Get ready for a crispy chicken dish that’s packed with flavor! This recipe mixes minced garlic with eggs and milk for the breading, creating a subtle but mouthwatering taste that perfectly complements the Parmesan cheese and panko breadcrumbs. You’ll be hooked with one bite of this crispy, garlicky goodness.
Step By Step Instructions
Preparing The Chicken
Using a sharp knife, slice two chicken breasts into thin, even-sized slices. You should get about four to six cutlets from two breasts of chicken. Buying chicken breasts in bulk can save you money, but storing them properly is essential to prevent spoilage. You can also freeze chicken breasts for later use. Give them a sprinkle of salt and let them hang out for a minute while you prepare the rest of the ingredients. Crack two eggs into a bowl with a quarter cup of milk and 3 minced garlic cloves. Then beat them until the mixture is well-combined and ready for action. Mix one cup of panko breadcrumbs in another shallow bowl with four tablespoons of grated Parmesan cheese, a pinch of salt, and pepper. This will make the crispy coating that will make your chicken taste amazing. Pat the chicken slices with paper towels to dry them. Then take a slice of chicken and dip it into the egg mixture, ensuring it’s fully coated. Then press it into the panko mixture, making sure it’s evenly coated.
Cooking Instructions
Heat ¼ inch of vegetable oil in a skillet on medium-high heat. Test the oil by dropping a few breadcrumbs in. If they sizzle immediately, the oil is ready.
Working in batches to not crowd the pan, Cook the coated chicken in the hot oil until golden brown, about 3 to 4 minutes per side. Don’t overcrowd the pan.
Once perfectly browned on one side, flip them over and cook for another two minutes until they’re equally brown on the other side.
Transfer the chicken to a paper towel-lined plate to drain any excess oil when cooked and golden brown on both sides.
Repeat with the remaining chicken cutlets, adding more oil to the pan between batches.
Before serving, season the cutlets with a little more salt while they’re still hot.
Freezing: If you want to freeze the chicken cutlets, place them on a baking sheet and freeze them for 1 to 2 hours until firm. Then, transfer the cutlets to a freezer-safe bag or container and store them in the freezer for up to 3 months. To cook the frozen cutlets, bake them in a preheated 400°F oven for 20 to 25 minutes or until heated and crispy.
Erren’s Kitchen is written and produced for informational intentions only. We are not certified nutritionists, and the nutritional information found on this site has not been assessed or authorized by a nutritionist or the FDA. The nutritional information found in our recipes is offered as an estimate and should not be considered a guarantee or fact. The estimated data is provided as a courtesy and calculated through a third-party online nutritional calculator, spoonacular API. Although we do our best to provide accurate nutritional information, these figures should be considered rough estimates. Many factors, such as brands or products purchased and the nutritional fluctuations that naturally occur in fresh produce, can alter the effectiveness of the nutritional information in any recipe. Furthermore, various online calculators provide different results depending on their particular algorithms and nutrition fact sources. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.
