Aron’s Chicken Cutlets – Crispy Fried Recipe

Aron’s Chicken Cutlets

Golden, crispy, and perfectly seasoned — Aron’s chicken cutlets are a weeknight dinner staple. Thin chicken breasts get a seasoned breadcrumb coating and a quick fry for a crunchy exterior and juicy, tender interior every time.

Prep time: 15 min | Cook time: 15 min | Servings: 4–6

Ingredients

• 2 lbs thinly sliced chicken breasts
• 4 large eggs
• ½ cup milk
• 3 cups seasoned breadcrumbs
• Salt and pepper, to taste
• 2 tsp garlic powder
• Avocado oil, for frying

Directions

1. Season the chicken. Sprinkle both sides of the chicken breasts with salt, pepper, and garlic powder.
2. Set up the breading station. In one bowl, beat the eggs and milk together. In a second bowl, add the seasoned breadcrumbs.
3. Coat the chicken. Dip each piece into the egg mixture, coating fully and letting excess drip off. Then press into the breadcrumbs, coating generously on both sides.
4. Heat the oil. Add enough avocado oil to a large frying pan to reach about ½ inch deep. Heat to 350°F over medium-high heat.
5. Fry. Cook the cutlets about 3 minutes per side, until golden brown and cooked through.
6. Drain and serve. Transfer to a wire rack or paper towels to cool slightly, then serve.

Pro Tips

• Use a thermometer to keep oil at a steady 350°F for the crispiest, most evenly cooked crust
• Don’t overcrowd the pan — fry in batches so the temperature doesn’t drop
• Rest on a wire rack, not paper towels alone, to keep the bottom crust from getting soggy