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Golden Pan-Fried Chicken Cutlet

Golden Pan-Fried Chicken Cutlet

Nutrition Facts

Per 165g serving

% Daily Value based on a 2000 kcal diet

Calories 365 kcal
18% DV
Total Fat 20.0g
31% DV
Monounsaturated Fat10.1g
Polyunsaturated Fat5.2g
Saturated Fat3.8g
Trans Fat0.1g
Total Carbohydrate 12.0g
4% DV
Fiber0.5g
Starch11.2g
Sugars0.3g
Protein 34.0g
68% DV
Animal Protein34.0g

About

A single pan-fried breaded chicken cutlet with moderate protein, moderate fat from frying oil and egg coating, and low carbohydrates from the light breading.

Ingredients

Vitamins & Minerals

Vitamins

NutrientAmountDV%Half-life
Biotin (B7)9.0mcg30%
Choline115.0mg21%
Folate (B9)18.0mcg5%
Niacin (B3)13.5mg84%
Pantothenic Acid (B5)1.6mg32%
Riboflavin (B2)0.2mg17%
Thiamin (B1)0.1mg10%
Vitamin A45.0mcg5%
Vitamin B120.3mcg15%
Vitamin B60.8mg50%
Vitamin D0.4mcg2%
Vitamin E1.8mg12%
Vitamin K8.0mcg7%

Minerals

NutrientAmountDV%Half-life
Calcium28.0mg3%
Copper70.0mcg8%
Iron1.4mg8%
Magnesium34.0mg8%
Phosphorus285.0mg41%
Potassium420.0mg9%
Selenium34.0mcg62%
Sodium520.0mg23%
Zinc1.2mg11%

Golden Pan-Fried Chicken Cutlet

Headnote


This is a disciplined cutlet: crisp at the edge, supple within, and seasoned with quiet precision. The paprika lends warmth rather than heat, while the breading forms a thin, even shell that protects the chicken without obscuring it. Served immediately, it should read as clean, golden, and exact.

Recipe essentials


  • Dish category: Pan-fried breaded chicken

  • Cuisine or origin: Classic European

  • Course type: Main course

  • Yield: 1 serving

  • Serving size: 165 g

  • Prep time: 15 minutes

  • Cook time: 8 minutes

  • Total time: 23 minutes

  • Difficulty: Moderate


    • Equipment


  • Cutting board

  • Chef’s knife

  • Meat mallet or rolling pin

  • 3 shallow bowls

  • Heavy frying pan, 24 cm

  • Tongs

  • Paper towels

  • Instant-read thermometer


    • Ingredients


    Chicken


  • Chicken breast, 165 g


    • Coating


  • Flour, 20 g

  • Egg, 50 g

  • Paprika, 1 g

  • Black pepper, 0.5 g

  • Salt, 2 g


    • For frying


  • Cooking oil, 25 g


    • Method


  • 1. Place the chicken breast on a board and trim it neatly. Slice it open horizontally if needed, then flatten it evenly to a thickness of about 8 mm. The surface should be uniform, with no torn edges.

  • 2. Season the chicken on both sides with the salt, black pepper, and paprika, using a light, even hand.

  • 3. Set out three shallow bowls. Place the flour in the first. Beat the egg in the second until fully fluid and smooth.

  • 4. Dredge the chicken in the flour, coating it completely, then shake away the excess. Dip it into the egg, allowing the excess to drain, then return it to the flour for a second, thin coating. The surface should appear dry, even, and lightly dusty rather than heavy.

  • 5. Heat the cooking oil in a 24 cm frying pan over medium heat until it shimmers and reaches about 170°C. The oil should move fluidly across the pan without smoking.

  • 6. Lay the cutlet into the pan and fry for 3 to 4 minutes on the first side until deeply golden. Turn once and fry for 3 minutes on the second side. The crust should be crisp and evenly colored, and the chicken should register 74°C at the thickest point.

  • 7. Transfer the cutlet to paper towels for 1 minute to drain excess oil. The crust should remain crisp, not greasy, and the chicken should feel firm yet still juicy when pressed lightly.


    • Plating and serving


    Place the cutlet on a warm plate and present it whole, with the most even side facing upward. Serve immediately so the crust retains its clean crackle and the interior remains moist and pale.

    Professional notes


  • Keep the coating thin; excess flour or egg will produce a thick, dull crust.

  • Maintain steady oil temperature. If the pan cools, the cutlet will absorb oil before it browns properly.

  • Do not overcook. The breast should remain tender and just opaque throughout.
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