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homemade Chicken Cutlets Recipe photo

Chicken Cutlets Recipe

Crispy, thinly pounded breaded chicken cutlets cooked until golden and tender.
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Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings 8 servings

Equipment

  • meat mallet or tenderizer
  • parchment paper or plastic wrap
  • 3 shallow bowls or cake tins
  • Large frying pan or skillet
  • Tongs or fork
  • sheet tray and cooling rack
  • Thermometer (optional)

Ingredients
  

  • 4 boneless skinless chicken breasts 7 to 9 ounces each; sliced in half widthwise to make cutlets
  • 1 1/2 cups all-purpose flour
  • 5 large eggs whisked
  • 3 cups regular or Italian bread crumbs
  • coarse salt to taste
  • freshly cracked black pepper to taste
  • avocado or olive oil for frying, enough to come about halfway up the cutlets

Instructions
 

  • Slice each chicken breast in half widthwise to create two thinner cutlets.
  • Place one cutlet between two pieces of parchment paper or plastic wrap and gently pound with a meat mallet until about 1/4 inch thick; repeat with remaining cutlets.
  • Season both sides of each cutlet with coarse salt and freshly cracked black pepper.
  • Set up three shallow bowls: one with the all-purpose flour (seasoned with salt and pepper), one with the whisked eggs (seasoned), and one with the bread crumbs (seasoned with salt and pepper).
  • Dredge a cutlet in flour, shaking off excess, then dip into the egg wash to coat completely, and finally press into the bread crumbs so they adhere; place on a parchment-lined sheet tray. Repeat for all cutlets.
  • Heat oil in a large frying pan over medium heat until it reaches about 375°F (or hot enough that a breadcrumb sizzles on contact).
  • Fry cutlets two at a time (not overcrowding) for 2 to 3 minutes per side, until golden brown and cooked through.
  • Transfer cooked cutlets to a wire rack set over a sheet tray to drain and keep warm while finishing the rest.
  • Serve warm, optionally with lemon slices, grated Parmigiano, or parsley, or use in sandwiches as desired.

Notes

  • Cook and serve cutlets immediately for best crispness.
  • Keep cooked cutlets on a rack in a warm oven (<200°F) for up to 30 minutes.
  • Refrigerate in plastic for up to 3 days.
  • Freeze individually wrapped for up to 3 months.
  • Drain and replace oil if it becomes too dark from crumbs.