This Chicken Cutlet Recipe is filled with tender chicken, a crispy coating, and a delightful garlicky flavor. This mouthwatering dish is sure to satisfy any crowd for dinner, pleasing everyone at the table.
Recipe Details
I have a genuine love for all fried chicken variations, and this Chicken Cutlet Recipe is particularly enjoyable. Its superb breading, intense flavor, and simplicity in preparation will surely endear it to your family.
- TASTE: This Chicken Cutlet is savory, aromatic from garlic, and bursting with flavor. The crispy coating is enriched with Parmesan cheese, offering a nutty and cheesy profile.
- TEXTURE: The combination of three different breadcrumbs provides the juicy chicken with a deliciously crunchy and crispy outer layer.
- TIME: You can expect the complete preparation to take about 40 minutes.
- EASE: This recipe is easy to make and only requires standard kitchen ingredients, making it quite accessible.
What You’ll Need
Ingredient Notes
- Chicken: Choose boneless, skinless chicken breasts and trim away any excess fat before cooking.
- Breadcrumbs: This recipe includes a blend of plain breadcrumbs, Corn Flakes crumbs, and Panko breadcrumbs, all of which contribute to a delightful crunch.
- Eggs:The eggs play a crucial role in bonding the breading to the chicken and imparting a light, airy texture.
– **Flour:** Applying flour between the egg and the chicken helps keep the egg wash in place during the dredging.
– **Parmesan cheese:** This ingredient introduces a cheesy, nutty, and savory essence, enhancing the dish’s flavor.
– **Corn oil:** You can choose this oil or any other oil with a high smoke point for frying purposes.### Add-ins and Substitutions
– **Alternate seasonings:** You can elevate the taste by using Italian seasoning, lemon pepper, paprika, basil, oregano, rosemary, thyme, parsley, or sage.
– **Spice it up:** To add some heat, mix hot sauce into the egg wash or incorporate cayenne pepper into the flour dredge.
– **Cheesy top:** For a cheesy finish, broil the chicken cutlets in the oven until mozzarella cheese is melted, golden, and bubbly.
– **Lemon addition:** A drizzle of fresh lemon juice over the chicken cutlets brings a refreshing citrus flavor.### How to Make Chicken Cutlets
– **Filet the chicken breasts:** Carefully cut each chicken breast in half using a sharp knife.
– **Pound the chicken:** Place plastic wrap over each piece of chicken and pound the meat with a meat mallet’s flat side until it measures about ½ inch in thickness.
– **Season the chicken:** Season both sides of the chicken to taste with salt, pepper, and garlic powder.**Pro Tip:** To minimize mess while pounding, keep the chicken covered with plastic wrap.
– **Prepare the egg wash:** In a bowl, whisk together eggs, milk, and pressed garlic.
– **Mix the breadcrumbs:** In a shallow dish, blend plain breadcrumbs, Panko, Kellogg’s cornflake crumbs, and grated Parmesan cheese.
- Dredge the chicken. Coat the chicken fillets sequentially in flour, followed by the egg mixture, and then the breadcrumb blend.
- Let the chicken rest. Place all coated chicken cutlets onto a baking sheet and allow them to rest for about 5 to 10 minutes.
- Prepare the chicken cutlets. Begin by pouring oil into a large skillet to a depth of about half an inch. Heat the oil over medium heat, then carefully fry the chicken in the hot oil.
Cooking Tips
- Avoid over-seasoning the chicken- Be cautious with garlic powder, as too much can overpower the chicken’s natural taste.
- Allow the dredged chicken to rest- Letting the coated chicken sit for a bit helps the breading adhere better, minimizing the chance of it coming off during cooking.
- Ensure the oil is at the right temperature before frying- The oil should be sufficiently hot when the chicken is added; otherwise, the breading can soak up too much oil and become greasy.
- Use a meat thermometer for checking doneness- To confirm that the chicken is properly cooked, insert a meat thermometer into the thickest part. It should register at least 165°F.
Frequently Asked Questions
Do you dip cutlets in egg or flour first?Start by dipping the cutlets in flour to create a base that helps the egg stick. If you skip directly to the eggs, they may slide right off. The proper sequence is flour, eggs, and then breadcrumbs.
How can you prevent breading from falling off chicken cutlets?For better adherence of the breading, dip the chicken in flour first, followed by eggs and then breadcrumbs. Additionally, allowing the breaded cutlets to rest for 5-10 minutes helps the coating stick more effectively.
Serving Suggestions
These chicken cutlets are remarkably crispy, succulent, and delicious. They complement a variety of accompaniments including grains, salads, potatoes, and vegetables.
- Grains: Pair the chicken with white rice, Hibachi Fried Rice, Wild Brown Rice, Quinoa Fried Rice, or even Pork Fried Rice.
- Salads: Serve with a Kani Salad, Spinach Salad, Broccoli Cranberry Salad, or Roasted Eggplant Salad.
- Potatoes: Round out the meal with Parmesan Roasted Potatoes, Crispy Air Fryer French Fries, Scalloped Potatoes, or Air Fryer Baked Potatoes.
- Vegetables: These chicken cutlets go well with Sautéed Garlic Asparagus, Crispy Air Fryer Broccoli, Air Fryer Green Beans, or Grilled Vegetables.
Preparing This Recipe Ahead of Time
Advance preparation: You can prepare the egg wash ahead and store it in the fridge, while the dredging mixture can be combined and covered on the counter until you’re ready to cook. The chicken can also be sliced and flattened in advance and kept in the refrigerator.
Storage: Store the Chicken Cutlets in an airtight container in the refrigerator for up to four days. Reheat them in the oven, stovetop, or air fryer to keep them crispy.
Freezing: The chicken can be frozen in appropriate containers for up to three months. Thaw overnight before reheating.
Explore More Tasty Chicken Recipes!
Complete Cooking Instructions
Calories: 646kcal
|
Carbohydrates: 57g
|
Protein: 65g
|
Fat: 15g
|
Saturated Fat: 5g
|
Polyunsaturated Fat:
3g
|
Monounsaturated Fat:
4g
|
Trans Fat:
0.04g
|
Cholesterol:
280mg
|
Sodium:
840mg
|
Potassium:
1046mg
|
Fiber:
3g
|
Sugar:
3g
|
Vitamin A:
367IU
|
Vitamin C:
3mg
|
Calcium:
235mg
|
Iron:
5mg
Main Dishes
