Crispiest Breaded Chicken Cutlets
User Reviews
5
24 reviews
Excellent
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Prep Time
20 mins
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Cook Time
10 mins
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Total Time
30 mins
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Servings
6 to 4 (makes 4 cutlets)
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Calories
2717 kcal
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Course
Main Course
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Cuisine
American-Mediterranean Fusion
Crispiest Breaded Chicken Cutlets
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These breaded chicken cutlets are coated in seasoned flour, egg, and a breadcrumb-Parmesan mixture with Italian seasoning, then fried until crispy and golden. The cutlets have a crunchy exterior and juicy interior when properly prepared. Serving with lemon wedges brightens the dish and adds freshness. The recipe includes steps to maintain crispiness and storage advice for leftovers.
Description
Crispiest Breaded Chicken Cutlets involve pounding chicken breasts into thin cutlets, which promotes quick, even cooking and tender results. Each piece is seasoned with salt and pepper, then dredged through flour, beaten egg, and a mixture of breadcrumbs, Parmesan cheese, and Italian seasoning. The coating creates a flavorful crust that crisps up nicely when fried in olive oil or a neutral oil.
Frying the cutlets in hot oil produces a golden, crunchy exterior while locking in moisture within the chicken, yielding tender and juicy meat inside. Serving with lemon wedges adds acidity that cuts through the richness of the breading.
A wire rack is recommended after frying to allow airflow under the cutlets, preventing sogginess caused by trapped steam. Leftovers can be stored in an airtight container in the refrigerator for up to four days, and reheated in a 400°F oven to retain crispness.
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Ingredients
- 4 chicken breast about 12 ounces, or chicken cutlets, boneless skinless
- kosher salt plus flaky sea salt for serving (optional
- black pepper
- 1/2 cup all-purpose flour
- 2 egg large
- 1 cup breadcrumbs I like Panko, unseasoned
- 1/2 cup Parmesan Cheese grated
- 2 teaspoons Italian seasoning
- extra virgin olive oil for frying (or substitute with high quality neutral oil like avocado oil or sunflower oil
- lemon for serving, wedges
Instructions
- Make the chicken cutlets: If you’re starting from 2 boneless skinless chicken breasts, slice the chicken breasts in half horizontally with a sharp knife. Use the palm of your hand to hold the chicken flat and in place while slicing smoothly with the other hand in as few strokes as possible.
- Season the chicken: Generously season both sides of the chicken cutlets with salt and black pepper.
- Prepare a dredging station: Set up the chicken next to three large deep plates or shallow bowls.I like to work in order from left to right: in the first bowl, add the flour. Beat the eggs in the second bowl. Finally, stir together the breadcrumbs, parmesan, and Italian seasoning in the third. Set up an empty plate or tray for the breaded cutlets on the right.
- Bread the chicken cutlets: Working one at a time, place a chicken cutlet in the bowl of flour and coat both sides, shaking off the excess. Then transfer the cutlet to the bowl of beaten eggs and coat both sides, letting the excess run off. Set the cutlet in the breadcrumbs and coat both sides, gently pressing the breadcrumbs onto the cutlet so they stick. Set the breaded cutlet aside on the reserved plate. Repeat with the remaining cutlets. Set the cutlets aside for 10 minutes or so to allow the breading to stick.
- Heat the oil: Set a wire rack over a sheet pan next to your stove. In a nonstick skillet over medium-high heat, add enough oil to cover your skillet (I used 1/4 cup). Heat until it’s shimmering but not smoking. You can test if the oil is ready by dropping in a few breadcrumbs. If they start sizzling gently, the oil is ready. If they sizzle loudly and brown very quickly, lower the heat slightly.
- Pan fry the cutlets: Cooking in batches to avoid crowding the pan, carefully add 1 or 2 cutlets into the pan. To avoid splattering the hot oil, use tongs to lay each cutlet down starting with one tip by the edge of the pan nearest you and carefully laying it away from you towards the furthest edge of the pan.
- Flip: Cook until golden brown on both sides, about 3 minutes per side. Transfer the cutlets to the wire rack to drain and repeat with the remaining cutlets, adding 1 to 2 tablespoons of olive oil as needed between batches.
- Serve: Sprinkle on flaky sea salt to finish (if using.) Serve with lemon wedges to squeeze over the cutlets.
Notes
- Use a wire rack to cool cutlets after frying to keep the breading crisp and avoid sogginess.
- If a wire rack is unavailable, improvise with tongs or metal forks to elevate chicken for airflow.
- Store leftover cutlets in an airtight container in the refrigerator for up to four days.
- Reheat leftovers in a 400°F oven for about 10 minutes to maintain crispiness.
Nutrition Information
Show Details
Calories
271.7kcal
(14%)
Carbohydrates
22.5g
(8%)
Protein
15.9g
(32%)
Fat
12.8g
(20%)
Saturated Fat
3.2g
(16%)
Polyunsaturated Fat
1.7g
(10%)
Monounsaturated Fat
6.7g
(34%)
Trans Fat
0.01g
(1%)
Cholesterol
85.9mg
(29%)
Sodium
342.6mg
(14%)
Potassium
229.8mg
(5%)
Fiber
1.4g
(6%)
Sugar
1.2g
(2%)
Vitamin A
173.9IU
(3%)
Vitamin C
0.5mg
(1%)
Calcium
129mg
(13%)
Iron
2.1mg
(12%)
Nutrition Facts
Serving: 6to 4 (makes 4 cutlets)
Amount Per Serving
Calories 2717 kcal
% Daily Value*
| Calories | 271.7kcal | 14% |
| Carbohydrates | 22.5g | 8% |
| Protein | 15.9g | 32% |
| Fat | 12.8g | 20% |
| Saturated Fat | 3.2g | 16% |
| Polyunsaturated Fat | 1.7g | 10% |
| Monounsaturated Fat | 6.7g | 34% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 85.9mg | 29% |
| Sodium | 342.6mg | 14% |
| Potassium | 229.8mg | 5% |
| Fiber | 1.4g | 6% |
| Sugar | 1.2g | 2% |
| Vitamin A | 173.9IU | 3% |
| Vitamin C | 0.5mg | 1% |
| Calcium | 129mg | 13% |
| Iron | 2.1mg | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
24 reviews
Excellent
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