Old-Fashioned Chicken Cutlets
A delicious recipe for classic chicken cutlets, featuring a simple breading and frying method to achieve a golden crispy exterior and juicy chicken inside.
Ingredients
- salt (0.5 cup)
- white sugar (0.5 cup)
- boneless, skinless chicken breasts (4 ounce)
- crustless bread (8 slices)
- dried parsley (0.25 cup)
- all-purpose flour (0.75 cup)
- eggs (2 large)
- olive oil (0.75 cup)
- salt and ground black pepper (0 )
Instructions
- Preheat the oven to 200 degrees F (95 degrees C). Place a large oven-safe plate on the bottom rack.
- Dissolve 1/2 cup salt and 1/2 cup sugar in water in a 1-quart casserole dish. Place chicken in salt-sugar solution; cover and refrigerate for 30 minutes.
- Pat chicken dry; place on a paper towel-lined baking sheet and air-dry for 10 minutes.
- Place bread in a blender or food processor; blend until crumbly, about 30 seconds. Combine bread crumbs and parsley in a shallow dish.
- Place flour in a second shallow dish. Beat eggs and 1 tablespoon olive oil in a third shallow dish.
- Season chicken cutlets with salt and black pepper. Dredge in flour; shake off excess. Dip into egg mixture; lift up so excess egg drips back in the bowl. Press into bread crumb mixture to evenly coat on both sides. Place breaded cutlets, unstacked, onto a plate.
- Heat remaining oil in a nonstick skillet over medium heat. Add 2 cutlets; cook until outsides golden brown, no longer pink in centers, and juices run clear, 2 to 3 minutes per side. An instant-read thermometer inserted into centers should read at least 165 degrees F (74 degrees C). Transfer to the warmed plate. Repeat with remaining cutlets.
Nutrition
(*Nutrition data is approximate and may vary depending on the brand and type of ingredients used.)
- kcal: 731
- fat: 35 g
- sats: 7 g
- carbs: 76 g
- fibre: 3 g
- protein: 29 g
- salt: 0.63 g