Chicken Breast Cutlets in Batter
Juicy and crispy - perfect for weekdays or celebrations! Chicken breast cutlets in batter are one of the easiest and fastest ways to cook chicken fillet. Kids love them and will surely ask for seconds! Though simple, this dish also fits any festive table.
Updated : 29 October, 2025
Easy
About 30 min.
Ingredients
600 grams
Chicken fillet
to taste
Ground black pepper
to taste
Salt
Batter
3
Eggs
3 tablespoon
Wheat flour
3 tablespoon
Sour cream
to taste
Ground black pepper
to taste
Salt
Breading
2 tablespoon
Wheat flour
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
The size of the chicken breasts doesn’t matter much - you can use 3-4 small fillets or two large ones. You’ll need just basic spices like salt and pepper, though you can also add others such as dry garlic, paprika, or curry.
Step 2
Wash and pat dry the chicken fillets. If they’re large (about 10 oz / 300 g each), slice them crosswise into ¾ inch (2 cm) thick pieces. For smaller fillets, cut them into 2-3 pieces lengthwise or crosswise.
Step 3
Season each piece with salt, pepper, and other spices to your liking.
Step 4
Lightly pound each piece with a meat mallet on one side, pressing the spices into the meat. Be careful not to tear it. You can also pound first and then season.
Step 5
Prepare ingredients for the batter and coating. If using large eggs, take 3; if smaller (medium size), use 4. Use sour cream of any fat content (about 15%), but not watery, so the batter remains thick.
Step 6
Whisk the eggs together with sour cream, salt, and pepper until smooth.
Step 7
Gradually add flour, whisking after each addition to remove lumps. For a smoother texture, sift the flour through a sieve. The amount of flour may vary slightly.
Step 8
The finished batter should be thick but still pourable. It should coat the chicken evenly without dripping like water.
Step 9
Pour some flour into a bowl for dredging. You can also add a pinch of salt. Lightly coat each chicken piece with flour first - this helps the batter stick better.
Step 10
Dip the floured chicken pieces into the batter, coating them completely. Meanwhile, heat vegetable oil in a skillet over high heat (about 375°F / 190°C).
Step 11
Place the cutlets on the hot skillet and fry for about 3-5 minutes on each side until golden brown. Adjust according to your stove. If needed, cover and cook on low heat for another 3-4 minutes until fully done. Thin pieces may not require this extra step.
Step 12
Transfer the ready cutlets to a serving dish and serve immediately with any side dish you like. Enjoy your meal!