Best Crispy Chicken Cutlets

This recipe makes a crispy chicken cutlet and requires little time and effort to make a delicious meal.

Course Main Course

Cuisine American

Keyword crispy chicken cutlets

Prep Time 15

Cook Time 10

Total Time 25

Servings servings

Calories 300kcal

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.
Serve immediately.

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.

Calories: 300kcal