Crispy Chicken Cutlets
Thin-pounded chicken breasts breaded and pan-fried until golden and crunchy. Ready in 15 minutes—perfect weeknight dinner.
- Total time
- 15 min
- Servings
- 2
- Calories
- 385
- Protein
- 38g
Ingredients
- 2 medium (about 6 oz each) chicken breast
- ½ cup flour
- 1 large egg
- ¾ cup breadcrumbs
Instructions
- 1
Place chicken between plastic wrap and pound to 1/4-inch thick using a meat mallet.
- 2
Set up three shallow bowls: flour in the first, beaten egg in the second, breadcrumbs in the third.
- 3
Coat each cutlet in flour, shake off excess, dip in egg, then dredge in breadcrumbs, pressing gently.
- 4
Heat 2 tbsp oil in a 12-inch skillet over medium-high until shimmering, about 90 seconds.
- 5
Sear each cutlet 3 minutes per side without moving until golden brown and cooked through.
- 6
Serve hot with salt and pepper to taste.
Tools you’ll need
- cutting board
- plastic wrap
- meat mallet
- three shallow bowls
- 12-inch skillet
- tongs
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