Breaded Chicken Cutlets
Golden, crispy, and irresistibly flavorful, these Breaded Chicken Cutlets are a timeless weeknight favorite perfect for the whole family. Tender boneless chicken breasts are pounded to an even thickness, then coated in a delectable breadcrumb blend enriched with Parmesan cheese, dried herbs, and a hint of garlic powder. Pan-fried to perfection, they boast a crunchy exterior with juicy, perfectly cooked meat inside. Ready in just 35 minutes, this recipe delivers impressive results with simple ingredients and easy techniques. Serve them alongside a fresh salad, buttery mashed potatoes, or tucked into a crusty sandwich for a satisfying meal. Whether you’re craving classic comfort food or preparing a quick dinner, these cutlets are sure to steal the show!
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Ingredients
- 4 pieces Boneless, skinless chicken breasts
- 1 cup All-purpose flour
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 2 pieces Large eggs
- 2 tablespoons Milk
- 1 cup Breadcrumbs
- 0.5 cup Grated Parmesan cheese
- 1 teaspoon Dried oregano
- 1 teaspoon Dried basil
- 0.5 teaspoon Garlic powder
- 0.5 cup Vegetable oil
Directions
Step 1
Begin by preparing the chicken breasts. Place each chicken breast between two sheets of plastic wrap and use a meat mallet or rolling pin to pound them to an even thickness of about 1/4 inch.
Step 2
Set up a breading station with three shallow dishes. In the first dish, combine the flour, salt, and ground black pepper. In the second dish, whisk together the eggs and milk. In the third dish, mix the breadcrumbs, grated Parmesan cheese, dried oregano, dried basil, and garlic powder.
Step 3
Coat each chicken cutlet in the seasoned flour, shaking off any excess. Then dip it into the egg mixture, allowing any excess to drip off. Finally, press the cutlet into the breadcrumb mixture, ensuring it is evenly coated on all sides.
Step 4
Preheat a large skillet over medium heat and add the vegetable oil.
Step 5
Once the oil is hot, add the breaded chicken cutlets to the skillet, cooking in batches if necessary to avoid overcrowding. Cook for about 3-4 minutes on each side, or until the cutlets are golden brown and cooked through with an internal temperature of 165°F (74°C).
Step 6
As they cook, transfer the cooked cutlets to a plate lined with paper towels to drain any excess oil.
Step 7
Serve the breaded chicken cutlets hot, with your choice of sides or in a sandwich.
Nutrition Facts
| Serving size | (1212.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3221.5 |
| Total Fat 159.2g | 0% |
| Saturated Fat 34.6g | 0% |
| Polyunsaturated Fat 67.2g | |
| Cholesterol 1006.3mg | 0% |
| Sodium 5402.1mg | 0% |
| Total Carbohydrate 180.3g | 0% |
| Dietary Fiber 7.9g | 0% |
| Total Sugars 9.3g | |
| Protein 272.7g | 0% |
| Vitamin D 100.0IU | 0% |
| Calcium 705.3mg | 0% |
| Iron 19.6mg | 0% |
| Potassium 2134.6mg | 0% |
Source of Calories