How to make Breaded Chicken Cutlets | Au Pair Sis

Crack all three eggs into a bowl.

Wash hands after cracking eggs to prevent salmonella.

Whisk the eggs with a fork.

Add flour to the next bowl.

Prepare a bowl with a lot of breadcrumbs.

Add about 1 tablespoon of butter to a large pan and put it on medium heat.

Add about 1/4 inch of vegetable oil and about 1 tablespoon of olive oil to the pan.

Coat the chicken cutlet in flour on both sides.

Dip the floured chicken cutlet into the egg, coating both sides.

Coat the egg-covered chicken cutlet in breadcrumbs, ensuring it's well-coated.

Place the breaded chicken cutlet into the pan, ensuring they are nicely spaced out.

Cook the chicken for about 3 to 4 minutes on one side before flipping.

After 3 to 4 minutes, flip the chicken over and check for a nice brown color.

If the oil starts to bubble, lower the heat slightly.

Use a different fork to flip the chicken to prevent salmonella spread.

Cut into the chicken to check if it's done; it should be all white and not pink.

Once cooked, place the chicken on a plate and blot with paper towels to remove excess oil.

Equipment Needed

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