Mm Good Chicken Cutlets
Crispy, golden, and utterly irresistible, "Mm Good Chicken Cutlets" are the perfect combination of juicy chicken and a flavorful crust. This classic Italian-inspired recipe takes tenderized chicken breast fillets through a flavor-packed journey of dredging in seasoned flour, a silky egg wash, and a Parmesan-infused breadcrumb coating. Pan-fried to perfection in a shimmering layer of neutral oil, these cutlets boast a crunchy exterior while remaining juicy inside. Ready in just 35 minutes, they make an ideal weeknight dinner or a crowd-pleasing main dish for gatherings. Serve with a squeeze of fresh lemon for an extra burst of brightness, and watch as this easy, versatile recipe becomes a family favorite! Perfectly paired with pasta, a crisp salad, or roasted vegetables, these chicken cutlets are a must-try for lovers of classic comfort food.
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Recipe Information
Ingredients
- 4 pieces Chicken breast, boneless and skinless
- 1 cup All-purpose flour
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper, freshly ground
- 1 teaspoon Garlic powder
- 2 large Eggs
- 1 tablespoon Water
- 1.5 cups Breadcrumbs, plain or seasoned
- 0.5 cup Grated Parmesan cheese
- 0.5 cup Neutral oil for frying (e.g., vegetable or canola oil)
- 2 pieces Lemon wedges
Instructions
Place the chicken breasts on a cutting board and, if needed, slice them horizontally to create thinner cutlets. Use a meat mallet to pound each piece to an even thickness of about 1/4 inch.
In a shallow bowl, mix together the all-purpose flour, salt, black pepper, and garlic powder.
In a second shallow bowl, whisk the eggs and water until fully combined.
In a third shallow bowl, combine the breadcrumbs and grated Parmesan cheese.
Dredge each chicken cutlet in the flour mixture, ensuring it's fully coated. Shake off any excess flour.
Dip the floured cutlet into the egg mixture, coating evenly and letting any excess drip off.
Finally, press the chicken into the breadcrumb mixture, patting firmly so the crumbs adhere well. Set aside on a plate and repeat for all cutlets.
Heat the oil in a large skillet over medium heat. The oil should shimmer but not smoke.
Working in batches to avoid overcrowding, carefully place the breaded cutlets into the skillet. Cook for 3-4 minutes on one side until golden brown, then flip and cook for another 3-4 minutes on the other side. The internal temperature of the chicken should reach 165°F (74°C).
Transfer the cooked cutlets to a plate lined with paper towels to drain excess oil.
Serve warm with lemon wedges on the side for a zesty finish.
Nutrition Facts
Calories |
3580 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 172.2 g | 221% | |
| Saturated Fat | 27.9 g | 140% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1004 mg | 335% | |
| Sodium | 4901 mg | 213% | |
| Total Carbohydrate | 216.3 g | 79% | |
| Dietary Fiber | 10.2 g | 36% | |
| Total Sugars | 13.0 g | ||
| Protein | 281.3 g | 563% | |
| Vitamin D | 4.3 mcg | 22% | |
| Calcium | 724 mg | 56% | |
| Iron | 22.9 mg | 127% | |
| Potassium | 2341 mg | 50% | |
*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.
