Description
A simple recipe for making crispy, breaded chicken cutlets.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 cup all-purpose flour
- 2 large eggs, lightly beaten
- 1 1/2 cups dry breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/4 cup olive oil, for frying
- Lemon wedges, for serving
Instructions
- Pound the chicken breasts between two sheets of plastic wrap until they are about 1/4 inch thick.
- Set up a breading station with three shallow dishes. Place flour in the first dish.
- Whisk the eggs in the second dish.
- Combine breadcrumbs, Parmesan cheese, salt, pepper, and garlic powder in the third dish.
- Dredge each chicken cutlet first in flour, shaking off excess.
- Dip the floured cutlet into the egg mixture, letting excess drip off.
- Press the cutlet firmly into the breadcrumb mixture to coat both sides completely.
- Heat olive oil in a large skillet over medium-high heat.
- Carefully place the breaded cutlets in the hot oil, working in batches if necessary to avoid overcrowding.
- Cook for 3 to 4 minutes per side, until golden brown and cooked through.
- Remove chicken from the skillet and place on a wire rack or paper towel-lined plate to drain excess oil.
- Serve immediately with fresh lemon wedges.
Notes
- For extra crispiness, chill the breaded cutlets for 15 minutes before frying.
- You can substitute panko breadcrumbs for standard breadcrumbs for a different texture.
- Prep Time: 15 min
- Cook Time: 15 min
- Category: Dinner
- Method: Pan Frying
- Cuisine: Italian
Nutrition
- Serving Size: 1 cutlet
- Calories: 450
- Sugar: 1
- Sodium: 550
- Fat: 20
- Saturated Fat: 4
- Unsaturated Fat: 16
- Trans Fat: 0
- Carbohydrates: 25
- Fiber: 2
- Protein: 40
- Cholesterol: 150
Keywords: chicken milanese, crispy chicken, breaded chicken, pan-fried chicken, family dinner