Pic Credit: poshjournal
Chicken cutlets make a very simple dish with the right proportion of crispiness and juiciness on the inside. It is a healthy chicken cutlet recipe that you should try whether it is for a weeknight dinner or a special cooking day.
This is one dish that solves all the meal preparation including the one with a discrimination in quantity for the kids.
RECIPE INGREDIENTS
To make this delightful chicken cutlet recipe, you will need the following ingredients:
Ingredients
- 4 boneless, skinless chicken breast halves
- 1 cup all purpose flour
- 2 large free range eggs, beaten
- 1 cup breadcrumbs (panko is best)
- ½ cup grated parmesan
- 1 tsp, garlic powder
- 1 tsp onion powder
- 1 tsp of smoked paprika
- 1/2 tsp salt
- 1/2 black pepper
- 1/4 cup olive oil (for frying purposes)
- Tahini and quick lemon dressing or on lemon wedges (for garnishing)
MEASURES & PRECAUTIONS
- You should only pound the chicken breast evenly.
- Follow the three-dish rule with flour, egg mixture, and breadcrumbs to avoid the transfer of bacteria.
- Controlled heating of the oil should be applied to avoid the cutlet burning from too high a heat.
- Make sure that chicken is always cooked to a minimum internal temperature of 165 degrees Fahrenheit (74 degrees Celsius) for safety reasons.
Chicken Cutlet Recipe
INGREDIENTS NOTES
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So that the chicken is tender and cooks quickly, make sure the chicken breasts are pounded flat.
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You can use Panko which is crunchy and gives the cutlet a better appearance. Regular breadcrumbs could also be used if that’s all you have.
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It provides additional flavor to the coating. It’s best to buy grated cheese but even pre-grated parmesan cheese will do the job.
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Because it can withstand a higher temperature, use a lighter olive oil for frying which will give the cutlets a nice brown color.
STEP-BY-STEP INSTRUCTIONS
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To begin with, take two chicken breasts and place them between two sheets of plastic sheet or parchment paper. Using a meat hammer/or a rolling pin, pound them out to flatten them to a uniform thickness of about ½ inches.
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Take three shallow bowls or plates. Vanilla flour is placed on the first one. The second one has eggs, which are beaten. In the last one, there is a mixture of bread crumbs, parmesan cheese, garlic powder, onion powder, paprika, salt, and pepper.
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Each of the chicken breasts should be coated in flour and any excess dusted away. Once done, the chicken would be dunked into the beaten egg only paying attention to the top portion of the chicken. Then, covering the chicken with a palm, press it against the breadcrumb mixture until both sides are exhausted. The chickens, in portions, with all the breadcrumbs on, should be stored on a flat plate and allowed to relax for a few minutes.
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In a wide-bottomed, shallow frying pan, heat the olive oil on medium heat. One way of determining whether the oil is ready is by dropping in a tiny piece of bread crumbs, which is heightened with the knowledge that it sizzles quite fast when hot oil is present.
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After the oil has heated up, add the chicken cutlets in small quantities such that each cutlet has enough space while frying, till a golden brown color is attained on both the sides of the cutlet. This should take around 34 minutes of frying on one side and then the other side or until golden brown and well cooked, reaching an internal temperature of 165 ºF (74 ºC).
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When the cutlets are fried, they should immediately be placed on a paper towellined serve plate for draining out excess oil. They should sit for 5 minutes before taking to table.
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The Chicken cutlets should be served steaming hot along with lemon wedges to add on the taste.
RECIPE TIPS & VARIATIONS
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Add a pinch of cayenne pepper into the breadcrumbs for some added "oomph".
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Mix in some chopped fresh herbs like parsley or thyme into the breadcrumbs for added flavor.
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Use Pecorino Romano instead of Parmesan cheese for a sharper and more full-bodied flavor.
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Replace all-purpose flour with gluten-free flour; use gluten-free breadcrumbs.
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For baking, preheat the oven at 400°F or 200°C. Place the breaded cutlets on a greased baking sheet lined with parchment paper and bake for 1520 minutes or till golden and crispy, flipping midway.
EQUIPMENT
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Meat mallet or rolling pin
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Plastic wrap or parchment paper
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Shallow bowls or plates - 3
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Large skillet
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Tongs
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Paper towels
Note
SERVING TIPS 💡
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Serve chicken cutlets with mashed potatoes or a fresh salad.
- Slice the cutlets and use them to make a sandwich with your condiments of choice.
- Add to pasta as well-light pasta courses like spaghetti serve well as a complete course.
Are you looking for another chicken dish? Chicken Dressing Recipe is a flavorful twist!
