Ingredients
Equipment
Method
Step-by-Step Instructions
- Place the chicken breasts between two sheets of plastic wrap and pound to 1/2 inch thickness.
- Combine flour, garlic powder, onion powder, paprika, salt, and pepper in a shallow dish.
- Create a dredging station with seasoned flour, beaten eggs, and breadcrumb mixture.
- Coat each chicken breast in flour, dip in egg wash, and coat with the breadcrumbs.
- Heat vegetable oil in a skillet over medium heat and pan-fry the cutlets for 4-5 minutes on each side.
- Remove the cutlets and drain on paper towels, allowing them to rest for 5 minutes.
Nutrition
Notes
Store leftovers in an airtight container in the fridge for up to 3 days. For longer storage, freeze in a single layer then transfer to a freezer-safe bag for up to 2 months.