Description
Golden, crunchy chicken cutlets that are quick to make, family-friendly, and endlessly adaptable for any weeknight meal.
Ingredients
- 2 boneless, skinless chicken breasts (about 1 pound total)
- 1 cup plain breadcrumbs (panko for extra crunch)
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- Salt and freshly ground black pepper, to taste
- Oil for frying (vegetable, canola, or light olive oil)
Instructions
- Prep the skillet and chicken: Preheat a heavy skillet (cast-iron ideal) over medium heat with a thin layer of oil until shimmering.
- Set up the breading station: Combine flour with salt and pepper on one plate, beat the eggs on another, and spread the breadcrumbs on a third.
- Season the chicken breasts and dredge in flour, dip in egg, and press into breadcrumbs to coat.
- Carefully fry the breaded cutlets in the preheated oil for about 4–5 minutes per side until golden brown and cooked through (internal temperature of 165°F).
- Transfer cooked cutlets to a paper towel-lined plate to drain excess oil and let rest for 2 minutes before serving.
Notes
For a gluten-free option, use gluten-free flour and breadcrumbs. For lower fat, shallow fry and finish in the oven.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Frying
- Cuisine: American