Fried Chicken Cutlets
Fried chicken cutlets are quick and easy, and they can be served with all sorts of sides. Dovetailing Tip: Cook an additional 3 pounds of chicken to use on day 5 in Fried Chicken Sandwich.
Prep time:
Serves: 4
Calories per serving: 398
Ingredients:
Serves: 4
Calories per serving: 398
2 tablespoons all-purpose flour
1/4 teaspoon each garlic powder, onion powder, pepper and salt
1/2 cup grated Parmesan cheese
1/2 cup buttermilk
3/4 cup seasoned bread crumbs
4 boneless skinless chicken breasts halves (6 ounces each)
3 tablespoons canola oil
Optional: lemon wedges and fresh thyme sprigs
Directions:
In a shallow bowl, combine the flour, garlic powder, onion powder and pepper; mix well. In another shallow bowl, combine the cheese and buttermilk; mix well. Place bread crumbs in a third bowl. Editor's Tip: A regular pie plate is our go-to shallow bowl.
Flatten chicken so it's 1/4-inch thick. Coat the chicken with the flour mixture, then dip in buttermilk mixture. Coat chicken evenly with bread crumbs. Editor's Tip: To help the chicken cook evenly, you can let it sit at room temperature for up to 30 minutes before frying.
Add oil to a skillet, and let it warm up over medium heat. When it's shimmering, add the cutlets, and cook for five to seven minutes. Flip the cutlets, and cook for another five to seven minutes, until cooked through. The chicken is done when it's no longer pink on the inside. If desired, serve with fresh thyme sprigs and lemon wedges. Editor's Tip: After pan-frying, place the cutlets on a cooling rack over a paper towel, and let any excess oil drip off.
Source: tasteofhome.com
Flatten chicken so it's 1/4-inch thick. Coat the chicken with the flour mixture, then dip in buttermilk mixture. Coat chicken evenly with bread crumbs. Editor's Tip: To help the chicken cook evenly, you can let it sit at room temperature for up to 30 minutes before frying.
Add oil to a skillet, and let it warm up over medium heat. When it's shimmering, add the cutlets, and cook for five to seven minutes. Flip the cutlets, and cook for another five to seven minutes, until cooked through. The chicken is done when it's no longer pink on the inside. If desired, serve with fresh thyme sprigs and lemon wedges. Editor's Tip: After pan-frying, place the cutlets on a cooling rack over a paper towel, and let any excess oil drip off.
Source: tasteofhome.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.