Description
These Easy Chicken Cutlets are a classic and versatile dish that’s perfect for any night of the week! Tender chicken breasts are pounded thin, coated in a flavorful breadcrumb mixture, and pan-fried until golden brown and crispy. They’re delicious on their own, served with pasta, or used in your favorite chicken recipes.
Ingredients
Units
Scale
- 1 lb boneless, skinless chicken breasts
- Salt, pepper, garlic powder, to taste
- 1 cup Panko Italian breadcrumbs
- 1 cup grated Parmesan cheese
- 3 large eggs
- 1 cup all-purpose flour
- Vegetable oil, for frying
Instructions
- Prep Chicken: Butterfly chicken breasts lengthwise. Place between two sheets of plastic wrap and pound to an even thickness. Cut into desired cutlet size. Season with salt, pepper, and garlic powder.
- Set Up Breading Station: Prepare three shallow dishes: one with breadcrumbs and Parmesan cheese, one with beaten eggs, and one with flour seasoned with salt, pepper, and garlic powder.
- Bread Chicken: Coat each chicken cutlet in the flour mixture, then the egg mixture, and finally the breadcrumb mixture.
- Pan-Fry: Heat vegetable oil in a large skillet over medium-high heat. Fry chicken cutlets in batches until golden brown and cooked through (internal temperature of 165ยฐF/74ยฐC).
- Drain and Serve: Let cutlets cool on paper towels to absorb excess oil. Serve as desired.
Notes
- You can use a meat mallet or the bottom of a heavy pan to pound the chicken breasts.
- If you don’t have Panko breadcrumbs, you can use regular breadcrumbs.
- Serve with your favorite pasta dish, or use these cutlets to make chicken Parmesan sandwiches.
Nutrition
- Serving Size: 2-3 cutlets
- Calories: 400
- Sugar: 2g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 120mg