Here’s a detailed recipe for Crispy Pan-Fried Chicken Cutlets — golden, juicy on the inside, and crunchy on the outside. Perfect for a quick weeknight meal or as a snack. 🍗
🧾 Ingredients
Serves 3–4
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4 boneless, skinless chicken breasts
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Salt and black pepper, to taste
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½ cup (60 g) all-purpose flour
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2 large eggs
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1 cup (90–100 g) breadcrumbs (plain or seasoned)
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¼ cup grated Parmesan cheese (optional, for extra flavor)
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½ tsp paprika or chili powder (optional)
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2–3 tbsp vegetable oil or olive oil for frying
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Lemon wedges, for serving
👩🍳 Instructions
1. Prepare the chicken
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Slice chicken breasts horizontally if they’re thick, so each piece is about 1–1.5 cm thick.
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Season both sides with salt and pepper.
2. Set up the dredging station
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Plate 1: Flour
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Plate 2: Beaten eggs
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Plate 3: Breadcrumbs mixed with Parmesan and paprika (if using)
3. Coat the chicken
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Dredge each piece in flour, shaking off excess.
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Dip in beaten eggs.
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Press into breadcrumbs until fully coated.
4. Pan-fry
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Heat oil in a large skillet over medium heat.
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Fry chicken cutlets 3–4 minutes per side until golden brown and cooked through (internal temp 75°C / 165°F).
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Avoid overcrowding the pan — fry in batches if needed.
5. Drain & serve
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Place cooked cutlets on a paper towel to remove excess oil.
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Serve hot with lemon wedges, dipping sauces, or a fresh salad.
💡 Tips for Extra Crispiness
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Pound the chicken evenly: Ensures uniform cooking and crisp coating.
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Don’t skip the flour: It helps the egg and breadcrumbs stick better.
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Use fresh breadcrumbs: They give a crunchier texture than pre-packaged, old ones.
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Moderate heat: Medium heat cooks the chicken through without burning the coating.
If you like, I can give a Pakistani-style version with local spices and tricks to make the cutlets extra juicy and flavorful, similar to street-food style fried chicken. Do you want me to do that?
