Chicken Cutlets
Crispy and delicious Chicken Cutlets, easily adaptable with various cooking methods and flavors.
Ingredients
Main Ingredients
- 4 pieces Boneless, skinless chicken breasts Trimmed and sliced
- to taste Salt
- to taste Pepper
- 1 cup Flour For dredging
- 2 pieces Eggs, beaten
- 1 cup Breadcrumbs, such as Panko or Italian-style For breading
Optional Ingredients
- 1/2 cup Parmesan cheese, grated For extra flavor
- 1 tablespoon Mixed herbs or spices For additional flavor
Instructions
Preparing the Chicken
- Trim any excess fat from the chicken breasts for uniform shape.
- Slice the chicken breasts horizontally to create thinner cutlets.
- Pound the chicken between plastic wrap to achieve an even thickness of ¼ to ½ inch.
Breading the Cutlets
- Dredge each cutlet in flour, shaking off excess.
- Dip the floured cutlet into the beaten eggs.
- Coat the cutlet in breadcrumbs, pressing gently to adhere.
Cooking the Cutlets
- For pan-frying, heat oil in a skillet over medium-high heat. Cook each cutlet for about 3-4 minutes on each side until golden brown.
- For baking, preheat the oven to 375°F (190°C). Bake for 15-20 minutes, flipping halfway through.
- For air frying, preheat to 375°F and cook for 10-12 minutes, flipping halfway.
- Ensure an internal temperature of 165°F (74°C) before serving.
Notes
For extra crispiness, ensure chicken is dry before breading. Avoid overcrowding the pan while frying.