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Kotlety z Piersi Kurczaka (Chicken Cutlet)

  • Author: Polish Housewife
  • Prep Time: 20 mins
  • Cook Time: 20 mins
  • Total Time: 40 mins
  • Yield: 8 1x
  • Category: Main
  • Cuisine: Polish


Tenderizing gives you a thin, moist bit of meat, surrounded by a crisp breadcrumb crust



  • 4 chicken breast (without tenders)
  • salt and pepper
  • flour, for dredging
  • 3 eggs, beaten
  • breadcrumbs (season with salt and pepper)
  • oil, for frying, lard would be ideal


  1. With a meat tenderizing mallet, pound the chicken breast (shiny side up) until very thin
  2. Cut each flattened breast into two pieces
  3. Season with salt and pepper
  4. Set up a 3 plate or bowl station, one with flour, one with egg, one with breadcrumbs
  5. Dredge the meat in flour, dip both sides in egg, and coat with breadcrumbs
  6. Heat oil to 350 F, fry until golden brown, about 3 minutes on each side