite sides.
Ingredients
Scale
Chicken
- 1 lb boneless, skinless chicken breasts
- Salt, to taste
- Pepper, to taste
- Garlic powder, to taste
Breading Mixtures
- 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 mixture)
For Frying
- Vegetable oil, for frying
Instructions
- Prep Chicken: Butterfly the chicken breasts lengthwise to create thinner cutlets. Place each piece between two sheets of plastic wrap and gently pound with a meat mallet or rolling pin until evenly thin. Cut into your preferred cutlet sizes, then season both sides with salt, pepper, and garlic powder.
- Set Up Breading Station: Arrange three shallow dishes: one combining Panko breadcrumbs and grated Parmesan cheese, one with beaten eggs, and one with flour seasoned with salt, pepper, and garlic powder.
- Bread Chicken: Coat each chicken cutlet first in the seasoned flour, shaking off excess. Next, dip it into the beaten eggs, making sure it’s fully covered. Finally, press each cutlet into the breadcrumb and Parmesan mixture, ensuring an even coating.
- Pan-Fry: Heat vegetable oil in a large skillet over medium-high heat until shimmering. Fry the breaded chicken cutlets in batches to avoid overcrowding, cooking each side for about 3-4 minutes or until golden brown and cooked through, reaching an internal temperature of 165°F (74°C).
- Drain and Serve: Remove the cutlets from the skillet and place on paper towels to drain excess oil. Serve warm with your favorite sides or sauces.
Notes
- Use a meat thermometer to ensure the chicken reaches the safe internal temperature of 165°F (74°C).
- Do not overcrowd the skillet while frying to maintain oil temperature and crispiness.
- You can substitute Panko breadcrumbs with regular breadcrumbs for a different texture.
- For extra flavor, add herbs like Italian seasoning or paprika to the breadcrumb mixture.
- Leftover cutlets store well in the refrigerator for up to 2 days and can be reheated in an oven or air fryer for best texture.
