Ah, chicken cutlets! Thin, tender, and super versatile—they’re great for quick dinners, sandwiches, or even a pan-fried crispy coating. Here’s a solid guide and recipe for classic pan-fried chicken cutlets:
Ingredients (Serves 2–4)
- 2 large boneless, skinless chicken breasts
- Salt & pepper, to taste
- 1/2 cup all-purpose flour
- 2 large eggs
- 1 cup breadcrumbs (plain or Italian-seasoned)
- 1/4 cup grated Parmesan cheese (optional, for extra flavor)
- 1/4 cup vegetable oil or olive oil (for frying)
- Lemon wedges, for serving
Instructions
- Prep the chicken
- Slice each chicken breast in half horizontally to create 2 thinner pieces.
- Place between two sheets of plastic wrap or parchment paper and gently pound with a meat mallet or rolling pin until about 1/4-inch thick.
- Season both sides with salt and pepper.
- Set up the breading station
- Plate 1: Flour
- Plate 2: Beaten eggs
- Plate 3: Breadcrumbs mixed with Parmesan (if using)
- Bread the chicken
- Dredge each cutlet in flour, shaking off excess.
- Dip in egg, letting excess drip off.
- Press into breadcrumbs until fully coated.
- Cook the cutlets
- Heat oil in a large skillet over medium-high heat.
- Fry cutlets 3–4 minutes per side, until golden brown and cooked through (internal temperature 165°F / 74°C).
- Transfer to a paper towel-lined plate to drain excess oil.
- Serve
- Serve hot with lemon wedges.
- Optional: Top with marinara and mozzarella for chicken parmesan, or serve with pasta, salad, or veggies.
💡 Tips:
- For extra crispiness, use panko breadcrumbs.
- You can bake them at 400°F (200°C) for 15–20 minutes for a lighter version.
- Season the breadcrumbs with garlic powder, paprika, or Italian herbs for more flavor.
If you want, I can also give a super quick 3-ingredient shortcut version that’s just as delicious but faster for busy nights.
Do you want me to give that?
