Here’s a simple, crispy, and juicy recipe for fried chicken cutlets 🍗👇
🧂 Ingredients
For the chicken:
- 2 large boneless, skinless chicken breasts (about 1 lb total)
- Salt and black pepper, to taste
- 1 tsp garlic powder (optional)
- 1 tsp paprika (optional)
For the coating:
- 1 cup all-purpose flour
- 2 large eggs
- 2 tbsp milk or water
- 1½ cups breadcrumbs (plain or seasoned)
- ½ cup grated Parmesan (optional, for extra flavor)
For frying:
- Neutral oil (vegetable, canola, or peanut) — enough to cover the pan ¼ inch deep
🔪 Instructions
- Prepare the chicken:
- Slice each chicken breast horizontally to make 4 thin cutlets.
- Place between sheets of plastic wrap or parchment and pound gently to about ¼ inch thickness.
- Season both sides with salt, pepper, garlic powder, and paprika.
- Set up a breading station:
- Bowl 1: Flour
- Bowl 2: Beaten eggs + milk
- Bowl 3: Breadcrumbs + Parmesan (if using)
- Bread the cutlets:
- Dredge each piece in flour (shake off excess).
- Dip into egg mixture.
- Coat with breadcrumbs, pressing gently so they stick.
- Lay on a plate or wire rack.
- Fry:
- Heat about ¼ inch of oil in a large skillet over medium heat (350°F / 175°C if using a thermometer).
- Fry cutlets 2–3 minutes per side until golden brown and cooked through (internal temp 165°F / 74°C).
- Transfer to a paper towel–lined plate or wire rack to drain.
- Serve:
- Serve hot with lemon wedges, mashed potatoes, salad, or a simple dipping sauce (honey mustard, ranch, or marinara).
Would you like me to include a baked or air-fried version too (for a lighter alternative)?
