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**Crispy Chicken Cutlets: A Deliciously Golden and Crunchy Favorite**
There’s something irresistible about a perfectly crispy, golden-brown chicken cutlet. Whether served with a side of mashed potatoes, tucked into a sandwich, or paired with a fresh salad, **Crispy Chicken Cutlets** are a versatile and crowd-pleasing dish that brings both flavor and texture to the table. With a crunchy exterior and juicy, tender chicken inside, this dish is sure to be a hit at your next family dinner or gathering.
The beauty of crispy chicken cutlets lies in their simplicity—just a few ingredients and a few steps create a meal that feels indulgent, yet it’s quick and easy to make. Whether you’re cooking for a busy weeknight or preparing a special meal for guests, this recipe delivers crispy perfection every time.
### Why You’ll Love Crispy Chicken Cutlets
– **Golden, Crispy Coating**: The crunchy coating is the star of this dish, giving each bite a satisfying crunch that contrasts beautifully with the juicy chicken.
– **Quick & Easy**: This recipe is perfect for those busy nights when you want a comforting meal that’s ready in less than 30 minutes.
– **Versatile**: You can serve crispy chicken cutlets in many different ways, from sandwiches and wraps to traditional sides like potatoes and veggies. They’re also great for meal prepping and leftovers!
– **Family-Friendly**: Even picky eaters will love the crispy texture and mild flavor of the chicken. Plus, you can easily customize the breading to suit different tastes.
### Ingredients for Crispy Chicken Cutlets
– **4 boneless, skinless chicken breasts** (or thighs for a juicier cut)
– **1 cup all-purpose flour**
– **2 large eggs**
– **1 tablespoon water**
– **1 cup breadcrumbs** (panko breadcrumbs work best for extra crunch)
– **1/2 cup grated Parmesan cheese** (optional, for added flavor)
– **1 teaspoon garlic powder**
– **1 teaspoon onion powder**
– **1/2 teaspoon salt**
– **1/4 teaspoon black pepper**
– **1/2 teaspoon paprika** (optional, for color and a subtle smoky flavor)
– **Vegetable oil** or **olive oil** for frying (about 1/2 cup)
– **Fresh lemon wedges** (optional, for serving)
### How to Make Crispy Chicken Cutlets
Follow these simple steps to make crispy, golden chicken cutlets that will have everyone asking for seconds.
#### 1. **Prep the Chicken**
To start, if your chicken breasts are thick, it’s a good idea to **butterfly** them or **pound them out** to an even thickness of about **1/2 inch**. This ensures they cook evenly and stay tender. To butterfly, simply slice the chicken horizontally so that it opens up like a book. If you’re using chicken thighs, you can leave them as they are.
#### 2. **Set Up Your Breading Station**
Prepare a breading station by setting up three shallow bowls:
– In the first bowl, add **flour** and season it with **salt, pepper**, and **paprika**.
– In the second bowl, whisk together **eggs** and **water**.
– In the third bowl, combine **breadcrumbs**, **Parmesan cheese**, **garlic powder**, and **onion powder**. Panko breadcrumbs are ideal for a crunchier coating, but regular breadcrumbs will work too.
#### 3. **Coat the Chicken**
Dredge each chicken cutlet in the following order:
– First, coat the chicken in the **flour mixture**, pressing gently to ensure an even coating.
– Next, dip the floured chicken into the **egg wash**, allowing any excess to drip off.
– Finally, coat the chicken with the **breadcrumb mixture**, pressing the breadcrumbs into the chicken to form a thick, even coating. Make sure each piece is well-covered.
#### 4. **Fry the Chicken Cutlets**
Heat about **1/2 cup of oil** in a large skillet over medium heat. To test if the oil is hot enough, sprinkle a few breadcrumbs into the pan—if they sizzle, the oil is ready.
Carefully place the breaded chicken cutlets into the hot oil, being careful not to overcrowd the pan. Fry for **4-5 minutes per side**, or until the chicken is golden brown and the internal temperature reaches **165°F (74°C)**. If necessary, adjust the heat to avoid burning the breadcrumbs before the chicken is cooked through.
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