Crispy Breaded Chicken Cutlets with French Fries and Garden Salad

Instructions

Step 1. Prepare three shallow bowls: one with flour, one with beaten eggs and milk, and one with breadcrumbs, Parmesan cheese, paprika, garlic powder, salt, and black pepper.

Step 2. Dredge each chicken cutlet in the flour, then dip into the egg mixture, and finally coat thoroughly with the breadcrumb mixture.

Step 3. Heat the vegetable oil in a large skillet over medium heat.

Step 4. Fry the chicken cutlets for 3 to 4 minutes per side until golden brown, crispy, and cooked through to an internal temperature of 165°F (74°C).

Step 5. Transfer the cooked cutlets to a paper towel-lined plate.

Step 6. Cook the French fries according to package directions until golden and crispy.

Step 7. Season the fries lightly with salt immediately after cooking.

Step 8. In a bowl, combine the lettuce, tomato slices, cucumber slices, and red onion.

Step 9. Arrange the crispy chicken cutlets, French fries, and salad on serving plates.

Step 10. Sprinkle the chicken with fresh parsley.

Step 11. Serve with mayonnaise and ketchup on the side for dipping.

Step 12. Enjoy immediately while the chicken and fries are hot and crisp.

Storage and Reheating Tips

Store leftover chicken cutlets, fries, and salad separately in airtight containers in the refrigerator for up to 3 days.

Reheat the chicken cutlets in a 375°F (190°C) oven or air fryer for 5 to 8 minutes to restore crispness.

French fries are best reheated in an air fryer or oven rather than a microwave.

Keep the salad and sauces refrigerated and serve cold.

Cooked chicken cutlets can be frozen for up to 2 months. Thaw overnight in the refrigerator before reheating.