Breaded Chicken Cutlets (Easy Shallow-Fried)
These crispy, golden breaded chicken cutlets are made using a simple shallow-fried method that yields juicy chicken with a crisp crust. Finished with an optional shallot and honey drizzle, they're ready to eat in just 35 minutes.
Servings: 4 servings
Ingredients
- 1-1/2 lbs boneless, skinless chicken breasts (4 pieces)
- 1 large egg
- 1-1/2 tablespoons milk
- 1-1/4 cups dry breadcrumbs unseasoned
- Salt and freshly ground black pepper
- Vegetable oil
For the shallot and honey drizzle (optional):
- 1 tablespoon butter
- 2 tablespoons minced shallot
- 1-1/2 tablespoons honey
- 1 to 2 tablespoons chopped fresh thyme leaves
- 3 tablespoons cream or half-and-half
Instructions
- If the chicken breasts have tenderloins attached, remove them and reserve for another use.
- Place the chicken between sheets of plastic wrap and gently pound to an even 1/2-inch thickness. This helps the cutlets cook quickly and evenly without drying out.
- Whisk the egg and milk in a shallow dish. In another dish, season the breadcrumbs with salt and pepper. Dip each chicken piece in the egg mixture, letting excess drip off, then press firmly into the breadcrumbs to ensure a crisp, even coating.
- Heat about 1/8-inch of oil in a large skillet over medium-high heat (the oil should be shimmering). Fry the chicken in a single layer until golden and crisp, about 3 minutes per side, or until the internal temperature reaches 160°F. Avoid crowding the pan and work in batches if needed.
- Transfer to a paper-towel-lined platter, tent loosely with foil, and let rest for 5 minutes. This keeps the coating crisp while the juices redistribute. The internal temperature will rise to 165°F.
- While the chicken rests, make the shallot-honey drizzle. Wipe out the pan and melt the butter over medium heat. Add the shallots and sauté until soft and lightly golden, 3 to 4 minutes. Stir in the honey and thyme, then whisk in the cream until smooth and lightly thickened. Spoon over the cutlets before serving.
Nutrition
Calories: 329 | Total Fat: 16g | Cholesterol: 144mg | Sodium: 698mg | Carbohydrates: 11g | Fiber: 1g | Sugar: 6g | Protein: 33g