Breaded Chicken Cutlets
Chicken,  Non-Vegetarian,  Snacks

Breaded Chicken Cutlets | Crunchy Fried Chicken Recipe

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Delicious and crisp breaded chicken cutlets are a great appetizer for parties. These are really tasty and are a perfect accompaniment to tea or coffee.

Breaded Chicken Cutlets

This is a really simple recipe, which is made with very basic ingredients. To make this cutlet, the chicken is marinated overnight, then breaded in 3-steps and fried until golden brown in colour.

These golden fried chicken are crisp on the outside, tender and juicy on the inside. Serve them hot with french fries and coriander-mint mayonnaise. I hope you will give it a try.

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Prep Time: 30 min | Cook Time: 20 min | Total Time: 50 min

Yield: Serves 4

Ingredients:

  • 2 chicken breast (200gm)
  • 2 tbsp soy sauce
  • 1 tbsp ginger-garlic powder or paste
  • 2 tbsp lemon juice
  • 1 tsp salt
  • 1/2 cup all-purpose flour
  • 3 eggs
  • 2 cups breadcrumbs
  • Salt and pepper, for seasoning
  • Oil for frying

Cooking Directions:

To marinate the chicken:

Cut the chicken breast diagonally.

Place all the pieces on the chopping board and cover with plastic wrap. Pound the pieces with the help of a meat mallet. You can also use a rolling pin or mortar to flatten them out. Each piece should be half an inch thick.

In a bowl, add soy sauce, ginger-garlic powder, lemon juice and salt. Mix it. Add all the chicken pieces. Marinate it overnight.

To make the chicken cutlets:

Take 3 shallow bowls or plates. In the first shallow bowl or plate, add all-purpose flour. In the second shallow bowl, crack 3 eggs and whisk it. In the last plate, pour the breadcrumbs. Season all three with salt and pepper.

Take a marinated chicken piece, place it into the flour mix. Coat it nicely. Shake off the excess.

Transfer it into the egg mix, dip both sides. Lift it out and allow the excess to drip off.

Place the chicken cutlet in the third plate. Evenly coat both sides with breadcrumbs. Repeat the same process for all the pieces.

Place all the breaded chicken cutlets on a large plate. Refrigerate for 30 minutes.

Heat oil in a wok over medium flame. Take the chicken cutlets out of the refrigerator. Allow them to come to room temperature.

Add the cutlet to the wok. Fry on medium-high flame for 2 to 3 minutes or until golden brown in colour.

Breaded Chicken Cutlets

Take it out and keep it on paper towel. Fry rest of the cutlets in the same manner.

Breaded Chicken Cutlets

Serve them hot with french fries and coriander-mint mayonnaise.

For more chicken recipes, click here.

Breaded Chicken Cutlets

Breaded Chicken Cutlets

Sneha Paul
Delicious and crisp breaded chicken cutlets are a great appetizer for parties. These are really tasty and are a perfect accompaniment to tea or coffee.
Prep Time 30 mins
Cook Time 20 mins
Total Time 50 mins
Course Appetizer
Servings 4 people

Ingredients
  

  • 2 chicken breast 200gm
  • 2 tbsp soy sauce
  • 1 tbsp ginger-garlic powder or paste
  • 2 tbsp lemon juice
  • 1 tsp salt
  • 1/2 cup all-purpose flour
  • 3 eggs
  • 2 cups breadcrumbs
  • Salt and pepper for seasoning
  • Oil for frying

Instructions
 

To marinate the chicken:

  • Cut the chicken breast diagonally.
  • Place all the pieces on the chopping board and cover with plastic wrap. Pound the pieces with the help of a meat mallet. You can also use a rolling pin or mortar to flatten them out. Each piece should be half an inch thick.
  • In a bowl, add soy sauce, ginger-garlic powder, lemon juice and salt. Mix it. Add all the chicken pieces. Marinate it overnight.

To make the chicken cutlets:

  • Take 3 shallow bowls or plates. In the first shallow bowl or plate, add all-purpose flour. In the second shallow bowl, crack 3 eggs and whisk it. In the last plate, pour the breadcrumbs. Season all three with salt and pepper.
  • Take a marinated chicken piece, place it into the flour mix. Coat it nicely. Shake off the excess.
  • Transfer it into the egg mix, dip both sides. Lift it out and allow the excess to drip off.
  • Place the chicken cutlet in the third plate. Evenly coat both sides with breadcrumbs. Repeat the same process for all the pieces.
  • Place all the breaded chicken cutlets on a large plate. Refrigerate for 30 minutes.
  • Heat oil in a wok over medium flame. Take the chicken cutlets out of the refrigerator. Allow them to come to room temperature.
  • Add the cutlet to the wok. Fry on medium-high flame for 2 to 3 minutes or until golden brown in colour.
  • Take it out and keep it on paper towel. Fry rest of the cutlets in the same manner.
  • Serve them hot with french fries and coriander-mint mayonnaise.
Keyword chicken cutlet recipe, cutlets, how to make chicken cutlets

If you do try this recipe, please share your experience with me by posting a picture of the dish using #temptingtreat and @temptingtreat on Instagram or you can also give your feedback in the comments section below.
Happy Cooking!

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