Chicken Cutlets

Chicken Cutlets

Cakes 44 Last Update: Oct 13, 2021 Created: Jul 09, 2021
Chicken Cutlets
  • Serves: 4 People
  • Prepare Time: 20
  • Cooking Time: 20
  • Calories: 656
  • Difficulty: Medium
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They may be simple, but chicken cutlets will forever be one of our favorite options for versatile protein. Our recipe combines panko bread crumbs and Parmesan for a final coating that gets perfectly crispy-chewy when pan-fried. Serve the cutlets alongside roasted veggies, sliced atop salads, or between bread for a crispy chicken sandwich–the options are endless!

Ingredients

Directions

  1. On a cutting board, slice the chicken breasts in half horizontally, creating 2 cutlets. Place the cutlets, 1 at a time, in a large zip-top bag and use a meat mallet to pound to ¼-inch-thick. Transfer the chicken to a cutting board and pat dry with a paper towel. Season the chicken on both sides with salt and pepper.
  2. In a shallow bowl, whisk together the flour, 1 teaspoon of salt, and 1 teaspoon of pepper. In another shallow bowl, beat the eggs. Add the panko and Parmesan to a third shallow bowl and whisk to combine.
  3. Coat the chicken in the flour, shaking off any excess. Then, dip in the eggs, letting any excess drip off. Finally, coat in the panko-Parmesan mixture, making sure all sides are covered. Transfer the chicken to a clean cutting board.
  4. Heat the vegetable oil in a large pan over medium-high heat until shimmering. Working in batches if needed to avoid overcrowding the pan, add the chicken and cook until golden brown and cooked through, 2–3 minutes per side.
  5. Transfer the chicken to a paper towel-lined plate and season with salt. Garnish the chicken cutlets with the parsley and serve with lemon wedges for squeezing on top.
  6. Enjoy!

Chicken Cutlets



  • Serves: 4 People
  • Prepare Time: 20
  • Cooking Time: 20
  • Calories: 656
  • Difficulty: Medium

They may be simple, but chicken cutlets will forever be one of our favorite options for versatile protein. Our recipe combines panko bread crumbs and Parmesan for a final coating that gets perfectly crispy-chewy when pan-fried. Serve the cutlets alongside roasted veggies, sliced atop salads, or between bread for a crispy chicken sandwich–the options are endless!

Ingredients

Directions

  1. On a cutting board, slice the chicken breasts in half horizontally, creating 2 cutlets. Place the cutlets, 1 at a time, in a large zip-top bag and use a meat mallet to pound to ¼-inch-thick. Transfer the chicken to a cutting board and pat dry with a paper towel. Season the chicken on both sides with salt and pepper.
  2. In a shallow bowl, whisk together the flour, 1 teaspoon of salt, and 1 teaspoon of pepper. In another shallow bowl, beat the eggs. Add the panko and Parmesan to a third shallow bowl and whisk to combine.
  3. Coat the chicken in the flour, shaking off any excess. Then, dip in the eggs, letting any excess drip off. Finally, coat in the panko-Parmesan mixture, making sure all sides are covered. Transfer the chicken to a clean cutting board.
  4. Heat the vegetable oil in a large pan over medium-high heat until shimmering. Working in batches if needed to avoid overcrowding the pan, add the chicken and cook until golden brown and cooked through, 2–3 minutes per side.
  5. Transfer the chicken to a paper towel-lined plate and season with salt. Garnish the chicken cutlets with the parsley and serve with lemon wedges for squeezing on top.
  6. Enjoy!

Glycemic Index
Glycemic Load

Ingredient Nutriants Table

nutritions apple oil garlic
vitamin c 12 5 8
vitamin d 26 32 12
fat 4 12 1

Glycemic Detail

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