Description

Golden and crispy on the outside, juicy and tender inside, this Chicken Cutlet recipe is a go-to for a satisfying and quick meal. Perfectly seasoned and coated, it’s a versatile dish that shines on its own or as part of a complete dinner.

Ingredients

2 large boneless, skinless chicken breasts

1 cup all-purpose flour

2 large eggs

1 tablespoon milk or water

1 1/2 cups Italian-style breadcrumbs

1/2 cup grated Parmesan cheese

Salt and black pepper to taste

1 teaspoon garlic powder

1 teaspoon paprika

Vegetable oil or light olive oil for frying

Fresh parsley for garnish

Lemon wedges for serving

Instructions

1. Slice chicken breasts horizontally and pound until 1/4 inch thick. Season with salt, pepper, garlic powder, and paprika.

2. Set up breading station with three shallow dishes: one with flour, one with beaten eggs and milk, one with breadcrumbs and Parmesan.

3. Dredge each cutlet in flour, then egg wash, then breadcrumb mixture. Let rest for 5–10 minutes.

4. Heat oil in a skillet to 350°F. Oil should be about 1/4 inch deep.

5. Fry cutlets in batches, 3–4 minutes per side, until golden and cooked through.

6. Place cooked cutlets on a wire rack to drain.

7. Garnish with fresh parsley and serve with lemon wedges.

Notes

Use thin cutlets for even cooking.

Let breaded chicken rest before frying.

Fry in batches to avoid lowering oil temperature.

Drain on a wire rack, not paper towels, to maintain crispiness.

Nutrition

Serving Size: 1 cutlet
Calories: 320
Sugar: 1g
Sodium: 420mg
Fat: 15g
Saturated Fat: 3g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 1g
Protein: 28g
Cholesterol: 110mg

Keywords: chicken, cutlet, crispy, fried