Golden Crispy Chicken Cutlets with Potato Wedges & Creamy Slaw 🍗🥔🥗
Ingredients
For the Chicken:
2 large chicken breasts, sliced into 4 cutlets
Salt and black pepper, to taste
1 cup (100g) all-purpose flour
2 eggs, beaten
2 cups (180g) breadcrumbs or panko
1 tsp garlic powder
1 tsp paprika
Oil for frying
For the Potato Wedges:
700g potatoes, cut into wedges
2 tbsp olive oil
1 tsp garlic powder
1 tsp dried parsley
Salt and pepper, to taste
For the Creamy Slaw:
2 cups shredded cabbage
1 grated carrot
2 tbsp mayonnaise
1 tbsp plain yogurt
1 tsp lemon juice
For Serving:
1 sliced tomato
3 tbsp spicy mayo or your favorite dipping sauce
Instructions
Preheat oven to 425°F (220°C).
Toss potato wedges with olive oil, garlic powder, parsley, salt, and pepper. Spread on a baking tray and roast for 30–35 minutes, flipping halfway through.
In a bowl, combine cabbage, carrot, mayonnaise, yogurt, and lemon juice. Refrigerate until ready to serve.
Season chicken cutlets with salt, pepper, garlic powder, and paprika.
Dredge each cutlet in flour, dip into beaten eggs, then coat with breadcrumbs, pressing lightly to adhere.
Heat oil in a skillet over medium heat. Fry chicken for 4–5 minutes per side until golden brown and cooked through.
Let chicken rest for 2 minutes before serving.
Serve with crispy potato wedges, creamy slaw, sliced tomatoes, and dipping sauce.
Title for Facebook:
🔥 Crispy Chicken Cutlets with Loaded Potato Wedges & Creamy Slaw 😍🍗🥔