Easy Chicken Cutlets
Let me tell you about my Crispy Italian Breaded Chicken Cutlets – they’re a real showstopper in the kitchen! Thin slices of chicken breast are meticulously coated in a homemade blend of seasoned breadcrumbs, ensuring every bite is packed with flavor. Quick and easy to whip up, they’re an absolute lifesaver on busy weeknights and a hit at any table! Start by pounding your chicken breasts to an even thickness, about ½ inch. This ensures they cook evenly and stay tender. Season both sides generously with salt and pepper. Now, arrange three shallow dishes. In the first, pour your all-purpose flour. Now, beat the eggs with a little water in the second dish – this will be your egg wash. In the third dish, mix together breadcrumbs, garlic powder, paprika, and grated Parmesan cheese. Take each chicken breast and coat it in the flour, shaking off excess. Next, dip it into the egg mixture, ensuring it’s fully covered. Lastly, press it into the breadcrumb mix. Make sure the chicken is thoroughly coated for that perfect, crunchy exterior. Allow them to rest for about 10 minutes before frying. Heat a layer of vegetable oil in a large skillet over medium-high heat. Once hot, carefully add your breaded chicken cutlets. Fry them for about 4-5 minutes on each side. You’re aiming for a golden-brown color and an internal temperature of 165°F (75°C). Work in batches if necessary, to avoid overcrowding the pan. After frying, let the cutlets drain on a wire rack or a paper towel-lined plate. This step helps to keep them crispy.
Storage
To store leftover Chicken Cutlets, place them in an airtight container and refrigerate for up to 3 days. You can also freeze them: lay them flat on a baking sheet to freeze initially, then transfer to a freezer bag or container, storing for up to 2 months.
More Chicken Breast Recipes
Chicken Diane Chicken Parmesan Hot Honey Chicken Lemon Chicken Piccata Air Fryer Chicken Katsu With Tonkatsu Sauce
