Crispy Chicken Cutlets
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
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.
Notes
Don't crowd pan when frying. Keep oil at 350F between batches.