Fried Chicken Cutlets
This simple recipe will make the best Italian Chicken Cutlets you will ever have! Thin slices of chicken breaded with your favorite breadcrumbs and pan fried to the perfect crisp! Turn them into Chicken Parmesan, Chicken Milanese, or your favorite chicken dish!
Recipe
This recipe will help you create the perfect fried chicken cutlets. You want to start with two (2) boneless chicken breasts and slice them. If you do not want to slice your cutlets you can purchase sliced chicken breast. Lay your chicken out on a cutting board, cover with plastic wrap, and pound each piece of chicken using a meat mallet until they are thin.
Once your chicken is prepped, start to prepare your breading station. You will want three (3) shallow bowls, your flour, eggs, and breadcrumbs. At this point you can substitute your breadcrumbs for homemade breadcrumbs or panko. In the first bowl add your flour, in the second add your eggs and whisk them together, and in the third add your breadcrumbs. Starting from the left, layout the chicken, then the flour, eggs, breadcrumbs, and finally a tray to hold the breaded cutlets.
Let your cutlets rest in your refrigerator for 30 minutes to allow your breadcrumbs to properly set. If you are in a time crunch you can either skip this step, or do make your chicken cutlets earlier and leave them in the refrigerator for a few hours.
Heat a generous amount of oil on medium-high heat in a large pan. Once the oil is heated, place 1-2 cutlets in the pan and cook until golden brown (2-3 minutes on each side). Be sure not to overcrowd your pan while cooking. Once the cutlets are cooked, remove and lay on a wire tray or paper towel. You can also keep them in the oven on warm until your ready to serve.
Fried Chicken Cutlet
Equipment
- 1 Large Pan
- 1 Meat Mallet
- 3 Shallow Dish's or Plates
- 1 Slicing Knife
Ingredients
- 2 Chicken Breast
- 1 Cup Flour
- 3 Eggs
- 1 Cup Bread Crumbs
- 1 Cup Canola Oil
Instructions
- Chicken Prep: Remove the two chicken breasts from their packaging and thinly slice.
- Chicken Prep Continued: Lay the sliced chicken breasts on a cutting board, cover with plastic wrap, and using your meat mallet pound the chicken until thin.
- Breading Set Up: Take your Three (3) shallow bowls and in one add your flour, in your second add the breadcrumbs, and in the third, whisk your three eggs.
- Breading Set Up Continued: Set up your breading station so that the chicken is on the left, then next to it the flour, then the egg, then the breadcrumbs, and then a landing plate or pan to hold the breaded chicken.
- Breading: Take a piece of chicken and dip it into the flour, being sure to coat both sides thoroughly. Next, dip the cutlet in the egg and let the excess egg drip off. Lay the cutlet in the breadcrumbs and coat both sides thoroughly and patting to ensure the breadcrumbs stick. Lastly, place your cutlet on a tray.
- Resting: At this point, you want to place your chicken cutlets in the refrigerator for 30 minutes to all breadcrumbs to set. You can skip this step if time is an issue.
- Cooking: Heat your oil in a large pan to a medium-high heat. Once oil is heated add your cutlets 1-2 at a time and cook until golden brown on both sides. Remove from the pan and allow to rest on a wire rack or paper towel.
- Serve: You can serve right away, or store your cutlets in a warm oven until ready. You can also use the cutlets to make your favorite meals like Chicken Parmesan, Chicken Milanese, or Chicken Marsala.
Notes
- Be sure not to overcrowd the pan with cutlets. It will be better to cook one at a time in the pan the squeezing 2-3.
- You can use sliced chicken breasts if you do not want to slice yourself.
- You can use Panko breadcrumbs instead of Italian breadcrumbs.
- You can use homemade breadcrumbs instead of store bought.
- You can use any high heat oil for frying. I prefer Canola but any will work.