Flour-Dredged Pan-Fried Chicken Cutlets with Pepper

Cutlets that will wow your guests with how good they look and taste.

Recipe author

Servings:

Chicken (pieces, bone-in or boneless)

800

Wheat flour

Vegetable oil (any oil you like, for the pan)

Ground black pepper

Salt

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 38 % 16 g

Fats 60 % 25 g

Carbohydrates 2 % 1 g

296 kcal

GI: 0 / 0 / 100

Cooking method

Cooking time: 35 min

Step 1:

If you're starting with a whole bird, cut the chicken into serving pieces. Use the legs, the breast, the wings — whatever you like.
Step 2:

Pound each piece with a meat mallet,
Step 3:

just don't overdo it.
Step 4:

Then dredge the pieces in flour seasoned with salt and ground black pepper,
Step 5:

and meanwhile heat the oil in a skillet.
Step 6:

Once the oil is hot, lay the cutlets in the pan
Step 7:

and fry until they've got an appetizing golden crust on one side. Flip them and fry the other side. And that's it — done.

Now you can call everyone to the table — they're looking a little glum, probably because they skipped lunch. And that's the right move: eating a big lunch before heading to a friend's place isn't the best habit, since if there's a spread waiting, you'll want room in your stomach for all the good stuff. That's actually how I picked up this recipe. I dropped in on a friend once and arrived right at dinnertime — perfect timing. Instead of a trendy light supper, she had a proper late lunch: fragrant borscht to start and bone-in chicken cutlets, fried in a skillet, for the main. And for dessert, a wonderful homemade ice cream. The chicken cutlets were served with green peas; I sometimes serve them with Korean-style carrot salad too. But they're excellent even with plain mashed potatoes.