Description
These crispy chicken cutlets are a delicious and easy-to-make dish that’s perfect for a quick weeknight dinner. With a crunchy breadcrumb coating and tender chicken inside, they are sure to become a family favorite.
Ingredients
Scale
For the chicken cutlets:
- 4 boneless, skinless chicken breasts (halved horizontally to make 8 thin cutlets)
- 1 cup all-purpose flour
- 2 large eggs
- 2 tablespoons milk
- 1 1/2 cups panko breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/4 cup olive oil (for frying)
For serving:
- lemon wedges and chopped parsley (optional)
Instructions
- Pound the chicken: Place the halved chicken breasts between two sheets of plastic wrap and gently pound with a meat mallet until about 1/4 inch thick. Season both sides with salt and pepper.
- Prepare the breading stations: Set up three shallow bowls with flour, beaten eggs and milk, and a mixture of panko breadcrumbs, Parmesan cheese, garlic powder, paprika, and salt.
- Bread the cutlets: Dredge each cutlet in flour, dip in the egg mixture, then coat in the breadcrumb mixture, pressing lightly to adhere.
- Fry the cutlets: Heat olive oil in a skillet over medium heat. Cook the cutlets in batches for 3-4 minutes per side, until golden brown and cooked through.
- Serve: Drain the cutlets on a paper towel-lined plate. Serve warm with lemon wedges and parsley if desired.
Notes
- For extra crunch, toast the panko breadcrumbs before breading.
- These cutlets are versatile and can be used in sandwiches, salads, or with pasta.
- To make it gluten-free, use gluten-free breadcrumbs and flour.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 2 cutlets
- Calories: 430
- Sugar: 1g
- Sodium: 630mg
- Fat: 21g
- Saturated Fat: 5g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 39g
- Cholesterol: 145mg
