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Homemade dinner
Chicken chops in a frying pan

Pan-Fried Chicken Cutlets

The tastiest, most tempting, most original quick dinner! These pan-fried chicken cutlets turn out extraordinary thanks to a secret breading method! I coat them in yolk, then flour, then whites whipped to airy peaks. The result is a wonderfully tender dish — good enough for a special occasion!

Maria

Recipe author

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Composition / ingredients

Servings:

Chicken fillet

700

Flour

100

Eggs

Vegetable oil

Ground black pepper

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 59 % 20 g

Fats 21 % 7 g

Carbohydrates 21 % 7 g

167 kcal

GI: 0 / 0 / 100

Cooking method

Cooking time: 45 min

Step 1:

How do you make chicken cutlets in a skillet? Gather your ingredients. If the breasts are frozen, thaw them ahead of time. Wash the eggs and wipe them dry. Put the flour on a flat plate for dredging.
Step 2:

Wash the chicken fillet, dry it, and cut it lengthwise into 3 slices. The slices should stay whole and be on the thin side. Pound each one lightly with a meat mallet.
Step 3:

Season the meat with salt and pepper.
Step 4:

Separate the egg whites from the yolks.
Step 5:

Beat the yolks with a tablespoon of cold water.
Step 6:

In a separate bowl, whip the whites with a mixer and a pinch of salt into a stiff, airy foam.
Step 7:

Dip each slice of chicken first into the beaten yolks.
Step 8:

Then dredge both sides in the flour.
Step 9:

Finally, dip the chicken in the whipped whites, coating the meat completely.
Step 10:

Heat the vegetable oil in a skillet and lay in the chicken cutlets.
Step 11:

Fry the chicken over medium heat for about 2 to 4 minutes per side, until golden.
Step 12:

You should end up with golden cutlets with an airy crust and tender chicken inside. So good! Enjoy!

I've made lots of different cutlets, but these are unlike any of them. If you like, dust the chicken with a chicken seasoning blend. As it fries, the whipped white doesn't run — it turns into a golden, fluffy shell that fully coats the chicken and keeps the moisture from cooking out. These cutlets are best eaten right away, while hot, but they reheat well the next day too. Serve them with any side: potatoes (mashed or in chunks), boiled rice or buckwheat, pasta, or a fresh vegetable salad. You can make this same recipe with turkey or pork; just pound the pork thinner on both sides so it cooks through quickly without staying raw inside.
Any oil is only good up to a certain temperature — its smoke point — beyond which it starts to burn and forms harmful compounds. It's worth knowing the right frying temperature and which oils are best for frying (and which to avoid).
One more thing: the wrong pan can ruin even the best recipe. Choosing the right skillet for different dishes makes a real difference.
If you use a ready-made spice blend, be sure to read the label. These blends often already contain salt, so keep that in mind or you risk over-salting the dish.