1301 W. Parker Road, Ste #100
Plano, TX 75023 | View Map
Give Us A Call! 972-633-5593

Hirsch's Meats Store Hours:
10 AM - 6 PM; Tues - Fri
Saturday: 9 AM - 5 PM
Closed: Sunday & Monday


(courtesy of chiselandfork.com)


4 (6 oz) chicken cutlets
Salt and black pepper
½ cup all-purpose flour
2 large eggs, beaten
1 cup breadcrumbs
½ tsp garlic powder
Canola or vegetable oil for frying
Lemons and chopped parsley for serving


Place the chicken between two sheets of plastic wrap and pound them until they are ¼ inch thick.  Lightly season both sides with salt and pepper.

Place the flour, egg and breadcrumbs in 3 separate shallow bowls.  Add garlic powder to breadcrumbs and mix to combine.

Preheat oven to 200 degrees.  Place wiring cooling rack on baking sheet and set aside.  Heat ¼ inch oil in large skillet over medium-high heat.  While skillet is heating up, dip the chicken in the flour, then the eggs, then the breadcrumbs, coating both sides and all edges at each side.  Gently shake off excess breadcrumbs.

Cook 2 cutlets at a time until golden brown, about 3 minutes per side.  Transfer to wire rack and place in oven while cooking the remaining cutlets.  Squeeze fresh lemon juice and top with chopped parsley and serve immediately.

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