Chicken Cutlets
Chicken Cutlets
Ingredients
- 1 pound chicken cutlets
- 2 eggs
- 1/2 cup all-purpose flour
- 1 cup breadcrumbs
- 1 teaspoon garlic powder, as needed
- 1 teaspoon onion powder, as needed
- 1 teaspoon paprika, as needed
- 1/2 teaspoon salt, as needed
- 1/4 teaspoon black pepper, freshly ground, as needed
- 1/2 cup vegetable oil, for frying, as needed
Instructions
- 1
Place the chicken cutlets on a cutting board or flat surface. Using a meat mallet or the bottom of a heavy pan, pound the chicken cutlets until they are about 1/4-inch thick. This ensures even cooking and tenderness.
⏱️ 3 min
- 2
Season both sides of the pounded chicken cutlets generously with garlic powder, onion powder, paprika, salt, and black pepper. Ensure an even coating on all surfaces.
⏱️ 2 min
- 3
Set up a dredging station with three separate shallow bowls. In the first bowl, add the 1/2 cup of all-purpose flour. In the second bowl, whisk the 2 eggs until well combined. In the third bowl, add the 1 cup of breadcrumbs.
⏱️ 2 min
- 4
Take one seasoned chicken cutlet and dredge it thoroughly in the flour, ensuring it's evenly coated. Shake off any excess flour.
⏱️ 1 min
- 5
Dip the floured chicken cutlet into the whisked egg, making sure both sides are fully coated and any excess egg drips off.
⏱️ 1 min
- 6
Transfer the egg-coated chicken cutlet to the breadcrumbs. Press firmly on both sides to ensure the breadcrumbs adhere well to all surfaces. Set the breaded cutlet aside on a plate and repeat the dredging process for the remaining chicken cutlets.
⏱️ 4 min
- 7
Heat approximately 1/2 cup of vegetable oil in a large skillet or frying pan over medium heat. The oil should be hot enough that a drop of water sizzles immediately upon contact. If using a thermometer, aim for 350-375°F (175-190°C).
⏱️ 3 min
- 8
Carefully place the breaded chicken cutlets into the hot oil, ensuring not to overcrowd the pan. You may need to fry them in batches. Fry for 3-5 minutes per side, or until they are golden brown and cooked through (internal temperature reaches 165°F or 74°C).
⏱️ 10 min•🌡️ 360
- 9
Once cooked, remove the chicken cutlets from the pan and place them on a wire rack set over a baking sheet lined with paper towels to drain any excess oil. This helps keep them crispy.
⏱️ 1 min
- 10
Serve the chicken cutlets whole or sliced, immediately. They pair well with a fresh salad, mashed potatoes, or your favorite side dish.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Chicken Cutlets
- 1 pound chicken cutlets
- 2 eggs
- 1/2 cup all-purpose flour
- 1 cup breadcrumbs
- 1 teaspoon garlic powder, as needed
- 1 teaspoon onion powder, as needed
- 1 teaspoon paprika, as needed
- 1/2 teaspoon salt, as needed
- 1/4 teaspoon black pepper, freshly ground, as needed
- 1/2 cup vegetable oil, for frying, as needed
Instructions
- 1
Place the chicken cutlets on a cutting board or flat surface. Using a meat mallet or the bottom of a heavy pan, pound the chicken cutlets until they are about 1/4-inch thick. This ensures even cooking and tenderness.
⏱️ 3 min - 2
Season both sides of the pounded chicken cutlets generously with garlic powder, onion powder, paprika, salt, and black pepper. Ensure an even coating on all surfaces.
⏱️ 2 min - 3
Set up a dredging station with three separate shallow bowls. In the first bowl, add the 1/2 cup of all-purpose flour. In the second bowl, whisk the 2 eggs until well combined. In the third bowl, add the 1 cup of breadcrumbs.
⏱️ 2 min - 4
Take one seasoned chicken cutlet and dredge it thoroughly in the flour, ensuring it's evenly coated. Shake off any excess flour.
⏱️ 1 min - 5
Dip the floured chicken cutlet into the whisked egg, making sure both sides are fully coated and any excess egg drips off.
⏱️ 1 min - 6
Transfer the egg-coated chicken cutlet to the breadcrumbs. Press firmly on both sides to ensure the breadcrumbs adhere well to all surfaces. Set the breaded cutlet aside on a plate and repeat the dredging process for the remaining chicken cutlets.
⏱️ 4 min - 7
Heat approximately 1/2 cup of vegetable oil in a large skillet or frying pan over medium heat. The oil should be hot enough that a drop of water sizzles immediately upon contact. If using a thermometer, aim for 350-375°F (175-190°C).
⏱️ 3 min - 8
Carefully place the breaded chicken cutlets into the hot oil, ensuring not to overcrowd the pan. You may need to fry them in batches. Fry for 3-5 minutes per side, or until they are golden brown and cooked through (internal temperature reaches 165°F or 74°C).
⏱️ 10 min•🌡️ 360 - 9
Once cooked, remove the chicken cutlets from the pan and place them on a wire rack set over a baking sheet lined with paper towels to drain any excess oil. This helps keep them crispy.
⏱️ 1 min - 10
Serve the chicken cutlets whole or sliced, immediately. They pair well with a fresh salad, mashed potatoes, or your favorite side dish.
⏱️ 1 min