Description

These Crispy Chicken Cutlets are a classic and satisfying dish that’s perfect for any occasion! Thinly sliced chicken breasts are coated in a flavorful breadcrumb mixture and pan-fried until golden brown and crispy. Serve with your favorite sides for a delicious and easy meal.

Ingredients

Units Scale

2 pounds thinly sliced chicken breasts
1 cup all-purpose flour
1 tablespoon seasoned salt
2 large eggs
1 tablespoon water
1 teaspoon hot sauce
2 cups panko breadcrumbs
1 teaspoon garlic powder
1 teaspoon kosher salt
1/2 teaspoon black pepper
1/4 cup grated Parmesan cheese
1 cup light oil (such as light olive oil, canola oil, or vegetable oil)

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Instructions

Prep Chicken: Trim excess fat from chicken breasts and pat dry.
Set Up Breading Station: Prepare three shallow bowls: one with flour and seasoned salt, one with eggs, water, and hot sauce whisked together, and one with panko breadcrumbs, garlic powder, salt, pepper, and Parmesan cheese.
Bread Chicken: Dip each chicken breast in the flour mixture, then the egg mixture (letting excess drip off), and finally the panko mixture. Place breaded cutlets on a plate.
Fry Cutlets: Heat oil in a 10-inch skillet over medium heat until it reaches 350°F (177°C). (Test the oil with a wooden spoon; if bubbles form immediately, it’s ready.) Fry cutlets in batches for 2-3 minutes per side, until golden brown and cooked through. Adjust heat as needed to prevent burning.
Drain and Serve: Transfer cooked cutlets to a paper towel-lined plate to drain excess oil. Serve warm.

Notes

Storage: Store leftover cutlets in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat in the air fryer at 400°F (200°C) for 4 minutes, or in the oven at 400°F (200°C) for 6 minutes.

Nutrition

Serving Size: 2-3 cutlets
Calories: 500
Sugar: 2g
Sodium: 1000mg
Fat: 30g
Saturated Fat: 5g
Unsaturated Fat: 20g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 2g
Protein: 40g
Cholesterol: 120mg