Directions
- Prepare the Chicken: Start by pounding the chicken breasts to an even thickness, about 1/2 inch thick. Season both sides with salt and pepper.
- Set Up Breading Station: Place the flour in a shallow dish. Beat the eggs in another shallow dish. In a third shallow dish, combine the breadcrumbs, Parmesan cheese, garlic powder, onion powder, paprika, and cayenne pepper.
- Bread the Chicken: Dredge each chicken breast in the flour, shaking off any excess. Dip into the beaten eggs, then coat thoroughly with the breadcrumb mixture, pressing lightly to adhere.
- Fry the Cutlets: Heat the vegetable oil in a large skillet over medium-high heat. Once hot, add the chicken cutlets, cooking for about 3-4 minutes per side, until golden brown and cooked through. Transfer to a paper towel-lined plate to drain any excess oil.
- Serve and Enjoy: Serve the cutlets immediately while they’re still crispy and hot.
Kitchen Equipment Needed
- Meat mallet or rolling pin (for pounding the chicken)
- Shallow dishes or plates for breading station
- Large skillet
- Tongs
- Paper towels
- Plate for draining
Tips and Shortcuts
- Even Thickness: Pounding the chicken to an even thickness ensures that it cooks evenly and quickly.
- Breadcrumbs: Using panko breadcrumbs will give you a much crunchier coating compared to regular breadcrumbs.
- Oil Temperature: Make sure the oil is hot enough before adding the chicken; otherwise, the cutlets will absorb too much oil and become soggy.
- Batch Cooking: If you’re making a large batch, keep the cooked cutlets warm in a low oven (around 200°F) while you finish frying the rest.
Recipe Swaps and Variations
- Herbs and Spices: Add your favorite herbs to the breadcrumb mixture, such as thyme, rosemary, or parsley, for an extra flavor boost.
- Cheese: Swap the Parmesan for Pecorino Romano or another hard cheese of your choice.
- Baked Version: For a healthier alternative, bake the breaded cutlets in a 425°F oven for 15-20 minutes, flipping halfway through.
How to Store Leftovers
If you have any leftovers, store them in an airtight container in the refrigerator for up to 3 days. To reheat, place the cutlets in a preheated oven at 350°F for about 10 minutes or until heated through. This method helps to retain their crispy texture.
Suggested Pairings
These Crispy Chicken Cutlets pair wonderfully with a variety of sides:
- Salads: A fresh green salad with a tangy vinaigrette.
- Vegetables: Steamed or roasted vegetables such as broccoli, carrots, or asparagus.
- Starches: Mashed potatoes, rice pilaf, or a simple pasta salad.
- Beverages: A crisp white wine like Sauvignon Blanc or a cold, refreshing iced tea.
