|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 25g||32%|
|Saturated Fat 4g||18%|
|Total Carbohydrate 27g||10%|
|Dietary Fiber 1g||4%|
|Total Sugars 0g|
|Vitamin C 6mg||29%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Chicken cutlets are thin pieces of boneless chicken, either sliced from a thick breast or pounded thin. Fried chicken cutlets are a delicious main dish, a topping for pasta or salad, or a filling for a sandwich. Using thin cutlets makes a fast and easy dish that's ideal for a weeknight.
Unless the boneless chicken breast halves are quite small, slice them horizontally to make cutlets. Two or three large chicken breast halves might be plenty for four servings. If your chicken breasts are quite small, use four and flatten them to an even thickness before cooking.
If desired, swap out the Cajun seasoning for a seasoning mix of your choice. Some tasty options include Greek spice mix, Italian seasoning, or a Mexican blend.
Click Play to See This Simple, Fried Chicken Breast Cutlets Recipe Come Together
1 large egg
3/4 cup milk
1 to 2 tablespoons hot sauce, such as Frank's Red Hot, Texas Pete, or Tabasco
1 cup all-purpose flour
1 teaspoon Cajun seasoning, or a similar blend, preferably salt-free
1 teaspoon kosher salt, or 1/2 teaspoon if the Cajun seasoning contains salt
1 teaspoon ground black pepper
Vegetable oil, canola, or peanut oil, for frying
2 large boneless, skinless chicken breasts sliced in half lengthwise, or 4 small chicken breasts lightly flattened
Gather the ingredients.
In a large bowl, whisk the milk, egg, and hot sauce together.
In a wide, shallow bowl, combine the flour, Cajun seasoning, salt, and pepper.
In a large, heavy, deep skillet or Dutch oven, heat about 1 inch of oil to 350 F/180 C/Gas Mark 4.
Preheat the oven to 200 F if you are not serving the chicken cutlets immediately or if you are doubling the recipe and are cooking in batches.
When the oil is hot, dip a chicken cutlet in the egg and milk mixture, coating both sides. Let excess drip off, then coat with the flour mixture. Carefully lower the coated chicken into the hot oil. Repeat with the remaining pieces.
Fry the chicken for about 3 to 4 minutes on each side, until browned and cooked through.
Drain the chicken on layers of paper towels or brown paper bags. Once the oil returns to temperature, repeat with the remaining cutlets.
Serve immediately or transfer to a large baking sheet and keep warm in a 200 F oven or warming drawer. Enjoy.
- If you can't find thinly sliced chicken breast or cutlets, take a medium to large boneless chicken breast half and put it on a cutting board. Place a hand on the chicken to keep it from moving. With your other hand, using a sharp knife, carefully slice through the chicken lengthwise, keeping the knife parallel to the cutting board. You should now have 2 cutlets similar in size. Repeat with more chicken breast halves for more cutlets.
- The chicken is cooked when it is browned and crispy on the outside and the meat inside is opaque throughout and the juices run clear.
- This recipe could also be made with chicken tenders. Use about 1 to 1 1/2 pounds for 4 servings.
- A high-heat oil like vegetable, canola, or peanut oil is best for frying chicken cutlets. Olive oil can be used since it has a relatively high smoke point, but extra-virgin olive oil is not recommended.
How Do You Keep Fried Chicken Cutlets Crispy?
To ensure that your chicken cutlets are crisp, make sure the oil is at the proper temperature before frying. Serve immediately or keep warm in the oven for a few minutes before serving.
What Is the Difference Between Chicken Cutlets and Chicken Tenders?
Chicken cutlets are thin slices of chicken breast, while chicken tenders are a separate piece of what meat. This recipe will work with either cutlets or tenders, just be sure to fry the tenders long enough that they are cooked all the way through.