How to make PERFECT Chicken Cutlets

Ingredients

• 4 pieces Chicken Breast (boneless, skinless; butterflied and pounded thin)
• 1 cup All-Purpose Flour (for dredging; seasoned with a pinch of salt and pepper)
• 2 pieces Large Egg (beaten)
• 1.5 cups Breadcrumbs (plain or seasoned; can use panko for extra crunch)
• 2 tsp Salt (1 tsp for seasoning chicken, 1 tsp to finish after frying)
• 0.5 tsp Black Pepper (freshly ground)
• 0.5 cup Olive Oil (for frying; any neutral oil such as canola or vegetable oil works)
• 0.5 tsp Paprika (optional, adds subtle smoky flavor)
• 0.5 tsp Garlic Powder (optional)

Instructions

1. Butterfly and Pound Chicken Breasts

   Place each chicken breast between two sheets of plastic wrap. Using a sharp knife, slice horizontally to create a butterfly, then cover and gently pound with a meat mallet until about 1/4 inch thick and even. Season both sides with 1 tsp salt and 1/2 tsp pepper.

   Time: PT5M

2. Set Up Dredging Station

   Arrange three shallow bowls: one with the flour, one with the beaten eggs, and one with the breadcrumbs. Season the flour and breadcrumbs with a pinch of salt, pepper, paprika, and garlic powder.

   Time: PT3M

3. Coat the Chicken

   Working one piece at a time, dip the chicken first into the flour, shaking off excess, then into the beaten egg, and finally into the breadcrumb mixture. Press gently so the breadcrumbs adhere fully, creating a sealed coating.

   Time: PT5M

4. Heat Oil for Frying

   Add olive oil to the skillet so it reaches about halfway up the thickness of the cutlet (≈½ inch). Heat over medium‑low heat until the oil shimmers, about 3 minutes.

   Time: PT3M

5. Fry the Cutlets

   Place two coated cutlets in the hot oil without crowding. Fry 3‑4 minutes until golden brown, flip, and fry another 3‑4 minutes. Remove with tongs, drain on paper towels, and immediately sprinkle with a pinch of salt. Repeat with the remaining cutlets.

   Time: PT12M

6. Serve

   Serve the cutlets hot, optionally with lemon wedges or a simple salad. Enjoy while the crust is still crisp.

   Time: PT2M

Nutrition Facts

Calories

420

Protein

30 g

Carbohydrates

32 g

Fat

16 g

Fiber

1 g