Chicken Cutlets
Ingredients:
- 4 boneless, skinless chicken breasts
- 1 cup all-purpose flour
- 2 eggs
- 1 cup breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/4 cup vegetable oil (for frying)
Instructions:
- Prepare Chicken:
- Place the chicken breasts between two sheets of plastic wrap and pound them to an even thickness, about 1/2 inch thick. This ensures even cooking.
- Set Up Dredging Station:
- In three separate shallow dishes, place the flour seasoned with salt, pepper, and paprika in the first dish. Beat the eggs in the second dish. Combine breadcrumbs and Parmesan cheese in the third dish.
- Dredge Chicken:
- Coat each chicken breast first in the seasoned flour, shaking off any excess.
- Dip the floured chicken into the beaten eggs, letting any excess drip off.
- Press the chicken into the breadcrumb mixture, ensuring it’s evenly coated on both sides.
- Fry the Cutlets:
- Heat the vegetable oil in a large skillet over medium-high heat.
- Once the oil is hot, carefully add the breaded chicken cutlets to the skillet, making sure not to overcrowd the pan.
- Cook the cutlets for about 4-5 minutes on each side, or until they are golden brown and cooked through. The internal temperature should reach 165°F (75°C).
- Serve:
- Once cooked, transfer the chicken cutlets to a paper towel-lined plate to drain any excess oil.
- Serve hot with your favorite side dishes like mashed potatoes, steamed vegetables, or a fresh salad.
Enjoy your delicious homemade chicken cutlets!