Italian · Dinner
Fried Breaded Chicken Cutlet
A boneless chicken breast is pounded thin, dredged in flour, egg, and seasoned breadcrumbs, then pan-fried in olive oil until golden and crisp. Finished with lemon and parmesan, it is served with a simple arugula salad dressed in lemon juice and olive oil.
$5
15 minsPrep
10 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
612Calories
54.2gProtein
31.8gFat
29.4gCarbs
1.9gSugar
2.4gFiber
870mgSodium
296mgChol
6.9gSat Fat
790mgPotassium
180mgCalcium
3.1mgIron
0.6mcgVitamin B12
9.5mgVitamin C
protein-rich
herb-salt
thirty-min-meals
all-time-classics
Instructions
1
Prep
Pound the chicken breast between plastic wrap to an even 1/2-inch thickness. Set up three dishes with flour seasoned with salt and pepper, beaten egg, and panko mixed with parmesan and oregano.
2
Dredge
Coat the cutlet in flour, then egg, then the crumb mixture, pressing gently so the coating adheres evenly on both sides.
3
Fry
Heat 2 tbsp olive oil in a skillet over medium heat until shimmering, then pan-fry the cutlet 3 to 4 minutes per side until deep golden brown and internal temperature reaches 165F.
4
Plate
Transfer the cutlet to a plate. Toss the arugula with lemon juice and 1/2 tsp olive oil, arrange alongside the cutlet, and serve with the lemon wedge.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g chicken breast, boneless and skinless
- 1/2 cup60g all-purpose flour
- 22 large eggs
- 2/3 cup70g panko breadcrumbs
- 4 tbsp30g grated parmesan
- 1/2 tsp1/2 tsp salt
- 1/4 tsp1/4 tsp black pepper
- 1/2 tsp1/2 tsp dried oregano
- 4 tbsp60ml olive oil, for pan-frying
- 2 cup40g arugula
- 1 tbsp14ml lemon juice
- 1 tsp4ml olive oil, for the salad
- 22 lemon wedge, for serving
