Kotlet z Kurczaka

Ingredients · 4 servings

• 700 gChicken breast, sliced into thin fillets
• 2Egg, beaten
• 120 gBreadcrumb
• 100 mlVegetable oil
• 1 ½ tspSalt
• ½ tspBlack pepper, ground

Equipment

stovetop, cutting board, knife, meat mallet, shallow bowls, fork, frying pan, tongs, instant-read thermometer, paper towels, plate

Instructions

1. 1
   Prepare Station

   Gather chicken, eggs, breadcrumbs, oil, salt, and pepper; set out a board, knife, mallet, bowls, pan, tongs, thermometer, and paper towels. · 3 min

   What to look for: All ingredients are measured and tools are within reach.

2. 2
   Slice Chicken

   Slice each chicken breast horizontally into thin fillets, then flatten gently on the board to an even 0.8 cm thickness. · 6 min

   What to look for: The fillets are thin, even, and not torn.

3. 3
   Season Fillets

   Season both sides of every fillet with salt and black pepper, pressing lightly so the simple seasoning clings before breading. · 2 min

   What to look for: Salt and pepper are evenly scattered on both sides.

4. 4
   Bread Cutlets

   Beat the eggs in a shallow bowl, dip each fillet to coat fully, then press into breadcrumbs until all sides are evenly covered. · 5 min

   What to look for: Each cutlet has a complete, dry-looking breadcrumb coating.

5. 5
   Heat Oil

   Heat vegetable oil in a wide pan over medium-high heat until shimmering and about 175°C / 347°F, then reduce slightly if it smokes. · 3 min

   What to look for: The oil shimmers in a thin, even layer without smoking.

6. 6
   Fry Cutlets

   Fry the cutlets in 2 batches for 3-4 minutes per side, turning once, until deep golden and the center reaches 74°C / 165°F. · 8 min

   When it is done: Insert the thermometer into the thickest part; chicken is safe at 74°C / 165°F.

7. 7
   Drain Serve

   Drain the cutlets on paper towels for 1-2 minutes, then serve hot while the breadcrumb crust is crisp and the chicken is juicy. · 2 min

   What to look for: Excess oil is absorbed and the cutlets still look crisp.