@xiaolongbaowee: 恍惚间我还是想起但回忆

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Monday 05 October 2026 17:45:04 GMT

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Crispy Ranch Chicken Cutlets 🍗✨ 🛒 Ingredients: 4 boneless, skinless chicken breasts, sliced into 8 thin cutlets 1/2 cup all-purpose flour 2 large eggs 2 tbsp milk 1½ cups panko breadcrumbs 1/2 cup grated Parmesan cheese 2 tbsp ranch seasoning 1 tsp garlic powder 1/2 tsp onion powder 1/2 tsp paprika 1/2 tsp black pepper 1/2 tsp salt 3 tbsp olive oil 2 tbsp butter 2 tbsp chopped fresh parsley 👩‍🍳 Directions: Preheat the oven to 100°C (210°F) to keep the cooked cutlets warm. Pat the chicken dry and gently pound each cutlet to an even thickness. Place flour in one bowl. Whisk eggs and milk in a second bowl. Mix panko, Parmesan, ranch seasoning, garlic powder, onion powder, paprika, pepper, and salt in a third bowl. Coat each cutlet in flour, dip into the egg mixture, then press firmly into the ranch breadcrumb mixture. Heat olive oil and butter in a large skillet over medium heat. Fry the chicken for 3–4 minutes per side until crispy, golden, and cooked to 74°C (165°F) inside. Transfer to a wire rack and keep warm while cooking the remaining cutlets. Garnish with fresh parsley and serve hot with ranch dressing, mashed potatoes, fries, or vegetables.

Crispy Ranch Chicken Cutlets 🍗✨ 🛒 Ingredients: 4 boneless, skinless chicken breasts, sliced into 8 thin cutlets 1/2 cup all-purpose flour 2 large eggs 2 tbsp milk 1½ cups panko breadcrumbs 1/2 cup grated Parmesan cheese 2 tbsp ranch seasoning 1 tsp garlic powder 1/2 tsp onion powder 1/2 tsp paprika 1/2 tsp black pepper 1/2 tsp salt 3 tbsp olive oil 2 tbsp butter 2 tbsp chopped fresh parsley 👩‍🍳 Directions: Preheat the oven to 100°C (210°F) to keep the cooked cutlets warm. Pat the chicken dry and gently pound each cutlet to an even thickness. Place flour in one bowl. Whisk eggs and milk in a second bowl. Mix panko, Parmesan, ranch seasoning, garlic powder, onion powder, paprika, pepper, and salt in a third bowl. Coat each cutlet in flour, dip into the egg mixture, then press firmly into the ranch breadcrumb mixture. Heat olive oil and butter in a large skillet over medium heat. Fry the chicken for 3–4 minutes per side until crispy, golden, and cooked to 74°C (165°F) inside. Transfer to a wire rack and keep warm while cooking the remaining cutlets. Garnish with fresh parsley and serve hot with ranch dressing, mashed potatoes, fries, or vegetables.

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