Description
Juicy, tender chicken enveloped in a perfectly crispy crust, ideal for family dinners or quick weeknight meals.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 cup all-purpose flour
- 2 large eggs
- 1 cup breadcrumbs
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon paprika
- 1/2 cup vegetable oil for frying
- Fresh parsley for garnish (optional)
Instructions
- Start by placing the chicken breasts between two sheets of plastic wrap and pound them to an even thickness, about 1/2 inch.
- Prepare a breading station with three shallow dishes: one for flour, one for beaten eggs, and a final one for breadcrumbs mixed with salt, pepper, and paprika.
- Dredge each chicken breast in the flour, shaking off any excess.
- Dip the chicken into the beaten eggs, allowing any excess to drip off.
- Coat the chicken breasts in the seasoned breadcrumbs, ensuring they are completely covered.
- In a large skillet, heat the oil over medium-high heat. When hot, add the breaded chicken cutlets.
- Fry each cutlet for about 5-7 minutes on each side or until they are golden brown and cooked through (internal temperature should reach 165°F).
- Once cooked, transfer them to a paper towel-lined plate to drain any excess oil.
- Serve them hot, garnished with fresh parsley if desired.
Notes
For a healthier twist, try using whole wheat breadcrumbs or swapping vegetable oil for olive oil. Leftovers can be stored in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 cutlet
- Calories: 350
- Sugar: 2g
- Sodium: 400mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 250mg
Keywords: chicken, cutlets, breaded, crispy, easy dinner