Breading Chicken
User Reviews
5
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Cook Time
10 mins
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Total Time
10 mins
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Servings
4 servings
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Calories
428 kcal
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Course
Main Course
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Cuisine
American
Breading Chicken
Description
This method produces breaded chicken cutlets from boneless skinless breasts, butterflied and pounded to an even 1/4-inch thickness. The chicken is seasoned and then dredged in flour, dipped in beaten eggs, and pressed into a mixture of panko bread crumbs seasoned with salt and pepper. Frying in olive oil creates a golden, crisp crust while keeping the chicken juicy inside.
The recipe highlights panko for its lighter, crunchier texture compared to regular bread crumbs. The seasoning in the breading and chicken enhances each bite. The cutlets cook quickly given their thinness, requiring careful pounding for evenness.
These breaded cutlets can be served as a main dish alongside salad or vegetables, or used in sandwiches. The recipe notes suggest optional substitutions, like using boneless skinless thighs or other bread crumbs, and seasoning variations. The cutlets can be prepared and breaded a day ahead but do not freeze well after breading.
Ingredients
- 16 ounces chicken breast 2 large, see note 1, boneless skinless
- salt freshly ground
- black pepper freshly ground
- 1/2 cup all-purpose flour (see note 2)
- 2 large egg see note 3
- 1 cup panko bread crumbs (see note 4)
- 1 cup olive oil
Instructions
To make and pound chicken cutlets:
- Cover a cutting board completely with a piece of plastic wrap. Add chicken breasts. Working with one breast at a time, place your palm on top of the breast and slice in half horizontally so you have two cutlets. Repeat with the second breast.
- Arrange all four cutlets in a single layer on the plastic wrap-covered cutting board. Cover with a second piece of plastic wrap. Pound chicken cutlets to an even thickness, about 1/4-inch. Remove top layer of plastic wrap and season cutlets with salt and pepper.
To bread the chicken:
- In a shallow dish, add flour. In a second shallow dish, add eggs and beat lightly. In a third shallow dish, combine panko, 1/2 teaspoon salt, and 1/2 teaspoon pepper and stir to combine.
- Working with one cutlet at a time, dredge in flour and shake off excess. Dip in eggs and tap gently on side of dish to remove excess. Add to panko mixture and press gently until crumbs adhere. Transfer to a large plate and repeat with remaining cutlets (cutlets can be wrapped in plastic and refrigerated for up to 2 hours).
To fry the chicken:
- Line rimmed baking sheet or large plate with 3 layers of paper towels. In a large skillet over medium-high heat, heat remaining 1 cup oil until shimmering. Add 2 cutlets and fry until deep golden brown and cooked through, about 3 minutes per side.
- Drain cutlets well on paper towel-lined plate and and repeat with remaining 2 cutlets.
Notes
- If using chicken cutlets instead of breasts, still pound them to even thickness for uniform cooking.
- The flour layer prevents oil from wicking into the chicken and keeps it moist during frying.
- Panko bread crumbs give an extra crispy texture compared to regular crumbs; you can use crushed corn flakes or walnuts as alternatives.
- Season the breading with salt and pepper; additional spices like Italian seasoning or garlic powder can be added as preferred.
- Prepare and bread cutlets up to one day ahead and refrigerate covered; avoid freezing breaded cutlets as they do not reheat well.
- Boneless skinless chicken thighs can substitute for breasts, pounded similarly.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 428 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 428kcal | 21% |
| Carbohydrates | 23g | 8% |
| Protein | 33g | 66% |
| Fat | 22g | 34% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 171mg | 57% |
| Sodium | 374mg | 16% |
| Potassium | 511mg | 11% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 392IU | 8% |
| Vitamin C | 4mg | 4% |
| Calcium | 119mg | 12% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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