French · Dinner
Fried Chicken Cutlet
A boneless chicken breast is pounded thin, dredged in seasoned flour, egg wash and panko, then shallow-fried until the crust turns deep golden and shatters on contact. Finished with lemon and parsley, it is served alongside a simple dressed arugula salad.
$5
15 minsPrep
10 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
612Calories
52.3gProtein
33.8gFat
24.1gCarbs
1.4gSugar
1.9gFiber
1210mgSodium
330mgChol
13.9gSat Fat
690mgPotassium
210mgCalcium
3.2mgIron
0.7mcgVitamin B12
9mgVitamin C
protein-rich
gluten-free-adaptable
herb-salt
thirty-min-meals
hidden-gems
Instructions
1
Prep
Butterfly the chicken breast and pound it between plastic wrap to an even 1/2-inch thickness using a mallet for even cooking.
2
Prep
Season the cutlet on both sides with salt and pepper. Coat in flour, shaking off excess, then dip in beaten egg.
3
Prep
Press the cutlet into panko mixed with parmesan on a plate until fully coated on both sides.
4
Fry
Heat butter and olive oil in a skillet over medium heat until foaming. Fry the cutlet 3 to 4 minutes per side until golden brown and the chicken is firm.
5
Prep
Toss arugula with lemon juice. Slice the cutlet and scatter with parsley, pile the arugula alongside, and serve with lemon wedge.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g chicken breast
- 1/2 cup60g all-purpose flour
- 22 eggs
- 1 cup90g panko breadcrumbs
- 4 tbsp4 tbsp parmesan
- 1 tsp1 tsp salt
- 1/2 tsp1/2 tsp black pepper
- 4 tbsp56g butter
- 2 tbsp30ml olive oil
- 22 small handful arugula
- 1 tsp1 tsp lemon juice
- 22 lemon wedge to serve
- 2 tsp2 tsp fresh parsley
