Crispy Breaded Chicken Cutlets
A classic comfort-food favorite, these golden, crunchy chicken cutlets teach proper breading techniques, pan-frying skills, and temperature control. They pair beautifully with a variety of sauces and sides, making them a versatile centerpiece for many meals, such as chicken parmesan, chicken piccata, and chicken tenders.
Directions
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Prepare the Chicken: Slice the chicken breasts in half horizontally to create thin cutlets. If needed, gently pound them to an even thickness for uniform cooking. Season both sides with salt and pepper.
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Set Up the Breading Station: Arrange three shallow bowls: Bowl 1: Flour
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Bowl 2: Eggs whisked with 1 tablespoon of water
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Bowl 3: Panko breadcrumbs, Parmesan cheese, Italian seasoning, and garlic powder
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Bread the Cutlets: Dredge each chicken cutlet in the flour, shaking off any excess. Dip into the egg mixture, then coat thoroughly in the breadcrumb mixture, pressing gently so the crumbs adhere.
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Pan-Fry the Chicken: Heat the oil in a large skillet over medium heat. Carefully place the breaded cutlets in the pan and cook for 3–4 minutes per side, or until golden brown and the internal temperature reaches 165°F.
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Drain and Rest: Transfer the cooked cutlets to a paper towel-lined plate to drain any excess oil. Allow them to rest for a few minutes before serving.
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Serve: Plate the chicken cutlets with your chosen sauce and side dish for a complete meal.
From Shawnie's class “Day 5 - Plating, Creativity & Teamwork: The Final Challenge”
