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When we set out to create the best cutlets, we sought perfectly tender chicken that was flavorful and juicy -- not tasteless and dry -- with a crisp, breaded exterior that stayed put and didn't...
The BEST Italian breaded chicken cutlets ever! Moist, tender chicken with an ultra crispy, flavorful breading that will have everyone raving about them!
A chicken cutlet is simply a chicken breast that has been cut in half horizontally to make two thinner pieces. Often, the cutlet is also pounded out to make it even thinner so it cooks even quicker and more evenly.
Whip up these crispy parmesan chicken cutlets in just 40 minutes! Perfectly seasoned with garlic, parmesan, and Italian seasoning, they're a hit with both kids and adults.
Chicken cutlets are a godsend when it comes to quick and easy meals. The thin slices are perfect for searing and frying, but they also make great options if you're just looking for a piece of meat you know will quickly cook evenly.
Crispy, pan-fried chicken cutlets are basically a grown-up version of chicken nuggets. And what’s not to love about thinly pounded chicken breasts breaded in a savory panko and Parmesan mixture, then pan-fried until golden-brown? They’re also impossibly easy.
Winner winner! An easy weeknight meal that’s ready in just about 30 minutes and a healthier alternative to the classic fried crispy chicken without missing out on flavor.
Ingredients: If you want to make traditional breaded chicken cutlets you only need chicken breasts, flour, eggs, breadcrumbs, salt, and pepper. Adding Parmesan cheese, lemon zest and parsley is optional but it makes the cutlets taste really exceptional.
Cook the Chicken: Place the seasoned chicken cutlets in the hot pan. Reduce the heat to medium-high and let them cook undisturbed for about 3 minutes. Flip the Chicken: Flip the chicken cutlets over and continue cooking for another 2-3 minutes on the other side, or until they are golden brown and cooked through.
Recipe. crispiest chicken cutlets. March 18, 2021 Jump to recipe, comments. Whether you call them milanese, schnitzel or “they’re just big chicken tenders and you like chicken tenders, please try them!”, I absolutely love perfectly seasoned, craggy bread-crumbed, deeply golden, crispy chicken cutlets but I absolutely hate making them.