Servings: 4 pieces
Author: Marvellina
Print Recipe


  • 4 pieces of chicken thighs trim off excess fat
  • 1 cup of whole-wheat flour or use all-purpose flour if you prefer
  • 2 eggs lightly beaten with 2 Tbsp cold water
  • 1 generous cup dry fine breadcrumbs
  • 4 to 5 tablespoons butter
  • Salt and pepper to taste


  • Place a piece of chicken thigh in between plastic wrap and pound it (but not break the meat) until about 1/4-inch thickness. Sprinkle with some salt
  • Prepare three shallow dishes. First one for flour, second one for egg mixture and the last one for bread crumbs
  • Dip salted cutlets lightly into flour on both sides and shake off any excess flour, and then into beaten egg. Let excess egg drip off and dredge cutlets with breadcrumbs. Let stand at room temperature 15 to 30 minutes. Melt butter in a large skillet. There should be enough in pan for cutlets to “swim”. Do not crowd cutlets into pan. Fry in batches. Add more butter if needed
  • Put cutlets into pan when butter is very hot and bubbling starts to subside. Fry first side slowly until golden brown. Turn over with spatula or flat turner; do not pierce with fork. By the time second side is golden brown (allow 4-6 minutes for each side) the cutlet should be finished
  • Place finish cutlets on a platter, pan or sheet of aluminium foil, in a 250 to 275 F oven, so they will keep hot while the rest are being fried