Step by Step way learn how to make Perfectly Seasoned Breaded Chicken Cutlets! These are thin, crispy on the outside while perfectly soft inside!
This is another recipe I can’t get enough of! I have always loved eating crispy chicken fingers, chicken nuggets, crispy baked chicken. Anything that involves crispy and chicken has always been my favorite! Last time when in San Francisco, while eating at an Italian restaurant I had the best chicken cutlet of my life. I mean it was DIVINE. Extremely crispy on the outside, perfectly cooked on the inside – you know when the inside is soft, cuts easily with a knife and yes fully cooked! I hate when I get chicken that’s still pink inside and I have had lots of such experinces in high end restaurants so that was something that impressed me immediately!
So I set out to perfect my own techniques to make that perfectly seasoned breaded chicken cutlets at home. These turned out amazing – they are perfectly seasoned and start to finish take around 45 mins. These are great to make even for weeknight dinners as out of 45 mins they sit in brine solution so that time you can utilize to catch up with your family, do that laundry that never seems to end!!
First of all take chicken breasts and cut off all the excess fat. You know the white stuff that you see hanging from the sides. Now cut the uneven surface at the back side of chicken breast. Now place your chicken breast in between two sheets of plastic wrap and using a meat pounder or rolling pin, pound it very gently to 1/2′ thickness evenly. Repeat the same procedure with all the chicken breasts.
Now in a gallon size zip lock bag if you have one or any other large bowl, add water and table salt. Place the pounded chicken cutlets in there gently and cover and let it marinate in brine solution for 30 mins in fridge.
Meanwhile get 3 shallow plates. In first take some flour, in seconds mix egg with oil and whisk while in third plate take breadcrumbs. Once the chicken is brined, dry it using paper towel. Once you are done drying all the chicken breasts, one at a time place one chicken breast in flour and coat it on both sides. Make sure to remove all the excess flour as what we want is just a very thin layer of flour on both sides of chicken breast.
Then move on to egg+oil mix, and dip the chicken and make sure to get rid of all the excess egg drippings from chicken by shaking it few times gently on top of the bowl so all the excess egg falls.
And finally place this chicken breast in breadcrumb and using your hands pat the breadcrumbs on both sides until they are all over the chicken. Keep this breaded chicken on a cooling rack while you finish breading the remaining chicken breasts. Now heat few drops of oil in a skillet and place 1 breaded chicken breast on it. Cook on medium high flame for 2:30 minutes and then flip and cook for another 2:30 – 3 minutes. Usually this much total time is enough to get the outside crispy while the inside perfectly cooked and tender soft. You can also check for it’s doneness by poking the thickest side of chicken with cooking thermometer and if it says 165F, it means you are ready to plate!
These are so well seasoned that they taste wonderful just served plain with some lemon and a salad. Since I love mangoes and I just got lots of fresh sweet mangoes from our home, I made myself a spicy sweet mango habanero salsa! Let me tell you if you can find good mangoes, then you must try it this way! The sweetness of soft mangoes against spicy habanero with crispy juicy chicken – Hmm I wish I had this for dinner again tonight!
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- 2 chicken breasts
- 2 cups water
- 2 tbsp salt
- 6 Tbsp all purpose flour
- 1 egg
- 1 tsp olive oil
- ½ cup breadcrumbs
- 1 mango, peeled and chopped in small pieces
- ½ a habanero, chopped fine
- Lime juice as per taste
- 1 tbsp finely chopped cilantro
- 2 tbsp freshly chopped red onion
- First of all take chicken breasts and cut off all the excess fat. You know the white stuff that you see hanging from the sides. Now cut the uneven surface at the back side of chicken breast. Now place your chicken breast in between two sheets of plastic wrap and using a meat pounder or rolling pin, pound it very gently to ½' thickness evenly. Repeat the same procedure with all the chicken breasts.
- Now in a gallon size zip lock bag if you have one or any other large bowl, add water and table salt. Place the pounded chicken cutlets in there gently and cover and let it marinate in brine solution for 30 mins in fridge.
- Meanwhile get 3 shallow plates. In first take some flour, in seconds mix egg with oil and whisk while in third plate take breadcrumbs. Once the chicken is brined, dry it using paper towel. Once you are done drying all the chicken breasts, one at a time place one chicken breast in flour and coat it on both sides. Make sure to remove all the excess flour as what we want is just a very thin layer of flour on both sides of chicken breast.
- Then move on to egg+oil mix, and dip the chicken and make sure to get rid of all the excess egg drippings from chicken by shaking it few times gently on top of the bowl so all the excess egg falls.
- And finally place this chicken breast in breadcrumb and using your hands pat the breadcrumbs on both sides until they are all over the chicken. Keep this breaded chicken on a cooling rack while you finish breading the remaining chicken breasts. Now heat few drops of oil in a skillet and place 1 breaded chicken breast on it. Cook on medium high flame for 2:30 minutes and then flip and cook for another 2:30 - 3 minutes. Usually this much total time is enough to get the outside crispy while the inside perfectly cooked and tender soft. You can also check for it's doneness by poking the thickest side of chicken with cooking thermometer and if it says 165F, it means you are ready to plate!
- In a bowl mix all the salsa ingredients and stir. If you don't like too spicy, then use just ¼th of habanero pepper or replace habanero with jalapeno!
- Serve these fresh breaded chicken cutlets by themselves with lemon juice and salad or my favorite way along with these sweet & spicy salsa!
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Okay, drooling over here. This chicken looks so yummy – and I’m with you, crispy, juicy, perfectly cooked breaded chicken cutlets are one of the best things ever! It’s fun that you can make something so awesome out of plain “boring” chicken!
This is such a great midweek dinner! Crispy on the outside and soft on the inside these sound divine! Also love the mango topping ♡
Mmm these really do look perfectly seasoned, Ami! I can never resist breaded chicken. Sounds like a fantastic meal!
I love crispy yet tender breaded chicken. This looks really yum, Ami.