Crispy Breaded Chicken Cutlets
Crispy, easy to make breaded chicken cutlets, versatile for a variety of different meals, and perfect for meal prepping.
Servings 6 people
Equipment
- plastic wrap
Ingredients
- 3 skinless chicken breasts
- 1/2 cup flour
- 3 eggs
- 1 cup unseasoned Italian breadcrumbs
- 1 cup unseasoned panko breadcrumbs
- neutral oil canola, vegetable, or avocado
Instructions
- Prep the chicken. Place the chicken breast flat on a cutting board. Using a sharp knife, slice the breast in half horizontally. The best way to do this is to place your other hand flat on top of the breast and use long, steady strokes to guide the knife through the center.
- Once cut, place the chicken between 2 layers of plastic wrap. With a meat mallet (or rolling pin or wine bottle) pound out the chicken cutlet until it is half its original thickness. Season each side with a pinch of salt.
- Next, set up your breading station with 1 bowl of flour, 1 bowl of beaten eggs, and a final bowl of the breadcrumb combo. Season each bowl with a heavy pinch of salt.
- One by one, dredge each piece of chicken in flour, then dip in egg, and finally coat with the breadcrumb mixture, pressing firmly to ensure the breadcrumbs adhere. Place the breaded cutlets on a baking sheet and repeat with the remaining pieces.
- Preheat 1 1/2 inches of oil in a deep set skillet or pan until it reached 350℉. If you do not have a thermometer you will heat it the oil for a few minutes and test it with the edge of a piece of chicken. If it starts to bubble (not vigorously) it is ready.
- Cook 1-2 cutlets at a time being sure to not crowd the pan. Depending on thickness, the cutlets will cook for 3–5 minutes per side and should be golden brown before flipping.
- Once done, remove them from the pan and place them on either a paper towel-lined plate to soak up the excess oil or a wire rack. Sprinkle with a pinch of salt, then continue cooking the remaining cutlets.