These breaded chicken cutlets bring the authentic taste of Italy right to your kitchen. Known for their delightful crunch and savory flavor, these cutlets are crafted with tender chicken breasts, coated in a seasoned breadcrumb mixture. The result is a perfectly crisp exterior that contrasts beautifully with the juicy meat inside. Whether you’re serving them as a main dish or enjoying them in a sandwich, the simple joy of a well-made chicken cutlet is universal.
Crispiest Breaded Chicken Cutlets
4
portions15
minutes15
minutes335
kcal30
minutesLaissez l'écran de votre appareil allumé
Ingrédients
4 4 4 boneless, skinless chicken breasts
130 g 1 tasse farine
3 3 œufs
30 ml 2 cuillère à soupe lait
120 g 1 tasse breadcrumbs
2 cuillères à soupe 2 cuillères à soupe fromage parmesan râpé
1 cuillère à café 1 cuillère à café ail en poudre
1 cuillère à café 1 cuillère à café poudre d'oignon
1 cuillère à café 1 cuillère à café sel
1/2 cuillère à café 1/2 cuillère à café poivre noir
Italian seasoning (optional)
Vegetable oil for frying
Equipement
Mixing Bowl- Fouet
- frying pan
- tongs
- paper towels
- Shallow dishes or plates
Directions
- Prepare the Chicken:
- Pat dry the chicken breasts with paper towels. To ensure even cooking, place each chicken breast between two sheets of plastic wrap and gently pound to an even thickness of about 1/2 inch.
- Set Up Breading Station:
- In one shallow dish, place the flour.
- In a second dish, whisk together the eggs and milk.
- In a third dish, combine the breadcrumbs, Parmesan cheese, garlic powder, onion powder, salt, black pepper, and Italian seasoning.
- Bread the Chicken:
- Dredge each chicken breast in flour, shaking off any excess.
- Dip into the egg mixture, allowing any excess to drip off.
- Press both sides into the breadcrumb mixture to ensure a thorough coating.
- Fry the Chicken:
- Heat about 1 cm (½ inch) of vegetable oil in a large frying pan over medium-high heat.
- Once the oil is hot (but not smoking), add the breaded chicken cutlets.
- Fry for about 3-4 minutes on each side or until they are golden brown and fully cooked through.
- Transfer the cutlets to a plate lined with paper towels to absorb any excess oil.
Notes
- For the crispiest texture, avoid overcrowding the pan; fry in batches if necessary and maintain the oil temperature to prevent sogginess.
Can I use chicken thighs instead of breasts?
Yes, you can use boneless, skinless chicken thighs. They may require slightly longer cooking time due to their thicker, juicier nature, so ensure that they are cooked through to an internal temperature of 165°F (74°C).
