Description
Simple recipe for making crunchy breaded chicken cutlets.
Ingredients
Scale
- 2 boneless, skinless chicken breasts, halved horizontally
- 1 cup all-purpose flour
- 2 large eggs, beaten
- 1 1/2 cups panko breadcrumbs
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- Vegetable oil for frying
Instructions
- Pound the chicken halves between two sheets of plastic wrap until about 1/4 inch thick.
- Set up a breading station with three shallow dishes. Place flour in the first dish. Mix salt, pepper, and garlic powder into the flour.
- Place beaten eggs in the second dish.
- Place panko breadcrumbs in the third dish.
- Dredge each chicken cutlet first in the flour mixture, shaking off excess.
- Dip the floured cutlet into the egg, letting excess drip off.
- Coat the cutlet thoroughly in the panko breadcrumbs, pressing lightly to adhere.
- Heat about 1/2 inch of vegetable oil in a large skillet over medium-high heat until it reaches 350 degrees F (175 degrees C).
- Carefully place cutlets in the hot oil, ensuring not to overcrowd the pan.
- Fry for 3 to 4 minutes per side, until golden brown and cooked through (internal temperature reaches 165 degrees F or 74 degrees C).
- Remove cutlets from the oil and place them on a wire rack set over a baking sheet to drain excess oil.
Notes
- For extra crispiness, chill the breaded cutlets for 15 minutes before frying.
- You can bake these cutlets at 400 degrees F (200 degrees C) for 15-20 minutes if you prefer not to fry.
- Prep Time: 15 min
- Cook Time: 10 min
- Category: Main Course
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 cutlet
- Calories: 350
- Sugar: 1
- Sodium: 450
- Fat: 15
- Saturated Fat: 3
- Unsaturated Fat: 12
- Trans Fat: 0
- Carbohydrates: 20
- Fiber: 1
- Protein: 35
- Cholesterol: 120
Keywords: crispy chicken, breaded cutlets, fried chicken, panko, crunchy chicken