One of our go-to midweek dinners is this easy crispy chicken. We serve it with mashed potatoes and vegetables, which makes for a perfect dinner! The chicken is tender and juicy with a slight crunch on the outside. It’s something the entire family will love!
Serves: 4
Ingredients
- 2 chicken breasts, sliced in half lengthwise. Or chicken cutlets.
- 2 large eggs
- 1 cup all-purpose flour
- 1 cup breadcrumbs
- 2 tbsp parmesan cheese, grated
- 1 tsp paprika
- 1 cup vegetable oil (or regular olive oil)
- salt and pepper to taste
- Lemon wedges, for serving (optional)
- Handful of chopped parsley, for serving (optional)
- Sea salt, for serving (optional)
Method
- If using regular chicken breasts that you have sliced lengthwise, then wrap each cutlet in plastic wrap. Using your hand or a rolling pin, flatten it out.
- Start by whisking the eggs in a bowl.
- Then, transfer the flour to a plate, season with a pinch of salt and pepper, as well as the paprika. Use a fork to mix together. On another plate, mix together the breadcrumbs and grated parmesan cheese.
- Next, prep the chicken. Season each chicken cutlet with a pinch of salt and pepper. One by one, coat both sides of the chicken in the flour. Shake off the excess. Then dip both sides of the chicken in the egg, letting the excess drip off. Finally, coat the chicken in the breadcrumbs, patting down to ensure the breadcrumbs are sticking.
- Cook the chicken. In a large pan, heat the oil over medium-high heat. Once the oil is heated, add the chicken; cook until chicken is browned. Use tongs to turn the chicken; cook until browned and the chicken is cooked throughout. Depending on the size of your pan, you may have to cook the chicken in batches.
- Transfer the chicken to a wire rack placed over a baking tray to let the excess oil drip. Alternatively, you can place them on paper towel.
