Chicken Cutlets are a staple food that are made in my household at least once a week.

This recipe for Chicken Cutlets combines protein, carbohydrates, and healthy fats into a
simple and easy to make recipe. Chicken Cutlets are versatile and can be eaten alone,
with vegetables, with potatoes, on a salad; really the possibilities are endless.

Ingredients
v 1.5 lbs Chicken Breast Fillets
v 1 Cup Rice Flour
v 1 Cup of Milk (any unflavored milk will do)
o Can substitute with 2 Eggs
v ½ Cup Corn Flakes
v ½ Cup Bread Crumbs
v 3 Tablespoons of Perfect Pinch Rotisserie Chicken Seasoning
o Can substitute with 2 Tablespoons of Paprika, 1 Tablespoon Onion
Powder, Salt and Pepper to taste
v 1 Tablespoon Garlic Powder
v 1 Tablespoon Italian Seasoning
v 2-5 Tablespoons Olive Oil
Instructions for Making Chicken Cutlets
1. The first step is to clean the chicken breasts and cut off any excess fat.

Tip 1: When dealing with poultry make sure to use a plastic cutting
board because they are easier to sanitize.

2. After the chicken is cleaned and trimmed, take out three separate bowls and pour
the rice flour in the first one, the milk or eggs in the second one, and the corn
flake crumbs, breadcrumbs, and all the seasonings in the third bowl.

3. Next, place the cleaned chicken breast into the first bowl with the flour and cover
it entirely in a light coat.
4. Once the chicken is floured, place it in the second bowl with the milk or eggs and
coat until you can no longer see the flour and all of the chicken is covered in the
binding agent.

Tip 2: It is important that all of the chicken breast surfaces and

crevices are coated at this point because the milk or egg acts as a
sticky binding agent for the breadcrumbs.

5. Make sure to hold up the chicken breast and let any excess liquid pour back into
the bowl before placing the chicken breast into the third bowl with the
breadcrumbs mixture. Then, coat the chicken breast entirely in the breadcrumbs,
making sure you can no longer see any portion of the original chicken.

Tip 3: You want a thin coat of breadcrumbs but to make sure that the
entire piece is covered.

6. Repeat steps III- V for all the chicken breasts.

7. After all the chicken breasts are breaded, turn the stove on high, pour half of the
oil into the pan, and wait for it to get very hot.

Tip 4: Save the rest of the oil for the second cooking batch otherwise
the chicken is too submerged on oil and the oil may burn.

8. Once the oil is hot, place the chicken onto the pan. When the chicken is in the
pan you should hear a sizzling sound which indicates that the oil was hot
enough. Cook the chicken for 3 minutes on each side so it is cooked entirely
through.

Tip 5: Make sure the chicken is not overcrowded in the pan, you will
need to make 2-3 batches on the stove.

9. In order to get the chicken crispy, place them in the air fryer or oven for 12
minutes.

10. Once the chicken is done cooking, put on a wire rack to cool.
11. Serve and enjoy :)