Cutlets, egg, homemade breadcrumbs and you have a quick dinner!
If there’s any basic recipe to have on hand, it’s this one–kids and adults love it and I routinely cook chicken or pork cutlets for dinner. Sometimes I make homemade chicken nuggets using the same recipe.
For years and years, I used milk and flour to make breaded chicken and pork cutlets until I realized I didn’t need those two ingredients to make a moist breaded cutlet. The trick I found is to keep the burner on medium to keep the chicken moist. Not using milk and flour certainly cuts down on the mess and quickens the process.
My husband made these for dinner last night (so that’s him in the photos 🙂
Yup, even he knows how to make them (with guidance).
- 1-2 lbs boneless chicken breasts cut into thin cutlets (you can pound them if you want, but I just cut them)
- 1-2 eggs
- Oil (vegetable or olive is fine but I haven’t used any other type of oil so can’t recommend)–everyone uses a different amount so just have the bottle ready.
- Homemade (or store-bought) seasoned breadcrumbs (when I use up stale bread by putting pieces into the food processor, I just add salt, pepper, garlic salt, oregano while pulsing).
- Coat frying pan with non-stick spray.
- Poke cutlets with fork (optional, lets flavor into the cutlets).
- Dip one cutlet into egg.
- Then dip cutlet into breadcrumbs to cover (shaking crumbs over cutlet works great)
- Put cutlet into pan over medium heat.
- Fry for about two minutes on one side depending on how thin they are, then flip with tongs or fork.
- Keep flipping until nice and brown and crusty but not burnt!
- (Make small slit into cutlet to see if no longer pink. Don’t over cook, but cutlets should not be pink inside.)
- Note: I have to quickly rinse out my pan every couple of rounds or the oil burns, blech!