Chicken cutlets
Chicken cutlets are breaded and pan-fried chicken breasts, seasoned with herbs and spices for a crispy texture.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Chicken Breast (boneless and skinless) | 800 | Grams |
| All-purpose Flour (for dredging) | 150 | Grams |
| Egg (beaten) | 3 | Count |
| Whole Milk (mixed with eggs) | 100 | Milliliters |
| Breadcrumbs (preferably panko) | 200 | Grams |
| Parmesan Cheese (grated) | 50 | Grams |
| Salt (for seasoning) | 1 | Tsp |
| Black Pepper (freshly ground) | 1 | Tsp |
| Garlic Powder (for seasoning) | 1 | Tsp |
| Dried Oregano (for seasoning) | 1 | Tsp |
| Olive Oil (for frying) | 100 | Milliliters |
| Lemon (cut into wedges for serving) | 1 | Count |
Instructions
- Pound the chicken breasts to an even thickness of about 1.5 centimeters.
- Season the chicken with salt, black pepper, garlic powder, and dried oregano.
- Set up a breading station with three shallow dishes: one with flour, one with beaten eggs and milk, and one with breadcrumbs mixed with parmesan cheese.
- Dredge each chicken breast in flour, then dip in the egg mixture, and finally coat with the breadcrumb mixture.
- Heat olive oil in a large skillet over medium heat.
- Fry the breaded chicken breasts in batches for about 4-5 minutes on each side until golden brown and cooked through.
- Transfer the cooked cutlets to a paper towel-lined plate to drain excess oil.
- Serve the chicken cutlets with lemon wedges on the side.
Prep
- Thaw chicken breasts if frozen
Kitchen equipment
Meat MalletShallow Dishes For BreadingLarge Skillet