Fried Chicken Cutlets Recipe with Green Onion – super easy chicken appetizer. They are the most delicious crispy pan fried chicken cutlets.
Quick Notes
- Use leftover Chicken or Turkey after Thanksgiving to make these easy chicken cutlets.
- Use leftovers from store bough Rotisserie chicken, it will taste delicious in this recipe as well.
- Store the leftovers in the airtight container or zip bag, inside the fridge 1-3 days.
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How to make Pan Fried Chicken Cutlets
To make chicken cutlets, first place raw chicken breast in boiling, salted water. Cook for 10 minutes on a medium heat. You can skip this step if you are using leftover Rotisserie chicken, Chicken or Turkey after Thanksgiving.
 Remove chicken from the water and place it on cutting board to cool. Cut into small cubes.
Separate egg yolks from whites. Using mixer whisk egg whites for about 3-5 minutes or until stiff peak. Whisk egg yolks for about 3-5 or until pale color. 
Shift flour…
..add baking powder to egg yolk mixture. Add salt and give it a good mix.
Next, add milk. Mix. Â Carefully fold in egg whites until combined.
Add cubed chicken and chopped green onion. Mix.
How to Fry Chicken Cutlets
To fry chicken cutlets pour oil into skillet and heat it on medium heat. Add 1 tablespoon of batter and fry chicken cutlets until golden color on both side or until they are cooked thru.
Place chicken cutlets on paper towel to get rid of extra oil.
Serve with chopped green onion and sour cream. Enjoy!
Serve  with Easy Side Dish Recipes:
Fried Chicken Cutlets with Green Onion
Ingredients
- 1 cup flour
- 1 teaspoon baking powder
- 2 cups cooked chicken breast or leftover chicken I used chicken tenders
- 3/4 cups milk
- 2 eggs
- 1 teaspoon sea salt
- 1/2-1 cup green onion chopped - optional
- oil for frying
Instructions
- Place chicken breast in boiling, salted water. Cook for 10 minutes on a medium heat. Remove chicken from the water and place it on cutting board to cool. Cut into small cubes.
- Separate egg yolks from whites. Using mixer whisk egg whites for about 3-5 minutes or until stiff peak. Whisk egg yolks for about 3-5 or until pale color.
- Shift flour with baking powder to egg yolk mixture. Add salt and give it a good mix. Add milk. Mix. Carefully fold in egg whites until combined.
- Add cubed chicken and chopped green onion. Mix.
- Pour vegetable oil into skillet and heat it on medium heat. Add 1 tablespoon of batter and fry chicken cutlets until golden color on both side or until they are cooked thru.
- Place chicken cutlets on paper towel to get rid of extra oil. Serve with chopped green onion. Enjoy!
Notes
- Use leftover Chicken or Turkey after Thanksgiving to make these easy chicken cutlets.Â
- Use leftovers from store bough Rotisserie chicken, it will taste delicious in this recipe as well.
- Store the leftovers in the airtight container or zip bag, inside the fridge 1-3 days.
Nutrition
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Those look really good!! I love the addition of the green onions!! Thanks for Sharing on My 2 Favorite Things on Thursday!! Pinned! Hope you come back tomorrow!!
Nice and quick recipe !Fried Chicken Cutlets with Green Onion goes well with coriander and sweet chilly sauce
Thank you Alexander! I have never tried coriander and sweet chilly sauce before but I will give it a try next time we make Fried Chicken Cutlets with Green Onion! Thank you so much for stopping by! Have a wonderful week!
Delicious! I love little fritters with a salad like this for dinner and can definitely see myself making the recipe.
Thank you sweet Thalia, they are so worth making!