Chicken Cutlets
Chicken cutlets are pounded thin, breaded with a Parmesan breadcrumb coating and fried until beautifully golden. The crust brings garlic and herb flavor, while lemon adds a zesty finish.
Servings: 4
Equipment
- Skillet Large
- Microplane or Cheese Grater
Ingredients
- 2 Pounds chicken breasts boneless, skinless
- 1 Teaspoon salt plus more to taste
- ½ Teaspoon black pepper
- 1 Cup all-purpose flour
- 3 eggs large
- 2 Tablespoons water
- 2 Cups Italian-style breadcrumbs
- ¾ Cup Parmesan cheese freshly grated
- 1 Teaspoon garlic powder
- 1 Teaspoon dried parsley
- ½ Teaspoon dried oregano
- ½ to ¾ Cup olive oil for frying
Optional Garnishes
- fresh lemon wedges
- fresh parsley finely chopped
Instructions
- Place the chicken breasts between two pieces of parchment paper or plastic wrap and pound to an even thickness, about ¼ inch thick.
- Set up a breading station with flour seasoned with salt and pepper in one shallow dish, eggs whisked with water in a second dish, and breadcrumbs mixed with Parmesan, garlic powder, parsley, and oregano in a third dish.
- Dredge each chicken cutlet in flour, shaking off excess.
- Dip into the egg mixture, then press firmly into the breadcrumb mixture to coat well.
- Heat olive oil in a large skillet over medium heat until shimmering.
- Working in batches, add the chicken cutlets without overcrowding the pan.
- Cook for 3 to 4 minutes per side, until golden brown and cooked through.
- Transfer to a paper towel lined plate to drain excess grease.
- Let cool for about 5 minutes before serving.
Notes
Even thickness: Pound to a consistent thickness so the cutlets cook at the same rate.
Firm pressure on crumbs: Press the breadcrumb mixture on so it adheres well before frying.
Steady oil heat: Keep the oil hot enough to brown the coating without scorching the crumbs.
Space in the skillet: Cook in batches so the coating browns instead of turning soft.
One flip: Let the first side brown before turning so the crust sets. This helps get the crispiest crust.
Firm pressure on crumbs: Press the breadcrumb mixture on so it adheres well before frying.
Steady oil heat: Keep the oil hot enough to brown the coating without scorching the crumbs.
Space in the skillet: Cook in batches so the coating browns instead of turning soft.
One flip: Let the first side brown before turning so the crust sets. This helps get the crispiest crust.
Nutrition
Calories: 948kcal | Carbohydrates: 64g | Protein: 70g | Fat: 44g | Saturated Fat: 10g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 25g | Trans Fat: 0.04g | Cholesterol: 281mg | Sodium: 1589mg | Potassium: 1055mg | Fiber: 3g | Sugar: 4g | Vitamin A: 395IU | Vitamin C: 3mg | Calcium: 358mg | Iron: 6mg
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