Chicken Cutlet Tips

Understanding the charm of chicken cutlets and why they resonate with so many people is key to mastering this recipe. The crispy exterior, combined with a tender and juicy interior, creates a dish that is both satisfying and comforting.

Discover the deliciousness of crispy herb-infused chicken cutlets! This recipe captures the perfect blend of crunch and flavor, making it ideal for any occasion. With a variety of serving suggestions and cooking techniques, these versatile cutlets can elevate your meals from casual lunches to special dinners. Try them as a main course, in sandwiches, or salads, and enjoy the delightful taste that everyone loves. #ChickenCutlets #CrispyChicken #HerbRecipes #HomeCooking #EasyRecipes #ComfortFood

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Ingredients

2 boneless, skinless chicken breasts

1 cup breadcrumbs (preferably panko)

1/2 cup all-purpose flour

2 large eggs

1/4 cup grated Parmesan cheese

2 tablespoons fresh parsley, finely chopped

1 tablespoon fresh basil, finely chopped

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon paprika

Salt and pepper, to taste

Vegetable oil, for frying

Lemon wedges, for serving

Instructions

Prepare the Chicken: Place the chicken breasts between two sheets of plastic wrap or parchment paper. Using a meat mallet or rolling pin, pound the chicken to an even thickness (about 1/2 inch). This ensures even cooking and tender cutlets.

Season the Flour: In a shallow dish, combine the all-purpose flour, garlic powder, onion powder, paprika, salt, and pepper. Mix well.

Set Up the Dredging Station: In another shallow dish, beat the eggs until smooth. In a third dish, combine the breadcrumbs, Parmesan cheese, parsley, basil, and a little salt and pepper.

Dredge the Chicken: Start by dipping each chicken cutlet into the flour mixture, coating both sides. Shake off any excess flour. Next, dip it into the beaten eggs, allowing any excess to drip off. Finally, coat the cutlet in the breadcrumb mixture, pressing gently to adhere.

Pan-Fry the Cutlets: In a large skillet, heat about 1/4 inch of vegetable oil over medium heat. Once the oil is hot (test by dropping in a breadcrumb – it should sizzle), add the breaded chicken cutlets in batches, being careful not to overcrowd the pan. Fry for about 4-5 minutes on each side until golden brown and cooked through. Use a meat thermometer to ensure the internal temperature reaches 165°F (74°C).

Drain and Rest: Once cooked, remove the cutlets and place them on a paper towel-lined plate to drain excess oil. Let them rest for a few minutes before serving.

Serve: Plate the chicken cutlets with lemon wedges on the side for squeezing over the top. They pair beautifully with a fresh salad or your favorite dipping sauce.

Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4