Chicken Cutlets

Prepare the Chicken Place chicken breasts between two sheets of plastic wrap and pound them lightly with a meat mallet or rolling pin to an even thickness. This will help the chicken cook evenly and tenderize the meat.

Set Up Dredging Station In separate shallow bowls, place the flour, beaten eggs, and breadcrumbs.

Season the Chicken Season the chicken breasts with salt, black pepper, garlic powder, and paprika.

Coat the Chicken Dredge each chicken breast in flour, shaking off any excess. Then, dip in the beaten eggs, allowing any excess to drip off. Finally, coat the chicken in the breadcrumbs, pressing lightly to adhere. Repeat with remaining chicken breasts.

Fry the Chicken Heat vegetable oil in a large skillet over medium-high heat. Add the breaded chicken breasts and cook for about 4-5 minutes per side, or until golden brown and cooked through. The internal temperature should reach 165°F (75°C).

Drain and Rest Remove the chicken cutlets from the skillet and transfer them to a paper towel-lined plate to drain any excess oil.

Serve and Enjoy Serve the chicken cutlets hot with lemon wedges and a sprinkle of fresh parsley. They are delicious on their own or can be served with pasta, salad, or mashed potatoes.