Description
Chicken Cutlet Fries are a delightful fusion of juicy, tender chicken cutlets coated in a crispy, golden-brown crust, served alongside perfectly seasoned fries. Each bite offers a satisfying crunch followed by the savory flavor of seasoned chicken, making it an irresistible dish for any meal.
Ingredients
Scale
- For the Chicken Cutlets:
- 2 large boneless, skinless chicken breasts (about 1 pound)
- 1 cup all-purpose flour
- 2 large eggs
- 1 cup breadcrumbs (preferably panko for extra crunch)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- Salt and pepper to taste
- For the Fries:
- 4 large russet potatoes
- 2 tablespoons olive oil
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
Instructions
- Preheat your oven to 425°F (220°C) for the fries.
- Wash and cut the russet potatoes into thin strips, then soak them in cold water for 30 minutes to remove excess starch.
- Drain and pat the potatoes dry, then toss them in a bowl with olive oil, sea salt, black pepper, and paprika.
- Spread the fries in a single layer on a baking sheet and bake for 30-35 minutes, flipping halfway through, until golden and crispy.
- While the fries are baking, prepare the chicken cutlets by flattening the chicken breasts to about 1/2 inch thickness.
- Set up a breading station with three shallow dishes: one with flour, one with beaten eggs, and one with breadcrumbs mixed with garlic powder, onion powder, paprika, salt, and pepper.
- Dredge each chicken breast in flour, dip in egg, and coat with breadcrumbs.
- In a large skillet, heat oil over medium-high heat and fry the chicken cutlets for 4-5 minutes on each side until golden brown and cooked through (internal temperature should reach 165°F or 74°C).
- Once the fries are done, remove them from the oven and serve immediately with the crispy chicken cutlets.
Notes
- Make-ahead: You can prepare the chicken cutlets and fries in advance. Store the uncooked cutlets in the refrigerator for up to 24 hours or freeze them for up to 2 months.
- Storage: Leftover chicken cutlets can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for best results.
- Substitutions: For a gluten-free option, use gluten-free breadcrumbs and flour. You can also substitute chicken with eggplant for a vegetarian version.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Frying and Baking
- Cuisine: American
Nutrition
- Serving Size: 1 chicken cutlet and a serving of fries
- Calories: 600
- Sugar: 2 grams
- Sodium: 800 milligrams
- Fat: 30 grams
- Saturated Fat: 5 grams
- Unsaturated Fat: 20 grams
- Trans Fat: 0 grams
- Carbohydrates: 50 grams
- Fiber: 5 grams
- Protein: 35 grams
- Cholesterol: 90 milligrams
Keywords: Chicken Cutlet Fries, crispy chicken, fried chicken, homemade fries, comfort food, easy dinner, American cuisine, family meal, quick recipe, savory dish, gluten-free option, panko breadcrumbs, chicken recipe