Description
Learn why flouring chicken cutlets before breading makes a difference. This step-by-step recipe ensures crispy, golden cutlets every time, with tips for perfect adhesion and flavor.
Ingredients
Scale
- 4 boneless, skinless chicken cutlets
- 1 cup all-purpose flour
- 2 large eggs, beaten
- 2 cups breadcrumbs (panko or Italian-style)
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp paprika (optional)
- 2 tbsp grated Parmesan cheese (optional)
- ½ cup neutral oil (for frying)
Instructions
- Prep the Chicken: Trim excess fat from cutlets and gently pound to ¼-inch thickness. Pat dry with paper towels.
- Season: Sprinkle salt, pepper, and paprika on both sides of chicken.
- Set Up Breading Station: Arrange three bowls – seasoned flour, beaten eggs, breadcrumbs mixed with Parmesan (optional).
- Dredge in Flour: Coat each chicken cutlet lightly in flour. Shake off excess.
- Dip in Egg: Submerge floured chicken in beaten egg until fully coated.
- Coat with Breadcrumbs: Press breadcrumbs firmly onto chicken for an even layer.
- Rest: Place breaded cutlets on a wire rack for 10 minutes to set the coating.
- Cook: Heat oil in a skillet over medium heat. Fry cutlets 3–4 minutes per side until golden brown and internal temperature reaches 165°F.
- Serve: Remove and drain on paper towels. Serve hot with lemon wedges or dipping sauce.
Notes
- For gluten-free: Use rice flour or cornstarch instead of all-purpose flour and gluten-free breadcrumbs.
- Baking option: Preheat oven to 400°F, bake on a greased rack for 20 minutes, flipping halfway.
- Prep Time: 15 mins
- Cook Time: 10 mins
- Category: Main Course
- Method: Frying or Baking
- Cuisine: Italian-American