Chicken Cutlet
Chicken Cutlet is a golden, crispy classic that’s versatile and easy to love. This pan-fried chicken recipe is a must-try. Make this breaded chicken, share with loved ones, and enjoy the comforting crunch!
Ingredients
- 1 lb 450g boneless, skinless chicken breasts, sliced or pounded to ½-inch thickness
- ½ cup 60g all-purpose flour
- 2 large eggs
- 1 cup 100g panko or Italian breadcrumbs
- ¼ cup 25g grated Parmesan cheese (optional)
- ½ tsp garlic powder
- ½ tsp paprika
- ½ tsp salt
- ¼ tsp black pepper
- ½ cup 120ml vegetable oil for frying
- Lemon wedges for serving
- 2 tbsp chopped fresh parsley for garnish
Instructions
Prep Chicken
- I slice 1 lb chicken breasts in half horizontally or pound to ½-inch thickness. I season both sides with ½ tsp salt and ¼ tsp pepper for this breaded chicken.
Set Up Breading Station
- In three shallow bowls, I place: ½ cup flour in the first; 2 whisked eggs in the second; and 1 cup breadcrumbs mixed with ¼ cup Parmesan, ½ tsp garlic powder, ½ tsp paprika, and a pinch of salt in the third for this pan-fried Chicken Cutlet.
Bread Chicken
- I dredge each chicken piece in flour, shaking off excess, dip in egg, then coat in the breadcrumb mixture, pressing gently for an even coating on this breaded chicken.
Heat Oil
- I heat ½ cup vegetable oil in a large skillet over medium-high until shimmering (a breadcrumb should sizzle immediately) for this pan-fried chicken.
Fry Cutlets
- I fry the cutlets in batches, 3–4 minutes per side, until golden and cooked through (internal temperature 165°F/74°C). I transfer to a paper towel-lined plate or wire rack to drain for this Chicken Cutlet.
Garnish and Serve
- I sprinkle 2 tbsp chopped parsley over the hot cutlets and serve with lemon wedges for this pan-fried chicken.