"classic" Deep Fried Chicken Cutlet Recipe
(2) 4 oz. chicken breasts breaded and deep fried, topped with our homemade chicken gravy.
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Ingredients
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Chicken Cutlet
Homemade Chicken Gravy
Method
Chicken Cutlet Preparation
- 1
Prepare the Chicken
Pat the chicken breasts dry with paper towels. Season both sides with salt and black pepper.
- 2
Breading Process
Set up a breading station with three shallow dishes: one with flour, one with beaten eggs, and one with breadcrumbs. First, dredge each chicken breast in flour, shaking off the excess. Next, dip into the beaten eggs, allowing any excess to drip off, and finally coat with breadcrumbs, pressing gently to adhere.
- 3
- 4
Fry the Chicken
Carefully place the breaded chicken cutlets into the hot oil, making sure not to overcrowd the pan. Fry for about 4-5 minutes on each side or until golden brown and cooked through. Use a meat thermometer to ensure the internal temperature reaches 165°F (74°C).
- 5
Drain the Chicken
Once cooked, transfer the chicken cutlets to a plate lined with paper towels to drain excess oil.
Homemade Chicken Gravy Preparation
- 6
- 7
Make the Roux
Whisk in the flour and cook for about 2 minutes, stirring frequently, until the mixture turns a light golden color.
- 8
Add the Broth
Slowly whisk in the chicken broth, ensuring there are no lumps. Continue to whisk until the mixture thickens, about 5 minutes.
- 9
Season the Gravy
Add salt, black pepper, garlic powder, and onion powder to taste. Stir well and simmer for a few more minutes, then remove from heat.