Crispy Chicken Cutlets Recipe
Golden, crispy, and tender, these chicken cutlets are perfect for a quick weeknight dinner or an impressive addition to your weekend spread. The secret? A perfect blend of seasonings and a crunchy breadcrumb coating that stays crispy long after frying. Serve them with a side of salad, mashed potatoes, or tuck them into a sandwich for a satisfying meal.
Ingredients:
For the Chicken:
- 4 boneless, skinless chicken breasts (about 1.5 pounds) – pounded to ½ inch thickness
- Salt and pepper – to taste
- 1 cup all-purpose flour – for dredging
- 2 large eggs – beaten
- 1 cup breadcrumbs – preferably Panko for extra crunch
- ½ cup grated Parmesan cheese – adds a savory, nutty flavor
- 1 tsp garlic powder – for added flavor
- 1 tsp onion powder – optional, for extra depth
- ½ tsp paprika – for color and a hint of smokiness
- Vegetable oil – for frying (about ½ cup)
For Serving (Optional):
- Lemon wedges
- Fresh herbs (parsley or basil)
Instructions:
Prepare the Chicken:
- Pound chicken breasts to an even thickness of about ½ inch using a meat mallet. This ensures even cooking.
- Season both sides with salt and pepper.
Set Up the Breading Station:
- In one shallow bowl, place the flour.
- In the second bowl, whisk the eggs.
- In the third bowl, combine breadcrumbs, Parmesan, garlic powder, onion powder, and paprika.
Bread the Cutlets:
- Dredge each chicken cutlet in flour, shaking off excess.
- Dip into the beaten eggs, allowing excess to drip off.
- Coat thoroughly in the breadcrumb mixture, pressing gently to adhere.
Cook the Cutlets:
- Heat about ¼ inch of vegetable oil in a large skillet over medium heat.
- Cook chicken cutlets in batches, about 3-4 minutes per side, until golden brown and cooked through (internal temperature should reach 165°F).
- Transfer to a paper towel-lined plate to drain excess oil.
Serve:
- Garnish with lemon wedges and fresh herbs if desired.
- Serve hot and enjoy!
Notes:
- Panko breadcrumbs are highly recommended for extra crunch, but regular breadcrumbs work well too.
- Ensure the oil is hot enough before frying to avoid soggy cutlets. A small breadcrumb should sizzle when dropped into the oil.
- Do not overcrowd the skillet; this lowers the oil temperature, resulting in greasier cutlets.
Tips:
- To make it lighter, bake the cutlets on a wire rack over a baking sheet at 425°F for about 20 minutes, flipping halfway.
- Leftovers can be reheated in the oven to retain crispiness.
- These cutlets freeze well. To reheat, bake from frozen at 400°F for 20-25 minutes.
Servings:
- Serves 4 as a main dish.
- Serving Size: 1 cutlet per person.
Nutritional Information (Per Serving):
- Calories: ~380 kcal
- Protein: 34g
- Carbohydrates: 23g
- Fat: 18g
- Saturated Fat: 4g
- Cholesterol: 125mg
- Sodium: 600mg
- Fiber: 1g
- Sugar: 1g
Note: Nutritional values are approximate and may vary depending on ingredients used.
Health Benefits:
- High Protein: Boosts muscle repair and growth.
- Moderate Carbs: Great for energy without heavy calories.
- Good Source of Vitamin B6 and Niacin: Supports metabolism and cardiovascular health.
- Lower in Fat: When baked or air-fried, it becomes a healthier option without sacrificing flavor.
Q&A:
Q: Can I use chicken thighs instead?
A: Yes! Boneless, skinless chicken thighs can be used for juicier cutlets. Adjust cooking time accordingly.Q: Can I make this gluten-free?
A: Absolutely! Substitute all-purpose flour with gluten-free flour and use gluten-free breadcrumbs.Q: Can I prepare these ahead of time?
A: Yes, bread the cutlets and refrigerate for up to 4 hours before frying. This helps the breading adhere better.Q: What sauces pair well with crispy chicken cutlets?
A: Marinara, honey mustard, or garlic aioli are excellent choices.Q: Can I air-fry these?
A: Definitely! Air fry at 400°F for 10-12 minutes, flipping halfway, for a lighter version.
Enjoy this versatile and delicious crispy chicken cutlet recipe, perfect for any occasion! If you have more questions or need additional tips, feel free to ask. Happy cooking!