Chicken Cutlets

5 from 1 vote

These crispy chicken cutlets are flavorful, delicious, and will make you look like a kitchen superstar. With step-by-step photos and detailed instructions, these will turn out perfectly each and every time you make them.

Prep Time20

Cook Time20

Total Time40

Servings: servings

Calories: 328kcal

Author: Lisa Longley

Ingredients

1 pound boneless skinless chicken breasts cut into cutlets, and pounded 1/2 inch thick (453.6 grams)
kosher salt and black pepper
1 cup all purpose flour (120 grams)
3 large eggs
1 tablespoon milk
1 cup bread crumbs (112 grams)
1/4 cup Parmesan cheese (25 grams)
1/2 tablespoon dried basil see note
1/2 tablespoon dried oregano
1 teaspoon garlic powder
1 cup vegetable oil

Instructions

Slice the chicken breasts in half, butterfly style (see photos in the post for more details). If any part of the chicken is still more than half an inch thick, pound them thin by placing the chicken between plastic wrap and using a rolling pin or meat mallet. Pat very dry and lightly salt and pepper the chicken breasts on both sides.
1 pound boneless skinless chicken breasts, kosher salt and black pepper
Add the flour to a plate. Whisk the eggs and milk together in a shallow dish. In another shallow dish stir together the breadcrumbs, Parmesan cheese, basil, garlic powder, and oregano.
1 cup all purpose flour, 3 large eggs, 1 tablespoon milk, 1 cup bread crumbs, 1/4 cup Parmesan cheese, 1/2 tablespoon dried basil, 1/2 tablespoon dried oregano, 1 teaspoon garlic powder
Working with one chicken breast at a time, dredge the chicken breasts in the flour, then the eggs, and then the seasoned bread crumbs. Repeat with all of the chicken.
In a heavy-bottomed large skillet over medium heat, heat up the oil until it reaches 350 degrees Fahrenheit as measured with an instant read thermometer.
Working with one chicken breast at a time, fry in the oil for 2 minutes on each side until it is golden brown. Remove the chicken from the oil. Repeat with each piece of chicken, tenting the fried chicken loosely with foil while you work on the next piece.
Serve and enjoy!

Notes

You could also replace the basil, oregano, and garlic with 1 1/2 tablespoons of my Italian Seasoning.

Please note that the nutritional information is based on how much of the coating and oil I had left in my kitchen after cooking. It should only be used as an approximation.

Nutrition