Spicy Breaded Chicken Cutlets

Today, I am sharing these delicious breaded chicken cutlets, that are easy to make as well. These can easily be spiced up a notch, if you prefer yours with a little more kick. Or without the spice making it perfect for kids. I will also be sharing with you two ways you can prepare them.

When I make this dish, I like to set up different bowls for each mixture, so there is no fuss when you are ready to assemble everything. Set up all the bowls side by side first before starting. Then when you are ready to start dipping and coating the chicken, also start heating up the oil or preheating the oven right at that time. Because the best part is that, either you can shallow fry the cutlets in a pan or, if you are looking for a healthier option, you can bake them in the oven. Both ways, these chicken cutlets are deliciously crispy on the outside and tender on the inside. I like to serve them alongside homemade fries, this tangy garlic-yogurt dipping sauce, and ketchup. Enjoy!


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  1. Take the chicken breasts and using either a meat pounder or the flat edge of a wide knife, pound each breast piece so that they are all evenly flat. Alternately, you can slice each breast piece in half. Then, pat each piece dry.
  2. In a bowl, add the garlic powder, black pepper powder, salt, and chili flakes and stir to combine. Then, rub it all over the chicken breasts so they are evenly covered and leave aside. TIP: If you don’t prefer the spice, leave out the red chili flakes.
  3. Take another bowl to create the flour blend. Add the flour, black pepper powder, salt, paprika powder into it and mix it well. Then set it aside.
  4. In a third bowl, add in the bread crumbs and dried thyme and set it aside. TIP: If you want to make fresh bread crumbs, you can place the slices of white bread into a food processer and blend to form crumbs.
  5. In a fourth bowl, add the eggs and milk. Then, using a whisk or fork, beat them until thoroughly mixed.
  6. Take each chicken breast, coat it in the flour mixture on both sides, then dip it into the egg and milk mixture, and finally place it into the bowl of bread crumbs and coat both sides well.
  7.  FOR FRYING: In a skillet, add enough oil to cover the base and heat it over medium heat. Then, place about 2 chicken breasts in the pan at a time and fry until golden brown on both sides. It should take about 8 minutes for each side. Remove onto paper towels drain the excess oil.
  8. FOR BAKING: Preheat the oven to 400° F after step one. Then proceed with steps 2 through 6. Place the chicken breasts onto a rack oven a baking pan and drizzle with a little oil and bake until firm to the touch, flipping halfway through. It should take about 15-25 minutes. TIP: An instant thermometer should read at least 165° F.
  9. Serve hot with salad, homemade fries, and your favorite dipping sauce. Check out my Extras tab for some delicious sauce recipes.

Storage: Best served hot. You can freeze the raw, breaded chicken cutlets for an easy go to meal. First, lay the cutlets in layers on a baking tray with parchment paper in between to freeze for about 2 hours. Then, you can individually wrap each and place them in a freezer bag for up to a month.