Description
This recipe provides instructions for making thin, lightly breaded, pan-fried chicken cutlets.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1/2 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 large eggs, lightly beaten
- 1 cup breadcrumbs (plain or panko)
- 2 tablespoons olive oil
- 1 tablespoon butter
Instructions
- Place chicken breasts between two sheets of plastic wrap. Pound them to about 1/4 inch thickness using a meat mallet.
- Set up a breading station with three shallow dishes. In the first dish, mix the flour, salt, and pepper. In the second dish, place the beaten eggs. In the third dish, place the breadcrumbs.
- Dredge each pounded chicken cutlet first in the flour mixture, shaking off excess.
- Dip the floured cutlet into the egg, letting excess drip off.
- Coat the cutlet thoroughly in the breadcrumbs, pressing lightly so they adhere.
- Heat the olive oil and butter in a large skillet over medium heat.
- Carefully place the cutlets in the hot skillet, ensuring not to overcrowd the pan. Work in batches if necessary.
- Cook for 3 to 4 minutes per side, until golden brown and the internal temperature reaches 165 degrees Fahrenheit.
- Remove the cutlets from the skillet and place them on a wire rack or paper towel-lined plate to drain excess oil.
- Serve immediately.
Notes
- For extra flavor, mix 1/4 cup grated Parmesan cheese into the breadcrumbs.
- You can substitute chicken breasts with thin-cut pork chops for a similar result.
- Prep Time: 15 min
- Cook Time: 15 min
- Category: Main Course
- Method: Pan Frying
- Cuisine: American
Nutrition
- Serving Size: 1 cutlet
- Calories: 320
- Sugar: 1
- Sodium: 450
- Fat: 14
- Saturated Fat: 3
- Unsaturated Fat: 11
- Trans Fat: 0
- Carbohydrates: 15
- Fiber: 1
- Protein: 34
- Cholesterol: 110
Keywords: chicken cutlets, pan-fried chicken, breaded chicken, quick dinner, chicken breast recipe