Crispy Chicken Cutlets
These easy crispy chicken cutlets come together in less than 30 minutes. They are perfect for weeknights.
Servings: 4 people
Ingredients
- 2 large boneless skinless chicken breast
- ½ cup all-purpose flour
- 2 tsp Garlic powder
- 1 tbsp Italian Seasoning
- Salt
- Black pepper
- 2 tsp red pepper chili flakes
- 2 Eggs
- ½ c freshly grated Parmesan cheese
- 1 ¾ cups Panko breadcrumbs
- ⅓ cup vegetable oil
Instructions
- Cut the chicken breast in half. Pound each piece until it’s thin, about half the original thickness it was. Add salt and pepper on both sides of the chicken.
- In a bowl add the flour with 1tsp of garlic powder.
- In another bowl combine the panko breadcrumbs, Italian seasoning, red pepper flakes, 1 tsp of garlic powder and parmesan cheese. Stir to combine.
- Whisk together the two eggs in another bowl.
- Using one chicken breast at a time, coat with the flour, shake off any excess, then dip into the egg, shake off any excess and coat with the panko mixture making sure the chicken is well coated. Set on the side and repeat.
- Heat the oil in a large frying pan, once hot enough, add the chicken breast, do this in batches if it doesn’t fit so the pan isn’t crowded. Cook for about 3 minutes per side, the chicken should be 165 degrees internally and golden brown.
- Let cool on a wire rack. Serve with your favorite sides, eat and enjoy!
Video
Nutrition
Serving: 1g | Calories: 481kcal | Carbohydrates: 35g | Protein: 24g | Fat: 27g | Saturated Fat: 6g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 129mg | Sodium: 526mg | Potassium: 384mg | Fiber: 3g | Sugar: 2g | Vitamin A: 562IU | Vitamin C: 1mg | Calcium: 200mg | Iron: 3mg