Crispy Breaded Chicken Cutlets
Ingredients
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2 large chicken breasts
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1 teaspoon salt
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1/2 teaspoon black pepper
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1 teaspoon paprika
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1/2 teaspoon garlic powder
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1/2 teaspoon onion powder
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1/2 teaspoon chili powder or cayenne (optional)
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1 cup all-purpose flour
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2 large eggs
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1 tablespoon milk or water
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1 1/2 cups breadcrumbs (panko recommended for extra crunch)
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1/4 cup grated Parmesan cheese (optional but highly recommended)
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Vegetable oil, for frying
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Chopped green onions or parsley, for garnish
Instructions
1. Prepare the Chicken
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Slice each chicken breast horizontally to create thinner cutlets.
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Place the chicken between two sheets of plastic wrap and gently pound to an even thickness (about 1.5 cm / ½ inch).
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Season both sides with salt, black pepper, paprika, garlic powder, onion powder, and chili powder.
2. Set Up the Breading Station
Prepare three shallow bowls:
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Bowl 1: Flour
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Bowl 2: Eggs whisked with milk or water
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Bowl 3: Breadcrumbs mixed with Parmesan cheese
3. Bread the Chicken
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Dredge each chicken cutlet in flour, shaking off excess.
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Dip into the egg mixture, coating fully.
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Press firmly into the breadcrumb mixture, ensuring an even, thick coating.
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Place breaded chicken on a plate and let rest for 5 minutes (this helps the coating stick better).
4. Fry the Chicken
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Heat about 1.5 cm (½ inch) of oil in a pan over medium heat.
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Once hot, carefully add the chicken.
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Fry for 3–4 minutes per side, or until golden brown and crispy.
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Internal temperature should reach 165°F (74°C).
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Transfer to a wire rack or paper towels to drain excess oil.
5. Garnish and Serve
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Sprinkle with chopped green onions or parsley.
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Serve hot with dipping sauces like honey mustard, garlic mayo, or ketchup.
Tips for Extra Juicy Chicken
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Do not overcrowd the pan.
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Keep oil temperature steady (not too hot).
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Let the chicken rest for 2–3 minutes before cutting.