Breaded Chicken Cutlets
My family is obsessed with these breaded chicken cutlets. The chicken is juicy and moist, and the outside is light and crispy. Watch the video below to see how I make it in my kitchen!
Servings 8 servings
Calories 288kcal
Ingredients
- 8 chicken cutlets or four large chicken breasts
- 1 cup all purpose flour
- 4 large eggs
- 1 tablespoon Dijon mustard
- 1 tablespoon Italian seasoning
- 2 cups panko breadcrumbs
- 1 teaspoon salt
- 1/2 teaspoon pepper
Instructions
- Pound the chicken until 1⁄2-inch in thickness.
- Add the flour to a bowl, eggs and mustard in a second bowl, and the panko and Italian seasoning in a third bowl.
- Pat dry the chicken then season the chicken with salt and pepper. Dredge the chicken in the flour mixture, followed by the eggs then the panko mix.
- Add 2 inches of oil to a large pot or skillet. Once hot, add the chicken cutlets and fry for 2-3 minutes on each side or until crispy golden brown. Repeat the process until all the chicken is cooked.
Video
Notes
TO STORE: Store leftovers in an airtight container in the refrigerator for 3-4 days.
TO FREEZE: Place the cooled cutlets in a freezer bag and freeze for up to 6 months.
TO REHEAT: Reheat cutlets in an oven or air fryer at 350F until warm.
Nutrition
Serving: 1serving | Calories: 288kcal | Carbohydrates: 12g | Protein: 41g | Fat: 7g | Sodium: 544mg | Potassium: 685mg | Fiber: 1g | Vitamin A: 188IU | Vitamin C: 2mg | Calcium: 27mg | Iron: 2mg | NET CARBS: 11g