Greek · Dinner
Crispy Chicken Cutlets
Boneless chicken thighs are pounded thin, dredged in seasoned flour, dipped in egg, coated in breadcrumbs mixed with parmesan, dried oregano and lemon zest, then pan-fried until deeply golden and crisp. Served with a lemon wedge.
$4
15 minsPrep
10 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
612Calories
48.3gProtein
35.2gFat
24.1gCarbs
1.3gSugar
1.6gFiber
680mgSodium
376mgChol
7.9gSat Fat
530mgPotassium
140mgCalcium
3.4mgIron
1.1mcgVitamin B12
8mgVitamin C
Goes well with
Greek Lager or Pilsner
local
Greek Coffee (Elliniko)
international
protein-rich
gluten-free-adaptable
mediterranean
thirty-min-meals
Instructions
1
Prep
Pound chicken thigh between plastic wrap to 1/2-inch thickness, then season both sides with salt and pepper.
2
Dredge
Set up three bowls with flour, beaten egg, and panko mixed with parmesan, oregano, lemon zest; coat chicken in flour, egg, then breadcrumb mixture.
3
Fry
Heat olive oil in skillet over medium heat until shimmering, then fry cutlet 4 to 5 minutes per side until golden brown and internal temperature reaches 165°F.
4
Plate
Transfer to wire rack for 1 minute, then place on plate with lemon wedge alongside to squeeze over before eating.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g boneless chicken thigh, pounded to even 1/2-inch thickness
- 1/2 cup60g all-purpose flour
- 22 eggs
- 1 cup60g panko breadcrumbs
- 2 tbsp2 tbsp grated parmesan
- 2 tsp2 tsp dried oregano
- 1 tsp1 tsp lemon zest
- salt and black pepper, to taste
- 4 tbsp60ml olive oil, for pan-frying
- 22 lemon wedge, to serve
