Breaded Chicken Cutlets

  • Preparation Time25 mins
  • Cooking Time40 mins
  • Serves4
  • DifficultyEasy

For the chicken cutlet

10 slices white bread or 150g bread crumbs*
4g minced fresh thyme leaves or large pinch dried thyme
3g finely grated lemon zest
4g salt
Freshly ground black pepper
About 140g plain flour, for dredging
2 large eggs, beaten
4 boneless skinless chicken breast, each about 225g
5 to 8 tbsp oil, for shallow frying
Serving suggestion: Lemon wedges, thyme sprigs for garnish
For the bread crumbs:
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.)

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