Crispy Seasoned Flour Chicken Cutlets

Thin chicken cutlets are dredged in a paprika-herb seasoned flour and pan-fried until crisp, golden, and juicy. This straightforward skillet method creates a savory crust that works well with mashed potatoes, salad, or roasted vegetables.

Prep: 20 min · Cook: 20 min · Total: 40 min · Serves: 4

Ingredients

• 1.5 lb boneless skinless chicken breasts (sliced into 4 thin cutlets)
• 0.25 tsp cayenne pepper
• 2 large eggs (beaten)
• 0.333 cups canola oil (for shallow frying)
• 1 tsp garlic powder
• 2 tsp paprika
• 2 tbsp fresh parsley (chopped)
• 1 medium lemon (cut into wedges)
• 2 tbsp water
• 1 tsp onion powder
• 1 cups all-purpose flour
• 1 tsp black pepper (freshly ground)
• 0.5 tsp dried thyme (crumbled)
• 1.5 tsp kosher salt

Instructions

1. Place the chicken cutlets on a plastic cutting board, keep them separate from ready-to-eat foods, and pat them dry with paper towels; wash your hands, knife, board, and any surfaces that touched raw chicken with hot soapy water before continuing.
2. Set a wire rack inside a rimmed baking sheet and place it near the stove, then set a second clean plate next to your dredging station for the coated chicken.
3. In a shallow 9-inch pie plate, whisk together 1 cup all-purpose flour, 1.5 tsp kosher salt, 1 tsp freshly ground black pepper, 2 tsp paprika, 1 tsp garlic powder, 1 tsp onion powder, 0.5 tsp crumbled dried thyme, and 0.25 tsp cayenne pepper for 30 seconds, until the seasoning is evenly distributed.
4. In a second shallow 9-inch pie plate, whisk 2 large beaten eggs with 2 tbsp water until the mixture is loose and fully blended, about 20 seconds.
5. Dredge 1 chicken cutlet in the seasoned flour, pressing lightly so the flour coats both sides, then shake off the excess back into the pie plate.
6. Dip the floured cutlet into the egg mixture, letting the excess drip off for 2 to 3 seconds, then return it to the seasoned flour and press again until an even, slightly craggy coating forms.
7. Transfer the coated cutlet to the clean plate and repeat with the remaining 3 cutlets, letting them stand at room temperature for 5 minutes so the coating hydrates and adheres.
8. Pour 0.333 cups canola oil into a 12-inch heavy skillet and heat it over medium-high heat for 2 to 3 minutes, until the oil shimmers and a pinch of flour sizzles immediately on contact.
9. Carefully add 2 chicken cutlets to the skillet in a single layer and cook without moving them for 3 to 4 minutes, until the underside is deep golden brown and crisp.
10. Use tongs to turn the cutlets and cook the second side over medium-high heat for 3 to 4 minutes, until the crust is golden and an instant-read thermometer inserted into the thickest part of each cutlet registers 165°F (74°C).
11. Transfer the cooked chicken to the wire rack and let it rest for 3 minutes while you repeat the frying process with the remaining 2 cutlets, adjusting the heat to medium if the flour coating browns too quickly.
12. Sprinkle the hot cutlets with 2 tbsp chopped fresh parsley, serve with lemon wedges, and eat while the crust is crisp and the chicken is juicy.

Nutrition (per serving)

• Calories: 502
• Protein: 48 g
• Fat: 22 g
• Carbohydrates: 27 g
• Fiber: 2 g
• Sugar: 1 g
• Sodium: 963 mg

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