Classic Crispy Chicken Cutlets: A Crispy, Golden Delight

If your chicken breasts are thick, place them between two pieces of plastic wrap and pound them thin using a meat mallet. This ensures even cooking and a tender cutlet.

Set Up the Breading Station:

In one shallow bowl, place the all-purpose flour. In another bowl, beat the eggs. In a third bowl, mix the breadcrumbs with garlic powder, salt, black pepper, and paprika.

Bread the Chicken:

Dredge each chicken breast first in the flour, then dip it in the beaten eggs, and finally coat it with the seasoned breadcrumbs, pressing down lightly to ensure the breadcrumbs stick.

Fry the Chicken:

Heat the olive oil in a large skillet over medium-high heat. Once the oil is hot, carefully add the breaded chicken cutlets. Cook for about 4-5 minutes on each side, or until golden brown and crispy, and the internal temperature reaches 165°F (74°C).

Finish with Garlic & Parsley:

While the chicken is cooking, heat a small amount of olive oil in another pan over low heat. Add the minced garlic and a pinch of salt, cooking gently until fragrant (about 30 seconds). Stir in the chopped parsley.

Serve:

Once the chicken cutlets are crispy and cooked through, remove them from the skillet and place them on a paper towel-lined plate to absorb any excess oil. Drizzle the garlic and parsley mixture over the top before serving.

Serving and Storage Tips: