- Level: Easy
- Total: 20 min
- Active: 10 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 377
- Total Fat
- 20 g
- Saturated Fat
- 3 g
- Carbohydrates
- 18 g
- Dietary Fiber
- 2 g
- Sugar
- 1 g
- Protein
- 31 g
- Cholesterol
- 176 mg
- Sodium
- 495 mg
- Level: Easy
- Total: 20 min
- Active: 10 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 377
- Total Fat
- 20 g
- Saturated Fat
- 3 g
- Carbohydrates
- 18 g
- Dietary Fiber
- 2 g
- Sugar
- 1 g
- Protein
- 31 g
- Cholesterol
- 176 mg
- Sodium
- 495 mg
Ingredients
Directions
- Preheat a large skillet over medium heat.
- Season the pounded cutlets evenly on all sides with 1/2 teaspoon of salt. Place the flour, eggs and breadcrumbs in 3 separate, shallow bowls. Season the flour with 1/4 teaspoon salt, the eggs with 1/4 teaspoon salt and the breadcrumbs with 1/2 teaspoon salt. One at a time, dredge the seasoned chicken cutlets in the flour, then the egg mixture finishing with the breadcrumbs, pressing gently to make sure the breadcrumbs are evenly coating the chicken.
- Add the oil to the hot pan and heat another 10 seconds. Add the breaded chicken to the pan and cook for 4 to 5 minutes or until the first side is deep golden brown and the chicken is beginning to look cooked around the edges. Work in batches if needed. Flip the cutlets and continue to cook on the second side until golden brown and crispy, about 3 minutes longer. Remove the chicken to a wire rack and season with the remaining 1/4 teaspoon salt and pepper if desired. Serve hot with 1 or 2 lemon wedges and a small arugula salad, if desired.
