crispy chicken cutlets
This is one of those no-brainer recipes that is equally parts easy, tasty, and versatile. If you are an Italian from New Jersey, chances are you probably grew up eating chicken cutlets at least once a week. They’re just the perfect food to meal prep and add to any meal. You can cut them up and put them in a salad, add marinara and cheese for chicken parmesan, or make a crunchy, juicy sandwich!
My boyfriend, Ryan calls this recipe, “flat chicken.” The chicken is pounded super thin, so the ratio of crispy breading to juicy chicken is just perfect.
crispy chicken cutlets
prep time 10 minutes
cook time 20 minutes
total time 30 minutes
ingredients
- 1 1/2 lbs thin sliced chicken breasts
- salt and pepper
- 2 c flour
- 4 eggs
- 2 T milk
- 1 1/2 c seasoned breadcrumbs
- 1 1/2 c panko breadcrumbs
- vegetable oil for frying
instructions
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Pound chicken breasts, so they are even. Season with salt and pepper.
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Prep your dredging station. You will need 3 bowls. In one bowl, pour your flour. In the second bowl, beat the eggs and milk. In the third, stir together the two breadcrumbs.
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Bread your chicken. Take your chicken breast and coat in the flour. Dip it in the egg wash and shake off any excess egg. Then coat with bread crumbs. Set the breaded chicken breast to the side, and continue breading the rest of the chicken.
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Pour vegetable oil in a skillet about 2 inches deep. Heat over medium high heat.
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While the oil heats, prepare a rack on top of a baking sheet. Add breaded chicken to the skillet. Do not overcrowd the pan, and cook chicken in batches if needed. Fry chicken until golden brown on each side, or about 3 minutes each side. Drain on the rack.
recipe notes
Store in refrigerator 3-4 days, or in the freezer up to 6 months.
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1 COMMENT
[…] chicken cutlets {"@context":"http://schema.org/","@type":"Recipe","name":"one pot red bell pepper rigatoni","author":{"@type":"Person","name":"Christine"},"datePublished":"2018-05-11T10:05:44+00:00","description":"Warm, sweet, and spicy pasta with chicken. Recipe inspired from Host the Toast.","image":["http://christinescookbook.com/wp-content/uploads/2017/04/IMG_4442.jpg"%5D,"recipeYield":"6 servings","recipeIngredient":["2 large red bell peppers","2 T extra virgin olive oil","1/2 head garlic, minced","6 hot cherry peppers, deseeded, halved, and thinly sliced","1 c white wine","1 28 oz can crushed tomatoes","1 c water (plus more if needed)","1 lb rigatoni","2 c chicken cutlets, cut in 1 inch pieces, or 2 c shredded precooked chicken","1 c freshly grated Pecorino Romano or Parmesan cheese","1/4 c butter","1/4 c heavy cream, (optional)","salt and pepper","crushed red pepper flakes","1/8 c fresh basil, thinly sliced"],"recipeInstructions":[{"@type":"HowToStep","text":"Place red bell peppers over an open flame, or under broiler until black and charred.u00a0 Put in an airtight container and let steam, until skin easily peels off with a paper towel.u00a0 Discard the skin, and remove the stems and seeds.u00a0 Slice the peppers into thin strips."},{"@type":"HowToStep","text":"Heat olive oil in large pot over medium heat.u00a0 Add garlic and cook until translucent. Toss in the red bell peppers and cherry peppers.u00a0 Stir and cook until fragrant.u00a0 Add the wine and cook until the smell of alcohol is completely cooked out.u00a0 Add in the crushed tomatoes, water, and pasta.u00a0 Bring pot to a boil, reduce to simmer, and cover.u00a0 Cook until pasta is al dente, about 15-20 minutes.u00a0 Add more water or chicken broth if needed."},{"@type":"HowToStep","text":"Once pasta is cooked to al dente, add in butter.u00a0 Season to taste with basil, salt, and pepper. Stir in cream and cheese (if you are using)."}],"recipeCategory":["Main Dish"],"recipeCuisine":["Italian"]} print one pot red bell pepper rigatoni Warm, sweet, and spicy pasta with chicken. Recipe inspired from Host the Toast. course: Main Dish cuisine: Italian servings: 6 servings ingredients […]