Breaded Chicken Cutlets

If you've ever wondered how to make the perfect Breaded Chicken Cutlets, wonder no more. This is your ultimate guide to breading and cooking perfectly juicy chicken breasts. Super easy, absolutely delicious and always a crowd pleaser.

Course Dinner

Cuisine American

Keyword breaded chicken cutlets, Chicken cutlet recipes, how do I make chicken cutlets

Prep Time 15

Cook Time 8

Total Time 23

Servings

Calories 341kcal

Author Alida Ryder

Ingredients

1 lb (500g) chicken breasts boneless and skinless
1 cup flour
3 eggs
2 cups panko breadcrumbs
2 tsp salt
2 tsp pepper
2 tsp garlic powder
2 tsp onion powder
2 tsp dried oregano
oil, for frying I prefer using avocado oil or a neutral vegetable oil.

Instructions

Place the chicken breasts on a cutting board. Place your hand on the chicken then using a sharp knife, carefully slice each in half.
Slice all the way through, creating two thin cutlets.
Place the flour, breadcrumbs and eggs into three separate dishes - make sure they're deep enough to easily coat the chicken. Season the flour with 1 tsp salt, 1 tsp pepper and 1 tsp garlic powder. Whisk the eggs and season the breadcrumbs with the remaining spices.
Coat the cutlets first in the flour. I prefer using forks to prevent my hands from getting caked up with the breading.
Next, coat the chicken in the beaten egg.
Finally, coat the chicken in the breadcrumbs. Press down on the chicken, turn it over and make sure that every nook and cranny is covered in the crumbs.
Place the breaded chicken cutlets on a sheet pan then heat the oil.
Heat a cup of oil in a large skillet or pan set over medium-high heat. Once hot, add the chicken cutlets and cook for 2-3 minutes per side until golden brown and crisp.
Once cooked through, remove from the oil and allow to drain on kitchen paper.
Slice and serve with lemon wedges and your preferred side dishes.

Notes

How to get breading to stick to chicken cutlets?

By using a combination of flour, egg and bread crumbs to coat the chicken breasts, you're guaranteed a coating that sticks to the chicken while it fries.

What is the secret to crispy chicken cutlets?

For the perfect crispy cutlets, make sure the oil is hot enough before frying - it should be shimmering in the pan. Work in batches so you avoid overcrowding the pan and allow the cutlets to drain on paper towel for a minute before serving to soak up excess oil.

Is milk or egg better for breaded chicken?

I prefer using eggs as combined with the flour it creates the perfect glue for the breadcrumbs to stick to the chicken.

Nutrition