Spanish
Filetes Empanados (Spanish Breaded Chicken Cutlets)
Filetes Empanados (Spanish Breaded Chicken Cutlets) is Spanish home cooking, eaten at lunch. On the plate it is the dish at the centre. Below is what usually sits beside it, what it does and does not contain, and what else to cook once you have made it.
Ingredients
- 4 chicken breast cutlets
- 1/2 cup all-purpose flour
- 2 eggs
- 1 cup breadcrumbs
- 1/2 cup olive oil
- 1 tsp salt
- 1/4 tsp black pepper
- 4 lemon wedges
How to cook it
- Pound the chicken cutlets to an even thickness and season both sides with the salt and the black pepper.
- Set up three shallow dishes: one with the flour, one with the beaten eggs, and one with the breadcrumbs.
- Dredge each cutlet first in the flour, shaking off the excess, then dip it in the egg, and finally press it into the breadcrumbs to coat evenly on both sides.
- Heat the olive oil in a wide skillet over medium heat and fry the cutlets for 3 to 4 minutes per side until golden brown and cooked through.
- Drain briefly on paper towels and serve hot with the lemon wedges on the side.
Serve it with
A Spanish lunch is a plate rather than a single dish. These are the courses that normally sit beside Filetes Empanados (Spanish Breaded Chicken Cutlets), read from the same composition Dinejot builds a real meal from.
-
Something to sip
-
The cooked vegetable
-
What it is eaten with
-
Something cool and fresh
Safe at your table
Dinejot tracks ten allergens and tags every one of them by hand, so the absences below are as deliberate as the presences. Filetes Empanados (Spanish Breaded Chicken Cutlets) carries gluten and eggs. It is free of the remaining 8 allergens on that list.
| Allergen | In this dish | Cook this instead |
|---|---|---|
| Peanuts | No | |
| Tree nuts | No | |
| Dairy | No | |
| Gluten | Yes | Alubias Blancas con Chorizo (White Beans with Chorizo) |
| Shellfish | No | |
| Eggs | Yes | Ajoblanco (Chilled Malaga Almond and Garlic Soup) |
| Soy | No | |
| Fish | No | |
| Sesame | No | |
| Coconut | No |
These tags are set by a person rather than inferred from an ingredient list, and they describe the recipe as written here. Read the labels on whatever you actually buy.
What it brings to the plate
Bands, not numbers. Dinejot does not weigh anybody's food, so it says light, moderate or hearty and stops there. This dish was read and set by hand.
- Calorie band
- Moderate
- Protein
- High
- Protein quality
- Complete
- Food groups it covers
- Meat or fish, Grains, and Egg
- How this was set
- Hand audited
When to cook it
Filetes Empanados (Spanish Breaded Chicken Cutlets) takes about 25 minutes from a cold stove to the table, and the cooking itself is a fair bit of work. It is eaten at lunch. Nothing in the calendar rules it out, so it is a year round dish.
Watch someone make it
Nothing loads from YouTube until you press play. Until then this is one still image, which is why the page opens as quickly as it does.
More to cook
Cooked from the same things
Other dishes built on chicken and egg.
From the same kitchens
More cooking from Spain.
Does the same job on the plate
Swap any of these in when you want a meal the same shape.
Cook this with your whole family
Dinejot plans breakfast, lunch and dinner as whole plates, built around the cooking you call home and filtered for the allergies at your table.
Meal suggestions support your goals. They are not medical advice. Please ask your doctor about your family's health needs.