Learn how to make chicken cutlets. You start with chicken breasts that you pound flat. Then you move on to breading them, frying, and then baking them until crisp.
- 4 (6 oz.) boneless skinless chicken breasts
- 1 and ½ cups plain dry breadcrumbs
- 1 tsp. dried thyme
- ½ lemon, zested
- ½ tsp. salt
- ¼ tsp. ground black pepper
- ½ cup all-purpose flour
- 2 eggs
- Vegetable oil
- Preheat oven to 400°F.
- Put a chicken breast between two sheets of plastic wrap. Use a flat meat mallet or a rolling pin to pound it to an even ¼-inch thickness. Repeat with remaining chicken breasts using new plastic wrap for each one.
- In a medium shallow bowl or pie plate, combine breadcrumbs, thyme, lemon zest, salt, and black pepper. Into another shallow bowl, crack eggs and beat to combine. Into another shallow bowl, add flour.
- Dredge a chicken piece in flour, coating it lightly on all sides. Then put it into the eggs, coating it fully. Place it onto the breadcrumb mixture. Use your fingers to mound breadcrumbs on top of the chicken piece then press down to adhere crumbs to the chicken. Flip and make sure all of the chicken is covered in crumbs. Place chicken on a plate and repeat with the rest of the chicken pieces.
- Set a wire rack over a baking sheet. In a large skillet add enough vegetable oil to cover the bottom completely by about ⅛-inch. Heat skillet over medium until shimmering. Add two chicken breasts and cook until brown underneath, about 2-3 minutes minutes. Flip and brown on the other side. Transfer to the wire rack. Repeat this cooking step with the other two breasts.
- Transfer chicken, rack and baking sheet to the oven and bake until cooked through and firm, about 8-10 minutes.