Chicken Cutlets Recipe
User Reviews
5
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Prep Time
25 mins
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Cook Time
20 mins
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Servings
8
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Calories
349 kcal
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Course
Main Course
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Cuisine
Italian-American Fussion
Chicken Cutlets Recipe
Description
The Chicken Cutlets Recipe begins by slicing chicken breasts in half horizontally and pounding them to a uniform thinness of about ¼ inch. The cutlets are seasoned and then dredged through seasoned flour, an egg wash, and bread crumbs to create a layered coating. Frying the cutlets in avocado or olive oil develops a crisp, golden crust that contrasts with the moist, tender chicken inside.
This preparation suits versatile serving options—from simple dinners accompanied by vegetables or salads to sandwiches and cutlet-based dishes. The even thickness ensures consistent cooking and a satisfying crunchy bite.
For best texture, these cutlets are eaten right after cooking. Keeping them warm on a rack inside a low oven helps retain crispiness until serving.
Ingredients
- 4 chicken breast 7 to 9 ounces each, boneless skinless
- 1 ½ cups all-purpose flour
- 5 egg large
- 3 cups bread crumbs regular or Italian
- salt coarse and freshly cracked, to taste
- black pepper coarse and freshly cracked, to taste
- avocado oil or olive oil, for frying
Instructions
- Thinly slice each chicken breast in half widthwise.
- Place each sliced chicken breast one at a time between two pieces of parchment paper, plastic wrap, or plastic bag and gently pound them using a meat mallet or tenderizer until it is no thicker than ¼” of an inch.
- Add flour to a cake tin or a large shallow bowl, and whisk together the flour with salt and pepper. Set it to the side.
- In a separate cake tin or large shallow bowl, whisk together the eggs, salt, and pepper. Briefly set it to the side.
- In a separate cake tin or large shallow bowl, mix the bread crumbs, salt and pepper. Set it to the side.
- Season the chicken breasts on both sides with salt and pepper.
- Next, dredge one chicken breast into the flour to coat it. Dust off any extra.
- Transfer it to the egg wash pan, dunk it, and flip it until coated on all sides.
- Next, add the bread crumbs and shake the pan to get the crumbs to move over the top of the chicken. Flip the chicken over and press it down to get the crumbs to stick completely to it. Place it on a sheet tray lined with parchment paper or a platter. Repeat the process until all the chicken is breaded.
- Add the oil to a large frying pan over medium heat until it reaches 375°.
- Add the breaded chicken two or so at a time to the pan of hot oil and cook for 2 to 3 minutes per side or until golden brown on both sides and cooked throughout.
- Set the chicken cutlets on a rack over a sheet tray and repeat the process until all the chicken is cooked. Repeat the process until all the chicken is cooked.
- Serve it with an optional garnish of parsley, Parmigiano, and lemon slices. Try adding them to a chicken cutlet sandwich or as a lemon butter chicken cutlet.
Notes
- Consume chicken cutlets soon after cooking to maintain their crisp texture.
- If needed, keep warm on a rack in a low oven to prevent sogginess before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 349 kcal
% Daily Value*
| Calories | 349kcal | 17% |
| Carbohydrates | 47g | 16% |
| Protein | 23g | 46% |
| Fat | 6g | 9% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 138mg | 46% |
| Sodium | 402mg | 17% |
| Potassium | 351mg | 7% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 165IU | 3% |
| Vitamin C | 1mg | 1% |
| Calcium | 96mg | 10% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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