Sesame Chicken Cutlets
Elevate your weeknight dinner game with these irresistible Sesame Chicken Cutlets, a crispy and golden delight that’s bursting with flavor! Perfectly tender chicken cutlets, pounded to an even thickness, are coated in a savory flour mixture, dipped in egg, and crusted in crunchy panko breadcrumbs blended with nutty sesame seeds for maximum texture and taste. Pan-fried to perfection, these cutlets boast a mouthwatering crispiness that’s guaranteed to impress. Serve them hot with a squeeze of zesty lemon for a refreshing touch and optional green onion garnish for added flair. With just 30 minutes from start to finish, this easy recipe is a crowd-pleaser that’s great for busy families yet elegant enough for entertaining. Keywords: Sesame Chicken Cutlets, crispy chicken recipe, easy weeknight dinners, pan-fried chicken, panko and sesame seeds.
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Recipe Information
Ingredients
- 4 pieces Chicken breast cutlets
- 0.5 cups All-purpose flour
- 1 teaspoons Salt
- 0.5 teaspoons Black pepper
- 1 teaspoons Garlic powder
- 2 large Eggs
- 2 tablespoons Water
- 1 cups Panko breadcrumbs
- 0.25 cups White sesame seeds
- 0.5 cups Vegetable oil (for frying)
- 4 pieces Lemon wedges
- 2 stalks Green onions (optional, for garnish)
Instructions
Place the chicken cutlets between two sheets of plastic wrap or parchment paper. Pound each cutlet gently with a meat mallet or rolling pin until they are an even thickness, about 1/2 inch thick.
In a shallow bowl, mix the flour, salt, black pepper, and garlic powder together.
In a second shallow bowl, beat the eggs and water until combined.
In a third shallow bowl, mix the panko breadcrumbs and sesame seeds.
Dredge each chicken cutlet in the flour mixture, shaking off any excess. Then dip it into the egg mixture, ensuring it is fully coated. Finally, press it into the panko-sesame seed mixture, ensuring an even coating on all sides.
Heat the vegetable oil in a large skillet over medium heat until it shimmers but does not smoke.
Fry the chicken cutlets in batches, about 3-4 minutes per side, until the coating is golden brown and the chicken is cooked through (internal temperature should reach 165°F). Avoid overcrowding the pan to ensure even cooking.
Place the cooked chicken on a paper towel-lined plate to drain any excess oil. Repeat with the remaining cutlets.
Serve the sesame chicken cutlets warm, garnished with chopped green onions if desired, and lemon wedges on the side for squeezing over the top.
Nutrition Facts
Calories |
690 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.2 g | 53% | |
| Saturated Fat | 6.6 g | 33% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 178 mg | 59% | |
| Sodium | 819 mg | 36% | |
| Total Carbohydrate | 40.4 g | 15% | |
| Dietary Fiber | 4.1 g | 15% | |
| Total Sugars | 3.6 g | ||
| Protein | 40.9 g | 82% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 158 mg | 12% | |
| Iron | 4.8 mg | 27% | |
| Potassium | 510 mg | 11% | |
*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.
