Breaded Chicken Cutlets Crispy (Printable Version)
Juicy chicken in a crunchy coating, finished with parsley and ready for versatile serving.
# What You'll Need:
→ Chicken
01 -
4 boneless, skinless chicken breasts, pounded to 1.25 cm thickness
→ Breading Station
02 -
1 cup all-purpose flour
03 -
2 large eggs
04 -
2 tablespoons milk or water
05 -
2 cups panko or Italian-style breadcrumbs
06 -
0.5 cup grated Parmesan cheese (optional)
→ Seasonings & Garnish
07 -
Salt, to taste
08 -
Black pepper, to taste
09 -
1 teaspoon garlic powder (optional)
10 -
Fresh parsley, finely chopped, for garnish
11 -
Olive oil or neutral oil, for frying
# Steps To Follow:
01 -
Sprinkle both sides of each chicken breast with salt, black pepper, and garlic powder if using.
02 -
Arrange three shallow bowls: one with flour, one with eggs beaten with milk or water, one with breadcrumbs mixed with Parmesan cheese if desired.
03 -
Dredge each chicken breast in flour, shaking off excess. Dip into egg mixture, coating thoroughly. Press into breadcrumb mixture, ensuring an even layer adheres.
04 -
Pour 0.5 cm oil into a large skillet and heat over medium until shimmering. Fry chicken in batches 3 to 4 minutes per side, until golden and the internal temperature reaches 74°C. Drain on paper towels.
05 -
Arrange cutlets on a serving platter, sprinkle with chopped parsley, and serve hot optionally with lemon wedges, salad, mashed potatoes, or in sandwiches.
# Notes and Tips:
01 -
Pounding the chicken evenly ensures even cooking and a tender result.
02 -
For crispier results, use panko breadcrumbs and avoid overcrowding the pan.