Description
This Easy Chicken Cutlets recipe features tender, thinly pounded chicken breasts coated with a flavorful combination of Panko Italian breadcrumbs, Parmesan cheese, and seasonings. Pan-fried to a golden crisp, these cutlets are perfectly juicy inside and make a delicious main dish suitable for weeknight dinners or casual gatherings.
Ingredients
Scale
Chicken Cutlets
- 1 lb boneless, skinless chicken breasts
- Salt, to taste
- Pepper, to taste
- Garlic powder, to taste
Breading Station
- 1 cup Panko Italian breadcrumbs
- 1 cup grated Parmesan cheese
- 3 large eggs, beaten
- 1 cup all-purpose flour
- Salt, pepper, and garlic powder to season the flour
For Frying
- Vegetable oil, for frying
Instructions
- Prep Chicken: Butterfly the chicken breasts lengthwise for even thickness. Place them between two sheets of plastic wrap and gently pound until uniformly thin. Cut into your preferred cutlet sizes. Season both sides with salt, pepper, and garlic powder to enhance flavor.
- Set Up Breading Station: Arrange three shallow dishes: one with the mixture of Panko breadcrumbs and grated Parmesan cheese, one with beaten eggs, and one with all-purpose flour seasoned with salt, pepper, and garlic powder. This setup will ensure an even coating for the chicken.
- Bread Chicken: Dip each cutlet first into the seasoned flour, shaking off any excess, then coat thoroughly with the beaten eggs, and finally press into the breadcrumb and Parmesan mixture to cover evenly for a crispy outer layer.
- Pan-Fry: Heat vegetable oil in a large skillet over medium-high heat. Carefully add the breaded chicken cutlets in batches, frying until they turn a beautiful golden brown on both sides and reach an internal temperature of 165°F (74°C), ensuring they are fully cooked and juicy.
- Drain and Serve: Remove cutlets from the skillet and place them on paper towels to absorb excess oil. Serve warm, paired with your favorite sides or sauces for a satisfying meal.
Notes
- For crispier cutlets, use Panko breadcrumbs mixed with Parmesan as in the recipe.
- Do not overcrowd the pan to maintain oil temperature and ensure even frying.
- You can substitute vegetable oil with canola or peanut oil for frying.
- Use a meat thermometer to check the internal temperature to avoid undercooking.
- These cutlets can be served with pasta, salad, or in sandwiches.
