|Nutritional Guidelines (per serving)|
|Servings: 4 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 39g||51%|
|Saturated Fat 12g||59%|
|Total Carbohydrate 22g||8%|
|Dietary Fiber 2g||7%|
|*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.|
Fried chicken cutlet is 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
- 3/4 cup milk
- 1 large egg
- 1 to 2 tablespoons hot sauce (such as Frank's RedHot, Texas Pete, or Tabasco)
- 1 cup all-purpose flour
- 1 teaspoon Cajun seasoning or a similar blend (preferably salt-free)
- 1 teaspoon salt (use 1/2 teaspoon if the seasoning contains salt)
- 1 teaspoon ground black pepper
- Vegetable oil or canola or peanut oil, for frying
- 4 chicken breast cutlets (boneless or small chicken breast halves, slightly 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 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. 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.
Serve immediately or transfer to a large baking sheet and keep warm in a 200 F oven or warming drawer.
- If you can't find thinly sliced chicken breast or cutlets, here's how to make them. 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.
- This recipe could also be made with chicken tenders. Use about 1 to 1 1/2 pounds for 4 servings.