Crispy Waffle-Cut Chicken Cutlets
Crispy Waffle-Cut Chicken Cutlets
Ingredients
- 4 boneless, skinless chicken breasts
- 1 cup all-purpose flour, as needed for dredging
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1/4 cup olive oil, as needed for pan-frying
- 2 tablespoons fresh parsley, chopped, for garnish (optional)
Instructions
- 1
Place one chicken breast on a clean cutting board. Using a sharp knife, make parallel horizontal cuts across the chicken breast, cutting about 3/4 of the way through, but without cutting all the way to the other side. Aim for cuts about 1/4 inch apart.
⏱️ 3 min
- 2
Rotate the chicken breast 90 degrees. Then, make diagonal cuts on the same side where the previous cuts were made, again cutting about 3/4 of the way through, forming a waffle or lattice pattern. Repeat this process for all chicken breasts.
⏱️ 5 min
- 3
Carefully open each chicken breast to flatten it into a cutlet, revealing the intricate cut pattern. You may need to gently press down to ensure it lays flat.
⏱️ 2 min
- 4
In a small bowl, combine salt, black pepper, paprika, and garlic powder. Generously sprinkle this seasoning mixture over both sides of each flattened chicken cutlet. Gently rub the seasonings into the meat to ensure even coverage.
⏱️ 3 min
- 5
Place the all-purpose flour in a shallow bowl or plate. Thoroughly dredge each seasoned chicken cutlet in the flour, ensuring it is completely coated on all sides. Shake off any excess flour.
⏱️ 4 min
- 6
Heat the olive oil in a large skillet or frying pan on the stovetop over medium-high heat until hot. The oil should be shimmering but not smoking.
⏱️ 2 min
- 7
Carefully place one or two floured chicken cutlets into the hot pan, being careful not to overcrowd the pan. Cook in batches if necessary.
⏱️ 1 min
- 8
Pan-fry the chicken for 4 to 6 minutes per side, or until it is golden brown and crispy on one side. The waffle pattern should be pronounced and beautifully browned.
⏱️ 5 min
- 9
Flip the chicken cutlet and continue to cook for another 4 to 6 minutes, or until the second side is also golden brown and crispy, and the chicken is cooked through (internal temperature reaches 165°F / 74°C).
⏱️ 5 min
- 10
Remove the cooked chicken cutlets from the pan and transfer to a plate. If desired, garnish with fresh chopped parsley before serving immediately.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Crispy Waffle-Cut Chicken Cutlets
- 4 boneless, skinless chicken breasts
- 1 cup all-purpose flour, as needed for dredging
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1/4 cup olive oil, as needed for pan-frying
- 2 tablespoons fresh parsley, chopped, for garnish (optional)
Instructions
- 1
Place one chicken breast on a clean cutting board. Using a sharp knife, make parallel horizontal cuts across the chicken breast, cutting about 3/4 of the way through, but without cutting all the way to the other side. Aim for cuts about 1/4 inch apart.
⏱️ 3 min - 2
Rotate the chicken breast 90 degrees. Then, make diagonal cuts on the same side where the previous cuts were made, again cutting about 3/4 of the way through, forming a waffle or lattice pattern. Repeat this process for all chicken breasts.
⏱️ 5 min - 3
Carefully open each chicken breast to flatten it into a cutlet, revealing the intricate cut pattern. You may need to gently press down to ensure it lays flat.
⏱️ 2 min - 4
In a small bowl, combine salt, black pepper, paprika, and garlic powder. Generously sprinkle this seasoning mixture over both sides of each flattened chicken cutlet. Gently rub the seasonings into the meat to ensure even coverage.
⏱️ 3 min - 5
Place the all-purpose flour in a shallow bowl or plate. Thoroughly dredge each seasoned chicken cutlet in the flour, ensuring it is completely coated on all sides. Shake off any excess flour.
⏱️ 4 min - 6
Heat the olive oil in a large skillet or frying pan on the stovetop over medium-high heat until hot. The oil should be shimmering but not smoking.
⏱️ 2 min - 7
Carefully place one or two floured chicken cutlets into the hot pan, being careful not to overcrowd the pan. Cook in batches if necessary.
⏱️ 1 min - 8
Pan-fry the chicken for 4 to 6 minutes per side, or until it is golden brown and crispy on one side. The waffle pattern should be pronounced and beautifully browned.
⏱️ 5 min - 9
Flip the chicken cutlet and continue to cook for another 4 to 6 minutes, or until the second side is also golden brown and crispy, and the chicken is cooked through (internal temperature reaches 165°F / 74°C).
⏱️ 5 min - 10
Remove the cooked chicken cutlets from the pan and transfer to a plate. If desired, garnish with fresh chopped parsley before serving immediately.
⏱️ 2 min