These crispy pan-fried breaded chicken cutlets are Chris’s number one most requested dish, (followed closely by these Sweet Potato + Shrimp Fritters!), so I’m surprised it took me this long to share the recipe! I think sometimes our most beloved dishes have their greatness taken for granted, so I try to give them their just desserts– so to speak– and publish them!
A few key procedural efforts are necessary to bring your breaded chicken cutlets to their best selves. First, be sure to pound out the chicken to even out the cutlet’s thickness. You don’t need to go nuts here, just enough so that the chicken cooks evenly. Second, dry the chicken before breading. In my experience, the chicken will always steam a little, (which causes the breading to lift away from the chicken while frying,) but drying before breading makes a big difference. Third, really, really press those breadcrumbs into the surface of the chicken. You want a nice, thick, crispy layer of breading!
In general when frying, I feel it’s best to use a thermometer to gauge the temperature of the oil. Here’s the one I use.
Enjoy this treasure of a dish, and be sure to try it with some homemade ranch dip!
Here’s how I make my dredging station.
Crispy Pan-Fried Breaded Chicken Cutlets Recipe
Crispy Pan-Fried Breaded Chicken Cutlets
Ingredients
- 2 eggs
- 3/4 cup flour
- 1 + 1/4 cups plain breadcrumbs
- salt
- black pepper
- 1 tsp dried oregano
- 1/2 tsp dried thyme
- 1/2 tsp garlic powder
- 1 + 1/2 lb chicken cutlets (or, make your own chicken cutlets by slicing chicken breast in half lengthwise)
- canola oil (or other neutral high smoke point oil)
- 1 lemon cut into wedges for serving
- flaky salt for topping optional
- meat mallet
Instructions
- First, prepare your dredging station: Beat the eggs in a medium bowl. Pour the flour into a medium-large bowl, and the breadcrumbs in to a wide, flat dish. Whisk 1/2 tsp salt and a few cracks of black pepper into the flour. Into the breadcrumbs, whisk in 1/2 tsp salt, a few cracks of black pepper, oregano, thyme, and garlic powder.
- Spread the chicken cutlets on a cutting board and cover with a sheet of plastic cling wrap. Using a meat mallet, pound the chicken cutlets to an even thickness throughout. Remove the plastic wrap and pat the chicken dry.
- One at a time, dredge the chicken cutlets. First, coat in flour, getting in all the nooks and crannies. Then dip in the egg, letting the excess drip off. Finally, coat in the breadcrumbs, patting and compressing the breadcrumbs into the chicken on both sides to adhere.
- In a cast iron or heavy bottomed pan, heat 1/4” of oil to 400F over high heat. Fry the chicken cutlets in batches (one or two at a time depending on size), about 2-3 mins each side, or until deep golden brown on the outside and 165F on the inside.Transfer the cutlets a wire rack to cool. Serve topped with a sprinkle of flake salt and lemon wedges.
Ranch Dip Recipe
Ranch Dressing + Dip
Ingredients
- 2 tbsp chopped chives
- 1 tbsp chopped dill
- 2 tbsp chopped parsley
- 1 heaping tbsp minced onion
- 1 small clove garlic, pressed or grated on a microplane
- ¼ tsp kosher salt
- ½ tsp ground black pepper
- ½ tsp dry mustard
- 1 tsp worcestershire
- 1 cup mayonnaise
- ½ cup sour cream
- 1/3 cup buttermilk
- 2 tbsp white vinegar
Instructions
- Combine all ingredients in a bowl and mix well. Store in the fridge and let the flavors mingle for at least 20 minutes before serving.
Tell me what you think in the comments below!
