Breaded Chicken Cutlets
Recipe GLPR7c4cd426a57e05
Golden, crispy breaded chicken cutlets with a tender, juicy interior. Boneless chicken breasts are pounded thin, dredged in flour, egg, and seasoned bread crumbs, then pan-fried until golden brown and cooked through. A beloved classic that's simple to prepare but impressive on the dinner table.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
5½ tablespoons Olive oil
2 Eggs, lightly beaten
¾ cup All-purpose flour
1½ cups Plain bread crumbs, salted and peppered
4 breasts Boneless chicken breasts, pounded thin
Directions
Rinse and pat the chicken breasts dry. Place each breast between plastic wrap and use a meat mallet to pound them until they are uniformly thin, about 1/4 inch thick. This ensures even cooking.
Heat the olive oil in a large skillet over medium-high heat until it shimmers and is hot enough that a small piece of bread crumb sizzles immediately upon contact.
Set up three shallow plates or bowls in a row: the first with all-purpose flour, the second with the lightly beaten eggs, and the third with the salted and peppered bread crumbs.
Working with one chicken breast at a time, coat it thoroughly in the flour, shaking off any excess. Then dip it into the beaten egg, allowing the excess to drip off. Finally, press the chicken firmly into the bread crumbs, making sure both sides and all edges are completely covered.
Carefully place the breaded cutlets into the hot oil. Fry for 3 to 4 minutes on the first side, until golden brown. Flip and fry for another 3 to 4 minutes on the second side. The chicken is done when it is firm to the touch and reaches an internal temperature of 165°F at the thickest part.
Transfer the cooked cutlets to a paper-towel-lined plate. If frying in batches, tent the plate loosely with foil to keep the cutlets warm while you finish cooking the remaining breasts. Add additional oil to the pan as needed between batches to maintain the frying temperature.
Once all cutlets are cooked, serve immediately while still warm and crispy.
