Moist Crispy Breaded Chicken Cutlets
Crispy on the outside, tender and juicy on the inside, these Moist Crispy Breaded Chicken Cutlets are the ultimate comfort food. Perfectly pounded chicken breasts are coated in a flavorful mixture of Parmesan cheese, panko breadcrumbs, and aromatic spices like garlic powder and paprika for that golden, crunchy crust. The three-step breading process ensures each bite is irresistibly crispy, while a quick pan fry locks in maximum moisture. Ready in just 35 minutes, this easy yet impressive recipe is ideal for weeknight dinners or family gatherings. Whether served with a fresh salad, creamy mashed potatoes, or buttery pasta, these chicken cutlets are guaranteed to become a household favorite. Keywords: crispy chicken cutlets, breaded chicken, moist chicken, Parmesan crust, quick dinner recipes.
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Recipe Information
Ingredients
- 4 pieces chicken breasts
- 1 cup all-purpose flour
- 2 large eggs
- 2 tablespoons milk
- 2 cups panko breadcrumbs
- 1 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 cup vegetable oil
Instructions
Place the chicken breasts between two sheets of plastic wrap or parchment paper and use a meat mallet to pound them to an even thickness of about 1/2 inch.
Prepare a breading station with three shallow bowls: one for the flour, one for the eggs and milk (whisked together), and one for the panko breadcrumbs mixed with Parmesan cheese, garlic powder, paprika, salt, and black pepper.
Pat the chicken breasts dry with paper towels, then coat each chicken piece in the flour, shaking off any excess.
Next, dip the floured chicken into the egg mixture, ensuring it is completely coated.
Finally, press the chicken into the breadcrumb mixture, making sure it is evenly covered on all sides. Set the breaded chicken aside on a clean plate.
Heat the vegetable oil in a large skillet over medium heat. The oil should be about 1/4 inch deep—add more if needed.
Once the oil is hot (around 350°F or when a small breadcrumb sizzles upon being dropped in), carefully place the chicken cutlets into the oil. Do not overcrowd the pan; cook in batches if necessary.
Fry each cutlet for 3-4 minutes per side, or until golden brown and cooked through (internal temperature should reach 165°F).
Transfer the cooked chicken cutlets to a wire rack placed over a baking sheet to drain excess oil and stay crispy.
Serve immediately with your choice of side dishes and enjoy!
Nutrition Facts
Calories |
4260 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 273.1 g | 350% | |
| Saturated Fat | 56.4 g | 282% | |
| Polyunsaturated Fat | 134.4 g | ||
| Cholesterol | 1027 mg | 342% | |
| Sodium | 5066 mg | 220% | |
| Total Carbohydrate | 177.3 g | 64% | |
| Dietary Fiber | 8.5 g | 30% | |
| Total Sugars | 9.5 g | ||
| Protein | 286.9 g | 574% | |
| Vitamin D | 2.4 mcg | 12% | |
| Calcium | 1109 mg | 85% | |
| Iron | 17.7 mg | 98% | |
| Potassium | 420 mg | 9% | |
*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.
