Description
These Easy Chicken Cutlets are a crispy and flavorful main course that can be ready in just 30 minutes. Perfectly seasoned and coated with a crunchy breadcrumb mixture, these chicken cutlets are pan-fried to golden perfection. Serve them with lemon wedges and fresh parsley for a delightful meal.
Ingredients
Scale
For the Chicken Cutlets:
- 4 boneless skinless chicken breasts (pounded to 1/2-inch thickness)
- 1 cup all-purpose flour
- 2 large eggs (beaten)
- 1 tablespoon water
- 1 1/2 cups breadcrumbs (panko or regular)
- 1/2 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup olive oil (for frying)
For Serving:
- lemon wedges
- fresh parsley
Instructions
- Prepare the Coating: Place flour in one shallow bowl. In a second bowl, whisk eggs with water. In a third bowl, mix breadcrumbs, Parmesan cheese, garlic powder, paprika, salt, and black pepper.
- Bread the Chicken: Dredge each chicken breast in flour, shaking off excess. Dip into egg wash, then coat thoroughly in breadcrumb mixture.
- Cook the Cutlets: Heat olive oil in a large skillet over medium-high heat. Cook chicken cutlets for 3 to 4 minutes per side until golden brown and cooked through (internal temperature 165°F/74°C).
- Serve: Transfer to a paper towel-lined plate to drain. Serve warm with lemon wedges and garnish with parsley.
Notes
- For a lighter version, bake the breaded cutlets at 400°F (200°C) for 18 to 20 minutes instead of frying.
- These cutlets are perfect on their own, in sandwiches, or served over pasta.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Pan-Frying
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 cutlet
- Calories: 420
- Sugar: 2 g
- Sodium: 690 mg
- Fat: 18 g
- Saturated Fat: 4 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 135 mg
