Crispy Fried Chicken Cutlet
Discover the ultimate comfort food with this Crispy Fried Chicken Cutlet recipe—perfectly golden on the outside, juicy and tender on the inside. These cutlets are seasoned to perfection with a robust blend of garlic powder, paprika, and oregano, then coated in a flavorful Parmesan breadcrumb crust for irresistible crunch. With a quick 20-minute prep and 15-minute cook time, these cutlets are ideal for busy weeknight dinners or weekend indulgence. Pan-fried in vegetable oil until beautifully crispy, they pair wonderfully with a spritz of fresh lemon for a zesty finish. Serve them with your favorite sides or as the star of a sandwich, salad, or wrap. This easy and delicious recipe is sure to become a family favorite!
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Ingredients
- 500 grams Boneless chicken breasts
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Garlic powder
- 100 grams All-purpose flour
- 2 large Eggs
- 2 tablespoons Milk
- 150 grams Breadcrumbs
- 50 grams Parmesan cheese
- 1 teaspoon Dried oregano
- 0.5 teaspoon Paprika
- 250 milliliters Vegetable oil
- 4 pieces Lemon wedges
Directions
Step 1
Place the chicken breasts between two pieces of plastic wrap and gently pound them to an even thickness of about 1/2 inch using a meat mallet or rolling pin.
Step 2
Season the chicken cutlets with salt, black pepper, and garlic powder on both sides.
Step 3
Set up a breading station with three shallow dishes. In the first dish, place the flour with a pinch of salt and pepper. In the second dish, beat the eggs with the milk. In the third dish, combine breadcrumbs, parmesan cheese, dried oregano, and paprika.
Step 4
Dredge each chicken cutlet first in the flour, shaking off excess, then dip into the egg mixture, letting the excess drip off. Finally, coat the chicken in the breadcrumb mixture, pressing it gently to adhere the crumbs.
Step 5
Heat the vegetable oil in a large skillet over medium-high heat. The oil is ready when a small piece of bread sizzles and turns golden within 10 seconds.
Step 6
Working in batches if necessary, fry the cutlets in the hot oil for about 3-4 minutes on each side, or until golden brown and the chicken is cooked through.
Step 7
Transfer the cutlets to a paper towel-lined plate to drain excess oil.
Step 8
Serve hot with lemon wedges on the side for squeezing over the cutlets right before eating.
Nutrition Facts
| Serving size | (1208.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 4047.4 |
| Total Fat 272.6g | 0% |
| Saturated Fat 50.8g | 0% |
| Polyunsaturated Fat 142.0g | |
| Cholesterol 844.1mg | 0% |
| Sodium 5619.7mg | 0% |
| Total Carbohydrate 203.0g | 0% |
| Dietary Fiber 9.8g | 0% |
| Total Sugars 13.5g | |
| Protein 217.0g | 0% |
| Vitamin D 120.0IU | 0% |
| Calcium 710.8mg | 0% |
| Iron 18.9mg | 0% |
| Potassium 1659.5mg | 0% |
Source of Calories