Chicken Cutlets
Difficulty:
Chicken cutlets
serves 4
- 2 eggs
- 2 tablespoons of water
- 1 cup of dry seasoned bread crumbs
- 1 cup of flour
- 1 and 1/2 pounds of thin sliced boneless chicken breasts
- 3 tablespoons of vegetable oil
Mix eggs and water together.
Dredge chicken in flour.
Dip chicken into egg wash.
Coat chicken with bread crumbs.
Fry chicken in oil 1.5 - 2 minutes on each side depending on thickness.
Chicken cutlets
serves 4
- 2 eggs
- 2 tablespoons of water
- 1 cup of dry seasoned bread crumbs
- 1 cup of flour
- 1 and 1/2 pounds of thin sliced boneless chicken breasts
- 3 tablespoons of vegetable oil
Mix eggs and water together.
Dredge chicken in flour.
Dip chicken into egg wash.
Coat chicken with bread crumbs.
Fry chicken in oil 1.5 - 2 minutes on each side depending on thickness.
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This chicken cutlets recipe will be enjoyed by all! Just follow these easy step-by-step instructions that will show you how to make chicken cutlets from scratch. It’s a quick and fun recipe!
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10 Comments
rina said:
excellent demonstration and explaination, recently discovered to skip the flour,results still excellent.
startcooking team said:
Hello Rina,
Just using bread crumbs alone will work, but not as well.
Cheers,
Kathy
TR said:
I just found this site and I LOVE it!!! There are so many websites out there that just have recipes, but no one teaches you the *basics* of cooking, and without all the general knowledge I’ve floundered many times trying to cook what seem like basic things. The videos are wonderful!!!
I just made the chicken cutlets and for once my chicken turned out wonderful. I think I need to get fresh flour though, mine was over a year past the expy date and I think that may be why the breading all flakes off when I cut the chicken? Or maybe the time/temp…
On to the Chicken Parmesan next! Thank you thank you thank you for your wonderful website!!
Kathy Maister said:
Welcome TR!
Sugar lasts forever but flour can most definitely go off or develop these tiny little crawly things that are just too nasty to think about!
You can do Chicken Cutlets with just a light flour coating. If you want a thicker, crunchier coating, all three “dips” are necessary – dip in flour, then egg, then the bread crumbs.
If the coating did not stick properly, the pan and oil may not have been hot enough to begin with, or might have been too hot!
Good Luck on your next try!
Mary C. said:
Kathy,
Just like mom used to make! I sometimes add salt & pepper into flour and also sprinkle grated parmesan into breadcrumbs for a slightly different flavor. I also use this same recipe for pork cutlets or even pork chops. Thanks for all you do for us simple folks!
Mary C.
Kathy Maister said:
Thanks Mary! I have always loved cooking and teaching. Being able to do this on the internet with my videos and photo-tutorial blog posts has been a dream come true for me!
Re said:
I have been looking for a recipe for Chicken Parmasan and kept coming by recipes calling for Chicken cutlets. To my embarassment I never knew what they were and were! I ran into the video after seeing your recipe for Chicken Parmasan and I’m going to try it tomorrow for dinner. Looks delicious!
Just 1 question from this novice cooker….when cooking chicken parmasen do I competely cook the cutlets or just half way through because they will be put in the oven any cook in there?
Kathy Maister said:
Hi Re, Yes completely cook the chicken in the frying pan first. The oven is basically for melting the cheese.
Good Luck and be sure to let me know how it turns out!
Stephanie said:
Hi Kathy, I just found this site and it is fantastic. I’m in my 20s and want to learn how to start cooking and I didn’t know where to begin. I found this site – finally, a recipe site that makes sense for beginners! The recipes are so clear, show the ingredients you need and I love the photos/videos with step-by-step instructions. I can’t wait to try this chicken cutlet recipe, among others on your site! I will also be sharing your website with my clueless cooking friends! LOL! Thank you!
startcooking said:
Hi Stephanie,
Your comment is music to my ears!
Welcome and happy cooking!
Kathy