Crispy Breaded Chicken Cutlets

Crispy Breaded Chicken Cutlets

Serves

2–3 people

🍗 Ingredients

Chicken

• 2 large boneless, skinless chicken breasts

• Salt & black pepper (to taste)

Breading Station

• ½ cup all-purpose flour

• 2 eggs

• 1 tbsp milk or water

• 1½ cups breadcrumbs
  (panko for extra crunch; regular for finer crust)

• ½ tsp garlic powder

• ½ tsp paprika

• ½ tsp salt

• ¼ tsp black pepper

For Frying

• ¼–⅓ cup neutral oil (canola, vegetable, or avocado)

• 1–2 tbsp butter (for finishing)

• Optional garnish: fresh parsley

🔪 Prep the Chicken

1. Butterfly & pound

   • Slice each chicken breast horizontally to make thinner cutlets.

   • Place between plastic wrap and pound to ¼–½ inch thickness.

2. Season

   • Season both sides with salt and pepper.

🥚 Breading Process

Set up three shallow bowls:

1. Flour bowl – plain flour

2. Egg wash – eggs whisked with milk/water

3. Breadcrumb mix – breadcrumbs + garlic powder, paprika, salt, pepper

Coat each cutlet:

1. Dredge in flour (shake off excess)

2. Dip into egg wash

3. Press firmly into breadcrumbs so they fully adhere

Let breaded chicken rest 5–10 minutes (helps crust stick).

🍳 Cooking

1. Heat oil in a large skillet over medium heat.

2. Once oil shimmers, add chicken (don’t overcrowd).

3. Cook 3–4 minutes per side until:

   • Deep golden brown

   • Internal temp reaches 165°F / 74°C

4. During the last 30 seconds, add butter to the pan and spoon it over the chicken.

5. Transfer to a rack or paper towels to rest 2–3 minutes.

✨ Finish & Serve

• Sprinkle with chopped parsley

• Optional squeeze of lemon

• Serve hot

🍽️ Great Pairings

• Mashed potatoes or roasted potatoes

• Simple green salad

• Coleslaw

• Buttered noodles

• Rice with gravy

🔥 Pro Tips

• Don’t rush the heat — too hot burns the crust before cooking inside.

• For extra crunch: mix ½ panko + ½ regular breadcrumbs.

• Want it oven-finished? Pan-fry until golden, then bake at 375°F (190°C) for 8–10 minutes.