Crispy Country Chicken Cutlets
Savor the irresistible crunch of these Crispy Country Chicken Cutlets—a golden-brown masterpiece that’s as delicious as it is easy to prepare! Juicy chicken breasts are pounded to perfection, coated in a flavorful trio of seasoned flour, Parmesan-infused breadcrumbs, and a rich egg wash, then pan-fried to crispy perfection. The addition of paprika, garlic powder, and parsley promises a symphony of savory flavors in every bite. Ready in just 35 minutes, these cutlets are perfect for a quick family meal or a dinner party centerpiece. Serve them with a squeeze of fresh lemon for a zesty kick, and pair with your favorite sides for a comforting, country-style feast. Whether you’re craving homemade comfort food or a crowd-pleaser that’s sure to impress, this recipe delivers on all fronts.
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Recipe Information
Ingredients
- 4 pieces Chicken breasts
- 1 cup All-purpose flour
- 1.5 teaspoons Salt
- 1 teaspoon Black pepper
- 1 teaspoon Paprika
- 1 teaspoon Garlic powder
- 2 large Eggs
- 2 tablespoons Milk
- 1.5 cups Breadcrumbs
- 0.5 cup Parmesan cheese, grated
- 1 teaspoon Parsley, dried
- 0.5 cup Vegetable oil
- 4 pieces Lemon wedges (optional, for serving)
Instructions
Place the chicken breasts between two sheets of plastic wrap and pound them to an even thickness of about 1/2 inch using a meat mallet or rolling pin.
Set up a breading station with three shallow bowls. In the first bowl, combine flour, 1 teaspoon of salt, 1/2 teaspoon of black pepper, paprika, and garlic powder. In the second bowl, whisk together the eggs and milk. In the third bowl, mix breadcrumbs, Parmesan cheese, parsley, and the remaining 1/2 teaspoon of salt and 1/2 teaspoon of black pepper.
Dredge each chicken breast in the seasoned flour, ensuring it’s fully coated. Shake off any excess flour.
Dip the floured chicken into the egg mixture, allowing any excess liquid to drip off.
Finally, press the chicken into the breadcrumb mixture, coating it evenly on all sides. Place the breaded chicken on a plate and repeat with the remaining pieces.
Heat the vegetable oil in a large skillet over medium heat. Once the oil is shimmering, carefully add the breaded chicken cutlets in a single layer, working in batches if necessary to avoid crowding the pan.
Cook the cutlets for 3-4 minutes per side, or until golden brown and crispy. The internal temperature should reach 165°F (74°C). Transfer cooked cutlets to a plate lined with paper towels to drain excess oil.
Serve the crispy country chicken cutlets immediately with lemon wedges on the side, if desired, and enjoy!
Nutrition Facts
Calories |
885 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.2 g | 52% | |
| Saturated Fat | 9.0 g | 45% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 252 mg | 84% | |
| Sodium | 1370 mg | 60% | |
| Total Carbohydrate | 63.6 g | 23% | |
| Dietary Fiber | 5.3 g | 19% | |
| Total Sugars | 6.2 g | ||
| Protein | 69.8 g | 140% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 207 mg | 16% | |
| Iron | 5.3 mg | 30% | |
| Potassium | 730 mg | 16% | |
*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.
