Breaded chicken cutlets

Step-by-step recipe

Step 1:

Prepare three containers: pour flour into the first.

Step 2:

In the second one, beat the egg with a fork.

Step 3:

In the third, add breadcrumbs.

Step 4:

Divide the minced meat into 6 parts and form 2 cm thick cutlets.

Step 5:

Dip each cutlet in flour, then in egg, and then evenly in breadcrumbs.

Step 6:

Heat a frying pan and add 2 tablespoons of oil.

Step 7:

Place the patties in the pan and fry over medium heat for 4–5 minutes on each side until golden brown.

Step 8:

If the cutlets are dry, add oil.

Step 9:

Cover the pan with a lid and cook for another 5-7 minutes until the meat is cooked through.

Step 10:

Check for doneness: pierce the cutlet - the juice should be clear and the flesh should be white.

Cooking tips

To maintain juiciness, add 1 tbsp of water or broth to the minced meat before shaping.

Do not fry on high heat - the crust will burn and the meat inside will remain raw.

Use a deep frying pan to prevent oil from splattering and ensure the cutlets cook evenly.

Don't turn the patties often - let the crust form (at least 3-4 minutes on each side).

For the perfect crispy crust, toast the breadcrumbs in a frying pan without oil before using.

Don't put too many cutlets in the pan - leave some space for even frying.

This simple recipe for classic meatballs will give you a crispy crust and tender meat without any extra effort. Try it and see for yourself how delicious homemade meatballs can be, just like those made in a restaurant!