Description
Crispy, golden chicken cutlets that are tender inside and packed with flavor, perfect for a quick and satisfying meal.
Ingredients
- 2 boneless, skinless chicken breasts
- 1 cup all-purpose flour
- 2 large eggs
- 1 cup breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1/2 tsp paprika
- 1/4 cup olive oil
- Lemon wedges (for serving)
Instructions
- Slice chicken breasts horizontally to create thin cutlets and pound to even thickness.
- Set up a breading station with flour in one bowl, beaten eggs in another, and breadcrumbs mixed with Parmesan, salt, pepper, garlic powder, and paprika in a third.
- Dredge each cutlet in flour, dip into eggs, then coat in breadcrumb mixture.
- Heat olive oil in a large skillet over medium heat.
- Cook chicken cutlets for 3–4 minutes per side until golden brown and fully cooked.
- Transfer to a paper towel-lined plate to drain excess oil.
- Serve hot with lemon wedges.
Notes
- Pound chicken evenly to ensure quick and even cooking.
- You can substitute panko breadcrumbs for extra crunch.
- Serve with salad, pasta, or in a sandwich.
- Store leftovers in the refrigerator for up to 3 days.
- Reheat in the oven to maintain crispiness.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Pan Fry
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 cutlet
- Calories: 320 kcal
- Sugar: 1 g
- Sodium: 520 mg
- Fat: 14 g
- Saturated Fat: 3 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 30 g
- Cholesterol: 110 mg
