Fried Chicken Cutlets Recipe. Boneless chicken breasts cut into thin cutlets breaded, and pan-fried to perfection.
This recipe is a staple in my kitchen. In fact, it is the number-one go-to recipe for a crowd pleasing quick to prepare family friendly recipe. That was a mouthful of an explanation, but my passionate love for fried chicken cutlets requires a colorful description.
The comfort of fried chicken, the crispiness of the breadcrumbs, and the ease of preparation really makes this dish a must have in your starting lineup of base recipes.
NOTE
Before beginning the recipe remember to read the “Invent Your Recipe” section below for additional suggestions, recipe combinations, or ingredient alternatives.
How To Make Fried Chicken Cutlets
Preparing the Fried Chicken Cutlets:
- Begin by cleaning and trimming the fat from the chicken breast. Next, slice the whole chicken breasts in half lengthwise to form thinner cutlets.
- In a mixing bowl add the breadcrumbs, salt, ground black pepper, and garlic powder and mix well.
- In another mixing bowl, add the eggs and water and whisk to form an egg wash.
- Next, dredge the cutlets in the egg, then breadcrumbs, until all cutlets are coated.
Cooking the Chicken:
- In a large skillet, add in the canola oil and bring to a high heat.
- Next, add the chicken cutlets to the skillet and fry on both sides until golden brown, about 3-4 minutes each side, ensuring not to crowd the skillet.
- Remove chicken cutlets from the skillet and set aside. Repeat this process until all the chicken is cooked.
How To Serve Fried Chicken Cutlets:
- Serve the fried chicken cutlets with a side of potatoes or your favorite grain. Also, pair with a healthy green vegetable.
Invent Your Recipe
In this recipe, I am using boneless chicken breasts and seasoned breadcrumbs. This recipe will also work well with thin-cut boneless pork loin, fillet of fish, or shrimp. The cooking time will vary depending on the thickness of the pork loin and the size of the shrimp.
If you do not like to use canola oil, avocado oil, and peanut oil will also work. This is a personal preference, so please pick what you prefer.
For the coating on the chicken, I have used panko breadcrumbs, seasoned breadcrumbs, and cornflakes for the crispy coating. Panko breadcrumbs are pretty straightforward, just substitute in this recipe and follow the instructions. For the cornflakes, you might want to put them in a bag and smash them up a bit before using them as a coating.
For more ideas like this fried chicken cutlets dish check out my chicken recipes page.
The Recipe
Fried Chicken Cutlets
Ingredients
- 2 boneless skinless chicken breasts
- ½ cup seasoned breadcrumbs
- 2 large eggs
- 2 tablespoons water
- ½ cup canola oil
- ½ teaspoon salt
- ¼ teaspoon pepper
- ½ teaspoon garlic powder
Instructions
Preparing the Fried Chicken Cutlets:
- Begin by cleaning and trimming the fat from the chicken breast. Next, slice the whole chicken breasts in half lengthwise to form thinner cutlets.
- In a mixing bowl add the breadcrumbs, salt, ground black pepper, and garlic powder and mix well.
- In another mixing bowl, add the eggs and water and whisk to form an egg wash.
- Next, dredge the cutlets in the egg, then breadcrumbs, until all cutlets are coated.
Cooking the Chicken:
- In a large skillet, add in the canola oil and bring to a high heat.
- Next, add the chicken cutlets to the skillet and fry on both sides until golden brown, about 3-4 minutes each side, ensuring not to crowd the skillet.
- Remove chicken cutlets from the skillet and set aside. Repeat this process until all the chicken is cooked.
How To Serve Fried Chicken Cutlets:
- Serve the fried chicken cutlets with a side of potatoes or your favorite grain. Also, pair with a healthy green vegetable.
Invent Your Recipe
Nutrition
