Healthy Fried Chicken Cutlets

Prep Time: 15 minutes

Cook Time: 10-12 minutes

Additional Time: 10 minutes

Total Time: 35-37 minutes

Servings: 4

Ingredients:

• 4 boneless, skinless chicken breasts, pounded thin to 1/4-inch thickness
• 1 cup all-purpose flour
• 2 eggs, beaten
• 1 cup panko breadcrumbs
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• Vegetable oil or peanut oil for frying (about 2 cups)

Steps to Cook:

1. Prepare the Chicken: a. Place the chicken breasts between two sheets of plastic wrap or parchment paper and pound them with a meat mallet or rolling pin until they are 1/4-inch thick. b. Season the chicken with salt and pepper on both sides.

2. Set up the Breading Station: a. Place the flour in a shallow dish. b. Place the beaten eggs in a second shallow dish. c. Place the panko breadcrumbs in a third shallow dish.

3. Bread the Chicken: a. Dredge the chicken in the flour, coating both sides and shaking off any excess. b. Dip the floured chicken in the beaten eggs, allowing any excess to drip off. c. Coat the chicken in the panko breadcrumbs, pressing gently to help them adhere.

4. Fry the Chicken: a. In a large, heavy-bottomed skillet or Dutch oven, heat the vegetable or peanut oil over medium-high heat to 350°F. b. Carefully add the breaded chicken cutlets to the hot oil, working in batches if necessary to avoid overcrowding. c. Fry the chicken for 5-6 minutes per side, or until golden brown and cooked through. d. Transfer the fried chicken cutlets to a paper towel-lined plate to drain any excess oil.

5. Keep Warm: a. Place the fried chicken cutlets in a preheated 200°F oven to keep them warm while you fry the remaining batches.

Cook’s Note:

• Use a neutral-flavored oil with a high smoke point, such as vegetable oil or peanut oil, for the best frying results. These oils can withstand the high heat required for frying without burning or imparting unwanted flavors.
• For extra crispy chicken, you can double-dip the cutlets in the breading station, dredging them in the flour, then the eggs, and finally the panko breadcrumbs.
• Adjust the frying time as needed, depending on the thickness of your chicken cutlets. Thinner cutlets may require less time, while thicker ones may need a few more minutes.
• Serve the fried chicken cutlets immediately, garnished with fresh parsley or lemon wedges, if desired. Enjoy!

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