Crispy Italian Breaded Chicken Cutlets
Thin chicken cutlets are dipped in egg, coated in seasoned crumbs, and pan fried until golden.
Equipment
- Wide skillet
- Meat mallet or rolling pin
- Wire rack
- Meat thermometer
Ingredients
Main Ingredients
- 4 boneless skinless chicken breasts about 1 1/2 pounds, sliced in half and pounded thin
- 1 cup seasoned bread crumbs panko or crushed crackers also work
- 2 large eggs beaten
- ½ tsp salt
- ½ cup vegetable oil for pan frying
Instructions
Cooking
- Slice and pound. Slice each breast in half and pound to 1/4 inch thickness.
- Bread. Dip each cutlet in beaten egg, press into the bread crumbs, and rest for a few minutes.
- Fry. Fry in oil at about 350 degrees F for 3 to 5 minutes per side until golden.
- Drain. Check for 165 degrees F inside and drain on a wire rack.
Notes
Substitutions: Use panko or crushed crackers in place of the seasoned crumbs, and mix in grated Parmesan for extra flavor.
Tips: Keep raw chicken cold, do not rinse it, and cook it to 165 F.
Storage: Refrigerate for 3 to 4 days or freeze for up to 3 months.
Nutrition does not include lemon wedges.