Homemade Breaded Chicken Cutlets

Pat the chicken cutlets completely dry with paper towels. Moisture is the enemy of crispy breading, so this step is crucial for achieving the perfect coating.

Season each cutlet with salt and pepper on both sides. This ensures the meat itself is seasoned, not just the breading.

Dredge each cutlet in flour, shaking off excess. The flour creates a dry surface that helps the egg adhere better.

Dip the floured cutlet into the egg mixture, letting excess drip off. The egg acts as glue for the breadcrumb coating.

Press the cutlet into the breadcrumb mixture, coating both sides thoroughly and pressing gently to ensure the crumbs adhere. Place on a wire rack and let rest for 10 minutes to set the coating.

Heat about 1/4 inch of vegetable oil in a large skillet over medium-high heat until it reaches 350°F (175°C). Test with a breadcrumb – it should sizzle immediately but not burn.

Carefully place 2-3 cutlets in the hot oil without crowding. Overcrowding will lower the oil temperature and result in soggy, greasy chicken instead of crispy coating.

Fry for 3-4 minutes per side until golden brown and crispy, and the internal temperature reaches 165°F (74°C). The coating should be deeply golden and crunchy.

Remove the cutlets and place on a paper towel-lined plate to drain excess oil. Then transfer to a wire rack to maintain crispiness – paper towels will make the bottom soggy.

Serve immediately while hot and crispy, with lemon wedges for squeezing over the top. Perfect with mashed potatoes, pasta with marinara, or a fresh green salad.