The chicken cutlets without eggs are a must in many kitchens, we often make them not only fried, they are also delicious baked with a drizzle of extra virgin olive oil, but let’s be honest, fried is always better, right?
Then chicken cutlets can also be prepared in advance, actually, it’s better to prepare them in advance so the breading adheres well to the meat and doesn’t risk coming off during frying, and the double breading is fabulous, creating a golden crust outside while the cutlet inside remains very tender and cooked to perfection, so what can I say? You have to try them too!
Let’s discover how to prepare the chicken cutlets without eggs right after the photo as always, but first, see below the other cutlet recipes prepared for you 😉
See you soon with the next recipe, Ana Amalia!
- Difficulty: Easy
- Cost: Cheap
- Rest time: 30 Minutes
- Preparation time: 10 Minutes
- Portions: 4 People
- Cooking methods: Frying
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 175.62 (Kcal)
- Carbohydrates 18.12 (g) of which sugars 1.66 (g)
- Proteins 21.52 (g)
- Fat 2.08 (g) of which saturated 0.73 (g)of which unsaturated 1.17 (g)
- Fibers 1.90 (g)
- Sodium 494.38 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Chicken Cutlets Without Eggs
- 1 chicken breast
- 100 ml milk
- to taste breadcrumbs
- 2 1/4 cups flour
- 2 pinches salt
- to taste pepper
- 1 bunch parsley
How to Prepare Chicken Cutlets
To prepare the chicken cutlets, mix the breadcrumbs with salt, pepper, parsley, or use the one like my recipe, already seasoned and kept in the fridge, then place it in a deep plate, in another some flour and in a third the milk.
Take the chicken slices, dip them first in the flour, then in the milk, and lastly in the breadcrumbs; if you like them crunchier, dip them again in the milk and breadcrumbs, let them rest for at least 30 minutes.
Fry them in well-heated oil until golden brown and drain them on paper towels for frying.
Alternatively, place them on a baking sheet, drizzle with good extra virgin olive oil and bake for 10 minutes.If you want to make them richer, instead of milk, beat 2 eggs, salt, and dip the slices first in the flour, then in the beaten eggs, and lastly in the breadcrumbs, if you want to make a double breading it’s perfectly fine.
If you want to further enrich your breadcrumbs, you can add other aromatic herbs, or garlic powder, or grated cheese, and so on, let your creativity run wild to prepare these chicken cutlets crunchy on the outside and soft on the inside as you like.
However, if you add grated cheese to your breading, remember to store the breadcrumbs in the refrigerator, or in a bag and into the freezer and..
ENJOY YOUR MEAL
How to Store Chicken Cutlets
You can store chicken cutlets in the fridge, raw or cooked, in an airtight container for 2 days. You can freeze your cooked chicken cutlets and they will last for more than 3 months.
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