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Chicken fillet chops in a frying pan in batter

Battered Chicken Cutlets in a Skillet

Really tasty, soft, and tender — perfect for dinner! We'll pan-fry these battered chicken cutlets in a skillet. It's a simple, anytime dish that goes with any side.

Snezhana

Recipe author

Chicken fillet chops in a frying pan in batter

Composition / ingredients

Servings:

Chicken breast

300

Egg

Wheat flour

Salt

Ground black pepper

Vegetable oil

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 50 % 19 g

Fats 39 % 15 g

Carbohydrates 11 % 4 g

214 kcal

GI: 0 / 0 / 100

Cooking method

Cooking time: 30 min

Step 1:

How do you make battered chicken cutlets in a skillet? Gather your ingredients. If your chicken breast is fresh, just rinse it and cut it into serving pieces. The pieces should be no more than about 1/2 inch (1 cm) thick so the cutlets come out thin and cook through nicely. Frozen meat won't be as tasty as fresh, but if that's all you have, it'll do — just thaw it and soak it well first.
Step 2:

Make the batter for the cutlets. Crack the egg into a bowl. If you're using more meat, increase the number of eggs to match. Add salt and ground black pepper to taste.
Step 3:

Beat the egg thoroughly with a fork until smooth.
Step 4:

Add the flour to the egg. You can adjust the amount up or down depending on the consistency — the batter should be about as thick as sour cream.
Step 5:

Pound the chicken pieces on both sides with a meat mallet. If you don't have one, use the blunt edge of a knife. Chicken is very tender, so it doesn't need much pounding. Season the pieces with a little salt and ground black pepper on both sides, then dip each one in the batter.
Step 6:

Heat the vegetable oil in a skillet. Add the meat to the pan.
Step 7:

Fry the cutlets until golden on both sides. For a few minutes it helps to cover the pan with a lid so the meat cooks through inside. Serve the cutlets with a side dish, vegetables, and mayonnaise or a sauce if you like. They're good hot or cold. Enjoy!

This dish works for a holiday table or an everyday lunch or dinner. Serve the chicken cutlets with or without a side — they're delicious with fresh vegetables or a salad. This light yet filling, protein-rich dish is quick and simple to make. Even a beginner cook can handle chicken cutlets; the main thing is to use fresh, ideally chilled rather than frozen, chicken breast.
Use a high-smoke-point oil for frying. Every oil is only good up to a certain temperature — its smoke point — beyond which it starts to burn and forms harmful compounds. Unrefined oils generally have a low smoke point, while refined oils hold up to heat much better. For frying, roasting, or grilling, reach for a refined oil such as sunflower, olive, or grapeseed.
Keep in mind that properly thawing your ingredients has a lot to do with the quality and flavor of the finished dish.
One more thing: the wrong pan can ruin even the best recipe, so it's worth choosing a good skillet suited to what you're cooking.