How to prepare breaded Chicken

In this article, we will take you through how to prepare breaded chicken

How to prepare breaded Chicken
breaded chicken

Are you team breaded or non-breaded chicken?

Well if you are team breaded, let me take you through the recipe and later show you a tutorial video of how it can be done 

Crispy, pan-fried chicken cutlets are basically a grown-up version of chicken nuggets. Made with just a handful of pantry ingredients, this dinner winner comes together in less than 30 minutes, and only uses one pan.

  • 1 medium lemon
  • 1 3/4 ounces Parmesan cheese, finely grated (1 cup)
  • 1 cup all-purpose flour
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper


  1. Cut 1 medium lemon into wedges and finely grate 1 3/4 ounces of Parmesan cheese (about 1 cup).

  2. In a large shallow bowl, combine 1 cup all-purpose flour, 1/2 teaspoon kosher salt, and 1/2 teaspoon black pepper. Whisk 2 large eggs with a fork in a second large shallow bowl until broken up with no streaks of egg white. Stir 1 1/2 cups panko breadcrumbs and the Parmesan cheese together in a third large shallow bowl.

  3. Cut 2 boneless, skinless chicken breasts in half horizontally so you end up with 4 thin pieces of chicken. Working with 1 piece of chicken at a time, place in a large zip-top bag and pound with a rolling pin or the flat side of a meat mallet until 1/4-inch thick. Set aside and repeat with the remaining 3 pieces.

  4. Working with 1 piece of chicken at a time, dredge in the flour mixture, then the eggs, and finally the breadcrumb mixture, gently pressing the breadcrumbs into the chicken so they stick. Place on a large plate or baking sheet.

  5. Heat 2 tablespoons olive oil in a 10-inch or larger skillet over medium-high heat until shimmering. Working in batches if needed, add the breaded chicken cutlets in a single layer and cook until cooked through and lightly browned on both sides, 4 to 5 minutes per side. Transfer the chicken onto a paper towel-lined plate. Repeat cooking the remaining chicken if needed, add 2 tablespoons olive oil to the pan as needed. Serve with lemon wedges.


    Make ahead: The chicken can be pounded, breaded, and refrigerated uncovered up to 4 hours before frying.
    Storage: Leftovers can be refrigerated in an airtight container for up to 4 days.

    Don't forget to order yourself chicken through the ekaleerwe app

    The video below will show you how it is done.

    Sources used: Recipe-box, kwokspot via Instagram.

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