Ingredients:
- 4 boneless, skinless chicken breasts (or thighs, if you prefer)
- 1 cup all-purpose flour
- 2 large eggs
- 2 cups breadcrumbs (preferably Italian-style for extra flavor, or Panko for extra crispiness)
- 1/2 cup grated Parmesan cheese (optional, for added flavor in the breadcrumbs)
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried oregano (or Italian seasoning)
- 1/2 tsp salt, divided (adjust to taste)
- 1/2 tsp black pepper, divided (adjust to taste)
- Vegetable oil or olive oil (for frying)
- Fresh lemon wedges (for serving)
- Fresh parsley, chopped (for garnish, optional)
Instructions:
1. Prepare the Chicken:
If the chicken breasts are very thick, it’s best to butterfly them or pound them to an even thickness for quicker, more even cooking. To do this, place the chicken between two pieces of plastic wrap or parchment paper and gently pound with a meat mallet until they’re about 1/2 inch thick. This ensures that they cook evenly and stay tender. Season the chicken with 1/4 tsp salt and 1/4 tsp black pepper on both sides.
2. Set Up the Breading Stations:
Prepare three shallow bowls for the breading process:
- Bowl 1: Place the flour in this bowl.
- Bowl 2: In the second bowl, beat the eggs with a pinch of salt and pepper.
- Bowl 3: In the third bowl, combine the breadcrumbs, Parmesan cheese (if using), garlic powder, onion powder, and oregano. Mix well to evenly distribute the seasonings.
3. Bread the Chicken:
Dredge each chicken cutlet in the following order:
- First, coat the chicken in flour, making sure to shake off any excess.
- Next, dip the floured chicken into the egg mixture, ensuring it’s fully coated.
- Finally, press the chicken into the breadcrumb mixture, patting it gently to ensure the breadcrumbs stick well on all sides. You can press the breadcrumbs into the chicken to create a thicker, more even coating if you prefer.
4. Fry the Chicken:
In a large skillet, heat about 2 tablespoons of oil over medium-high heat. You want enough oil to cover the bottom of the pan. Once the oil is hot and shimmering (but not smoking), carefully add the breaded chicken cutlets, cooking in batches if necessary to avoid overcrowding the pan. Fry the cutlets for 3-4 minutes per side, or until they’re golden brown and cooked through (the internal temperature should reach 165°F / 74°C). If you like them extra crispy, you can flip them one more time for an additional minute on each side.
5. Drain and Rest:
Once the chicken is cooked, transfer it to a plate lined with paper towels to drain any excess oil. Let the cutlets rest for a minute or two so they stay juicy.
6. Serve:
Serve the chicken cutlets immediately, garnished with freshly chopped parsley and lemon wedges for squeezing over the top. The cutlets are perfect on their own or served with pasta, a salad, or over rice.
Tips for Perfect Chicken Cutlets:
Use Thin, Even Pieces: If the chicken breasts are too thick, they won’t cook evenly. Pounding the chicken ensures a uniform thickness, helping the cutlets cook quickly and stay tender.
Breadcrumb Options:
- Panko breadcrumbs are great for extra crunch. If you want a slightly softer texture, regular Italian breadcrumbs will work perfectly.
- Homemade breadcrumbs: If you have stale bread, you can pulse it in a food processor for homemade breadcrumbs, which will give you a fresher, more rustic texture.
Season the Flour: Adding a little seasoning to the flour (like a pinch of salt, pepper, and garlic powder) will make sure the chicken has flavor even before it gets to the breadcrumbs.
Don’t Overcrowd the Pan: Overcrowding can cause the chicken to steam instead of fry, so make sure to cook in batches if necessary. Give each cutlet enough space to crisp up properly.
Test for Doneness: Chicken can easily dry out if overcooked, so make sure you’re checking the internal temperature. An instant-read thermometer is the best way to guarantee that your chicken stays juicy without being undercooked.
Make Ahead Option: You can prepare the breaded chicken ahead of time and refrigerate it for up to an hour before frying. This allows the breading to set and results in a crispier crust.
Variations:
- Parmesan Crust: Add more Parmesan cheese to the breadcrumb mixture for a more intense, cheesy flavor.
- Spicy Cutlets: Add some cayenne pepper or paprika to the breadcrumb mixture if you like a bit of heat.
- Baked Chicken Cutlets: For a lighter version, you can bake the cutlets. Place them on a baking sheet lined with parchment paper and bake at 400°F (200°C) for 15-20 minutes, flipping halfway through.
These crispy chicken cutlets are a deliciously satisfying dish that works for any occasion—whether it’s a family dinner, a sandwich filling, or a simple dinner with pasta. Enjoy!