Breaded Chicken Cutlets
Crispy Breaded Chicken Cutlets with tender, juicy chicken! This recipe is quick and easy yet undeniably delicious! Enjoy with your favorite dipping sauce.
Servings: 6 servings
Calories:
Ingredients
For breading
- ¾ cup All-purpose flour
- ½ cup Cornstarch
- 2 tsp Paprika powder
- 1 tsp Garlic Powder
- 2 tsp Coriander Powder
- 2 tsp Baking Powder
- ¼ tsp Ground black pepper
- 2 tsp Salt
For chicken
- 6 pcs Chicken Cutlets Chicken thigh deboned and skin removed
- 1 cup Milk
- 1 tbsp Lemon Juice
- 2 tsp Dried Rosemary
- 2 tsp Paprika
- 1 tsp Salt
- 1 clove Garlic chopped
- 1 tbsp Grated Ginger
- 2 Eggs
- Cooking Oil for frying should be enough to reach half of the chicken when frying
Instructions
Marinating the chicken cutlets
- Debone and remove the skin from chicken thigh. Pound with a kitchen mallet or rolling pin then wash in running water and set aside.
- In a bowl, add marinating ingredients. Beat with a wire whisk to incorporate.
- Submerge chicken cutlets and marinate for 1 hour or overnight in the refrigerator.
Making the breading
- In a bowl, add all ingredients and mix well to combine.
Cooking the breaded chicken cutlets
- Remove chicken from the fridge 20-30 minutes before cooking.
- Take out chicken cutlets from the marinade and place it in a plate. Save the marinade for later use.
- Heat cooking oil (approx. ¼ inch deep) in a pan in medium-high heat.
- Take one cutlet and dredge into the breading. Shake off excess breading.
- Dip into the marinade sauce and dredge again into the breading.
- Fry the chicken in batches to avoid overcrowding (NOTE: This will depend on the size of the pan/skillet you are using.) Cook until golden or 3-5 minutes
- Flip the chicken to cook the other side for 3 minutes or until equally golden.
- Transfer cooked chicken in a plate lined with a kitchen towel to absorb excess oil.
- Serve and Enjoy with your favorite dipping sauce. Bon Appetit!