Crispy Chicken Cutlets Recipe

Ingredients

• 4 boneless, skinless chicken breasts
• 1/2 cup All-Purpose Flour
• 1 1/4 tsp Black Pepper, freshly cracked
• 3/4 tsp White Pepper
• 1 1/4 tsp Dried Parsley
• 2 tsp Kosher Salt, divided
• 3 large eggs
• 1 1/2 cups Panko Breadcrumbs
• Vegetable or Canola oil, for frying

Prepare the Chicken

First, butterfly each chicken breast by slicing it horizontally, stopping before you cut all the way through, and opening it like a book.

Place the open cutlet inside a large plastic bag or between two pieces of plastic wrap.

Pound the chicken with a meat mallet or the bottom of a heavy skillet to an even thickness of about 1/4-inch.

The goal is an even thickness, not to completely flatten it.

Pat the cutlets dry with a paper towel and set them aside.

Set Up the Breading Station

You’ll need three shallow dishes or pie plates.

In the first dish, combine the flour, black pepper, white pepper, dried parsley, and 1 teaspoon of the kosher salt. Whisk it together.

In the second dish, beat the eggs until they are uniform.

In the third dish, add the panko breadcrumbs.

Take one of the dried cutlets and press it into the flour mixture, coating both sides. Shake off the excess flour; you just want a thin, even layer.

Move the floured cutlet to the egg wash. Coat it completely, then lift it and let any excess egg drip back into the dish.

Finally, press the cutlet firmly into the panko breadcrumbs, ensuring both sides are fully coated. Place the breaded cutlet on a wire rack and repeat with the remaining chicken.

Let the breaded cutlets rest on the rack for a few minutes; this helps the coating stick during frying.

Fry the Cutlets

Pour about an inch of oil into a large, heavy-bottomed skillet. Heat the oil over medium-high heat until it reaches ~350°F. A thermometer is the best way to be sure.

If the oil isn’t hot enough, the chicken will be greasy.

Carefully lay two of the chicken cutlets in the skillet.

Don’t overcrowd the pan, as this will drop the oil temperature and the chicken will steam instead of fry.

Cook for ~3-4 minutes per side. The panko should be a deep golden brown, and the chicken should be cooked through to an internal temperature of 165°F.

Transfer the cooked cutlets to a clean wire rack.

Immediately sprinkle them with the remaining 1 teaspoon of kosher salt while they are still hot.

Bring the oil back to ~350°F before frying the next batch.