Fried Chicken Cutlet
A crispy, golden chicken cutlet pan-fried to perfection. Simple ingredients and quick cooking make this a perfect weeknight dinner or sandwich filler.
- Total time
- 20 min
- Servings
- 2
- Calories
- 650
- Protein
- 40g
Ingredients
- 2 large chicken breast cutlets
- ½ cup all-purpose flour
- 2 large eggs
- 1 cup breadcrumbs
- 1 teaspoon salt
- ½ cup vegetable oil
Instructions
- 1
Place the 2 chicken cutlets between plastic wrap and pound to an even 1/2-inch thickness. Season both sides with the 1 tsp salt.
- 2
Set up three shallow dishes: one with the 1/2 cup flour, one with the 2 beaten eggs, and one with the 1 cup breadcrumbs.
- 3
Dredge each cutlet in flour, then dip in egg, letting excess drip off, then press into breadcrumbs to coat evenly.
- 4
Heat the 1/2 cup oil in a large skillet over medium-high until shimmering. Fry the cutlets in a single layer, about 3-4 minutes per side, until golden brown and cooked through.
- 5
Transfer to a paper towel-lined plate to drain. Serve hot with lemon wedges or your favorite dipping sauce.
Tools you’ll need
- Large skillet
- Meat mallet or rolling pin
- Three shallow dishes
- Tongs
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