Breaded Cutlets
Get ready to savor the golden, crispy perfection of Breaded Cutlets—your new favorite comfort food! These tender chicken breasts are pounded to an even thickness, seasoned to perfection, and given a triple-layered coat of flour, egg mixture, and a flavorful breadcrumb blend featuring Parmesan cheese and dried Italian herbs. Quickly pan-fried to golden-brown glory, these cutlets boast a satisfyingly crunchy exterior while remaining juicy and tender inside. With just 20 minutes of prep and 15 minutes of cooking time, this recipe is perfect for weeknight dinners yet elegant enough for entertaining. Serve them piping hot, paired with lemon wedges for a zesty finishing touch, and watch them disappear off the plate! Perfect keywords for your search: crispy breaded chicken cutlets, Parmesan chicken recipe, quick skillet chicken dinner.
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Recipe Information
Ingredients
- 4 pieces Boneless Chicken Breasts
- 1 teaspoon Salt
- 0.5 teaspoon Black Pepper
- 1 cup All-Purpose Flour
- 2 large Eggs
- 2 tablespoons Milk
- 1 cup Breadcrumbs
- 0.5 cup Parmesan Cheese
- 1 teaspoon Dried Italian Herbs
- 0.25 cup Vegetable Oil
- optional for serving Lemon Wedges
Instructions
Place chicken breasts between two pieces of plastic wrap or wax paper.
Pound each chicken breast to an even thickness, about 1/2 inch thick, using a meat mallet or rolling pin.
Season both sides of the chicken breasts with salt and pepper.
Prepare a breading station with three shallow dishes. In the first dish, place the flour. In the second dish, beat the eggs and milk together. In the third dish, combine breadcrumbs, Parmesan cheese, and dried Italian herbs.
Dredge each chicken breast in the flour, shaking off any excess.
Dip the floured chicken breast into the egg mixture, coating it completely.
Press the chicken into the breadcrumb mixture, ensuring it is well-coated on both sides. Gently press to adhere the breadcrumbs.
Heat the vegetable oil in a large skillet over medium-high heat.
Once the oil is hot, add the breaded chicken cutlets to the skillet. Cook for 4-5 minutes on each side, or until golden brown and cooked through.
Transfer the cooked chicken to a paper towel-lined plate to drain any excess oil.
Serve the breaded cutlets hot with optional lemon wedges on the side for squeezing over the top.
Nutrition Facts
Calories |
2808 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 108.7 g | 139% | |
| Saturated Fat | 28.2 g | 141% | |
| Polyunsaturated Fat | 33.6 g | ||
| Cholesterol | 1011 mg | 337% | |
| Sodium | 5044 mg | 219% | |
| Total Carbohydrate | 179.8 g | 65% | |
| Dietary Fiber | 7.7 g | 28% | |
| Total Sugars | 9.7 g | ||
| Protein | 273.0 g | 546% | |
| Vitamin D | 3.2 mcg | 16% | |
| Calcium | 696 mg | 54% | |
| Iron | 19.0 mg | 106% | |
| Potassium | 2120 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.
