Servings: 4
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Ingredients:
- 4 boneless, skinless chicken breasts (about 1½ pounds)
- 1 cup all-purpose flour
- 2 large eggs
- 2 cups panko breadcrumbs (for extra crunch)
- ½ cup grated Parmesan cheese (optional, for added flavor)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried oregano (or Italian seasoning)
- Salt and freshly ground black pepper, to taste
- ¼ cup olive oil (or vegetable oil) for frying
- Lemon wedges (for serving)
Instructions:
1. Prepare the Chicken:
- Place the chicken breasts between two sheets of plastic wrap or parchment paper. Use a meat mallet or rolling pin to gently pound the chicken to an even thickness of about ½ inch. This ensures the chicken cooks evenly.
- Season both sides of the chicken with salt and freshly ground black pepper.
2. Set Up the Dredging Stations:
- In a shallow bowl, place the flour.
- In a second shallow bowl, beat the eggs with a pinch of salt and pepper.
- In a third shallow bowl, combine the panko breadcrumbs, Parmesan cheese (if using), garlic powder, onion powder, and oregano. Mix to combine.
3. Coat the Chicken:
- Dredge each chicken breast in the flour, ensuring it’s evenly coated. Shake off any excess flour.
- Dip the floured chicken into the beaten eggs, letting any excess drip off.
- Finally, coat the chicken in the panko mixture, pressing gently to ensure the breadcrumbs stick well on all sides.
4. Fry the Chicken Cutlets:
- Heat the olive oil in a large skillet over medium-high heat. The oil should be hot but not smoking.
- Carefully add the coated chicken breasts to the skillet. Avoid overcrowding the pan—cook in batches if necessary.
- Cook the chicken for 4–5 minutes per side, or until golden brown and crispy on the outside, and the internal temperature reaches 165°F (75°C).
- Transfer the cooked chicken to a paper towel-lined plate to drain excess oil.
5. Serve:
- Serve the crispy chicken cutlets hot with lemon wedges for squeezing over the top.
- Pair with a side of mashed potatoes, a crisp green salad, or your favorite vegetables for a complete meal.
🍽 Serving Suggestions:
- Serve with a light dipping sauce, such as honey mustard, ranch, or marinara for an added layer of flavor.
- For a low-carb option, serve the cutlets over a bed of zucchini noodles or a simple greens salad.
🔁 Variations:
- Spicy Chicken Cutlets: Add a pinch of cayenne pepper or chili flakes to the breadcrumb mixture for a spicy kick.
- Herb-Infused Crust: Experiment with fresh herbs like thyme, rosemary, or parsley in the breadcrumb mixture for more aromatic flavors.
- Baked Version: For a lighter alternative, bake the chicken cutlets at 400°F (200°C) for 15–20 minutes, flipping halfway through, until golden brown and crispy.
🍷 Wine Pairing:
- Pair with a glass of Chardonnay for a buttery, balanced complement to the crispy chicken.
- If you prefer red wine, a light-bodied Pinot Noir or Beaujolais would be a good match.
These Crispy Chicken Cutlets are crispy on the outside, tender and juicy on the inside—perfect for any occasion. They are quick to prepare and can be served in countless ways, making them an easy go-to meal for any day of the week. Would you like more variations or side dish recommendations to pair with this recipe?
Categories:
