Crisp Breaded Chicken Cutlets
By lorik
Make sure to remove the tenderloin from each breast so the cutlets will be a uniform shape and will cook evenly; reserve tenderloins for another use. Don’t substitute store-bought bread crumbs for the fresh bread crumbs.
- 4
Ingredients
- 4 (6- to 8-ounce) boneless, skinless chicken breasts, tenderloins removed, trimmed
- Salt and pepper
- 4 - 6 slices hearty white sandwich bread, crusts removed, torn into 1 1/2-inch pieces
- 3/4 cup all-purpose flour
- 2 large eggs
- 3/4 cup vegetable oil
- Lemon wedges
Preparation
Step 1
1. Adjust oven rack to lower-middle position and heat oven to 200 degrees. Cover chicken breasts with plastic wrap and pound to even 1/2-inch thickness with meat pounder. Pat cutlets dry with paper towels and season with salt and pepper.
2. Process bread in food processor to fine crumbs, 20 to 30 seconds (you should have 1 1/2 cups bread crumbs). Transfer bread crumbs to shallow dish. Place flour in second shallow dish. Lightly beat eggs in third shallow dish.
3. Working with 1 cutlet at a time, dredge in flour, shaking off excess; dip in egg mixture, allowing excess to drip off; and coat with bread crumbs, pressing gently to adhere. Transfer to plate and let sit for 5 minutes.
4. Set wire rack in rimmed baking sheet and cover half of rack with triple layer of paper towels. Heat oil in 12-inch nonstick skillet over medium-high heat until shimmering. Place 2 cutlets in skillet and cook until deep golden brown and crisp and chicken registers 160 degrees, about 2 1/2 minutes per side, gently pressing on cutlets with spatula for even browning.
5. Place cutlets on paper towel–lined side of prepared wire rack to dry, about 15 -seconds per side. Move cutlets to unlined side of wire rack and transfer to oven to keep warm. Repeat with remaining 2 cutlets. Serve with lemon wedges.
VARIATIONS:
Crisp breaded chicken cutlets with garlic and oregano: Lightly beat 3 Tbsp minced fresh oregano and 8 minced garlic cloves into eggs.
Crisp breaded chicken cutlets with parmesan: Mix 1/4 cup parmesan cheese with bread crumbs in shallow dish.
Deviled crisp breaded chicken cutlets: Rub each breast with generous pinch cayenne pepper before dredging in flour. Lightly beat 3 Tbsp Dijon mustard, 1 Tbsp Worcestershire sauce, and 2 tsp minced fresh thyme into eggs.