- Chicken breasts 2 pounds pre-cut, thin-sliced
- Lemon zest 2 teaspoons grated (approximately 1 whole lemon)
- Nutmeg 1/8 teaspoon
- Egg whites 4 – 5 large
- Bread crumbs 2 cups
- Canola or vegetable oil for frying
- Lemon wedges to serve
- Salt • 1 kcal
Tender chicken is encased in crispy bread crumbs in this classic cutlet recipe. If you are tired of plain chicken, ring the changes with this recipe.
It’s easy to make and is sure to please everyone. Serve with your side of choice and some lemon juice or garlic mayonnaise.
Remove any excess fat or gristle from the chicken slices, then pat dry with some paper towels.
Put the egg whites, nutmeg, and lemon zest in a large mixing bowl. Whisk thoroughly for 1 – 2 minutes or until all ingredients are mixed well.
Sprinkle salt lightly over cutlets making sure to salt each one and rub well into the cutlets.
Pour bread crumbs into a large dish.
Whisk the egg whites together, and dip 1-2 of the cutlets into the egg white mixture at a time and then place each cutlet into the bread crumbs. Coat both sides well with breadcrumbs.
Once thoroughly covered, remove cutlets from the bread crumbs and place them on a tray in preparation for frying.
Continue until all cutlets are breaded.
In a large skillet or deep frying pan, add canola or vegetable oil. Make sure to leave at least 1 inch between the oil and the rim of the skillet. If using a large pot for frying, do not fill more than 1/3 of the pot with oil. Heat the oil over medium-high heat to 350F.
When the oil reaches the correct temperature, carefully place 2 – 3 cutlets into the hot oil and fry each cutlet thoroughly on both sides until the bread crumbs are golden brown – around 5 – 7 minutes.
Be careful not to overcrowd the pan or the cutlets won’t fry evenly.
When the cutlets are golden brown, remove them from the oil and place on paper towels to drain any excess oil.
Using a spatula or fine, slotted spoon remove as much of the loose bread crumbs that remain in the hot frying oil as possible and discard them. These breadcrumbs will continue to cook in the oil and eventually burn as you cook more cutlets, so remove them between batches.
When all the cutlets are fried, serve up with the lemon wedges.
I used fine golden breadcrumbs for this recipe, but you can try using panko breadcrumbs if you prefer.