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Italian Chicken Cutlets
30 minServes 4Nutri-Score C€€
C
30 min
30 minItalian Chicken Cutlets
what you need
Ingredients
chicken breasts (sliced thin)Meat600 g
eggs (beaten)Dairy2 pieces
milkDairy60 ml
seasoned bread crumbs (Italian seasoned or panko)Bakery150 g
saltSpices4 g
black pepper (ground)Spices1 g
garlic powderSpices3 g- vegetable oil (for frying)Pantry250 ml
per serving
Nutrition
406kcal
- Carbs
- 21 g
- Proteins
- 37 g
- Fat
- 20 g
what you’ll use
Tools
Mixing bowl ×2
Frying pan
Tongs
Cooling rack
step by step
Method
- Step 1
Prepare the egg wash and breading
- In a shallow bowl, beat the eggs together with the milk.
- Place the seasoned bread crumbs in a second shallow bowl.
- Step 2
Slice and season the chicken
- Cut the chicken breasts into thin cutlets.
- Season both sides with salt, pepper and garlic powder.
- Step 3
Bread the cutlets
- Dip each cutlet in the egg wash, letting the excess run off.
- Coat evenly on both sides in the bread crumbs.
- Shake off the excess breading so it doesn't burn in the pan.
- Step 4
Fry the cutlets
- Heat the oil in a large pan.
- Fry the cutlets, flipping once the edges are golden brown.
- They are thin, so they cook quickly.
- Step 5
Drain and serve
- Drain the cutlets on a wire rack or paper towels.
- Sprinkle with a little salt right out of the oil if you like.