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Crispy Herb-Infused Chicken Cutlets

Crispy Herb-Infused Chicken Cutlets You'll Crave Every Time

Indulge in these Crispy Herb-Infused Chicken Cutlets, a flavorful dish that combines simplicity with irresistible taste.
Prep Time 10 minutes
Cook Time 15 minutes
Resting Time 5 minutes
Total Time 30 minutes
Servings: 4 cutlets
Course: Dinner
Cuisine: American
Calories: 300

Ingredients
  

For the Chicken Cutlets
  • 2 pieces Boneless Skinless Chicken Breasts
  • 1 cup Panko Breadcrumbs Use gluten-free breadcrumbs if necessary
  • 1/2 cup All-Purpose Flour Seasoned to enhance flavor
  • 2 large Eggs Whisked until pale yellow
  • 1/2 cup Parmesan Cheese Can substitute with nutritional yeast
  • 1/4 cup Fresh Parsley Chopped, can substitute with other herbs
  • 1/4 cup Fresh Basil Chopped, dried herbs can be used too
  • 1 teaspoon Garlic Powder
  • 1 teaspoon Onion Powder Can omit if not preferred
  • 1 teaspoon Paprika Smoked paprika recommended for flavor
  • to taste Salt
  • to taste Pepper
  • for frying oil Vegetable Oil Choose high smoke point oil
  • 2 wedges Lemon Optional for serving

Equipment

  • skillet
  • Meat mallet
  • Shallow Dish
  • whisk
  • Airtight Container

Method
 

Step-by-Step Instructions
  1. Place the chicken breasts between two sheets of plastic wrap and pound to 1/2 inch thickness.
  2. Combine flour, garlic powder, onion powder, paprika, salt, and pepper in a shallow dish.
  3. Create a dredging station with seasoned flour, beaten eggs, and breadcrumb mixture.
  4. Coat each chicken breast in flour, dip in egg wash, and coat with the breadcrumbs.
  5. Heat vegetable oil in a skillet over medium heat and pan-fry the cutlets for 4-5 minutes on each side.
  6. Remove the cutlets and drain on paper towels, allowing them to rest for 5 minutes.

Nutrition

Serving: 1cutletCalories: 300kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 150mgSodium: 400mgPotassium: 500mgFiber: 2gSugar: 1gVitamin A: 200IUVitamin C: 2mgCalcium: 150mgIron: 1mg

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.

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