The Best And Juiciest Crispy Chicken Cutlets Recipe

There’s something downright magical about creating perfectly crispy chicken cutlets that crunch with each bite and sing with flavor. Let me take you on a delicious journey to my kitchen, where we’ll turn simple ingredients into golden, mouthwatering perfection. 🍋🍗✨

Crafting a recipe that achieves flavor and texture in equal measure is something I love to do. For these irresistible chicken cutlets—coated in a crispy, golden blend of breadcrumbs and Parmesan—I think a mixture of garlic and onion powders and a hint of paprika provides a backbone of savories, while lemon wedges serve up a zesty counterpoint.

The Best And Juiciest Crispy Chicken Cutlets Recipe Ingredients

• Chicken Breasts: High in protein, low in fat, keeps cutlets juicy.
• Breadcrumbs: Adds crispy texture, golden finish when fried.
• Parmesan Cheese: Adds savory, umami kick, enhances flavor.
• Garlic Powder: Infuses aromatic, subtle spicy undertone.
• Paprika: Adds mild heat, rich color, enhances smokiness.
• Vegetable Oil: Neutral flavor, high smoke point for frying.
• Lemon Wedges: Fresh, tangy finish, balances richness.

The Best And Juiciest Crispy Chicken Cutlets Recipe Ingredient Quantities

• 4 boneless, skinless chicken breasts
• 1 cup all-purpose flour
• 2 large eggs
• 2 tablespoons milk
• 1 cup breadcrumbs
• 1/2 cup grated Parmesan cheese
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon paprika
• Salt and pepper to taste
• 1/4 cup vegetable oil, for frying
• Lemon wedges, for serving

How to Make this The Best And Juiciest Crispy Chicken Cutlets Recipe

1. Position the chicken breasts between two sheets of plastic wrap, and use a meat mallet to pound the breasts to an even thickness throughout, about 1/2 inch.

2. Add salt and pepper to the chicken breast halves, so it seasons them from top to bottom. There shouldn’t be any part of the breast that goes unseasoned.

3. Establish three shallow containers for the purpose of breading:
– In the initial container, set in the flour.
– In the next container, use a whisk to combine the eggs and milk until uniform.
– In the final container, mix the breadcrumbs with the following ingredients until well combined.

4. Each chicken breast should first be dredged in the flour, with any excess being shaken off.

5. Coat the floured chicken thoroughly with the egg mixture.

6. Press the breadcrumbs onto the chicken to coat it completely, and make sure to press gently and evenly, so the breadcrumbs adhere properly and don’t fall off the chicken when it’s cooking.

7. In a big skillet, medium-high heat the vegetable oil.

8. Cook the chicken cutlets in batches for about 3-4 minutes on each side, or until they are golden brown, cooked through, and have reached an internal temperature of 165°F (75°C).

9. Move the cooked cutlets to a plate lined with paper towels to remove any excess oil.

10. The crispy chicken cutlets are to be served with lemon wedges on the side, and with their insides hot. This is how you serve them.

The Best And Juiciest Crispy Chicken Cutlets Recipe Equipment Needed

1. Plastic wrap
2. Meat mallet
3. Three shallow containers
4. Whisk
5. Large skillet
6. Tongs or slotted spoon
7. Paper towels
8. Knife
9. Cutting board
10. Kitchen thermometer (optional)

FAQ

• Q: Can I use chicken thighs instead of breasts?A: Yes, you can use chicken thighs, but your cooking time might be slightly longer. Make sure they reach the safe internal temperature of 165°F.
• Q: What type of breadcrumbs is best for this recipe?A: For extra crispiness, use Panko breadcrumbs. Regular breadcrumbs work too; either is fine.
• Q: Can I bake these chicken cutlets instead of frying?You can indeed bake them in a preheated oven, set to 400 degrees Fahrenheit. They should go in for about 20 to 25 minutes, and you should flip them halfway through the cooking time if you want them to be evenly crispy.
• Q: How do I ensure my chicken cutlets remain juicy?A: Don’t overdo it. Cook until they’re golden on the outside and ensure the internal temp hits 165 degrees F. A meat thermometer can help with that.
• Q: Can I prepare the chicken cutlets ahead of time?A: Correct, chicken can be battered and stored for a few hours in the fridge before frying. This can aid in the adhesion of the coating.
• Q: What can I serve these cutlets with?A: These cutlets mix nicely with accompaniments such as puréed potatoes, a bright lettuce salad, or oven-roasted vegetables.

The Best And Juiciest Crispy Chicken Cutlets Recipe Substitutions and Variations

Use whole wheat flour instead of all-purpose flour for a nuttier flavor.
Use panko instead of breadcrumbs for a crispier texture.
For a sharper taste, use Romano cheese instead of Parmesan.
If a stronger flavor is desired, use fresh minced garlic in place of garlic powder.
Use olive oil instead of vegetable oil for a healthier option.

Pro Tips

1. Use Panko Breadcrumbs For an extra crispy texture, consider using panko breadcrumbs instead of regular breadcrumbs. They provide more crunch due to their larger and coarser texture.

2. Seasoning Layers Add a bit of seasoning (like salt, pepper, garlic powder, and paprika) to each layer—flour, egg mixture, and breadcrumbs—for more depth of flavor at every bite.

3. Chill Before Frying After breading the chicken, let it rest in the refrigerator for about 15-20 minutes. This helps the breading adhere better and results in a crisper crust when frying.

4. Oil Temperature Ensure the oil is properly heated to about 350°F (175°C) before adding the chicken. This prevents the chicken from absorbing too much oil and keeps it crispy.

5. Finishing in the Oven If you have larger chicken breasts, finish them in a preheated oven at 350°F (175°C) for a few minutes after frying to ensure they are cooked through without over-browning the crust. This also keeps the inside juicy.