Crispy Chicken Cutlets I Breaded Chicken Cutlets Recipe by Gastro Guru

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: cornstarch

Whole wheat flour adds fiber and nutrients.

bread crumbs

🥗Healthier: panko breadcrumbs

💰Cheaper: crushed crackers

Panko provides a lighter, crispier texture.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated cheddar

Nutritional yeast is dairy-free and adds flavor.

chicken breast

🥗Healthier: chicken thighs

💰Cheaper: ground chicken

Thighs are juicier and often less expensive.

Cover one chicken breast with shrink wrap and pound it with a meat mallet at an angle to flatten it and break the protein.

Season the flattened chicken breast with salt and crushed black pepper on both sides.

Season the flour with salt.

Season the egg with salt.

Dredge the seasoned chicken cutlet in the seasoned all-purpose flour, shaking off excess flour.

Soak the floured chicken in the egg, ensuring it's fully coated.

Dredge the chicken cutlet in the seasoned panko bread crumbs, pressing gently to adhere.

Heat 3.5 tablespoons of vegetable oil in a skillet over medium heat until hot.

Gently lay the breaded chicken cutlet in the skillet and cook for about 4-5 minutes on each side until golden brown.

Remove the cooked chicken cutlet and place it on a wire rack to drain excess oil for about 5 minutes before serving.

Repeat the process with the second chicken breast.

Plate the crispy chicken cutlets and serve with arugula tomato salad and ranch dipping sauce.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens