Fried Crispy Chicken Cutlets Recipe

  • Yield: 2
  • Servings: 2
  • Prep Time: 10m
  • Cook Time: 10m
  • Ready In: 20m

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Nutritional Info

This information is per serving.

  • Calories

  • Carbohydrates

    20 g
  • Cholesterol

    225 mg
  • Fat

    22.5 g
  • Fiber

    3.1 g
  • Protein

    44.1 g
  • Saturated Fat

    3.6 g
  • Serving Size

  • Sodium

    15 mg
  • Sugar

    0 g
  • Trans Fat

    0 g
  • Unsaturated Fat

    1.2 g
  • Calcium

    96 mg
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Fried crispy chicken cutlets recipe. Pan-fried crispy chicken cutlets. Very easy and delicious! Ready in 10 minutes! Fried chicken cutlets will be juicier if first coated with flour, crushed cereal flakes, or dried breadcrumbs. An easy way of coating is to shake the chicken, one piece at a time, in a bag of flour or crumbs.
Let the coated pieces dry on wire racks for about 15 minutes before frying.

Chicken pieces can also be fried successfully in the oven. This method involves less handling than pan-frying, so the coating is less likely to be dislodged.

Chicken which is stir-fried is cooked quickly over very high heat in only a small amount of oil. Depending on the ingredients, at the end of cooking time, you will have tender-crisp vegetables and succulent pieces of chicken.

Do you like fried chicken? Maybe you will also like this yummy chicken recipe:

Pan-Fried Chicken with Creamy Gravy Recipe

makes 4 servings
Ingredients: 1/4 cup all-purpose flour, 1 2Β½-3 pounds (1.2-1.5 kg) broiler-fryer, cut up, 1.4 cup (60 ml) salad oil, salt and freshly ground black pepper, to taste

For Creamy Gravy: 1/4 cup all-purpose flour, 2Β½ cups (625 ml) milk, 1 tablespoon chopped fresh parsley, 1 tablespoon dry sherry, salt and freshly ground black pepper

Instructions: Put all-purpose flour on a sheet of waxed paper and coat chicken pieces on all sides. Heat salad oil over medium-high heat in a large nonstick skillet.

Add chicken pieces and brown on all sides in hot oil, turning often. Sprinkle lightly with salt and black pepper.

Reduce heat to medium-low. Cover the skillet and cook chicken until fork-tender, for about 25 minutes, removing the cover for the last few minutes to the crisp better skin. Using tongs, transfer fried chicken to a warm platter.

To Make Creamy Gravy: Pour off all but 1/4 cup (60 ml) dripping from the skillet. Blend in all-purpose flour. Cook over medium heat, stirring and scraping loose bits from the skillet, until golden. Stir in milk and cook, stirring, until the mixture is smooth and thickened.

Stir in fresh parsley and dry sherry. Season to taste with salt and black pepper and stir again. Serve stir-fried chicken pieces with some gravy poured over them, accompanied by the remainder in a gravy boat.

Fried Crispy Chicken Cutlets Recipe


  • 7 oz (210 g) skinless and boneless chicken breasts
  • 3 oz (90 g) breadcrumbs
  • 2 large eggs, beaten
  • 3 oz (90 ml) vegetable oil
  • sesame seeds
  • salt and freshly ground black pepper


Step 1

Pound well chicken breast. Sprinkle the chopped breast with salt and pepper.

Step 2

Beat the eggs in a blender. In a mixing bowl, combine beaten eggs and sesame seeds. Mix well.

Step 3

Dip cutlets into the egg mixture and coat them in breadcrumbs. Fry chicken cutlets in frying fat until golden brown 8 - 10 minutes.

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