Easy Crispy Chicken Cutlets Recipe: Mount-Watering Delish!

Name: Easy Crispy Chicken Cutlets Recipe: Mount-Watering Delish!
Prep time: 7 min
Cook time: 8 min
Total time: 15 min
Yield: 4
Cuisine: International/Comfort Food
Ingredients: 2 large, pounded thin Chicken breasts; 1/2 cup All-purpose flour; 2 large Eggs (beaten); 1 cup Breadcrumbs (Panko or regular); 1 teaspoon Salt (or to taste); 1/2 teaspoon Black pepper (freshly ground); 1/2 teaspoon Garlic powder; 2 cups Vegetable oil (for frying)

Learn how to make incredibly delicious and crispy chicken cutlets at home. This easy-to-follow recipe will guide you through seasoning, breading, and frying for a perfect, mount-watering result every time. Ideal for a quick family meal!

#chicken cutlets

#crispy chicken

#easy recipe

#fried chicken

#dinner idea

Perfectly Pounded Chicken Breast

Recipe Information

Prep Time

Cook Time

15m

Total Time

Servings

Easy

International/Comfort Food

English

Nutrition (per serving)

350

Calories

35g

Protein

20g

Carbs

15g

Fat

Ready for Frying

Ingredients

Chicken breasts
2 large, pounded thin
All-purpose flour
1 cup

Eggs
(beaten)
2 large
Breadcrumbs
(Panko or regular)
1 cup
Salt
(or to taste)
1 teaspoon
Black pepper
(freshly ground)
1 teaspoon
Garlic powder
1 teaspoon

Vegetable oil
(for frying)
2 cups

Servings: 4

💡 Tip: Check off ingredients as you add them to keep track of your progress!

Golden Crispy Cutlet in Pan

Instructions

0/6 completed

1
Prepare your chicken breasts by pounding them thinly between two sheets of parchment paper until they are about 1/4 inch thick. Season both sides with salt, pepper, and garlic powder.
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2m
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Prepare your chicken breasts by pounding them thinly between two sheets of parchment paper until they are about 1/4 inch thick. Season both sides with salt, pepper, and garlic powder.
2m
Pounding ensures even cooking and tender cutlets.
2
Set up a breading station: Place flour in one shallow dish, beaten eggs in a second, and breadcrumbs in a third. Ensure all dishes are wide enough to coat the cutlets easily.
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1m
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Set up a breading station: Place flour in one shallow dish, beaten eggs in a second, and breadcrumbs in a third. Ensure all dishes are wide enough to coat the cutlets easily.
1m
Organizing your station makes the breading process smooth.

3
Dredge each chicken cutlet first in flour, shaking off excess. Then dip in beaten egg, allowing any extra to drip off. Finally, coat thoroughly in breadcrumbs, pressing gently to adhere.
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3m
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Dredge each chicken cutlet first in flour, shaking off excess. Then dip in beaten egg, allowing any extra to drip off. Finally, coat thoroughly in breadcrumbs, pressing gently to adhere.
3m
A good coating creates a crispy texture.
4
Heat vegetable oil in a large skillet over medium-high heat until it shimmers. Carefully place the breaded cutlets in the hot oil, ensuring not to overcrowd the pan.
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1m
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Heat vegetable oil in a large skillet over medium-high heat until it shimmers. Carefully place the breaded cutlets in the hot oil, ensuring not to overcrowd the pan.
1m
Maintain consistent oil temperature for best results.
5
Fry the cutlets for 3-4 minutes per side, or until golden brown and cooked through. The internal temperature should reach 165°F (74°C).
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8m
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Fry the cutlets for 3-4 minutes per side, or until golden brown and cooked through. The internal temperature should reach 165°F (74°C).
8m
Don't rush the frying; let them get a deep golden color.

6
Remove the cooked cutlets from the pan and place them on a wire rack lined with paper towels to drain excess oil. Serve immediately with your favorite sides.
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1m
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Remove the cooked cutlets from the pan and place them on a wire rack lined with paper towels to drain excess oil. Serve immediately with your favorite sides.
1m
Draining keeps them crispy and less greasy.