Turkish · Dinner
Crispy Fried Chicken Cutlets
Turkish-style chicken cutlet, pounded thin and coated in a seasoned flour, egg and breadcrumb crust, then shallow-fried until golden and crisp. Seasoned with paprika, cumin and sumac for a warm, tangy edge, served with lemon wedges and a parsley garnish over arugula.
$4
15 minsPrep
10 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
542Calories
52.3gProtein
24.6gFat
28.1gCarbs
1.6gSugar
2.9gFiber
690mgSodium
329mgChol
4.9gSat Fat
810mgPotassium
95mgCalcium
3.6mgIron
0.6mcgVitamin B12
12mgVitamin C
protein-rich
herb-salt
thirty-min-meals
Instructions
1
Prep
Butterfly the chicken breast and pound it between plastic wrap to 1/2-inch thickness using a mallet, so it cooks evenly.
2
Prep
Set up three dishes with seasoned flour (sumac, cumin, paprika, salt, pepper), beaten egg, and panko breadcrumbs.
3
Dredge
Coat the cutlet in seasoned flour, shake off excess, dip in egg, then press into panko until fully covered.
4
Rest
Set the breaded cutlet on a plate for 10 minutes at room temperature so the coating adheres.
5
Fry
Heat olive oil in a skillet over medium heat until shimmering, then fry the cutlet 3–4 minutes per side until deep golden and crisp.
6
Drain
Transfer the cutlet to a paper towel-lined plate and rest 2 minutes.
7
Plate
Set the cutlet over arugula, scatter with chopped parsley, and serve with lemon wedge.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g chicken breast, butterflied and pounded to 1/2-inch thickness
- 6 tbsp6 tbsp all-purpose flour
- 22 large eggs, beaten
- 1 cup60g panko breadcrumbs
- 1 tsp1 tsp sumac
- 1 tsp1 tsp cumin-ground
- 1/2 tsp1/2 tsp paprika
- 1/2 tsp1/2 tsp salt
- 1/4 tsp1/4 tsp black pepper
- 6 tbsp88ml olive oil, for shallow-frying
- 22 lemon wedge, for serving
- 2 tsp2 tsp parsley, for garnish
- 2 cup60g arugula, for serving
