# @mariumhosein on Instagram

- **Type:** Video
- **Original URL:** https://www.instagram.com/p/DULuCwUDh-V
- **Gondola URL:** https://gondola.cc/posts/65204095-mariumhosein-instagram
- **Thumbnail:** https://img.gondola.cc/tr:w-,h-,fo-auto/postThumbnails/c6745212ea.jpg
- **Posted:** 2026-01-31T17:18:25.000+00:00
- **Account Owner:** M A R I U M  H O S E I N (@mariumhosein) — https://gondola.cc/mariumhosein

## Caption

Chicken cutlets

Makes 12-14
2.5 lbs of chicken tenders
Seasonings. Adjust as needed
1.5 tsp of garlic powder
1.5 tsp of onion powder
1 tsp of pepper
1 tsp of crushed Italian herbs (dried)
1.5 tsp of salt or more
I make a double batch of this and use as needed.
3 eggs beaten
1 tsp of samba olek or any chili sauce
1.5 cups of breadcrumbs 
2 tbsp of semolina 
Any remaining seasonings from the cutlet mixture. If nothing is left just add a little salt and pepper.
Oil to fry

Method
Pat the chicken tenders dry, flatten the chicken tenders with something heavy, you can use a rolling pin or like a jam bottle. These cutlets have to be thin. 
Place them on a flat baking sheet and sprinkle the seasonings over the tenders on both sides.
Beat the eggs with the chili sauce, place the breadcrumbs and semolina along with the seasonings in a separate bowl and give the breadcrumb picture a good mix.
Dip a seasoned chicken tender in the egg, next in the crumb mixture and really press the crumbs into the tender. Repeat until all the tenders have been crumbed. In a shallow frying pan add some neutral oil, they are not to be deep-fried. Heat the oil over medium high and place the tenders away from you in to the oil, per side takes about 5 mins or more to get a nice golden brown color on them. Place on a wire rack, squeeze some lemon juice over, toss some chopped parsley, and optional you can drizzle some sweet chili sauce or some spicy honey.

Notes
1. You can make these with chicken breast, just cut the breast lengthwise in smaller pieces.
2. I used cornflakes breadcrumbs, but you can use panko or any regular crumbs.
3. The semolina makes the cutlet very crispy, you can absolutely avoid this if you don’t want to add them.
4. You can bake them at 350 F after oil spraying them for about 25 mins, flipping halfway, or air fry at 380F for 15 mins or more flipping halfway.
5. I love drizzling over a sauce over the cutlets, you do not have to.
6. These freeze very well, I suggest frying them before freezing,

#Ramadan #Recipes #EasyRecipes #ChickenCutlet

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## Tags

ramadan, chickencutlet, easyrecipes, recipes

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