Crispy Chicken Cutlets
Golden, crunchy, and packed with flavor, these Crispy Chicken Cutlets are a must-try for lovers of classic comfort food. Made with tender, pounded chicken breasts coated in a seasoned panko breadcrumb mixture infused with Parmesan, garlic powder, and paprika, these cutlets are fried to perfection for a mouthwatering crispiness. The quick and simple process—ready in just 35 minutes—includes a foolproof breading station for even coating and irresistible texture. Perfectly versatile, serve them hot with a fresh salad, creamy mashed potatoes, or transform them into the ultimate chicken sandwich. Whether it's a weeknight dinner or a special treat, these homemade crispy chicken cutlets are sure to be a family favorite.
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Recipe Information
Ingredients
- 2 pieces Chicken breasts, boneless and skinless
- 0.5 cups All-purpose flour
- 2 large Eggs
- 2 tablespoons Milk
- 1 cups Panko breadcrumbs
- 0.25 cups Parmesan cheese, grated
- 1 teaspoons Garlic powder
- 1 teaspoons Paprika
- 1 teaspoons Salt
- 0.5 teaspoons Black pepper
- 0.25 cups Vegetable oil (for frying)
Instructions
Place each chicken breast between two sheets of plastic wrap or parchment paper. Use a meat mallet or rolling pin to pound the chicken to an even thickness of about 1/2 inch.
Set up a breading station with three shallow bowls. In the first bowl, add the flour. In the second bowl, whisk together the eggs and milk. In the third bowl, combine the panko breadcrumbs, Parmesan cheese, garlic powder, paprika, salt, and black pepper.
Season the chicken breasts lightly with a pinch of salt and pepper on both sides.
Dredge each chicken breast in the flour, ensuring it is completely coated. Shake off any excess flour.
Dip the floured chicken breast into the egg mixture, ensuring it is fully coated and allowing any excess to drip off.
Press the chicken into the breadcrumb mixture, coating it evenly and pressing gently to ensure the breadcrumbs adhere well.
Heat the vegetable oil in a large skillet over medium-high heat until shimmering but not smoking.
Carefully place the breaded chicken cutlets into the skillet, frying them in batches if necessary to avoid crowding. Cook for 3-4 minutes on each side, or until golden brown and cooked through (internal temperature should reach 165°F or 74°C).
Transfer the cooked chicken cutlets to a paper towel-lined plate to drain any excess oil.
Serve immediately with your choice of sides, such as a fresh salad, mashed potatoes, or on a sandwich bun with toppings.
Nutrition Facts
Calories |
1755 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 90.5 g | 116% | |
| Saturated Fat | 19.6 g | 98% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 690 mg | 230% | |
| Sodium | 3455 mg | 150% | |
| Total Carbohydrate | 91.5 g | 33% | |
| Dietary Fiber | 4.8 g | 17% | |
| Total Sugars | 5.8 g | ||
| Protein | 143.7 g | 287% | |
| Vitamin D | 2.5 mcg | 12% | |
| Calcium | 393 mg | 30% | |
| Iron | 10.8 mg | 60% | |
| Potassium | 1232 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.
