Easy Crispy Chicken Cutlets
A classic chicken recipe that is elegant enough for a Date Night In but easy enough to pull off on a weeknight.
Ingredients
- 2 boneless skinless chicken breasts about 4 to 6 ounces each
- ½ cup all-purpose flour
- 1 teaspoon kosher salt
- ½ teaspoon garlic powder
- ½ teaspoon ground black pepper
- ¼ teaspoon onion powder
- ⅛ teaspoon paprika
- 1 cup breadcrumbs
- 1 teaspoon dried basil
- ½ teaspoon dried oregano
- ½ teaspoon dried thyme
- Pinch of crushed red pepper flakes
- Zest of 1 lemon
- 1 cup Parmesan grated
- 2 large eggs
Instructions
- Preheat a large, 12-inch, cast iron skillet with enough neutral cooking oil to cover the bottom of the pan about ½ an inch. This will help create a shallow fry for our cutlets.
- Set out 3 shallow bowls or rimmed plates on a clean work surface. In Bowl 1, stir together the flour, kosher salt, seasonings and dried herbs. In Bowl 2, whisk together the 2 eggs until smooth and slightly frothy. In Bowl 3, stir together the grated parmesan, lemon zest, and breadcrumbs until well mixed.
- Take each chicken breast and blot dry with a paper towel to remove any excess moisture. Add each piece to a ziploc bag then take a rolling pin or meat mallet to gently pound the meat down to thinner cutlets. Open the bag and take the first chicken breast to coat in the flour and seasonings. Quickly dip the same piece of chicken into the whisked eggs then add to the breadcrumb bowl. Make sure to coat the chicken in the breadcrumb mixture then set aside to a plate. Repeat with the next piece of chicken.
- Once oil is heated to a shimmer add the chicken breast pieces to the pan. Shallow fry for about 3 to 5 minutes until golden brown. Flip and fry for another 3 to 5 minutes. Remove and place on a plate lined with paper towels to drain off any excess oil.
- Serve with a simple salad dressed with a little lemon juice and olive oil.
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