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Breading Chicken
Learn How to Bread Chicken with this simple technique that wows everyone in the house and keeps the mess to a minimum. Then pan-fry, air-fry, or bake your cutlets to golden, juicy perfection.
👥 4 Servings⏱️ Prep & Cook: 10 min🔥 Cook: 10 min👤 Meggan Hill📖 culinaryhill
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●cutting board
- ●skillet
- ●baking sheet
📝 Preparation Steps
1
To make and pound chicken cutlets:
2
Cover a cutting board completely with a piece of plastic wrap. Add chicken breasts. Working with one breast at a time, place your palm on top of the breast and slice in half horizontally so you have two cutlets. Repeat with the second breast.
3
Arrange all four cutlets in a single layer on the plastic wrap-covered cutting board. Cover with a second piece of plastic wrap. Pound chicken cutlets to an even thickness, about 1/4-inch. Remove top layer of plastic wrap and season cutlets with salt and pepper.
4
To bread the chicken:
5
In a shallow dish, add flour. In a second shallow dish, add eggs and beat lightly. In a third shallow dish, combine panko, 1/2 teaspoon salt, and 1/2 teaspoon pepper and stir to combine.
eggs (see note 3)2
6
Working with one cutlet at a time, dredge in flour and shake off excess. Dip in eggs and tap gently on side of dish to remove excess. Add to panko mixture and press gently until crumbs adhere. Transfer to a large plate and repeat with remaining cutlets (cutlets can be wrapped in plastic and refrigerated for up to ⏱️ 2 hours).
eggs (see note 3)2
7
To fry the chicken:
8
Line rimmed baking sheet or large plate with 3 layers of paper towels. In a large skillet over medium-high heat, heat remaining 1 cup oil until shimmering. Add 2 cutlets and fry until deep golden brown and cooked through, about ⏱️ 3 minutes per side.
9
Drain cutlets well on paper towel-lined plate and and repeat with remaining 2 cutlets.
Nutrition Facts
calories
428 kcal
fat Content
22 g
serving Size
1 serving
fiber Content
1 g
sugar Content
1 g
sodium Content
374 mg
protein Content
33 g
cholesterol Content
171 mg
carbohydrate Content
23 g
saturated Fat Content
5 g
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