Quick and Easy Crispy Chicken Cutlets
Who doesn't love a thin and crispy chicken cutlet? This is a quick and easy recipe for a restaurant style chicken cutlet, that pairs with just about anything. Perfect for those days when you want something a little more than just grilled chicken. I promise you this will be a fan favorite at your house, just like it is at mine!
Equipment
- 1 Knife and Cutting Board
- 2 Shallow Dishes
- 1 Large Skillet
- 1 Wire Rack or Paper Towel Lined Plate
Ingredients
- 2 Boneless, Skinless Chicken Breast
- 1 Cup Seasoned Bread Crumbs for this recipe, I used a mixture of panko and 4C bread crumbs.
- 2 Large Eggs
- ¼ Cup Milk
- Pinch Salt and Pepper
- Oil for Frying vegetable oil or canola oil works well.
- 1 tsp Garlic Powder, Dried Parsley, Parmesan Cheese optional, but adds to flavor!
Instructions
- Butterfly your chicken breast, then cut each slice into thin layers. Doing this will help create those thin, crispy cutlets we all know and love.( If you'd like to skip out on this step, you can buy the pre thinly, sliced chicken breast.)
- Place the chicken breast between two sheets of plastic wrap and pound them to an even thickness, about ½ inch thick.
- In a shallow dish, whisk together the milk and eggs to create an egg wash. ( Optional, but suggested season mixture with salt, pepper, and garlic powder.)
- In the second shallow dish, mix together bread crumbs with salt and pepper. ( Optional, for more flavor add garlic powder and parmesan cheese.)
- Season the chicken breast with salt and pepper.
- Dip each chicken breast into the egg wash, making sure to coat both sides evenly.
- Dredge the chicken breast in the bread crumbs, pressing gently to adhere the crumbs to the chicken.
- Heat oil in a large skillet over medium-high heat.
- Carefully place the breaded chicken breasts into the hot oil and fry for about 4-5 minutes on each side, or until golden brown and cooked through. ( Working in smaller batches is the way to go, be sure to not overcrowd your pan.)
- Once cooked, remove the chicken cutlets from the skillet and place them on wire rack or plate to drain any excess oil.
- Time to serve your quick and easy chicken cutlets! I like to garnish with fresh parsley and lemon.These pare well with any sides of your choice, pasta, sandwiches, and salads. The options are endless.
Notes
Tips and tricks for this recipe
- Be sure to use a sharp knife, preferably a boning knife or a chef knife will work the best. This will help you get that quick and clean cut you want for even layers.
- Season with every step during the breading process. You want to make sure your flavor is there.
- When using egg wash, shake off extra. Do this process with bread crumbs as well.
- Use enough oil to shallow fry chicken cutlets, not deep fry.
- Be careful to not get your oil too hot. Test your oil with one cutlet first, if it burns quickly you'll know its too hot. Remove skillet from stove top burner and turn heat down just a little. This should only take a minute or two.
- Place skillet back on burner and add cutlet, you should hear sizzle and see oil bubbling around your cutlet. Slowly adjust your heat back up if needed.
- It may be loud and oil will pop, be sure to keep calm and know its normal.
- Be sure to let cutlets rest, before cutting for to achieve best look.
- This pares so will with our 15 Minute Creamy Alfredo
Phenomenal. Thank you for sharing!!