Herb Crispy Chicken Cutlets
These tender chicken cutlets are crispy and flavourful with any side dish.
Servings: 4
Calories: 640kcal
Equipment
- baking dish
Ingredients
- 1 12/ lbs boneless, skinless chicken breasts (aprox. 4 chicken breasts)
- 1 tsp salt
- 1/4 tsp pepper
- 1/2 cup flour
- 1 free-range egg, beaten
- 2 tbsp milk
- 3/4 cup bread crumbs (panko or regular bread crumbs)
- 1 1/2 tsp dried thyme
- 3/4 cup olive oil or organic vegetable oil
- Garnish with parsley, chopped
Instructions
- Using a sharp knife, cut chicken breasts into small cutlets, about 5-6 ounce each. Place between saran wrap and pound with a mallet or rolling pin to about ½ inch thickness. Season with salt and pepper.
- Lay a large piece of wax paper on the counter, add flour and bread crumbs. Mix in the thyme into the bread crumbs. Beat egg and milk together and place in the centre of the flour and bread crumbs. Coat each piece with flour, then evenly coat with egg mixture and then bread crumbs. Firmly pat the bread crumbs. You can bread chicken ahead of time and place in the refrigerator covered until I am ready to fry them.
- Preheat oven to 350°F.
- Using a large skillet, add oil, and it should be about 1-2 inches in deep. Depending on the size of the skillet, you may need to add less or more oil.
- Heat to over a medium-high heat until reached 165-200°F, add cutlets, and fry for about one-two minute on each side. The coating should be golden and crispy. Transfer to a baking dish.
- Bake in the oven for 15 minutes, uncovered. Allow to rest for 5 minutes before serving.
- Garnished with fresh chopped parsley, and thyme.
Nutrition
Calories: 640kcal | Carbohydrates: 27g | Protein: 30g | Fat: 46g | Saturated Fat: 35g | Trans Fat: 1g | Cholesterol: 114mg | Sodium: 881mg | Potassium: 506mg | Fiber: 2g | Sugar: 2g | Vitamin A: 121IU | Vitamin C: 2mg | Calcium: 68mg | Iron: 3mg