Crispy Chicken Cutlets

Give seasoned chicken cutlets a breadcrumb coating, fry them up and serve them with lemon wedges.
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  • Level: Easy
  • Total: 35 min
  • Active: 30 min
  • Yield: 4
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Ingredients

4 boneless skinless chicken breasts (about 8 ounces each)

1/2 teaspoon dried thyme

Kosher salt and freshly ground black pepper

2 1/2 cups fresh breadcrumbs

1 cup all-purpose flour

3 large eggs, lightly beaten

3/4 cup vegetable oil

Lemon wedges, for serving

Directions

  1. Preheat the oven to 350 degrees F. Set a wire rack in a rimmed baking sheet.
  2. Pound each chicken breast between two sheets of plastic wrap to an even 1/4-inch thickness. Sprinkle each with some thyme and a generous pinch of salt and pepper. Put the breadcrumbs, flour and eggs in 3 separate shallow dishes. Coat each piece of chicken first in the flour, shaking off any excess, and then dip into the egg and finally transfer to the breadcrumbs, pressing to coat well. Set the pieces aside on a plate.
  3. Working in batches, heat 3 tablespoons of the oil in a large skillet over medium heat. Add one piece of chicken and cook until browned and crispy, flipping once, 2 to 3 minutes per side. Transfer to the prepared baking sheet and repeat with the remaining oil and chicken. Transfer the chicken to the oven and bake until hot and cooked through, about 5 minutes. Season with salt and serve with lemon wedges.