Here’s a simple and crispy Chicken Cutlet recipe — tender inside, golden and crunchy outside. 🍗✨
Ingredients
- 2 boneless, skinless Chicken Breasts, pounded to even thickness
- ½ cup All-Purpose Flour
- 2 Eggs, beaten
- 1 cup Breadcrumbs (panko for extra crunch)
- ½ tsp Salt
- ½ tsp Black Pepper
- ½ tsp Paprika (optional)
- 3–4 tbsp Vegetable Oil or Butter for frying
- Lemon wedges for serving
Instructions
- Prepare the chicken
- Pound chicken breasts to about 1–1.5 cm thickness for even cooking.
- Season with salt, pepper, and paprika.
- Set up breading station
- Place flour in one shallow dish.
- Beat eggs in another.
- Place breadcrumbs in a third dish.
- Bread the chicken
- Dredge chicken in flour, shake off excess.
- Dip in egg, then coat evenly with breadcrumbs. Press lightly to adhere.
- Cook
- Heat oil or butter in a skillet over medium heat.
- Fry chicken 3–4 minutes per side, until golden brown and cooked through (internal temperature 75°C / 165°F).
- Serve
- Drain on paper towels. Serve hot with lemon wedges, salad, or mashed potatoes.
Tips
- Use panko breadcrumbs for a lighter, crunchier coating.
- For extra flavor, mix grated parmesan or herbs into the breadcrumbs.
- Can also bake in the oven at 200°C (400°F) for 15–20 minutes for a lighter version.
I can also give a Japanese-style Chicken Katsu version with tonkatsu sauce if you want a restaurant-style twist. Do you want me to do that?
