Breaded Chicken Cutlets with Steamed Vegetables
Crispy breaded chicken cutlets served with a side of fresh, tender steamed vegetables for a complete and satisfying dinner. This beginner-friendly recipe is quick to prepare and full of flavor.
Ingredients
- •4 boneless, skinless chicken breasts (about 1.5 lbs total), pounded to 1/2-inch thickness
- •1 cup all-purpose flour
- •2 large eggs, beaten
- •1.5 cups breadcrumbs (Panko or regular)
- •1 teaspoon salt, divided
- •1/2 teaspoon black pepper, divided
- •1/2 teaspoon garlic powder
- •1/4 cup grated Parmesan cheese (optional, for breading)
- •4 tablespoons olive oil or vegetable oil, for frying
- •1 head broccoli, cut into florets
- •2 large carrots, peeled and sliced into rounds
- •1 cup green beans, trimmed
- •1 tablespoon butter (for vegetables, optional)
- •Lemon wedges, for serving
Dietary Info
Instructions
- 1
Prepare the chicken: Pat the chicken cutlets dry with paper towels. Season both sides of the chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper.
- 2
Set up the breading station: Place flour in a shallow dish. In a second shallow dish, whisk the eggs. In a third shallow dish, combine the breadcrumbs, remaining 1/2 teaspoon salt, 1/4 teaspoon pepper, garlic powder, and Parmesan cheese (if using).
- 3
Bread the chicken: Dredge each chicken cutlet first in the flour, shaking off any excess. Then dip it into the beaten eggs, ensuring it's fully coated. Finally, press it firmly into the breadcrumb mixture, making sure both sides are well coated. Place breaded cutlets on a plate.
- 4
Cook the chicken: Heat 2 tablespoons of oil in a large skillet over medium-high heat. Once hot, carefully place 2 chicken cutlets in the skillet. Cook for 3-5 minutes per side, or until golden brown and cooked through (internal temperature reaches 165°F/74°C). Remove and place on a wire rack set over a baking sheet to keep crispy. Add the remaining 2 tablespoons of oil and cook the remaining cutlets. You may need to add more oil if the pan gets dry.
- 5
Steam the vegetables: While the chicken cooks, prepare the vegetables. Fill a pot with about an inch of water and place a steamer basket inside. Bring the water to a boil. Add the broccoli, carrots, and green beans to the steamer basket. Cover and steam for 5-7 minutes, or until tender-crisp. Remove from heat, toss with butter (if using), and season with a pinch of salt and pepper.
- 6
Serve immediately: Plate the crispy breaded chicken cutlets alongside the steamed vegetables. Serve with lemon wedges for a fresh squeeze.
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