Classic Breaded Cutlet
Crispy, golden perfection awaits with this Classic Breaded Cutlet recipe, a timeless favorite that combines tender boneless cutlets (choose from chicken, pork, or veal) with a flavorful breadcrumb coating. Each cutlet is lightly seasoned, dipped in an egg wash, and coated with a mix of Parmesan-infused breadcrumbs and oregano for a hint of Italian flair. Pan-fried to achieve that irresistible crunch, these cutlets are cooked to perfection in just 15 minutes. Serve them with a squeeze of fresh lemon for a zesty finish, and pair with mashed potatoes, a simple salad, or roasted vegetables for an easy, crowd-pleasing meal. With its classic flavor and versatile proteins, this quick and satisfying breaded cutlet recipe is a must-try for weeknight dinners and special occasions alike!
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Recipe Information
Ingredients
- 4 pieces boneless cutlets (chicken, pork, or veal)
- 1 cup all-purpose flour
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 large eggs
- 2 tablespoons milk
- 1.5 cups breadcrumbs
- 0.25 cup Parmesan cheese, grated
- 1 teaspoon dried oregano
- 0.5 cup vegetable oil
- 4 pieces lemon wedges
Instructions
Prepare the cutlets by trimming any excess fat and pounding them to an even thickness of about 1/4 inch using a meat mallet. This ensures even cooking.
Set up a breading station: In a shallow dish, mix the flour with salt and pepper. In a second dish, beat the eggs with milk. In a third dish, combine the breadcrumbs, Parmesan cheese, and dried oregano.
Dredge each cutlet in the flour mixture, shaking off excess flour. Dip each cutlet thoroughly in the egg mixture, allowing the excess to drip off.
Press each cutlet into the breadcrumb mixture, ensuring it is fully coated. Gently shake off any excess breadcrumbs and set the breaded cutlets aside on a plate.
Heat the vegetable oil in a large skillet over medium-high heat. The oil should be hot enough that a breadcrumb sizzles and turns golden within 10 seconds.
Carefully place the breaded cutlets into the skillet without overcrowding, cooking in batches if necessary.
Cook each cutlet for about 3-4 minutes per side or until golden brown and cooked through. Adjust the heat as needed to avoid burning.
Remove the cooked cutlets from the skillet and place them on a paper towel-lined plate to absorb excess oil.
Serve hot with lemon wedges on the side for squeezing over the cutlets. Enjoy with your preferred sides such as mashed potatoes or a fresh salad.
Nutrition Facts
Calories |
757 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.4 g | 47% | |
| Saturated Fat | 7.2 g | 36% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 201 mg | 67% | |
| Sodium | 999 mg | 43% | |
| Total Carbohydrate | 57.6 g | 21% | |
| Dietary Fiber | 3.5 g | 12% | |
| Total Sugars | 4.6 g | ||
| Protein | 50.6 g | 101% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 135 mg | 10% | |
| Iron | 4.3 mg | 24% | |
| Potassium | 525 mg | 11% | |
*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.
