Empty My Fridge
Perfect Chicken Cutlets (Golden & Juicy) #shorts
Ingredients
- Boneless4
- Salt1 ½ tsp
- Black pepper½ tsp
- Flour½ cups
- Egg2
- Breadcrumb1 ½ cups
- Parmesan cheese · finely grated½ cups
- Garlic powder½ tsp
- Italian seasoning1 tsp
- Olive oil
- Lemon
Instructions
- Slice each chicken breast in half horizontally to make 8 thin cutlets, then pound between plastic wrap or parchment to 1/4 inch thick.
- Season all over with 1 tsp salt and 1/2 tsp black pepper.
- Set up three dishes: flour in the first; eggs whisked with water in the second; panko, Parmesan, garlic powder, Italian seasoning and the remaining 1/2 tsp salt in the third.
- Dredge each cutlet lightly in flour, shaking off the excess, dip in the egg, then press into the breadcrumb mixture.
- Rest the breaded cutlets on a tray for 5 to 10 minutes.
- Heat oil in a large skillet until it comes about halfway up the sides of the chicken, keeping it between 350 and 375°F.
- Pan-fry about 2 minutes per side, until deep golden and the centre reaches 165°F on an instant thermometer.
- Drain on a wire rack or paper towels and sprinkle with a pinch of flaky salt.
- Squeeze lemon juice over and serve with lemon wedges and parsley.
Summarized from Natasha's Kitchen's video. Watch it for the details.
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EggCheeseLemonParmesan cheeseChicken breastBreadcrumb
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