This crispy chicken cutlets recipe needs to be in your go-to menu box. The chicken is ultra crispy and oh so tasty. Easy to make and…This chicken…your family will love this!
The chicken is so moist and the Panko bread crust is super crunchy. Cut into a fillet with your fork and listen to the crispy crunch…Yum!
The chicken cutlets are pounded to about 1/4 inch thickness. That means they fry up really fast. Like 2 or 3 minutes a side.
The Panko bread crumbs should be put in a plastic bag and crushed with a rolling pin until the large bread pieces are broken up. This will make the Panko stick better to the chicken and make a better all around crust.
The usual flour, egg wash, and then crumbs is reduced to only doing an egg wash and crumbs which saves a dish and doesn’t reduce the flavor…rather enhances the crunch of the chicken.
And forget about drying off the chicken before you season it. No flour dredge and salt is infused with the egg wash…Genius!
Crispy chicken cutlets are surprisingly fast to make and would be perfect for any weeknight.
All you do is halve a couple chicken breasts and put each half into a gallon freezer bag, (today’s chicken breasts are usually quite thick). Whack it a few times with a mallet or small skillet to make it about 1/4 inch thick. Dredge the chicken in egg and then Panko bread crumbs. Place them in a skillet with 1/4″ of vegetable oil at about 350°. (Put some Panko bread crumbs into the oil and once the crumbs turn brown, the oil is hot enough).
Fry a couple minutes per side until nicely browned. Place on a cooling rack with paper towels under it to catch any drippings.
I had the chicken with a spring mix salad and blue cheese dressing. You can serve the crispy chicken cutlets anyway your family likes. They would be perfect as a sandwich. Much like a breaded pork tenderloin sandwich.
Give this recipe a try….You can never have too many chicken recipes!
Best Crispy Chicken Cutlets
This recipe makes a crispy chicken cutlet and requires little time and effort to make a delicious meal.
- 2 chicken breasts, boneless and skinless halved horizontally and pounded to about 1/4" thickness, (1 1/4 pounds)
- 1/2 cup all-purpose flour
- 2 cups Panko bread crumbs Placed in a gallon plastic bag and rolled to reduce the size of the crumbs)
- 2 eggs
- 1 tsp salt
- 1/4 tsp pepper
- 1/4 cup vegetable oil
Beat the eggs in a shallow bowl and place the flour and Panko bread crumbs in separate shallow bowls.
Put vegetable oil and a few Panko bread crumbs in a large skillet and place on stove on high heat. The little pinch of Panko crumbs in the skillet will let you know when the oil is hot enough to add the chicken.
Salt and pepper all sides of the chicken, then coat with flour, dredge cutlets in the egg wash, then place in the breadcrumbs to fully coat.
Once the bread crumbs in the skillet brown, carefully place the cutlets in the oil and cook for 2 to 3 minutes until browned, turn and brown the second side. (I cooked 2 cutlets at a time).
Place the finished cutlets on a cooling rack with paper towels under it.
For variety, try adding grated parmesan cheese, a small bit of cayenne pepper or some dry mustard in with the Panko bread crumbs.
Recipe and cooking hints adapted from Cook's Illustrated.