Battered Chicken Breast Cutlets

Cooking method

1. Step 1:

   

   How do you fry battered chicken breast cutlets in a skillet? It's very simple! First, gather the ingredients on the list. The size of the chicken breasts doesn't really matter — it could be 3–4 small fillets or two large ones. For these cutlets, just salt and pepper is plenty, but feel free to add other seasonings to taste — garlic powder, paprika, curry, and so on.

2. Step 2:

   

   Rinse and pat the chicken dry. If the fillets are large — around 10 oz (300 g) — cut each crosswise into slices about 3/4 inch (2 cm) thick. If they're small, just cut them into 2–3 pieces lengthwise or crosswise.

3. Step 3:

   

   Season each piece with salt, pepper, and any other spices you like.

4. Step 4:

   

   Pound each piece lightly on one side with a meat mallet, working the seasoning in and flattening the meat — but be careful not to tear it. You can also pound first and season afterward.

5. Step 5:

   

   Now set up the batter and breading. If your eggs are large, three will do; if they're small, use 4 so there's enough batter for all the cutlets. Any sour cream works — I used 15% — just not a watery one, so the batter stays nice and thick.

6. Step 6:

   

   Combine the eggs with the sour cream, salt, and pepper, and whisk well.

7. Step 7:

   

   Add the flour a little at a time, whisking with a fork to break up any lumps. To keep it smooth, sift the flour into the batter. You may need slightly more or less.

8. Step 8:

   

   The finished batter should be thick but pourable — it shouldn't run off the chicken like water.

9. Step 9:

   

   Put the flour for dredging in a bowl, adding a little salt if you like. Lightly coat the chicken slices in flour so the batter clings better.

10. Step 10:

    

    Then dip the cutlets in the batter, coating all sides.

11. Step 11:

    

    Lay the battered cutlets straight into a preheated skillet and fry in vegetable oil for about 3–5 minutes per side, adjusting for your stove. If needed, cover the pan and cook over low heat for another 3–4 minutes to finish. Mine were thin enough that they cooked through without it.

12. Step 12:

    

    Transfer the finished cutlets to a platter and serve right away with any side dish. Enjoy!