Chicken Cutlet
Crispy, golden, and irresistibly tender, this Chicken Cutlet recipe delivers restaurant-quality flavor right from your kitchen. Perfectly seasoned with a blend of garlic powder, paprika, black pepper, and salt, these boneless chicken breasts are coated in layers of flour, egg wash, and Parmesan-infused panko breadcrumbs for maximum crunch and flavor. Fried to perfection in shimmering vegetable oil, each cutlet is juicy and beautifully crisp on the outside. Ready in just 40 minutes, this crowd-pleasing dish is ideal for a quick weeknight dinner or a special family meal. Serve with fresh lemon wedges for a zesty finish that heightens every bite. Keywords: chicken cutlet recipe, crispy chicken, breaded chicken, easy dinner ideas, quick chicken recipes.
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon garlic powder
- 0.5 teaspoon paprika
- 0.5 cup flour
- 2 large eggs
- 2 tablespoons milk
- 1 cup panko breadcrumbs
- 0.25 cup grated Parmesan cheese
- 0.5 cup vegetable oil
- 4 pieces lemon wedges
Instructions
Pound the chicken breasts to an even thickness of about 1/2 inch using a meat mallet between two pieces of plastic wrap or parchment paper.
Season both sides of the chicken with salt, black pepper, garlic powder, and paprika.
Place the flour in a shallow dish.
In a second dish, beat the eggs with milk to create an egg wash.
In a third dish, mix the panko breadcrumbs with Parmesan cheese.
Dredge each piece of chicken in the flour, shaking off any excess.
Dip the flour-coated chicken into the egg wash, ensuring it is completely covered.
Press the chicken into the breadcrumb mixture, coating both sides thoroughly. Press gently to ensure the breadcrumbs adhere well.
In a large skillet, heat the vegetable oil over medium-high heat. The oil should shimmer when hot.
Fry the chicken cutlets in batches, being careful not to overcrowd the pan, for about 3-4 minutes on each side until golden brown and cooked through.
Place the cooked cutlets on a paper towel-lined plate to drain excess oil.
Serve the chicken cutlets hot with lemon wedges on the side for squeezing over the top before eating.
Nutrition Facts
Calories |
2142 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 135.8 g | 174% | |
| Saturated Fat | 26.0 g | 130% | |
| Polyunsaturated Fat | 67.2 g | ||
| Cholesterol | 690 mg | 230% | |
| Sodium | 3454 mg | 150% | |
| Total Carbohydrate | 91.6 g | 33% | |
| Dietary Fiber | 4.9 g | 18% | |
| Total Sugars | 6.3 g | ||
| Protein | 143.3 g | 287% | |
| Vitamin D | 2.5 mcg | 12% | |
| Calcium | 394 mg | 30% | |
| Iron | 10.5 mg | 58% | |
| Potassium | 1218 mg | 26% | |
*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.
