Pan Fried Chicken Cutlets
Make these pan fried chicken cutlets for an easy dinner. Thin chicken breasts are breaded with seasoned Italian breadcrumbs and pan fried until golden brown. Serve with lemon and parsley for a simple meal that works any night of the week.
Ingredients
- 1½ pounds thinly sliced boneless, skinless chicken breasts
- 2 large eggs beaten with 1 tablespoon of water
- ½ cup all-purpose flour
- 1½ cups Italian breadcrumbs (such as Progresso)
- ½ cup grated Parmesan cheese optional
- Salt and black pepper
- Vegetable oil or olive oil for frying (about ½ inch in the pan)
- 3 tablespoons chopped parsley for garnish
- lemon wedges for serving
Instructions
- Pat the chicken dry with paper towels. Season both sides with salt and black pepper.
- Set up three shallow bowls. Add the flour to one, the beaten eggs to another, and the breadcrumbs to the third. If using Parmesan cheese, mix it into the breadcrumbs.
- Dredge each piece of chicken in the flour, shaking off the excess. Dip into the eggs, then press into the breadcrumbs until fully coated.
- Heat one or two large skillets over medium-high heat. Add about ½ inch of vegetable oil or olive oil.
- Cook the chicken in batches for 3 to 4 minutes per side, until golden brown and cooked through. The internal temperature should reach 165°F.
- Transfer the cutlets to a plate lined with paper towels to drain. Squeeze fresh lemon juice over the top.
- Let the cutlets rest for a few minutes before serving. Slice into strips or serve whole. Garnish with chopped parsley and serve with lemon wedges.
Nutrition
Calories: 416.7kcalCarbohydrates: 27.2gProtein: 47.6gTotal Fat: 11.7gSaturated Fat: 4gCholesterol: 201.9mgSodium: 849.9mgPotassium: 775.3mgFiber: 1.7gSugar: 1.9gNet Carbohydrates: 25.5g
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