House Specialty Chicken Cutlets Recipe
Make House Specialty Chicken Cutlets Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Chicken Cutlets
Optional Garnish
Method
Preparation of Chicken Cutlets
- 1
Prepare the Chicken
Start by placing the chicken breasts between two sheets of plastic wrap. Using a meat mallet or rolling pin, pound the chicken to about 1/2 inch thickness.
- 2
Set Up Breading Station
In three separate shallow bowls, set up your breading station: one with the all-purpose flour, one with the beaten eggs, and one with a mixture of breadcrumbs, grated Parmesan cheese, garlic powder, salt, and black pepper.
- 3
Bread the Chicken
Dredge each chicken breast in the flour, shaking off any excess. Then dip it into the beaten eggs, allowing any excess egg to drip off. Finally, coat the chicken in the breadcrumb mixture, pressing the breadcrumbs onto the chicken to ensure an even coating.
Cooking the Chicken Cutlets
- 4
Heat the Oil
In a large skillet or frying pan, heat the olive oil over medium-high heat until shimmering.
- 5
Cook the Chicken
Carefully place the breaded chicken cutlets in the hot oil. Cook for about 4-5 minutes on each side, or until golden brown and cooked through. Ensure the internal temperature reaches 165°F (75°C).
- 6
Drain the Cutlets
Once cooked, transfer the chicken cutlets to a plate lined with paper towels to drain excess oil.
Serving Suggestions
- 7
Garnish and Serve
If desired, sprinkle the cooked cutlets with chopped fresh parsley and serve with lemon wedges on the side.