The Crispiest Chicken Cutlets
Ingredients
- 4 large chicken breasts, filleted into 2 or 3 cutlets
- salt and pepper
- 1 tsp garlic powder
- 1/2 cup flour
- 3 eggs, whisked
- 2 cups Italian breadcrumbs
- 1/2 cup grated parmesan cheese
- 2 TBSP fresh parsley
- 2 cups oil, for frying
Instructions
- Place the chicken cutlets between 2 pieces of parchment paper. Using the flat side of a meat mallet, pound to 1/4-1/2 inch thickness.
- Pat dry and season both sides with some salt, pepper, and garlic powder.
- Add the flour to a plate and season with a pinch of salt.
- Whisk eggs in a bowl with a pinch of salt.
- Add the breadcrumbs to a separate plate, and add the parmesan and parsley.
- Heat oil in a large skillet to 375 degrees.
- Fry the cutlets until golden and crispy, about 3 minutes per side. Drain on a wire rack.
Notes
If you don't have a thermometer to test the oil temperature, you can place the tip of a wooden spoon into the oil. When it starts to bubble, the oil is ready.
These cutlets freeze beautifully for up to 6 months!