Crispy Chicken Cutlets
Ingredients:
- 4 boneless, skinless chicken breasts
- Salt and pepper to taste
- 1 cup all-purpose flour
- 2 large eggs
- 1 cup breadcrumbs (Panko preferred for extra crunch)
- ½ cup grated Parmesan cheese (optional)
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- Vegetable oil for frying
Instructions:
- Prepare the Chicken:
- Place each chicken breast between two sheets of plastic wrap or parchment paper.
- Pound the chicken with a meat mallet or rolling pin until they are about 1/4 inch thick.
- Season both sides of the chicken cutlets with salt and pepper.
- Set Up the Breading Stations:
- Place the flour in a shallow dish.
- In a second shallow dish, beat the eggs.
- In a third shallow dish, combine the breadcrumbs, Parmesan cheese (if using), garlic powder, paprika, and oregano.
- Bread the Chicken:
- Dredge each chicken cutlet in the flour, shaking off any excess.
- Dip the floured chicken into the beaten eggs, ensuring it is fully coated.
- Press the chicken into the breadcrumb mixture, making sure it is well-coated on both sides.
- Fry the Chicken:
- Heat about 1/4 inch of vegetable oil in a large skillet over medium-high heat.
- Once the oil is hot, carefully add the breaded chicken cutlets to the skillet.
- Cook the cutlets for about 3-4 minutes on each side, or until they are golden brown and cooked through.
- Transfer the cooked cutlets to a paper towel-lined plate to drain any excess oil.
- Serve:
- Serve the crispy chicken cutlets hot, with your favorite dipping sauce, over a salad, or in a sandwich.
Tips:
- For a healthier version, you can bake the breaded chicken cutlets at 400°F (200°C) for about 15-20 minutes, flipping halfway through.
- Make sure the oil is hot enough before adding the chicken to ensure a crispy coating.
- You can also add other seasonings to the breadcrumb mixture to suit your taste.
