What is a chicken cutlet? It’s a boneless, skinless chicken breast that is pounded down very thinly to tenderize the meat. It is then dredged in a mixture of flour, eggs and breadcrumbs before it is fast-fried in a skillet. This method of cooking is a great way to save time on those busy nights!
What you’ll need:
- Boneless, skinless chicken breasts
- Plastic wrap
- Cutting Board
- Pounding mallet
- Eggs, lightly beaten
- Bread crumbs
- Place eggs, flour and breadcrumbs in their own shallow plates.
- Place chicken breast between two large pieces of plastic wrap.
- Pound with the flat side of the mallet until chicken is ¼ inch thick
- Heat the oil in a frying pan over medium-high heat. Adjust the heat if the oil gets too hot.
- First dip the chicken breast in the flour, making sure to cover both sides evenly
- Dip the chicken into the eggs to coat both sides of the chicken
- Dip the chicken into the bread crumbs to coat both sides of the chicken
- Cook the coated chicken in the fry pan for about 2-3 minutes per side until the coating looks golden and chicken reaches an internal temperature of 165°F (74°C).
You can jazz up the flavour by adding your favourite herbs and seasoning to the breadcrumbs before coating the chicken. I like to add oregano, fresh cracked pepper, a little salt and some grated parmesan cheese.
Note: the same technique is used for chicken parmesan, except the chicken is cooked in the oven with tomato sauce and cheese.
Check out our “How to Make Chicken Cutlets” video here!