CRISPY Chicken Cutlets | Easy Chicken Recipe (Ready in 30-Minutes!)

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.

Slice the chicken breasts horizontally to create two thin cutlets from each breast.

Season both sides of the chicken cutlets with kosher salt and black pepper.

Prepare a dredging station with three bowls: one with flour, one with beaten eggs, and one with a mixture of breadcrumbs, Parmesan cheese, and Italian seasoning.

Coat each chicken cutlet in flour, shaking off the excess.

Dip the floured chicken cutlet into the beaten eggs, ensuring it's fully coated.

Press the egg-coated chicken cutlet into the breadcrumb mixture, ensuring it sticks well.

Let the coated chicken cutlets sit for about 10 minutes to help the crust adhere.

Heat about a quarter cup of extra virgin olive oil in a large pan until it shimmers.

Drop a few crumbs into the oil to check if it's hot enough; it should bubble and move under the surface.

Carefully place the chicken cutlets into the hot oil, cooking on medium-high heat for about three minutes per side.

Work in batches to avoid crowding the pan, which can prevent proper cooking.

Adjust the heat if the chicken is browning too quickly, aiming for a medium heat.

Flip the chicken cutlets after three minutes to cook the other side until golden brown and cooked through.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens