Here’s a delicious recipe for Crispy Chicken Cutlets:
Ingredients:
- 2 boneless, skinless chicken breasts
- 1 cup all-purpose flour
- 2 large eggs
- 2 tablespoons milk
- 1 cup breadcrumbs (panko or regular)
- 1/2 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- Salt and pepper, to taste
- Vegetable oil, for frying
- Lemon wedges, for serving (optional)
Instructions:
- Prepare the Chicken: Place the chicken breasts between two pieces of plastic wrap or parchment paper. Use a meat mallet or rolling pin to pound them to an even thickness, about 1/4 inch thick.
- Set Up a Dredging Station:
- In one shallow bowl, add the flour and season with a pinch of salt and pepper.
- In a second bowl, whisk together the eggs and milk.
- In a third bowl, combine the breadcrumbs, Parmesan cheese, garlic powder, onion powder, paprika, and a bit more salt and pepper.
- Coat the Chicken:
- First, dredge each chicken cutlet in the flour, shaking off any excess.
- Next, dip the chicken into the egg mixture, making sure it’s fully coated.
- Finally, press the chicken into the breadcrumb mixture, making sure it’s well-coated on all sides.
- Heat the Oil: Heat about 1/4 inch of vegetable oil in a large skillet over medium-high heat. The oil should be hot enough that a breadcrumb dropped into it sizzles immediately.
- Fry the Chicken Cutlets: Carefully place the breaded chicken cutlets in the hot oil. Fry them for about 3-4 minutes on each side, or until golden brown and crispy. The internal temperature should reach 165°F (75°C).
- Drain and Serve: Once cooked, transfer the chicken cutlets to a plate lined with paper towels to drain any excess oil. Serve immediately with lemon wedges, if desired.
Enjoy your Crispy Chicken Cutlets with a side salad or mashed potatoes!