Breaded Chicken Cutlets
Crispy, golden, and bursting with flavor, these Breaded Chicken Cutlets are a dinner-table classic that’s as versatile as it is delicious. Made with tender, boneless chicken breasts, each cutlet is coated in a flavorful blend of Parmesan-infused breadcrumbs, aromatic herbs like oregano and basil, and a touch of garlic powder for a savory finish. The preparation involves a simple three-step breading process, ensuring an irresistibly crunchy exterior while keeping the meat juicy and tender. Perfectly pan-fried to golden perfection in just 15 minutes, these cutlets are an ideal quick yet satisfying meal. Serve them with a fresh salad, over pasta, or in a sandwich for a meal that’s sure to impress. Keywords: breaded chicken cutlets, crispy chicken recipe, Parmesan breading, easy chicken dinner.
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Recipe Information
Ingredients
- 4 pieces Boneless, skinless chicken breasts
- 1 cup All-purpose flour
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 2 pieces Large eggs
- 2 tablespoons Milk
- 1 cup Breadcrumbs
- 0.5 cup Grated Parmesan cheese
- 1 teaspoon Dried oregano
- 1 teaspoon Dried basil
- 0.5 teaspoon Garlic powder
- 0.5 cup Vegetable oil
Instructions
Begin by preparing the chicken breasts. Place each chicken breast between two sheets of plastic wrap and use a meat mallet or rolling pin to pound them to an even thickness of about 1/4 inch.
Set up a breading station with three shallow dishes. In the first dish, combine the flour, salt, and ground black pepper. In the second dish, whisk together the eggs and milk. In the third dish, mix the breadcrumbs, grated Parmesan cheese, dried oregano, dried basil, and garlic powder.
Coat each chicken cutlet in the seasoned flour, shaking off any excess. Then dip it into the egg mixture, allowing any excess to drip off. Finally, press the cutlet into the breadcrumb mixture, ensuring it is evenly coated on all sides.
Preheat a large skillet over medium heat and add the vegetable oil.
Once the oil is hot, add the breaded chicken cutlets to the skillet, cooking in batches if necessary to avoid overcrowding. Cook for about 3-4 minutes on each side, or until the cutlets are golden brown and cooked through with an internal temperature of 165°F (74°C).
As they cook, transfer the cooked cutlets to a plate lined with paper towels to drain any excess oil.
Serve the breaded chicken cutlets hot, with your choice of sides or in a sandwich.
Nutrition Facts
Calories |
3222 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 159.2 g | 204% | |
| Saturated Fat | 34.6 g | 173% | |
| Polyunsaturated Fat | 67.2 g | ||
| Cholesterol | 1006 mg | 335% | |
| Sodium | 5402 mg | 235% | |
| Total Carbohydrate | 180.3 g | 66% | |
| Dietary Fiber | 7.9 g | 28% | |
| Total Sugars | 9.3 g | ||
| Protein | 272.7 g | 545% | |
| Vitamin D | 2.5 mcg | 12% | |
| Calcium | 705 mg | 54% | |
| Iron | 19.6 mg | 109% | |
| Potassium | 2135 mg | 45% | |
*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.
