Breaded Chicken Cutlet
Crispy, golden, and irresistibly juicy, this Breaded Chicken Cutlet recipe is a timeless comfort food that’s perfect for weeknight dinners or family gatherings. Tender chicken breasts are pounded to an even thickness, coated with a delectable blend of panko breadcrumbs, Parmesan cheese, and garlic powder, then pan-fried to crunchy perfection. The result is a flavorful cutlet with a satisfying crunch and a juicy interior, complemented by the bright zest of fresh lemon wedges. Ready in just 35 minutes, this easy-to-follow recipe ensures restaurant-quality results right in your kitchen. Whether served alongside a crisp salad, buttery mashed potatoes, or your favorite pasta, these breaded chicken cutlets are a versatile, crowd-pleasing dish you'll return to again and again. Perfect keywords for your next meal search include "crispy chicken cutlets," "easy fried chicken recipe," and "breaded chicken dinner ideas."
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Recipe Information
Ingredients
- 4 pieces chicken breast
- 1 cup all-purpose flour
- 2 large eggs
- 2 tablespoons milk
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon garlic powder
- 2 cups panko breadcrumbs
- 0.25 cup parmesan cheese
- 0.5 cup vegetable oil
- 4 lemon wedges
Instructions
Place each chicken breast between two sheets of plastic wrap or parchment paper. Using a meat mallet or rolling pin, gently pound each piece to an even thickness of about 1/2 inch.
Set up a breading station with three shallow dishes: one with the flour, one with beaten eggs and milk, and one with the panko breadcrumbs mixed with parmesan cheese, garlic powder, salt, and black pepper.
Dredge each chicken breast first in the flour, shaking off any excess. Then dip it into the egg mixture, ensuring it is fully coated. Finally, press it into the breadcrumb mixture to coat completely, patting gently to help the breadcrumbs adhere.
Heat the vegetable oil in a large skillet over medium-high heat. Ensure the oil is hot enough by dropping a few breadcrumbs into the pan; they should sizzle immediately.
Working in batches if necessary, place the breaded chicken cutlets into the hot oil. Cook for about 3-4 minutes on each side, or until golden brown and cooked through, reaching an internal temperature of 165°F (74°C).
Transfer the cooked chicken cutlets to a plate lined with paper towels to drain excess oil.
Serve the breaded chicken cutlets hot with fresh lemon wedges on the side for squeezing over the top.
Nutrition Facts
Calories |
3684 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 153.4 g | 197% | |
| Saturated Fat | 30.2 g | 151% | |
| Polyunsaturated Fat | 67.2 g | ||
| Cholesterol | 987 mg | 329% | |
| Sodium | 4536 mg | 197% | |
| Total Carbohydrate | 289.2 g | 105% | |
| Dietary Fiber | 16.4 g | 59% | |
| Total Sugars | 23.7 g | ||
| Protein | 275.5 g | 551% | |
| Vitamin D | 3.6 mcg | 18% | |
| Calcium | 632 mg | 49% | |
| Iron | 23.0 mg | 128% | |
| Potassium | 2737 mg | 58% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
