Classic pan-seared chicken cutlets seasoned with smoked paprika, garlic, and herbs for a crispy golden crust.
1/2 cup all-purpose flour
1 tablespoon smoked paprika
1 tablespoon garlic powder
1 tablespoon onion powder
1 teaspoon dried oregano
1 pound chicken cutlets
1 teaspoon kosher salt
3 tablespoons olive oil
1.In a shallow bowl, stir together the flour, smoked paprika, garlic powder, onion powder, and oregano.
2.Pat the chicken dry with a paper towel and sprinkle both sides with the kosher salt.
3.Dredge both sides of the chicken cutlets into the flour mixture, shaking off excess.
4.In a medium skillet, heat the olive oil over medium-high heat.
5.Cook the chicken for 2 to 3 minutes per side until browned and internal temperature reaches 165°F (75°C).
6.Remove to a plate and rest for 5 minutes before serving.
Patting the chicken dry is essential for a crispy crust.
Use gluten-free flour as an easy substitute if needed.
Use a meat thermometer for perfect results every time.
Store leftovers in the refrigerator for up to 3 days.
Reheat in a skillet or oven to maintain the crust’s texture.