Chicken Cutlets
This recipe guides you in preparing crispy breaded chicken cutlets. Boneless, skinless chicken breasts are pounded thin, breaded with a flavorful mixture of dried bread crumbs, thyme, and lemon zest, then shallow-fried until golden before finishing in the oven for perfect tenderness. Serve immediately with fresh lemon.
Equipment
- 1 Food Processor For making fresh bread crumbs
- 1 Meat Pounder For evening out chicken thickness
- 3 Shallow Dishes For dredging station
- 1 Large Skillet (12-inch) For shallow frying
- 1 Baking Rack with Pan For finishing chicken in oven
Ingredients
Main
- 10 slices white bread or 1 1/4 cups bread crumbs*
- 1 tablespoon minced fresh thyme leaves or 1 teaspoon dried thyme
- 1 teaspoon finely grated lemon zest
- 3/4 teaspoon kosher salt
- Freshly ground black pepper
- About 1 cup all-purpose flour for dredging
- 2 large eggs beaten
- 4 boneless skinless chicken breast each about 6 ounces
- 1/3 to 1/2 cup oil for shallow frying
Instructions
- Preheat the oven to 350 degrees F.
- To make bread crumbs: Trim the crust off the bread and discard, tear bread into pieces. Spread bread out on a microwave-safe plate, and microwave on HIGH for 1 minute to dry out the bread. (Alternately, spread the bread out on a baking sheet and dry in a preheated 300 degree F oven for 22 to 25 minutes.) Pulse the dried bread or crumbs in a food processor with the thyme, lemon zest, 3/4 teaspoon salt, and pepper.
- With the flat side of a cook's knife or the smooth side of a meat-pounder, pound each breast to equal thickness. Put the flour, eggs, and the bread crumbs each separately in 3 shallow dishes. Pat the chicken dry and season both sides with salt and pepper. Dip each breast into the flour, then shake off the excess. Next, run the breast through the egg to coat it lightly and hold the chicken over the liquid to let any excess fall back into the bowl. Finally, lay the chicken in the bread crumbs, turn it over and press it into the breading to coat. Lay on a piece of waxed paper.
- Heat a large skillet (12 inches in diameter) over medium heat. Add the oil. Lay 2 chicken breasts smooth-side down in the pan. Cook the chicken without turning until beginning to brown, about 2 minutes. Turn the chicken and cook until equally brown on the other side, about 2 minutes more. Repeat with the remaining 2 breasts. Transfer chicken to a paper towel lined plate to drain. Place all 4 breasts on a rack over a baking pan and bake until firm to the touch, about 6 to 8 minutes. Remove from the oven and serve immediately with lemon wedges.
- Serving suggestion: Lemon wedges, thyme sprigs for garnish .
Notes
1. Achieving uniformly thin chicken cutlets is crucial for even cooking. Pound breasts to about 1/4-inch thickness, ensuring consistent results.2. For superior bread crumbs, use day-old bread or dry fresh bread thoroughly as instructed. This creates a crispier coating.3. Maintain a consistent medium heat when shallow frying. Too low, and the cutlets absorb excess oil, becoming greasy; too high, and they burn before cooking through. Fry in batches to avoid overcrowding, which drops the oil temperature.4. The oven finish is key for ensuring the chicken is cooked completely without over-browning the crust. Serve immediately with fresh lemon wedges to cut through the richness and brighten the flavors.