Chicken Cutlet
Crisp, golden, and utterly irresistible, this Chicken Cutlet recipe is a quick and satisfying weeknight meal that combines juicy chicken breasts with a flavorful, crunchy coating. Perfectly seasoned with a blend of salt, black pepper, garlic powder, and paprika, the chicken is dredged in flour, dipped in an egg wash, and coated with panko breadcrumbs mixed with Parmesan cheese for a delectable texture and cheesy hint in every bite. Pan-fried to perfection in just minutes, these cutlets are easy to make and pair wonderfully with a squeeze of fresh lemon for a zesty finishing touch. With a cook time of just 20 minutes, this versatile dish is ideal for serving as a main course alongside salads, veggies, or pasta for a satisfying family dinner. Keywords: Chicken Cutlet recipe, crispy chicken cutlets, quick dinner, panko breadcrumbs, Parmesan crusted chicken.
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Ingredients
- 2 pieces boneless, skinless chicken breasts
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon garlic powder
- 0.5 teaspoon paprika
- 0.5 cup flour
- 2 large eggs
- 2 tablespoons milk
- 1 cup panko breadcrumbs
- 0.25 cup grated Parmesan cheese
- 0.5 cup vegetable oil
- 4 pieces lemon wedges
Directions
Step 1
Pound the chicken breasts to an even thickness of about 1/2 inch using a meat mallet between two pieces of plastic wrap or parchment paper.
Step 2
Season both sides of the chicken with salt, black pepper, garlic powder, and paprika.
Step 3
Place the flour in a shallow dish.
Step 4
In a second dish, beat the eggs with milk to create an egg wash.
Step 5
In a third dish, mix the panko breadcrumbs with Parmesan cheese.
Step 6
Dredge each piece of chicken in the flour, shaking off any excess.
Step 7
Dip the flour-coated chicken into the egg wash, ensuring it is completely covered.
Step 8
Press the chicken into the breadcrumb mixture, coating both sides thoroughly. Press gently to ensure the breadcrumbs adhere well.
Step 9
In a large skillet, heat the vegetable oil over medium-high heat. The oil should shimmer when hot.
Step 10
Fry the chicken cutlets in batches, being careful not to overcrowd the pan, for about 3-4 minutes on each side until golden brown and cooked through.
Step 11
Place the cooked cutlets on a paper towel-lined plate to drain excess oil.
Step 12
Serve the chicken cutlets hot with lemon wedges on the side for squeezing over the top before eating.
Nutrition Facts
| Serving size | (761.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2142.1 |
| Total Fat 135.8g | 0% |
| Saturated Fat 26.0g | 0% |
| Polyunsaturated Fat 67.2g | |
| Cholesterol 690.5mg | 0% |
| Sodium 3453.5mg | 0% |
| Total Carbohydrate 91.6g | 0% |
| Dietary Fiber 4.9g | 0% |
| Total Sugars 6.3g | |
| Protein 143.3g | 0% |
| Vitamin D 98.5IU | 0% |
| Calcium 393.9mg | 0% |
| Iron 10.5mg | 0% |
| Potassium 1218.4mg | 0% |
Source of Calories