Chicken Cutlet Recipe
Make Chicken Cutlet Recipe in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Chicken & Marinade
Breading Station
Cooking & Finish
Method
Chicken & Marinade
Prepare the chicken
If breasts are thick, place each between two pieces of plastic wrap or in a resealable bag and gently pound with a meat mallet or heavy skillet to an even thickness of about 1/4 inch (6 mm). Trim any excess fat. Rinse briefly and pat dry with paper towels.
Season and marinate
Place the flattened chicken cutlets in a shallow dish. Sprinkle both sides with 1 tsp kosher salt, 1 tsp black pepper, and 1 tsp garlic powder. Drizzle 2 tbsp lemon juice and 1 tbsp olive oil over the cutlets and rub gently to coat. Let sit at room temperature for 10–15 minutes (or refrigerate up to 1 hour).
Breading Station
Set up breading
Arrange three shallow bowls or dishes: bowl 1 — 3 tbsp flour; bowl 2 — whisk together 2 large eggs and 2 tbsp milk (or water) until combined; bowl 3 — 1 cup breadcrumbs mixed with 3 tbsp grated Parmesan, 1 tsp Italian seasoning, and 1 tsp paprika.
Bread the cutlets
Working with one cutlet at a time, dredge the seasoned chicken first in the flour (shake off excess), then dip into the egg mixture, allowing excess to drip off, and finally press into the breadcrumb mixture to coat evenly. Place breaded cutlets on a wire rack or a tray; let rest 5 minutes to help coating adhere. Repeat for all cutlets.
Cooking & Finish
Heat the oil
Pour about 1 cup vegetable oil into a large skillet so it comes about 1/8–1/4 inch up the sides. Heat over medium-high until oil reaches 350°F (175°C) or a piece of breadcrumb sizzles immediately but does not burn (about 3–4 minutes).
Pan-fry the cutlets
Carefully add cutlets to the hot oil without crowding the pan (work in batches if needed). Fry 2–3 minutes per side until golden brown and cooked through (internal temperature 165°F / 74°C). Adjust heat as needed so coating browns evenly without burning. Transfer cooked cutlets to a wire rack set over a baking sheet or to a plate lined with paper towels to drain.
Finish and serve
If desired, add 1 tbsp butter to the pan and swirl until melted, then spoon a little of the flavored oil/butter over the cutlets. Sprinkle chopped fresh parsley over the cutlets and serve with lemon wedges for squeezing. Serve immediately.