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why make this recipe
Crispy Chicken Cutlets are a delicious dish that can be made quickly and easily at home. They are perfect for a weeknight dinner, a family gathering, or even a special occasion. The crunchy breadcrumb coating and juicy chicken inside make for a satisfying meal that everyone loves. Plus, this recipe is simple enough for cooks of all skill levels to try!
how to make Crispy Chicken Cutlets
Ingredients :
- 1 lb chicken breasts
- Salt
- Pepper
- Garlic powder
- 1 cup Panko Italian breadcrumbs
- 1 cup Parmesan cheese
- 3 eggs
- 1 cup flour
- Vegetable oil for frying
Directions :
- Slice chicken breasts lengthwise in half to make them thinner.
- Place chicken cutlets on top of a piece of Saran Wrap, then place another piece of Saran Wrap on top. Use a rolling pin or something heavy to pound the chicken breasts to make them even thinner.
- Cut into chicken cutlet size pieces and season the chicken with salt, pepper, and garlic powder.
- In one container, combine breadcrumbs and Parmesan cheese. In another container, whisk together eggs. In a third container, mix flour and season with salt, pepper, and garlic powder.
- Coat chicken in the flour mixture, then the eggs, and finally the breadcrumb mixture.
- Heat a large skillet over medium-high heat and add enough vegetable oil to cover the bottom of the pan.
- Cook the chicken for a few minutes on each side or until they reach an internal temperature of 165°F and are golden brown.
- Work in small batches so the pan doesn’t get too crowded.
- Let chicken cutlets cool on paper towels to absorb any extra grease. Enjoy.
how to serve Crispy Chicken Cutlets
You can serve Crispy Chicken Cutlets with a variety of sides. They pair well with mashed potatoes, salad, or steamed vegetables. You can also add a squeeze of lemon or a side of dipping sauce to enhance the flavor.
how to store Crispy Chicken Cutlets
To store Crispy Chicken Cutlets, allow them to cool down completely. Place them in an airtight container and keep them in the refrigerator for up to three days. If you want to freeze them, place the cutlets in a freezer-safe bag, separating layers with parchment paper, and they can last for up to three months.
tips to make Crispy Chicken Cutlets
- Make sure to pound the chicken evenly to ensure it cooks properly and gets that crispy texture.
- Work in small batches when frying to avoid crowding the pan, which can cause the cutlets to steam instead of crisp up.
- Feel free to experiment with different seasonings in the flour or breadcrumb mix to add more flavor.
variation
You can add herbs such as Italian seasoning or crushed red pepper flakes to the breadcrumb mixture for extra flavor. Another variation is to use chicken thighs instead of breasts for a juicier result.
FAQs
Q: Can I bake the chicken cutlets instead of frying them?
A: Yes, you can bake them at 400°F for about 20 minutes. Flip them halfway through for an even bake.
Q: What can I use instead of Panko breadcrumbs?
A: You can use regular breadcrumbs, but Panko gives a crispier texture.
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Q: Can I make this recipe gluten-free?
A: Yes, simply substitute the flour and breadcrumbs with gluten-free alternatives, like almond flour and gluten-free breadcrumbs.
Crispy Chicken Cutlets
Ingredients
Chicken Preparation
- 1 lb chicken breasts
- Salt
- Pepper
- Garlic powder
Breading Mixture
- 1 cup Panko Italian breadcrumbs
- 1 cup Parmesan cheese
- 3 large eggs
- 1 cup flour
Frying
- Vegetable oil for frying Enough to cover the bottom of the pan
Instructions
Preparation
- Slice chicken breasts lengthwise in half to make them thinner.
- Place chicken cutlets on top of a piece of Saran Wrap, then place another piece of Saran Wrap on top. Use a rolling pin or something heavy to pound the chicken breasts to make them even thinner.
- Cut into chicken cutlet size pieces and season the chicken with salt, pepper, and garlic powder.
Breading
- In one container, combine breadcrumbs and Parmesan cheese.
- In another container, whisk together eggs.
- In a third container, mix flour and season with salt, pepper, and garlic powder.
- Coat chicken in the flour mixture, then the eggs, and finally the breadcrumb mixture.
Cooking
- Heat a large skillet over medium-high heat and add enough vegetable oil to cover the bottom of the pan.
- Cook the chicken for a few minutes on each side or until they reach an internal temperature of 165°F and are golden brown.
- Work in small batches so the pan doesn’t get too crowded.
- Let chicken cutlets cool on paper towels to absorb any extra grease.
- Enjoy.