Breaded Chicken Cutlets with Egg and Breadcrumbs

Ingredients

• 2 medium chicken breast cutlets (≈300 g), trimmed and about 1–1.5 cm thick
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• juice of 1/2 lemon (optional)
• 1 small garlic clove, crushed
• 1 large egg, beaten
• 1/2 cup (60 g) all-purpose flour
• 1 cup (100 g) dry breadcrumbs
• 3 tablespoons grated Parmesan cheese (optional) (≈18 g)
• 3 tablespoons (≈45 ml) oil for frying

Instructions

1. Pat the cutlets dry with paper towels, season both sides with salt, pepper, crushed garlic and lemon juice; let rest 8–10 minutes.
2. Set up three shallow dishes: one with the flour, one with the beaten egg and a third with the breadcrumbs mixed with the Parmesan.
3. Dredge each cutlet first in the flour, shaking off excess, then in the beaten egg and finally in the breadcrumbs, pressing so the crumbs adhere well.
4. Heat a skillet over medium heat with the 3 tablespoons of oil; when hot, add the cutlets (do not overcrowd) and reduce the heat slightly.
5. Fry 3–4 minutes per side until golden and crispy; if you prefer a deeper color, finish with 1 minute at a slightly higher heat.
6. Transfer the cutlets to paper towels for 2 minutes to drain excess oil and let rest a further 2–3 minutes before slicing.
7. Serve hot with lemon wedges and sides of your choice (salad, rice, or mashed potatoes).

Tips

• If the cutlets are very thick, slice them in half horizontally so they cook more evenly.
• For an extra-crispy coating, press the breadcrumbs onto the cutlet with your fingertips after the egg step.
• Avoid moving the cutlets during the first minutes of frying; turning too early can make the coating come off.

Variations

• Baked: brush the cutlets with a little oil and bake at 200 °C (400 °F) for 20–25 minutes, turning halfway through.
• With herbs: mix chopped parsley or oregano into the breadcrumbs for extra flavor.

FAQ