Crispy Chicken Cutlet Recipe

If you love a classic, golden-fried cutlet, then the Crispy Chicken Cutlet Recipe is a must-try! This dish features tender chicken breasts coated in a flavorful breadcrumb crust, making it irresistibly crunchy on the outside and juicy on the inside. The secret to achieving the perfect cutlet lies in the seasoning and double breading, which locks in the moisture and enhances the crispiness. Serve it with a side of mashed potatoes, a fresh salad, or simply enjoy it with your favorite dipping sauce. Click [here] to get the full recipe and step-by-step instructions.

Ingredients:

• 2 skinless, boneless chicken breasts (sliced into thin cutlets)
• 1 cup all-purpose flour
• 2 large eggs
• 1 cup panko breadcrumbs (for extra crispiness)
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp garlic powder (optional)
• 1/2 tsp paprika (optional)
• 1/4 cup grated Parmesan cheese (for added crunch)
• 1/4 cup vegetable oil (for frying)

Directions:

1. Set up a working area by placing three shallow dishes in it: one with flour, one with beaten eggs, and one with panko breadcrumbs and Parmesan cheese.

2. Season the Chicken: Sprinkle paprika, garlic powder, salt, and pepper on the chicken cutlets.

3. To bread the cutlets, coat each one with flour and shake off any excess.

4. Pour into the whisked eggs and let the excess runoff.

5. Press lightly to produce a uniform coating after coating with panko breadcrumbs.

6. Coat with panko bread crumbs and press slightly to even stick.

7. To help the coating stick, place the breaded cutlets on a dish and chill them for 15 minutes.

8. Put oil in a pan over medium heat and fry until it’s perfectly done.  Cook for 3 to 4 minutes per side until golden brown and crispy.

9. Place cutlets on the paper plate to remove excess oil.

10. Serve with your favorite sauce or salad.

Nutrition Facts (Per Serving):

• Calories: 350
• Protein: 30g
• Carbohydrates: 32g
• Fat: 12g
• Fiber: 2g
• Sodium: 480mg

Tips for the Perfect Crispy Chicken Cutlet

• Chill the cutlets before frying – This helps the breading adhere better and prevents it from falling off.
• Use panko breadcrumbs – They provide a crunchier texture compared to regular breadcrumbs.
• Don’t overcrowd the pan – Fry in batches to ensure even cooking and crispiness.
• Drain on a wire rack – This keeps the cutlets crispy instead of soggy.

Serving Suggestions

• Serve with garlic butter rice or creamy mashed potatoes.
• Pair with a fresh garden salad for a lighter meal.
• Make a sandwich with toasted brioche buns, lettuce, and spicy mayo.

FAQs

1. Can I bake the cutlets instead of frying?
   Yes! Bake at 400°F (200°C) for 20-25 minutes, flipping halfway through, until golden and crispy.
2. Can I use regular breadcrumbs instead of panko?
   Yes, but panko provides a much crunchier texture.
3. How do I store leftovers?
   Keep them in an airtight container in the fridge for up to 3 days. Reheat in an oven or air fryer to maintain crispiness.
4. Can I use other meats for this recipe?
   Absolutely! You can substitute chicken with beef, veal, or even fish.