Description
This Easy Chicken Cutlets Recipe features tender, boneless chicken breasts breaded with a flavorful mixture of Parmesan, garlic powder, paprika, and breadcrumbs, then pan-fried to a crispy golden brown. Perfect for a quick weeknight dinner, these cutlets are delicious served with lemon wedges and fresh parsley, and they can also be baked for a lighter alternative.
Ingredients
Scale
Chicken and Breading
- 4 boneless skinless chicken breasts (pounded to 1/2-inch thickness)
- 1 cup all-purpose flour
- 2 large eggs, beaten
- 1 tablespoon water
- 1 1/2 cups breadcrumbs (panko or regular)
- 1/2 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For Frying and Serving
- 1/4 cup olive oil (for frying)
- Lemon wedges (for serving)
- Fresh parsley (for garnish)
Instructions
- Prepare Breading Stations: Place the flour in one shallow bowl. In a second bowl, whisk together the beaten eggs with water. In a third bowl, combine the breadcrumbs, grated Parmesan cheese, garlic powder, paprika, salt, and black pepper. These stations will allow you to dredge the chicken evenly.
- Coat the Chicken: Take each pounded chicken breast and dredge it first in the flour, shaking off any excess. Next, dip it into the egg wash to coat fully. Finally, press it into the breadcrumb mixture, ensuring an even and thorough coating on all sides for crispy results after frying.
- Heat the Oil: In a large skillet, heat the olive oil over medium-high heat. The oil should be hot enough that a breadcrumb sizzles upon contact but not smoking, to achieve an even golden crust without burning.
- Cook the Chicken Cutlets: Place the breaded chicken cutlets gently into the skillet. Cook each side for 3 to 4 minutes, or until the coating is golden brown and the internal temperature reaches 165°F (74°C), ensuring the chicken is fully cooked and juicy inside.
- Drain Excess Oil: Transfer the cooked chicken cutlets onto a paper towel-lined plate to absorb any excess oil, keeping the crust crispy and less greasy.
- Serve: Serve the cutlets warm with fresh lemon wedges to squeeze over the top and garnish with fresh parsley for color and a hint of fresh herb flavor. These cutlets also pair well with pasta or can be used in sandwiches.
Notes
- For a lighter version, bake the breaded cutlets at 400°F (200°C) for 18 to 20 minutes instead of frying.
- Ensure chicken breasts are pounded to an even 1/2-inch thickness for uniform cooking.
- Use panko breadcrumbs for extra crunch or regular breadcrumbs if preferred.
- These cutlets are versatile – enjoy them on their own, in sandwiches, or over your favorite pasta.
