Breaded chicken cutlets are a dinner superhero. Crispy, golden crust. Juicy, tender inside. Fast enough for Tuesday. Fancy enough for company.
Twenty minutes. One pan. Endless possibilities.
Step-by-Step Instructions
11
Prep the Chicken
- Slice chicken breasts horizontally into thin cutlets.
- Place between plastic wrap. Pound to ½-inch thickness.
- Pat dry. Season with salt and pepper.
22
Set Up Breading Station
- Bowl 1: Flour.
- Bowl 2: Beaten eggs.
- Bowl 3: Breadcrumbs, Parmesan, garlic powder, paprika, salt, pepper. Mix.
33
Bread the Cutlets
- Dredge chicken in flour. Shake off excess.
- Dip in egg. Let excess drip off.
- Press into breadcrumb mixture. Coat completely.
44
Fry Until Golden
- Heat oil in a large skillet over medium-high heat.
- Add cutlets. Cook 3-4 minutes per side until golden and cooked through.
- Drain on paper towels.
55
Serve
- Serve with lemon wedges. Add pasta or salad. Or make a sandwich.
Summary
Prep Time: 10 minutes | Cook Time: 10 minutes | Total Time: 20 minutes
Yield: 4 servings
Difficulty: Easy
Storage Notes
Keeps in fridge for 3 days. Reheat in oven or air fryer at 375°F for 5-7 minutes (microwave kills crispiness). Freezes well for 2 months. Reheat frozen in oven until crispy.
