Crispy Breaded Chicken Cutlets

Ingredients

• 2 large chicken breasts

• 1 teaspoon salt

• 1/2 teaspoon black pepper

• 1 teaspoon paprika

• 1/2 teaspoon garlic powder

• 1/2 teaspoon onion powder

• 1/2 teaspoon chili powder or cayenne (optional)

• 1 cup all-purpose flour

• 2 large eggs

• 1 tablespoon milk or water

• 1 1/2 cups breadcrumbs (panko recommended for extra crunch)

• 1/4 cup grated Parmesan cheese (optional but highly recommended)

• Vegetable oil, for frying

• Chopped green onions or parsley, for garnish

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Instructions

1. Prepare the Chicken

• Slice each chicken breast horizontally to create thinner cutlets.

• Place the chicken between two sheets of plastic wrap and gently pound to an even thickness (about 1.5 cm / ½ inch).

• 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:

• Bowl 1: Flour

• Bowl 2: Eggs whisked with milk or water

• Bowl 3: Breadcrumbs mixed with Parmesan cheese

3. Bread the Chicken

• Dredge each chicken cutlet in flour, shaking off excess.

• Dip into the egg mixture, coating fully.

• Press firmly into the breadcrumb mixture, ensuring an even, thick coating.

• Place breaded chicken on a plate and let rest for 5 minutes (this helps the coating stick better).

4. Fry the Chicken

• Heat about 1.5 cm (½ inch) of oil in a pan over medium heat.

• Once hot, carefully add the chicken.

• Fry for 3–4 minutes per side, or until golden brown and crispy.

• Internal temperature should reach 165°F (74°C).

• Transfer to a wire rack or paper towels to drain excess oil.

5. Garnish and Serve

• Sprinkle with chopped green onions or parsley.

• Serve hot with dipping sauces like honey mustard, garlic mayo, or ketchup.

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Tips for Extra Juicy Chicken

• Do not overcrowd the pan.

• Keep oil temperature steady (not too hot).

• Let the chicken rest for 2–3 minutes before cutting.