Breaded Chicken Cutlets Recipe

Cutting Chicken into Cutlets - Take couple of boneless chicken breast. Use a sharp knife to butterfly the chicken breast so it opens like a book. Now slice each chicken breast into half. so you get 2 chicken cutlets from one breast.

Pounding Chicken - Pat them dry completely with paper towel. Take them on a cutting board. Use a meat mallet or a rolling pin to gently smash the chicken breast so it gets slightly thin and in even thickness. Now the chicken is evenly pounded. It cooks faster and more evenly.

Seasoning Chicken - Make sure to season the chicken generously with salt and pepper. Be free to use any spices or seasonings you prefer.

Breading Station - Take three tray or platter with egg, plain flour and breadcrumbs. Season each with salt and pepper and mix well. Add 2 tbsp of water to the egg along and mix well. This is your breading station.

Coating Chicken - First dredge the chicken with the plain flour on both sides. Now add it into the egg, coat both side with egg. Drop in breadcrumbs and coat on both side. Remove and set aside in a wire rack. Repeat this with all the remaining chicken breast.

Frying Chicken Cutlets - Heat oil in a skillet. Once oil is hot, add the chicken breast into the oil and cook for 2 to 3 minutes on one side. Flip over and cook for 2 minutes on other side. Both sides will be golden brown. Strain on some paper towel. Serve hot with side salad.

Equipment Needed

Spice Level:

Dietary