This chicken cutlet recipe features plenty of juicy chicken, crispy panding and delicious garlic flavors. This delicious dish is the slam dunk dinner that everyone loves.
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Recipe details
I’m a huge fan of fried chicken in any form and this chicken cutlet recipe is absolutely delicious. This flavorful dinner has perfect panding, great flavor and is easy to make. You like to make this for your family.
Flavor: This chicken cutlet recipe is flavorful, garlic and tasty. The fried breadcrumbs are full of Parmesan cheese for a cheesy nutty flavor. Texture: Three types of breadcrumbs, the juicy, tender chicken is covered in a crunchy layer of crunchy. Time: It takes 40 minutes to make this recipe. Ease of Use: This is a simple recipe to make and use kitchen basics, which is very useful.
What you need
Ingredient Notes
Use chicken and boneless, skinless chicken breast. Prepare the chicken by slices of excess fat. Breadcrumbs – This recipe uses a combination of regular crumbs, cornflake crumbs, and panko crumbs. These add lots of textures, so the chicken is delicious and crispy, not just breading crumbs. Eggs – These help tie the crumbs into the chicken and make the crumbs light and fluffy. Flour – This goes between the egg and the chicken so the eggs don’t slip immediately when droughing the chicken. Parmesan Cheese – This cheap, nutty, salty ingredient adds a great flavour. Corn Oil – You can use this oil or other oils with a high smoke point.
Add-ins and replacements
Add Italian seasonings, lemon pepper, paprika, basil, oregano, rosemary, thyme, parsley, or sage. Add hot sauce – add hot sauce to the egg wash to make it a little spicy. Alternatively, add cayenne pepper to the flour dr. Cover the chicken with cheese – Layer the chicken cutlets with mozzarella cheese in layers and place in the oven for a few minutes until browned and foamed. Add lemon and drizzle the chicken cutlet with lemon juice to give it a fresh citrus flavor.
How to make chicken
Melt the chicken breast. Slice each chicken breast in half with a sharp knife. Bash the chicken. Cover each slice with plastic wrap and start pounding the meat with the meat mallet using the flat side until the chicken is about 1/2 inch thick. Season the chicken. Taste and taste both sides of the chicken with salt, pepper and garlic flour.
Pro Tip: Make sure your chicken is covered in plastic wrap so that it doesn’t splash when pounding it with a meat mallet.
Prepare egg wash. In a bowl, whisk the eggs with milk and press the garlic. Combine the breadcrumbs. Next, combine plain crumbs, panko, breadcrumbs, Kellogg’s cornflake crumbs and grated Parmesan cheese on a shallow dish.
Drink the chicken. Soak the chicken fillet in this order: first with flour, then with egg mixture, then with bread chunks mixture. Leave the chicken to rest. Place all the dried chicken on a baking sheet and let rest for about 5-10 minutes.
Stir the chicken. Now fill a large skillet with oil (sufficient to fill about 1/2 inch of the skillet). Turn medium heat and start cooking the chicken in hot oil.
Recipe Tips
Do not season the chicken – be careful not to have too much garlic powder. Otherwise, it will overwhelm the chicken flavor. Let the dried chicken rest – when it sits, the pandings stick together to the chicken. This helps to prevent the crumbs from falling apart. Make sure the oil is hot before frying – it is important that the oil gets hot before adding the chicken. Otherwise, the crumbs will absorb too much oil and become greasy. Check the internal temperature. The best way to check if the chicken is cooked is to insert a meat thermometer into the thickest part of the chicken. You should read at least 165°F.
FAQ
I want to soak the cutlet in flour first, but give it something to stick to the egg. When you dip it in the eggs they just slip off. First flour, then eggs, then bread crumbs.
Soaking flour and eggs before breading crumbs helps stick to the chicken. Also, letting the cutlet rest for 5-10 minutes after panding gives you a better chance of the breadcrumbs not falling off.
Provide suggestions
These homemade chicken cutlets are super crispy, juicy and flavorful. They taste great with grains, salads, potatoes and vegetables.
Grain: Serve this chicken dish with white rice, cypressa alhos, wild brown rice, quinoa fried rice, or pork fried rice. Salad: Enjoy crab salad, spinach salad, broccoli cranberry salad, or roasted eggplant salad. Potatoes: Combine this dish with roasted Parmesan, crispy air fries, scalloped potatoes, or air fries baked potatoes. Vegetables: These chicken cutlets are served with sauteed garlic asparagus, crispy air fryer broccoli, air fryer beans, or grilled vegetables.
Create this recipe in advance
Go ahead: Egg washes can be prepared and stored in the fridge, combined with the dr dr bread chunks mixture and left covered in the counter until you are ready to make this dish. Slice and beat the chicken and then leave it in the fridge beforehand.
Storage: Store these chicken cutlets in the fridge in an airtight container for up to 4 days. Reheat in an oven, stove top or air fryer to keep it crispy.
Freeze: Freeze this chicken in a safe container in the freezer for up to 3 months. Thaw overnight before reheating.
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Complete recipe instructions
Chicken cutlet recipe
This chicken cutlet recipe features plenty of juicy chicken, crispy panding and delicious garlic flavors. This delicious dish is the slam dunk dinner that everyone loves.
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Serving: 4
calorie: 646kcal
Instructions
Slice each chicken breast in half.
Next, cover each slice with plastic wrap and start pounding the meat with a meat mallet using the flat side. Pour the chicken until it is about 1/2 inch thick.
Taste and taste both sides of the chicken with salt, pepper and garlic flour. Be careful not to have too much garlic powder. Otherwise, it can overwhelm the flavor of the chicken.
To prepare the dr bone staircase: Whisk the eggs with milk in a bowl and press the garlic.
Drink the cuts of each chicken in this order, then drough with flour, then with egg mixture, and then with bread chunks mixture.
Place all the dried chicken on a baking sheet and let rest for about 5-10 minutes. This helps to prevent the crumbs from falling apart.
nutrition
calorie: 646kcal | carbohydrates: 57g | protein: 65g | fat: 15g | Saturated fat: 5g | Polyunsaturated fat: 3g | January Saturated Fat: 4g | Trans Fat: 0.04g | cholesterol: 280mg | sodium: 840mg | potassium: 1046mg | fiber: 3g | sugar: 3g | Vitamin A: 367iu | Vitamin C: 3mg | calcium: 235mg | iron: 5mg
Hello, I’m Dina. I’m glad I stopped! I believe life is too short for bad coffee or boring meals. With an easy follow-up step-by-step recipe, you will be amazed at how quickly a healthy and delicious meal comes together. I hope you find something you enjoy!
