Chicken Cutlets
Golden and crispy chicken cutlets with a Parmesan twist. Easy to make, delicious to taste!
2 chicken breasts cut into 8 thin cutlets
Servings: 4 Servings
Calories: 414kcal
Ingredients
- 2 chicken breasts cut into 8 thin cutlets
- 3 eggs
- 2 tablespoons grated parmesan cheese
- 2 cups Italian bread crumbs
- 1/2 teaspoon salt
- ½ teaspoon of pepper
- Oil for cooking
- Lemons for serving, optional
Instructions
- Slice the chicken breasts into 4 thin slices each, for a total of 8.
- Mix the eggs, Parmesan cheese, and 1 tablespoon of water in a shallow bowl and mix well.
- Mix the breadcrumbs with salt and pepper in a shallow dish. Set aside.
- Dip each chicken piece into the beaten eggs, allowing the excess to drip off.
- Coat the chicken with the breadcrumb mixture, and press lightly into the chicken to adhere.
- Heat oil in a large skillet over medium-high heat.
- Fry the breaded chicken cutlets for 3-4 minutes per side until they turn golden brown and are cooked through (internal temp of 165°F/74°C).
- Drain on paper towels or a cooling rack before serving.
Notes
- Use Parmesan cheese in the egg wash to prevent burning the cheese and achieve a golden breading.
- Ensure even thickness for evenly cooked and crispy chicken.
- Press breadcrumbs onto egg-washed chicken to secure the breading.
- Fry in hot oil to avoid excessive oil absorption.
- Stay attentive while frying to prevent burning, as they cook quickly.
- Chicken is cook through at 165°F internal temperature.
Nutrition
Serving: 2Pieces | Calories: 414kcal | Carbohydrates: 42g | Protein: 25g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Trans Fat: 0.05g | Cholesterol: 162mg | Sodium: 1248mg | Potassium: 398mg | Fiber: 3g | Sugar: 4g | Vitamin A: 333IU | Vitamin C: 2mg | Calcium: 153mg | Iron: 4mg
