Breaded Chicken Cutlet
Crispy, golden, and utterly satisfying, these Breaded Chicken Cutlets are a dinnertime classic that never fails to impress. Perfectly tender chicken breasts are pounded to an even thickness, then coated in a flavorful crust made with panko breadcrumbs, parmesan cheese, and a hint of garlic powder. Pan-fried to perfection, each cutlet boasts a crunchy exterior while staying juicy inside. Ready in just 35 minutes, this easy recipe is perfect for a busy weeknight or a special family meal. Serve these cutlets hot with fresh lemon wedges for a bright, citrusy finish, and pair them with your favorite sides like creamy mashed potatoes or a crisp green salad. Whether you're craving comfort food or a quick, flavorful main dish, this Breaded Chicken Cutlet recipe is sure to become a household favorite!
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Ingredients
- 4 pieces chicken breast
- 1 cup all-purpose flour
- 2 large eggs
- 2 tablespoons milk
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon garlic powder
- 2 cups panko breadcrumbs
- 0.25 cup parmesan cheese
- 0.5 cup vegetable oil
- 4 lemon wedges
Directions
Step 1
Place each chicken breast between two sheets of plastic wrap or parchment paper. Using a meat mallet or rolling pin, gently pound each piece to an even thickness of about 1/2 inch.
Step 2
Set up a breading station with three shallow dishes: one with the flour, one with beaten eggs and milk, and one with the panko breadcrumbs mixed with parmesan cheese, garlic powder, salt, and black pepper.
Step 3
Dredge each chicken breast first in the flour, shaking off any excess. Then dip it into the egg mixture, ensuring it is fully coated. Finally, press it into the breadcrumb mixture to coat completely, patting gently to help the breadcrumbs adhere.
Step 4
Heat the vegetable oil in a large skillet over medium-high heat. Ensure the oil is hot enough by dropping a few breadcrumbs into the pan; they should sizzle immediately.
Step 5
Working in batches if necessary, place the breaded chicken cutlets into the hot oil. Cook for about 3-4 minutes on each side, or until golden brown and cooked through, reaching an internal temperature of 165°F (74°C).
Step 6
Transfer the cooked chicken cutlets to a plate lined with paper towels to drain excess oil.
Step 7
Serve the breaded chicken cutlets hot with fresh lemon wedges on the side for squeezing over the top.
Nutrition Facts
| Serving size | 1008.8 grams (1008.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2694 |
| Total Fat 143.80g | 184% |
| Saturated Fat 27.20g | 136% |
| Polyunsaturated Fat 69.60g | |
| Cholesterol 810mg | 270% |
| Sodium 4932mg | 214% |
| Total Carbohydrate 178.10g | 65% |
| Dietary Fiber 8.10g | 29% |
| Total Sugars 9.90g | |
| Protein 183.30g | 367% |
| Vitamin D 95IU | 475% |
| Calcium 447mg | 34% |
| Iron 14mg | 79% |
| Potassium 1742mg | 37% |
Source of Calories