Name: Chicken Cutlets
Prep time: 25 min
Cook time: 25 min
Yield: 4
Ingredients: 2 tablespoons all-purpose flour -; 1/4 teaspoon each garlic powder, onion powder, pepper and salt -; 1/2 cup grated Parmesan cheese -; 1/2 cup buttermilk -; 3/4 cup seasoned bread crumbs -; 4 boneless skinless chicken breast halves (6 ounces each) -; 3 tablespoons canola oil -; Optional: lemon wedges and fresh thyme sprigs -

Recipe information

Cooking:

25 min.

Servings per container:

Source:

More details

Ingredients for - Chicken Cutlets

1. 2 tablespoons all-purpose flour -

2. 1/4 teaspoon each garlic powder, onion powder, pepper and salt -

3. 1/2 cup grated Parmesan cheese -

4. 1/2 cup buttermilk -

5. 3/4 cup seasoned bread crumbs -

6. 4 boneless skinless chicken breast halves (6 ounces each) -

7. 3 tablespoons canola oil -

8. Optional: lemon wedges and fresh thyme sprigs -

How to cook deliciously - Chicken Cutlets

1. Stage

In a shallow bowl, combine the flour, garlic powder, onion powder and pepper; mix well. In another shallow bowl, combine the cheese and buttermilk; mix well. Place bread crumbs in a third bowl. Editor's Tip: A regular pie plate is our go-to shallow bowl.

2. Stage

Flatten chicken so it's 1/4-inch thick. Coat the chicken with the flour mixture, then dip in buttermilk mixture. Coat chicken evenly with bread crumbs. Editor's Tip: To help the chicken cook evenly, you can let it sit at room temperature for up to 30 minutes before frying.

3. Stage

Add oil to a skillet, and let it warm up over medium heat. When it's shimmering, add the cutlets, and cook for five to seven minutes. Flip the cutlets, and cook for another five to seven minutes, until cooked through. The chicken is done when it's no longer pink on the inside. If desired, serve with fresh thyme sprigs and lemon wedges. Editor's Tip: After pan-frying, place the cutlets on a cooling rack over a paper towel, and let any excess oil drip off.