Crispy Chicken Cutlets
This is a straightforward recipe for thin, crispy chicken cutlets. The process is simple: pound the chicken to an even thickness, bread it in a basic seasoned flour and panko, then fry it in shallow oil until it's golden brown.
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
Method
- Butterfly chicken breasts and pound between plastic to 1/4-inch thickness.
- Pat cutlets dry with paper towels.
- Mix flour, black and white pepper, dried parsley, and 1 tsp salt in shallow dish.
- Beat eggs in second dish.
- Place panko in third dish.
- Dredge cutlets in flour mixture, then egg, then panko. Place on wire rack.
- Let breaded cutlets rest 5 minutes.
- Heat 1 inch oil in large skillet to 350°F.
- Fry 2 cutlets at a time, 3-4 minutes per side until golden brown and 165°F internal.
- Transfer to wire rack and immediately sprinkle with remaining salt.
Notes
Maintain oil temperature between batches. Use thermometer for best results.