Crispy Breaded Chicken Cutlets
Crispy, golden chicken cutlets breaded in toasted sourdough breadcrumbs and pan-fried until perfectly crunchy on the outside and juicy on the inside.
Servings: 6 Cutlets
Calories: 308kcal
Ingredients
- 3 large Boneless Skinless Chicken Breasts
- 1 Tablespoon Italian Seasoning
- 1 teaspoon Salt
- 1 teaspoon Pepper
- ⅔ cup All Purpose Flour
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
- 1 teaspoon Paprika
- 2 large Eggs
- 2 Tablespoons Water
- 1 ½ cups Sourdough Breadcrumbs
- 3-4 cups Canola or Vegetable Oil for frying
- Lemon Wedges optional, for serving
- Fresh Parsley or Basil optional, for serving
- Marinara Sauce optional, for serving
Instructions
To Make the Sourdough Breadcrumbs
- To make the sourdough breadcrumbs, use about 6 pieces of sourdough bread, bread ends, or a sourdough baguette. Toast the sourdough on a dry baking sheet for 8-10 minutes in a 350℉ oven until the bread is completely dried out but not burnt. Let it cool, then pulse in a food processor into fine breadcrumbs.
Breading the Cutlets
- Slice each chicken breast in half horizontally. Place between two sheets of plastic wrap and pound to an even thickness. Season both sides of the chicken with Italian seasoning, salt, and pepper.
- Set up three large shallow bowls. In the first, add the flour, garlic powder, onion powder, and paprika, stirring to combine. In the second, add the eggs and the water, and whisk until smooth. In the third, add the sourdough breadcrumbs.
- Dredge each cutlet in flour, shaking off the excecss, then dip it in the egg, then press firmly into the breadcrumbs to coat both sides. Place the breaded chicken cutlets on a piece of clean parchment paper and repeat with all remaining cutlets.
Frying the Chicken Cutlets
- Heat 2 inches of oil in a large, deep skillet to 350℉. Fry cutlets in batches, without crowding the pan, for 3-4 minutes per side, until golden brown. Transfer fried cutlets to a wire rack set over a baking sheet and keep in a 350℉ oven while frying the remaining batches, until all cutlets reach an internal temperature of at least 165℉.
- Serve immediately with lemon wedges, fresh herbs, and marinara sauce for dipping.
Notes
- Breadcrumbs: Homemade breadcrumbs are freshest, and sourdough is preferred for taste, but store-bought or panko can be used in a pinch. Be extra gentle if using panko.
- Chicken: Boneless, skinless chicken breasts are the classic cut to use, chicken thighs or turkey breast can be used too.
- Make It Spicy: Add a few pinches of red pepper flakes to the breadcrumbs for a little added heat.
- Let the breaded cutlets rest on a wire rack for 5-10 minutes before frying so the coating sets and stays put.
- Fry at around 350°F in a high smoke point frying oil like canola or vegetable oil. Oil that is too cool makes the breading greasy, and oil that's too hot will burn the breading before the chicken cooks.
- Fry them in batches, so you don't overcrowd the pan and drop the oil temperature, which is a top cause of soggy breading.
- Press the breadcrumbs firmly onto the chicken for a thick, even crust that really clings to the cutlet.
Nutrition
Serving: 1cutlet | Calories: 308kcal | Carbohydrates: 22g | Protein: 18g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 98mg | Sodium: 965mg | Potassium: 301mg | Fiber: 2g | Sugar: 1g | Vitamin A: 286IU | Vitamin C: 1mg | Calcium: 55mg | Iron: 2mg
