Description
Golden, crunchy chicken cutlets with a juicy center and a well-seasoned breadcrumb coating. This easy skillet dinner is quick enough for a weeknight and satisfying enough for a crowd.
Ingredients
Scale
- 1 1/2 pounds chicken cutlets, about 4 to 6 thin pieces
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- 1 cup plain breadcrumbs
- 1 cup panko breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
- 1/2 cup neutral oil, for pan frying
- 1 tablespoon fresh parsley, finely chopped
- Lemon wedges, for serving
Instructions
- Place a large skillet over medium heat and set a wire rack or paper towel lined tray nearby.
- Put the flour in one shallow bowl. Beat the eggs in a second bowl. In a third bowl, mix the plain breadcrumbs, panko, Parmesan cheese, garlic powder, onion powder, paprika, salt, and black pepper.
- Add the olive oil and neutral oil to the skillet so the bottom is generously coated.
- Pat the chicken cutlets dry. Dredge each piece in flour, dip into the beaten egg, then press into the breadcrumb mixture until fully coated on both sides.
- Fry the cutlets in batches for 3 to 4 minutes per side, until deeply golden and cooked through to 165°F.
- Transfer the cooked cutlets to the rack or tray. Sprinkle with chopped parsley.
- Serve warm with lemon wedges.
Notes
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Pan Frying
- Cuisine: American
Nutrition
- Serving Size: 1 cutlet
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 150mg
Keywords: Crispy Chicken Cutlets