breaded chicken cutlets

Super quick breaded chicken cutlets fried in a lemon butter sauce. These crispy cutlets are made without any egg or flour making them so quick and easy to whip up.

Breaded Chicken Cutlets With Lemon Butter

chicken breasts

(140 grams) fine breadcrumbs (,such as panko)

olive oil (for frying)

butter

lemon juice

salt and pepper (to season)

First, you need to bash your chicken breasts out thin or use pre-cut chicken cutlets from the supermarket for ease if they're available.

To bash the chicken, place one breast in between two pieces of cling film and beat it with a meat mallet or rolling pin until thin (around 1/4inch thick)

Add the breadcrumbs to a large plate and season with a good pinch f salt and pepper. Press each side of the chicken into the breadcrumbs firmly 2-3 times, repeat with all the cutlets.

Heat a good glug of olive oil in a large frying pan and when hot add the chicken cutlets. Once crispy and golden on one side turn them over and squeeze over lemon juice then add a knob of butter.

Continue to fry the cutlets until crispy and golden on both sides, remove and sit on kitchen paper or a draining rack for a couple seconds. Sprinkle with an extra pinch of salt.

Serve hot with salad or your favourite sides.

Crispy Italian Chicken Cutlets are just chicken breast slices, breaded with eggs and breadcrumbs then fried in plenty of vegetable oil. Chicken Cutlets recipe is easy and quick to make.

Crispy Italian Chicken Cutlets

chicken breast

breadcrumbs

eggs

100 ml of milk

salt black pepper

vegetable oil

In a bowl beat the eggs with milk, fine salt and ground black pepper. Set aside.﻿

With a sharp knife slice the chicken breast horizontally, trying to make chicken slices as thin as possible.

Place the chicken slices in the bowl with the beaten eggs and milk and set them aside to flavor, possibly in the fridge.

Make homemade breadcrumbs using stale bread, breadsticks, saltine crackers, taralli and slices of bread loaf as long as they are dry or toasted.

Place plenty of breadcrumbs on a plate then take the slices of chicken and bread them.

In a large frying pan, pour all the vegetable oil. Once the oil has become hot, dip the breaded chicken cutlets.

Once they are golden on both sides, take them out and dry them on a kitchen paper. Serve

My Chicken Cutlet recipe creates a scrumptious Italian dinner! In just 15 minutes, you can be enjoying the perfect breaded chicken cutlets!

Italian Chicken Cutlet Recipe

chicken breasts (see Notes)

sea salt

black pepper

all-purpose flour

garlic (finely minced)

water

Italian-seasoned panko breadcrumbs (or unseasoned panko)

extra virgin olive oil (see Notes)

parsley

Lay a piece of plastic wrap on a cutting board and place one chicken breast on top. Place another piece of plastic wrap over the chicken.

Using a flat meat mallet or rolling pin, pound the breast down to about ¼-inch thick. Sprinkle salt and pepper on both sides of the breast. Repeat for remaining breasts.

Prepare a dredging station by setting out three shallow bowls, cake pans, or rimmed plates.  Add the flour to one bowl.  Add eggs, minced garlic, and water to a second bowl; use a fork to combine the ingredients.  Add the breadcrumbs to the third bowl.

Bread each piece of chicken by dipping it into the flour, coating on both sides.  Next dip the chicken into the egg mixture and finally, into the breadcrumbs.  Press the chicken down into the breadcrumbs to ensure it is really well coated.

In a large skillet over medium high heat, add oil about ½” thick.  When the oil begins to shimmer, add the breaded chicken pieces, two at a time so the pan is not overcrowded.

Cook for 3-4 minutes on each side, until the breading is deep golden brown and the chicken is cooked through (165° internal temp).

Remove cooked chicken cutlets and set on paper towels to drain.  Serve with a sprinkle of freshly chopped parsley.

The best breaded chicken cutlets recipe with grated Parmesan cheese, lemon zest, and parsley.

Breaded chicken cutlets

lb (450 grams) chicken breast (2 medium/large chicken breasts

flour (1 oz/30 grams)

breadcrumbs (2 ounces 55 grams)

Parmesan cheese (1.6 ounces 45 grams, optional)

lemon

parsley (optional)

salt and pepper (to taste)

frying oil

Prepare the chicken cutlets: Cut the chicken breast in half horizontally. Place a thick ziplock bag on top and pound the thickest part of each cutlet. The cutlets should be of even thickness, about 1/4-1/3 inch (1/2-3/4 cm).

Prepare the breading: Add the flour to the first shallow plate. In the second, deep plate beat the eggs with grated lemon zest and chopped parsley. Add the breadcrumbs and grated Parmesan to the third shallow plate (stir them together).

Bread the chicken: Pat the chicken fillets dry with paper towels. Season with salt and pepper on both sides. Dredge in flour on both sides (shake with the cutlets allowing excess flour to fall off), then dip in the egg mixture (allow the excess egg to drip back into the bowl), then coat in the breadcrumb-Parmesan mixture until coated on all sides. Place on a clean plate.

Fry the cutlets: Add the oil into a large frying pan, warm up until well heated, over medium-high or high heat. When the oil is hot cook the cutlets on both sides until golden in color and cooked through in the middle.

Enjoy!

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Top 4 breaded chicken cutlets recipes from across the web

The most viewed breaded chicken cutlets recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Breaded Chicken Cutlets With Lemon ...

Crispy Italian Chicken Cutlets

Italian Chicken Cutlet Recipe

Breaded chicken cutlets

The most viewed breaded chicken cutlets recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine