Breaded cutlet Recipe

American · Main course · 25 min total

Crispy on the outside, tender on the inside, these breaded cutlets are a classic comfort food. Perfect for a quick weeknight dinner, they pair well with mashed potatoes and a side of vegetables.

Ingredients

• 4 boneless, skinless chicken breasts (about 1.5 lbs), pounded to 1/2-inch thickness
• 1 cup all-purpose flour
• 2 large eggs, beaten
• 1 cup panko breadcrumbs
• 1/2 cup grated Parmesan cheese
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup vegetable oil, for frying

Instructions

1. Set up a breading station: one shallow dish with flour, one with beaten eggs, and one with a mixture of panko, Parmesan, garlic powder, paprika, salt, and pepper.
2. Dredge each chicken cutlet in flour, shaking off excess. Dip into egg, letting excess drip off, then coat with panko mixture, pressing gently to adhere.
3. Heat oil in a large skillet over medium-high heat. Once shimmering, add cutlets in a single layer (work in batches if needed).
4. Cook for 3-4 minutes per side, until golden brown and cooked through (internal temperature 165°F). Transfer to a paper towel-lined plate.
5. Serve immediately with lemon wedges, if desired.

Tips

• For extra crunch, use panko breadcrumbs instead of regular.
• To keep cutlets warm, place on a wire rack in a 200°F oven while cooking remaining batches.
• Leftover cutlets can be refrigerated for up to 3 days and reheated in a toaster oven.

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