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Crispy Chicken Cutlets

Print Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 4 boneless skinless chicken breasts, pounded to 1/2-inch thickness
  • 1 cup all-purpose flour
  • 2 teaspoons salt divided
  • 1 teaspoon black pepper divided
  • 1 teaspoon garlic powder
  • 3 large eggs
  • 2 tablespoons milk
  • 2 cups Italian-seasoned breadcrumbs
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup vegetable oil for frying
  • Lemon wedges for serving

Method
 

  1. Set up three shallow dishes: one with flour mixed with 1 teaspoon salt, 1/2 teaspoon pepper, and garlic powder; one with beaten eggs and milk; and one with breadcrumbs mixed with Parmesan and remaining salt and pepper.
  2. Pat the chicken cutlets dry with paper towels and season both sides lightly with additional salt and pepper.
  3. Dredge each cutlet first in flour, shaking off excess, then dip in egg mixture, and finally coat thoroughly with the breadcrumb mixture, pressing gently to adhere.
  4. Heat oil in a large skillet over medium-high heat until shimmering but not smoking (about 350°F).
  5. Working in batches to avoid crowding, fry the cutlets for 3-4 minutes per side until golden brown and cooked through (internal temperature of 165°F).
  6. Transfer cooked cutlets to a paper towel-lined plate to drain, and serve immediately with lemon wedges.