Spicy Breaded Chicken Cutlets
Here's a great recipe to keep in mind for a spicy batch of Breaded Chicken Cutlets. Feel free to substitute Parmesan for the Cotija cheese. So good!
- Prep time
- 30 min
- Cook time
- 10 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 chicken breasts
- 1/2 cup flour
- 2 eggs
- 2 cups breadcrumbs (I used Panko)
- 1/2 cup Cotija cheese
- oil
- butter (optional)
- 2 tablespoons crushed New Mexican chile
- 1 teaspoon chipotle powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1 teaspoon salt
- freshly cracked black pepper
Instructions
- 1
Start by preparing the chicken. Each chicken breast gets cut in half horizontally and pounded down with a mallet or skillet. Use plastic or parchment paper to surround the cutlets when pounding them down. Ideally you end up with four even thickness chicken cutlets.
- 2
Add the listed spice mixture ingredients to a bowl and combine well. (Keep in mind that there's lots of leeway on the spice mixture so feel free to use what you have.)
- 3
Combine the spice mixture with 2 cups of bread crumbs and 1/2 cup of crumbled Cotija cheese.
- 4
Your cutlet assembly line will have three stops. The first is a plate with 1/2 cup of flour, followed by a bowl with 2 whisked eggs, and then the seasoned breadcrumbs. Dredge each cutlet in the flour, eggs, and breadcrumbs. Be sure to push the breadcrumbs into the chicken to create an even layer.
- 5
Heat up a skillet over medium-high heat. Add a thin layer of oil (you can optionally add a knob of butter). When the pan is hot cook the chicken cutlets for 2-3 minutes per side.
- 6
Let the chicken rest for a few minutes and then serve immediately.