Breaded cutlets Recipe

American · Main course · 27 min total

Crispy, golden breaded cutlets are a classic comfort food, perfect for a quick weeknight dinner. This recipe uses simple ingredients and a straightforward technique for perfectly crunchy results every time.

Ingredients

• 4 boneless, skinless chicken breasts (about 1.5 lbs total)
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 cup all-purpose flour
• 2 large eggs
• 2 tablespoons milk
• 1 cup plain breadcrumbs
• 1/2 cup grated Parmesan cheese
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• Vegetable oil, for frying

Instructions

1. Place chicken breasts between two sheets of plastic wrap and pound to an even thickness of about 1/2 inch. Season both sides with salt and pepper.
2. Set up a breading station: in a shallow dish, place flour. In a second dish, whisk eggs and milk. In a third dish, combine breadcrumbs, Parmesan, garlic powder, and paprika.
3. Dredge each chicken breast first in flour, shaking off excess. Then dip into egg mixture, allowing excess to drip off. Finally, coat thoroughly with breadcrumb mixture, pressing gently to adhere.
4. Heat about 1/4 inch of vegetable oil in a large skillet over medium-high heat until shimmering. Carefully place cutlets in the skillet, working in batches if needed to avoid overcrowding.
5. Cook for 3-4 minutes per side, until golden brown and cooked through (internal temperature reaches 165°F). Transfer to a paper towel-lined plate to drain.
6. Serve immediately with lemon wedges, if desired.

Tips

• For extra crunch, use panko breadcrumbs instead of regular.
• Leftover cutlets can be stored in the refrigerator for up to 3 days and reheated in an oven or air fryer.
• Try seasoning the breadcrumbs with dried herbs like oregano or thyme for added flavor.

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