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5 from 1 vote

Breaded Chicken Cutlets

Breaded Chicken Cutlets - chicken breasts pounded thin and then breaded with a combination of flour and seasoned breadcrumbs, ready in under 20 minutes!
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Course: Main Dishes
Cuisine: American
Keyword: Breaded Chicken Cutlets
Servings: 4 servings
Calories: 627kcal
Author: Lois

Equipment

Ingredients

  • 4 chicken cutlets; see note below
  • ¼ cup vegetable oil
  • ¾ cup all-purpose flour
  • 1 cup Italian seasoned breadcrumbs
  • 2 eggs

Instructions

  • Add the flour, eggs and breadcrumbs to three separate bowls.
  • Dip the chicken cutlets one at a time in the flour, eggs and then into the breadcrumbs. Make sure both sides of the chicken are covered in breadcrumbs. Then place on a baking tray while you get the cast iron skillet ready.
  • Add the vegetable oil to the pan and allow it to heat up. Do not add the chicken until the oil is hot, otherwise the chicken will absorb the oil and not get crispy.
  • Cook the chicken for about 6 to 8 minutes on each side; or until the internal temperature of 165 degrees.
  • Depending on how thin the cutlets are, they might cook faster or take a little longer. This is why I always recommend using a Digital Meat Thermometer to check before removing the chicken from the cast iron skillet.
  • Keep warm until ready to serve.

Notes

How to get Thin Chicken Cutlets:

  • Lay the boneless skinless chicken breast on a cutting board that's been lined with waxed paper or parchment paper.
  • Slice the chicken breast horizontally into two even pieces.
  • Cover the chicken breasts with another sheet of parchment paper and using the smooth side of a mallet, gently pound the chicken until it is thin. 

Nutrition

Serving: 1g | Calories: 627kcal | Carbohydrates: 54g | Protein: 40g | Fat: 26g | Saturated Fat: 4g | Polyunsaturated Fat: 20g | Cholesterol: 241mg | Sodium: 626mg | Fiber: 3g | Sugar: 3g