[Recipes] Crunchy Chicken Cutlets

These crunchy chicken cutlets are a quick and easy meal that delivers on both flavor and texture. Coated in crispy breadcrumbs and seasoned to perfection, they are pan-fried to a golden brown for a satisfying crunch with every bite. Perfect for a simple weeknight dinner, or served in sandwiches, salads, or wraps.

Hands On Time: 40 mins | Total Time: 40 mins | Yield: 6

Ingredients:

• 4 boneless, skinless chicken breasts or cutlets
• 1 cup breadcrumbs (panko works best for extra crunch)
• 1/2 cup all-purpose flour
• 2 large eggs, beaten
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Olive oil for frying (or vegetable oil)

Instructions:

1. Prepare the Coating: Set up a dredging station with three shallow dishes. In the first dish, place the flour. In the second, beat the eggs. In the third, combine the breadcrumbs, garlic powder, onion powder, oregano, salt, and pepper.
2. Coat the Chicken: Pat the chicken breasts dry with paper towels. Dredge each piece in the flour, coating it evenly. Then dip it in the egg, followed by the breadcrumb mixture, pressing gently to ensure an even coating.
3. Fry the Cutlets: Heat a few tablespoons of oil in a large skillet over medium heat. Once the oil is hot, add the chicken cutlets and cook for 3-4 minutes per side, or until golden brown and cooked through (internal temperature should reach 165°F).
4. Serve: Remove the chicken from the skillet and place it on a paper towel-lined plate to drain any excess oil. Serve hot with your favorite side dishes, or enjoy as part of a sandwich or salad.

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