Crispy Chicken Cutlets
A remix of a recipe by Sade
Tender, juicy chicken breasts pounded thin and coated in a golden, crispy breadcrumb crust. Perfect served with lemon, pasta, or as a sandwich.
- Total time
- 30 min
- Prep
- 15 min
- Cook
- 15 min
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Ingredients
- 4 medium Chicken breasts
- 1 cup All-purpose flour
- 2 large Eggs
- 1½ cup Panko breadcrumbs
- 1 tsp Salt
- ½ tsp Black pepper
- ½ tsp Garlic powder
- ½ cup Vegetable oil
- 1 whole Lemon
Steps
- Place chicken breasts between plastic wrap and pound to an even thickness of about ½ inch using a meat mallet.
- Set up three shallow dishes for breading: one with flour, one with beaten eggs, and one with panko breadcrumbs mixed with salt, pepper, and garlic powder.
- Coat each chicken cutlet in flour, shaking off excess, then dip in egg, and finally coat thoroughly with the breadcrumb mixture.
- Heat vegetable oil in a large skillet over medium-high heat until shimmering.
- Carefully place breaded cutlets in the hot oil and cook for 3-4 minutes per side until golden brown and crispy.
- Transfer cooked cutlets to a paper towel-lined plate to drain excess oil.
- Serve warm with fresh lemon wedges squeezed over the top.
Diet tags are added by the recipe's author.