Chicken cutlets are one of my favourite dishes. They are super delicious and very versatile. You can have them with potatoes (mashed or baked), rice or french fries. I love to eat them on the bun as a sandwich with tomatoes, lettuce and cheese. My wife Anna makes chicken cutlets every other week and I always look forward to that day.
Here is my wife’s awesome recipe for chicken cutlets.
Ingredients:
- 2 lbs boneless, skinless chicken breasts
- 2 cups breadcrumbs
- 2 cups all-purpose flour
- 2 cups milk
- 4 eggs
- 1 teaspoon Italian seasonings
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon poultry seasoning
- pinch of salt and pepper
Instructions:
Start by washing the chicken breast fillets and dry them with a paper towel.
Then, cut them in half lengthwise.
On a clean cutting board, place one sheet of plastic wrap. Place one piece of chicken in the centre of the plastic wrap and cover with another sheet. Pound the chicken fillets with a meat tenderizer, starting in the centre and working your way out, until it’s 1/4 inch thick. Repeat with the rest of the chicken breasts.
Find a great selection of meat tenderizers on Amazon
Pounded cutlets are more tender and will cook evenly. The thinner they are, the better they are.
Next, set up a breading station. Prepare five plates:
- the first plate is a deep plate with a milk
- the second flat plate will have the flour sifted through a sieve
- the third shallow bowl will have cracked eggs (beat the eggs with a fork)
- the fourth shallow dish will have the breadcrumb mixture
- and the fifth one is your landing plate to hold the breaded chicken before frying
The breadcrumb mixture is a breadcrumbs combined with Italian seasonings, onion powder, garlic powder, poultry seasoning and salt and pepper. Mix it all together until evenly distributed.
First, dip the chicken pieces in the milk for a moment.
Next, dredge the chicken in the flour, turning to both sides to coat evenly and dip into the egg mixture. Finally, transfer it into the breadcrumbs. Make sure to press it down and move it around to ensure that the chicken breast is completely coated.
Place the chicken on the holding plate and repeat with the remaining pieces.
In a large skillet, set over medium heat, add a generous amount of vegetable oil and heat until hot.
Place 2-3 chicken breasts in and cook until golden brown on each side. Don’t overcrowd the pan. Remove the chicken to a plate lined with a paper towel so that the paper absorbs excess fat.
Serve immediately with mashed potatoes, rice or french fries and your favourite salad.
You can squeeze a lemon over the chicken to enhance the flavour and to give the dish a fresh, clean taste.
Side dishes suggestions
- My favourite way to eat chicken cutlets is on the bun as a sandwich with tomatoes, lettuce and cheese
- My Mom serve this dish with a crunchy and refreshing cucumber salad (or mizeria salad), see the photo below on the right (see the recipe)
- My Dad’s lettuce salad, see the photo below on the left (see Dad’s recipe)
- Beet salad is also very popular (see Mom’s recipe for delicious Polish beet salad)
- Creamy mushroom sauce (see my Mom’s recipe)
- Sauerkraut
- Carrots with peas
- A tomato arugula salad
I love these cutlets so much, very often I eat them cold, straight out of the refrigerator, with my hands… but that’s just me.
Bom apetite!!!
