Spicy Breaded Chicken Cutlets
Make breaded chicken cutlets by pounding chicken breasts with a meat tenderizer, rolling pin, or the back of a heavy skillet. Then dredge them in flour, egg, and then breadcrumbs before frying to golden brown and crisp. Delicious with a salad or in a hearty sandwich.
Serves: 4Hands-on: 30 minutesTotal: 1 hourDifficulty: Easy
- 4 boneless, skinless chicken breasts (5 oz. each)
- ¼ tsp. ground black pepper
- 1 tsp. salt, divided
- ¼ cup all-purpose flour
- 1 Tbsp. chili powder
- ⅛ tsp. cayenne pepper
- 1 large egg, beaten
- ½ tsp. hot pepper sauce
- 2 Tbsp. water
- 1 cup breadcrumbs
- 4 Tbsp. butter
- Place chicken breasts between two sheets of plastic wrap. Pound gently, starting at the middle and working out, until the breasts are about ¼" thick. Sprinkle with black pepper and ½ teaspoon salt.
- On a shallow plate, combine flour, chili powder, and cayenne pepper. In a shallow bowl, combine egg, hot sauce, and water. On another shallow plate, combine breadcrumbs with the remaining ½ teaspoon salt.
- Dredge cutlets, one at a time, into flour mixture and shake off excess flour. Dip into the egg mixture and then into breadcrumb mixture to coat. Place cutlets on a plate, cover with plastic wrap, and refrigerate for 30 minutes.
- Heat oven to 350˚F. Line a baking sheet with parchment paper.
- Heat a large skillet over medium-high heat. Add 1 tablespoon butter and heat until sizzling, being careful not to burn. Add cutlets, one at a time (adding a tablespoon of butter for each cutlet, as needed) and cook for 3 minutes, or until bottom is golden brown and crisp. Turn and cook for 3–5 minutes longer, until golden brown and crisp.
- Remove cutlets to baking sheet and place in oven to keep warm and finish cooking. The internal temperature should reach 165°F.