Pan-Fried Chicken Cutlets: Crispy French-Style Chicken
Make crispy pan-fried chicken cutlets with tender chicken breasts coated in golden breadcrumbs. This easy French-style recipe is perfect for a quick family dinner and includes tips for the crispiest results every time.
Ingredients
- 32 ozs chicken breast meat 4 breasts - boneless & skinless
- 8 tablespoon plain flour
- 2 eggs beaten
- 5 oz milk
- 9 oz breadcrumbs
- 6¼ oz unsalted butter
- ½ lemon juice only
- salt and pepper for seasoning
- 1 tablespoon olive oil for drizzling
- splash balsamic vinegar
- 3½ oz wild rocket leaves or another type of green salad
- 3 oz grated parmesan
Instructions
- Sandwich each chicken breast between two sheets of cling film. Using a rolling pin, flatten each chicken breast until it has widened and become thinner (this is called an escalope). (Or slice each breast horizontally in half if extra thick. Then pound each half if needed to thin out more.)
- Remove and discard the cling film. Season the chicken escalopes with salt and pepper (but see variant below).
- Tip the flour into a bowl. Beat the eggs and milk together in a separate bowl. Sprinkle the breadcrumbs onto a plate.
- Dredge each chicken escalope in the flour and shake off any excess.
- Dip each floured escalope in the egg and milk mixture, then dredge it in the breadcrumbs until completely coated.
- Heat half of the butter in a frying pan over a medium to high heat. Add the breaded cutlet (escalope), in batches two at a time, and fry for 4-6 minutes on each side, or until the breadcrumbs are crisp and golden-brown and the chicken is cooked through 165°F/74°C (the juices will run clear when the chicken is pierced in the thickest part with a skewer).
- Remove the breaded escalopes from the pan and keep warm.
- Repeat the process with most of the remaining butter and the remaining chicken escalopes. (Reserve a little of the remaining butter.)
- Heat the remaining butter in the frying pan over a medium heat. When the butter has turned a pale golden-brown, squeeze in the lemon juice and stir to combine. Remove from the heat.
- Season using fresh sage leaves, finely chopped, and crushed black peppercorns
- Serve with a refreshing rocket salad
Notes
- When calculating how much meat to buy, on average a person eats 4 to 6 oz of chicken meat. Consider the appetites of each person and number of children. Better to purchase a little too much rather than too little.
- Use a heavy-bottomed skillet to cook the chicken to ensure even cooking.
Nutrition
Calories: 330kcalCarbohydrates: 21gProtein: 22gFat: 21gCholesterol: 345mg
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