For extra crispy cutlets, consider using panko breadcrumbs instead of regular bread crumbs. Don't overcrowd the pan when frying the cutlets. This will lower the oil temperature and result in soggy cutlets. Cook in batches. The salt-sugar brine is essential for juicy and flavorful chicken. Don't skip this step! Ensure the chicken breasts are evenly pounded to ensure even cooking.
Old-Fashioned Chicken Cutlets
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PREP TIME40 mins
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COOK TIME5 mins
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TOTAL TIME1 hrs 25 mins
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SERVING4 People
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VIEWS18
Relive the simple joys of classic comfort food with these crispy, golden-brown chicken cutlets. A touch of sweetness and a perfect breading make these cutlets irresistible. Serve them as a main course with your favorite sides, or tuck them into a crusty roll for a satisfying sandwich.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate76 g
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Cholesterol158 mg
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Fiber3 g
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Protein29 g
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Saturated Fat7 g
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Sodium630 mg
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Sugar28 g
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Fat35 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPreheat the oven to 200 degrees F (95 degrees C). Place a large oven-safe plate on the bottom rack. (5 minutes)
02
StepDissolve ½ cup salt and ½ cup sugar in water in a 1-quart casserole dish. Place chicken in salt-sugar solution; cover dish with plastic wrap and refrigerate for 30 minutes. (35 minutes)
03
StepPat chicken dry; place on a paper towel-lined baking sheet and air-dry for 10 minutes. (10 minutes)
04
StepPlace bread in a blender or the bowl of a food processor; blend until crumbly, about 30 seconds. Combine bread crumbs and parsley in a shallow dish. (5 minutes)
05
StepPlace flour in a second shallow dish. Beat eggs and 1 tablespoon olive oil in a third shallow dish. (2 minutes)
06
StepSeason chicken cutlets with salt and black pepper. Dredge in flour; shake off excess. Dip into egg mixture; lift up so excess egg drips back into the bowl. Press into bread crumb mixture to evenly coat on both sides. Place breaded cutlets, unstacked, onto a plate. (10 minutes)
07
StepHeat remaining oil in a nonstick skillet over medium heat. Add 2 cutlets; cook until outsides are golden brown, no longer pink in centers, and juices run clear, 2 to 3 minutes per side. An instant-read thermometer inserted into centers should read at least 165 degrees F (74 degrees C). Transfer to the warmed plate. Repeat with remaining cutlets. (15 minutes)
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Rico Mcdermott
Jun 5, 2025Next time, I'll try adding a little garlic powder to the flour mixture for extra flavor.
Fernando Mcglynn
Jun 1, 2025I used Italian breadcrumbs and added some Parmesan cheese to the coating. Delicious!
Margaretta Runolfsson
May 27, 2025I made these for a party, and they were a huge hit! Everyone wanted the recipe.
Laurel Marks
May 22, 2025These were amazing! The sweet and salty brine made the chicken so tender and flavorful.
Ben Damore
May 13, 2025Brining the chicken is the key! I've tried other recipes without brining and this one is by far the best.
Elisha Thiel
May 12, 2025The recipe was easy to follow, and the cutlets turned out perfectly crispy.
Maverick Smith
May 11, 2025My kids loved these. They are now requesting it every week.