Chicken Cutlet Recipe
Breaded Thin Pounded Pan-Fried to a Crispy Golden Brown
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Chicken
Place the chicken breasts between two sheets of plastic wrap or parchment paper. Use a meat mallet or rolling pin to pound the chicken to an even thickness of about 1/2 inch.
- 2
Set Up Breading Station
In three shallow dishes, place the flour in the first, beaten eggs in the second, and a mixture of bread crumbs, salt, pepper, garlic powder, and paprika in the third.
- 3
Bread the Chicken
Dredge each chicken breast in flour, shaking off the excess. Dip in the beaten eggs, allowing the excess to drip off, then coat thoroughly in the breadcrumb mixture, pressing gently to adhere.
- 4
Pan-Fry the Cutlets
In a large skillet, heat the oil over medium-high heat. Once hot, carefully add the breaded chicken cutlets. Cook for about 4-5 minutes on each side or until golden brown and cooked through (internal temperature should reach 165°F or 75°C).
- 5
