Easy Chicken Cutlets
This chicken cutlet recipe is so tasty and simple, a quick and easy meal that tastes like more than the sum of its parts! Make lightly breaded cutlets with a simple mix of flour and spices, then pan fry them until golden.
- Prep Time: 10 minutes
- Rest time: 5 minutes
- Cook Time: 6 minutes
- Total Time: 21 minutes
- Yield: 4 1x
- Category: Main dish
- Method: Stovetop
- Cuisine: Chicken
Ingredients
Scale
- 1/2 cup all-purpose flour (or gluten-free flour)
- 1 tablespoon smoked paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon dried oregano
- 1 pound chicken cutlets (or 2 chicken breasts, butterflied to make 4 cutlets; see Notes)
- 1 teaspoon kosher salt
- 3 tablespoons olive oil
Instructions
- In a shallow bowl, stir together the flour, smoked paprika, garlic powder, onion powder and oregano. Pat the chicken dry with a paper towel and sprinkle both sides with the kosher salt. Dredge both sides of the chicken cutlets into the flour mixture.
- In a medium skillet, heat the olive oil over medium high heat. Cook the chicken for 2 to 3 minutes per side, turning with tongs, until browned and the internal temperature reaches 165°F [75°C] when measured at the thickest point. Remove the cutlets to a plate. Rest 5 minutes, then serve. Leftovers store up to 3 days refrigerated.
Notes
For instructions on how to butterfly chicken, go to How to Butterfly Chicken or scroll up to the section above.
Find it online: https://www.acouplecooks.com/chicken-cutlet-recipe/
