Chicken Cutlets Recipe
The term "cutlet" comes from the French word "côtelette," meaning a small rib or chop. The concept of breading and frying meat has been around for centuries, with variations found in many cultures. Chicken cutlets, as we know them today, likely evolved from European cooking traditions, where thinly pounded meat was breaded and fried to create a delicious, crispy dish.
Equipment
- Meat mallet or rolling pin
- Three shallow bowls
- Large skillet or frying pan
- Tongs or a spatula
- Paper towels
- Cutting board and knife
Ingredients
- 2 large boneless, skinless chicken breasts
- 1 cup all-purpose flour
- 2 large eggs
- 1 cup breadcrumbs (preferably panko for extra crunch)
- 1/2 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup olive oil or vegetable oil (for frying)
- Lemon wedges (for serving)
- Fresh parsley (optional, for garnish)
Instructions
- Start by cutting each chicken breast in half horizontally to create thinner pieces.Place the chicken pieces between two sheets of plastic wrap or parchment paper.Use a meat mallet or rolling pin to pound the chicken to an even thickness, about 1/4 inch.
- In the first shallow bowl, place the all-purpose flour.In the second shallow bowl, beat the eggs.In the third shallow bowl, combine the breadcrumbs, grated Parmesan cheese, garlic powder, onion powder, paprika, salt, and black pepper.
- Dredge each piece of chicken in the flour, shaking off any excess.Dip the floured chicken into the beaten eggs, ensuring it is fully coated.Finally, press the chicken into the breadcrumb mixture, making sure it is evenly coated on all sides. Repeat with all pieces.
- Heat the olive oil or vegetable oil in a large skillet over medium-high heat.Once the oil is hot, add the breaded chicken cutlets in a single layer. Do not overcrowd the pan; you may need to fry in batches.
- Cook each side for about 3-4 minutes, or until the chicken is golden brown and cooked through.Use tongs or a spatula to remove the cutlets from the pan and place them on a plate lined with paper towels to drain excess oil.
- Serve the chicken cutlets hot with lemon wedges on the side. Garnish with fresh parsley if desired.