Crispy Chicken Cutlets 🐓

Name: Crispy Chicken Cutlets 🐓
Total time: 3600 s
Yield: 6 cutlets
Cuisine: American
Ingredients: 3 large chicken breasts; 2 eggs; 1/4 cup milk; 1 1/2 cup all purpose flour; 1 1/2 cup bread crumbs; 1 tsp salt; 1 tsp black pepper; 1 tsp dried mixed herbs; 1 tsp garlic powder; 1 tsp onion powder; 4 tbs Olive oil for frying

Mad Cook @Madcooks

Washington State, USA

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

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

Mad Cook @Madcooks

Washington State, USA

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

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

Saved

Ingredients

1 hr

6 cutlets

3large chicken breasts
2eggs
1/4 cupmilk
1 1/2 cupall purpose flour
1 1/2 cupbread crumbs
1 tspsalt
1 tspblack pepper
1 tspdried mixed herbs
1 tspgarlic powder
1 tsponion powder
4 tbsOlive oil for frying

Saved

Steps

1 hr

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!