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3-Part Breaded Fried Chicken Cutlet
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3-Part Breaded Fried Chicken Cutlet
Recipe Amount:
4 Cutlets
Serving Size:
1 Cutlet
Sodium per Serving (mg):
146
This is a basic recipe for fried chicken cutlets and is used in Chicken Parmesan and Chicken Katsu (pictured above right) recipes. Using our chicken dry rub gives the chicken an extra boost of flavor.
Ingredients
- 1/2 Cup Olive Oil
- 2 Chicken Breasts, Boneless, Skinless - Sliced in half lengthwise, 4 cutlets, about 4 oz each
- 2 Tbl Chicken Dry Rub, No Salt, Homemade
- 1 Tbl Onion Powder
- 1 Tbl Garlic Powder
- 1/2 Cup Plain Bread Crumbs, Homemade
- 1/2 Cup Panko Breadcrumbs
- 1/3 Cup All Purpose Flour
- 1 Egg - Beaten with 2 Tbl of water
Preparation
Step 1:
Heat a medium skillet with olive oil on medium to medium-high heat. Season both sides of the chicken cutlets with the chicken rub.
Step 2:
Mix the onion powder, garlic powder and both bread crumbs in a bowl. Set up 3 plates for breading the chicken - flour, beaten egg and breadcrumb mixture. Cover each cutlet first in flour, then dip in the beaten egg and finally coat both sides in the breadcrumb mixture.
Step 3:
Fry the chicken breasts in the preheated skillet when the oil is hot. Lower 2 cutlets into the oil and fry until golden underneath. Turn over and fry until the chicken is golden on the second side and cooked through. Transfer to a plate lined with paper towels. Repeat with the remaining 2 cutlets adding oil if necessary.
Step 4:
Step 5:
Step 6:
Links to Any Ingredients Used
Variations
Additional Notes
Have Extra? Use it in These Recipes
Estimated Nutritional Information:
Serving Size:
1 Cutlet
Calories (kCal):
655
Fat (g):
33
Cholesterol (mg):
124
Sugar (g):
0
Protein (g):
29
Fiber (g):
1
Sodium (mg):
146
Potassium (mg):
504