Breaded Chicken Cutlets
Whether you call them schnitzels or escalopes, this breaded chicken cutlets recipe is a crispy, crunchy classic that never goes out of style.
Ingredients
Method
1) Trim the crust off the bread and discard, tear bread into pieces. Spread bread out on a microwave-safe plate, and microwave on HIGH for 1 min to dry out the bread. (Alternately, spread the bread out on a baking sheet and dry in a preheated 150C/Gas 2 oven for 22 to 25 minutes.) Pulse the dried bread or crumbs in a food processor with the thyme, lemon zest, 4g salt, and pepper.
For the chicken:
1) Preheat the oven to 180C/Gas 4.
2) With the flat side of a cook's knife or the smooth side of a meat-pounder, pound each breast to equal thickness. Put the flour, eggs, and the bread crumbs each separately in 3 shallow dishes. Pat the chicken dry and season both sides with salt and pepper. Dip each breast into the flour, then shake off the excess. Next, run the breast through the egg to coat it lightly and hold the chicken over the liquid to let any excess fall back into the bowl. Finally, lay the chicken in the bread crumbs, turn it over and press it into the breading to coat. Lay on a piece of waxed paper.
3) Heat a large skillet (30cm in diameter) over medium heat. Add the oil. Lay 2 chicken breasts smooth-side down in the pan. Cook the chicken without turning until beginning to brown, about 2 minutes. Turn the chicken and cook until equally brown on the other side, about 2 minutes more. Repeat with the remaining 2 breasts. Transfer chicken to a paper towel lined plate to drain. Place all 4 breasts on a rack over a baking pan and bake until firm to the touch, about 6 to 8 minutes. Remove from the oven and serve immediately with lemon wedges.
*(Use a bread with low or no sugar content-otherwise, like sourdough or the coating will brown too quickly.)
This breaded chicken cutlets recipe is a real crowd-pleaser - crisp, juicy, and utterly irresistible!
Sink your fork into one of the most satisfying breaded chicken cutlet recipes you’ll ever try! With a shatteringly crisp coating and a juicy, tender centre, these breaded beauties are proof that comfort food can be both simple and sensational.
Each fried chicken cutlet starts with a boneless skinless breast, pounded to the perfect thinness for even cooking. Each one is dusted in seasoned plain flour, dipped in beaten eggs, then coated in a flavour-packed mix of white breadcrumbs, minced fresh thyme, and zesty lemon. A sprinkle of salt and freshly ground black pepper brings everything together before the breaded cutlets are fried to golden perfection in hot oil.
Whether you’re serving up a speedy weeknight dinner or looking to impress at your next dinner party, this breaded chicken cutlets recipe is endlessly versatile. Keep it simple with a squeeze of lemon and a crisp green salad, or go full-on comfort food classic with buttery mashed potatoes or skinny fries and a spoonful of redcurrant jelly. For an Italian twist, top your fried chicken cutlets with a spoonful of tangy tomato sauce and oozy gooey mozzarella for a delicious chicken parm. Or, tuck them into a crusty roll with lettuce and mayo for the ultimate chicken sandwich.
However you serve them, these breaded cutlets are sure to steal the show. And if you’re feeling adventurous, swap the thyme for rosemary or parsley, or add a pinch of smoked paprika to the breadcrumbs for a subtle kick.
Our breaded chicken cutlets recipe is one of the all-time greats, and if you're hungry for more crispy carne, why not try classic veal Milanese, Japanese chicken katsu, or a Southern-style buttermilk fried chicken. There’s a whole world of crunchy comfort food waiting for you, so get ready to fry high!
