Crispy Chicken Cutlets 🐓
A classic, versatile dish that delivers a satisfying crunch with every bite. These golden, pan-fried cutlets are made from tender chicken breasts, pounded thin for quick and even cooking.
#GlobalApron #chicken
Week 25- chicken breast
Crispy Chicken Cutlets 🐓
A classic, versatile dish that delivers a satisfying crunch with every bite. These golden, pan-fried cutlets are made from tender chicken breasts, pounded thin for quick and even cooking.
#GlobalApron #chicken
Week 25- chicken breast
Cooking Instructions
- 1
Prepare chicken cutlets by cutting each chicken breast in half. Out of three chicken breast you should have a total of 6 thinly sliced chicken breasts. Once you have sliced your chicken breasts place each chicken breast between two sheets of plastic wrap or parchment paper. Use a meat mallet or rolling pin to pound the chicken breasts to an even thickness, about 1/4 inch thick. Set aside.
- 2
Prepare three shallow bowls or plates:
First: Add the flour. Season with garlic powder, onion powder, herb seasoning, salt, and pepper.
Second: Beat the eggs and add milk. Stir until well combined.
Third: Add breadcrumbs. I also add a bit more herb seasoning mixed with the breadcrumbs. Add a bit of salt and pepper if desired.
- 3
Dredge each chicken breast in the flour, shaking off any excess.
Dip the floured chicken into the beaten eggs, making sure it’s well-coated. Finally, press the chicken into the breadcrumb mixture, ensuring it’s evenly coated. Gently press the breadcrumbs onto the chicken to help them adhere.
- 4
Heat a pan with olive oil and carefully place the breaded chicken cutlets into the hot oil, cooking in batches if necessary to avoid overcrowding the pan.
Fry each side for 3-4 minutes or until golden brown and cooked through. Transfer the cooked cutlets to a paper towel-lined plate to drain excess oil. Let cool for 5 minutes before serving. Enjoy!
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