Ingredients:
- 4 boneless, skinless chicken breasts
- 1 cup all-purpose flour
- 2 large eggs
- 2 tablespoons milk
- 2 cups breadcrumbs
- 1 teaspoon paprika
- Salt and pepper to taste
- 1/2 cup vegetable oil for frying
- Lemon wedges for serving
- Fresh parsley, chopped for garnish
Directions:
- Place chicken breasts between two sheets of plastic wrap and pound them to an even thickness of about 1/4 inch with a meat mallet or rolling pin.
- Season both sides of the chicken breasts with salt and pepper.
- Set up three shallow dishes: one with flour, one with beaten eggs mixed with milk, and one with breadcrumbs mixed with paprika.
- Dredge each chicken breast first in flour, shaking off the excess, then dip in the egg mixture, and finally coat with the breadcrumb mixture.
- Heat vegetable oil in a large skillet over medium-high heat. Fry the chicken cutlets for about 3-4 minutes on each side, or until golden brown and cooked through.
- Drain on paper towels to remove excess oil.
- Serve hot, garnished with fresh parsley and lemon wedges on the side.
Prep Time: 20 minutes | Cooking Time: 8 minutes | Total Time: 28 minutes | Kcal: 450 kcal | Servings: 4 servings
