Breaded Chicken Cutlets
My husband’s eyes lit up with delight when he took the first bite of these crispy Breaded Chicken Cutlets at our family dinner last night. The crunch of the breading combined with the juicy chicken inside left everyone at the table speechless. It was truly a memorable moment that I will cherish forever.
Ingredients:
- 4 boneless, skinless chicken breasts
- 1 cup breadcrumbs
- 1/2 cup grated parmesan cheese
- 1 tsp garlic powder
- 1 tsp paprika
- Salt and pepper to taste
- 2 eggs, beaten
- Vegetable oil for frying
Instructions:
- Pound chicken breasts to an even thickness.
- In a shallow dish, mix breadcrumbs, parmesan cheese, garlic powder, paprika, salt, and pepper.
- Dip each chicken breast in beaten eggs, then coat with breadcrumb mixture.
- Heat vegetable oil in a large skillet over medium-high heat.
- Fry breaded chicken cutlets for about 4-5 minutes on each side until golden brown and cooked through.
- Serve hot and enjoy!
Popular questions:
- Question: Can I use chicken thighs instead of chicken breasts?
- Question: Can I bake the chicken cutlets instead of frying them?
- Question: Can I use a different type of cheese for the breading?
Answer: Yes, you can use chicken thighs for this recipe, but adjust the cooking time accordingly as thighs may require longer to cook through.
Answer: Yes, you can bake the breaded chicken cutlets in the oven at 400°F for about 25-30 minutes or until cooked through.
Answer: Yes, feel free to use any type of cheese you prefer for the breading to customize the flavor to your liking.
Helpful tips:
- For extra crispy cutlets, double coat them by dipping them in the egg and breadcrumb mixture twice.
- You can add herbs like parsley or thyme to the breadcrumb mixture for added flavor.
- Serve the breaded chicken cutlets with a side of marinara sauce or a squeeze of lemon for a burst of freshness.
Expert Secrets:
- Brine the chicken breasts in a mixture of salt, sugar, and water for at least 30 minutes before breading for juicier meat.
- Use a combination of panko breadcrumbs and regular breadcrumbs for an extra crunchy coating.
