Crispy Chicken Cutlets Recipe
The goal here is a chicken cutlet with a crunchy coating that doesn’t immediately go soggy. The process is straightforward, but success depends on a few key details: pounding the chicken to an even thickness, ensuring the surface is dry before breading, and maintaining the correct oil temperature.
Ingredients
- 2 large chicken breasts (~1 1/2 lbs)
- Diamond Crystal kosher salt
- 1/2 cup AP flour
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 2 large eggs
- 1 1/2 cups panko breadcrumbs
- 1/2 cup freshly grated Parmesan cheese
- 1 tsp black pepper
- 1 tsp dried parsley
- Avocado oil, for frying
- Lemon wedges, for serving
Prep the Chicken and Breading Station
Slice each chicken breast in half horizontally to create four thinner cutlets. Place them between two sheets of plastic wrap and use a meat mallet or heavy pan to pound them to an even 1/4-inch thickness. This is the most important step for ensuring they cook quickly and evenly. Pat the cutlets completely dry with paper towels.
Set up a standard three-stage breading station with three shallow dishes.
In the first dish, whisk together the flour, garlic powder, and onion powder.
In the second dish, beat the eggs.
In the third dish, combine the panko breadcrumbs, grated Parmesan, black pepper, and dried parsley.
Bread the Cutlets
Season both sides of the dry, pounded cutlets generously with salt.
Working with one cutlet at a time, dredge it in the seasoned flour mixture, making sure to coat all surfaces, then shake off the excess.
Next, dip the floured cutlet into the beaten eggs, letting any excess drip back into the dish.
Finally, press the egg-coated cutlet firmly into the panko-Parmesan mixture. You want to press down so the coating really adheres. Place the breaded cutlet on a wire rack while you repeat with the remaining chicken. Letting them rest for a few minutes helps the coating set.
Fry Until Golden and Crispy
Pour about 1/2 inch of avocado oil into a large, heavy skillet and heat it over medium-high heat to 350F. If you drop a breadcrumb in, it should sizzle vigorously.
Carefully place two cutlets into the hot oil. Don’t crowd the pan; this will lower the oil temperature and result in greasy, soggy cutlets. Fry for about 3-4 minutes per side, until the crust is a deep golden brown and the chicken is cooked through to 165F.
Transfer the cooked cutlets to a clean wire rack and immediately sprinkle with a little more salt. The wire rack is important; placing them on paper towels will trap steam and ruin the crispy bottom.
Bring the oil back up to 350F before frying the next batch. Serve immediately with lemon wedges for squeezing over the top.
Crispy Chicken Cutlets
Ingredients
- 2 large chicken breasts ~1 1/2 lbs
- Diamond Crystal kosher salt
- 1/2 cup AP flour
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 2 large eggs
- 1 1/2 cups panko breadcrumbs
- 1/2 cup freshly grated Parmesan cheese
- 1 tsp black pepper
- 1 tsp dried parsley
- Avocado oil for frying
- Lemon wedges for serving
Method
- Slice chicken breasts horizontally into 4 cutlets.
- Pound cutlets between plastic wrap to 1/4-inch thickness.
- Pat cutlets dry and season with salt.
- Mix flour with garlic and onion powder in first dish.
- Beat eggs in second dish.
- Combine panko, Parmesan, pepper, and parsley in third dish.
- Dredge cutlets in flour, then egg, then press firmly into panko mixture.
- Rest breaded cutlets on wire rack 5 minutes.
- Heat 1/2 inch avocado oil to 350F in large skillet.
- Fry 2 cutlets at a time, 3-4 minutes per side until golden brown and 165F internal.
- Transfer to wire rack and sprinkle with salt.
- Serve immediately with lemon wedges.
