Crispy Fried Chicken Cutlet
Get ready to savor the irresistible crunch of our Crispy Fried Chicken Cutlet recipe! This dish features tender, seasoned boneless chicken breasts coated in a flavorful breadcrumb mixture enriched with parmesan cheese, dried oregano, and a hint of paprika for a perfect golden crust. Masterfully fried to crispy perfection in a skillet, these cutlets are easy to prepare in under 40 minutes and make a delightful main course for weeknight dinners or casual gatherings. Serve them hot with zesty lemon wedges for a burst of freshness that balances the rich, savory flavors. Whether you pair them with a side salad, creamy mashed potatoes, or simply enjoy them on their own, these cutlets are guaranteed to be a crowd-pleaser. Make your taste buds sing with this ultimate crispy chicken cutlet recipe today!
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Recipe Information
Ingredients
- 500 grams Boneless chicken breasts
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Garlic powder
- 100 grams All-purpose flour
- 2 large Eggs
- 2 tablespoons Milk
- 150 grams Breadcrumbs
- 50 grams Parmesan cheese
- 1 teaspoon Dried oregano
- 0.5 teaspoon Paprika
- 250 milliliters Vegetable oil
- 4 pieces Lemon wedges
Instructions
Place the chicken breasts between two pieces of plastic wrap and gently pound them to an even thickness of about 1/2 inch using a meat mallet or rolling pin.
Season the chicken cutlets with salt, black pepper, and garlic powder on both sides.
Set up a breading station with three shallow dishes. In the first dish, place the flour with a pinch of salt and pepper. In the second dish, beat the eggs with the milk. In the third dish, combine breadcrumbs, parmesan cheese, dried oregano, and paprika.
Dredge each chicken cutlet first in the flour, shaking off excess, then dip into the egg mixture, letting the excess drip off. Finally, coat the chicken in the breadcrumb mixture, pressing it gently to adhere the crumbs.
Heat the vegetable oil in a large skillet over medium-high heat. The oil is ready when a small piece of bread sizzles and turns golden within 10 seconds.
Working in batches if necessary, fry the cutlets in the hot oil for about 3-4 minutes on each side, or until golden brown and the chicken is cooked through.
Transfer the cutlets to a paper towel-lined plate to drain excess oil.
Serve hot with lemon wedges on the side for squeezing over the cutlets right before eating.
Nutrition Facts
Calories |
4047 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 272.6 g | 349% | |
| Saturated Fat | 50.8 g | 254% | |
| Polyunsaturated Fat | 142.0 g | ||
| Cholesterol | 844 mg | 281% | |
| Sodium | 5620 mg | 244% | |
| Total Carbohydrate | 203.0 g | 74% | |
| Dietary Fiber | 9.8 g | 35% | |
| Total Sugars | 13.5 g | ||
| Protein | 217.0 g | 434% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 711 mg | 55% | |
| Iron | 18.9 mg | 105% | |
| Potassium | 1660 mg | 35% | |
*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.
