Chicken Cutlet Recipe

Inspired by Kenichi Restaurant

Time30m

Serves2

Savor our golden-brown Chicken Cutlet, expertly breaded and fried to perfection. Each tender piece is juicy and bursting with flavor, served alongside a zesty dipping sauce that elevates every bite. Perfectly paired with a fresh garden salad or crispy fries, this dish is a classic comfort food that will leave you craving more.

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Ingredients

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Main Ingredients

2 pieces Boneless, skinless chicken breasts

1/2 cups 00 bread flour

2 pieces Eggs

1 cups Breadcrumbs

1 tsp Celtic sea salt

1/2 tsp black pepper

1/2 tsp Watkins garlic powder

1/2 tsp Watkins paprika

1/2 cups Tuscany sunflower oil

2 pieces Lemon wedges

Method

Cooking Instructions

Prepare the Chicken

Pound the chicken breasts to an even thickness, about 1/2 inch thick, to ensure even cooking.

Set Up Breading Station

Set up three shallow bowls. In the first bowl, add the flour mixed with salt, pepper, garlic powder, and paprika. In the second bowl, beat the eggs. In the third bowl, place the breadcrumbs.

Bread the Chicken

Dredge each chicken breast in the flour mixture, shaking off excess, then dip in the beaten eggs, and finally coat with breadcrumbs. Press the breadcrumbs onto the chicken to ensure they stick.

Heat the Oil

In a large skillet, heat the vegetable oil over medium-high heat until shimmering.

Fry the Chicken

Carefully add the breaded chicken to the hot oil. Cook until golden brown and cooked through, about 4-5 minutes per side.

Drain and Serve

Remove the chicken from the skillet and place on a paper towel-lined plate to drain excess oil. Serve hot with lemon wedges.