Crispy Chicken Cutlets
Crispy Chicken Cutlets
Ingredients
- 2 chicken breasts, about 1 1/2 pounds total
- 1 cup all-purpose flour
- 2 eggs, large
- 1 1/2 cups Panko breadcrumbs
- 3 cups vegetable oil, for frying, or as needed to reach 1 inch depth
- 1 teaspoon salt, plus more to taste
- 1/2 teaspoon black pepper, plus more to taste
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 lemon, cut into wedges, optional for serving
Instructions
- 1
Prepare the chicken: Place each chicken breast on a cutting board. Carefully slice each breast horizontally into two thinner cutlets. You should have 4 cutlets in total.
⏱️ 3 min
- 2
Pound the chicken: Place one chicken cutlet between two pieces of plastic wrap. Using a meat mallet or the flat side of a heavy pan, pound the chicken until it is uniformly thin, about 1/4 inch thick. Repeat with the remaining cutlets.
⏱️ 5 min
- 3
Season the chicken: In a small bowl, combine 1 teaspoon salt, 1/2 teaspoon black pepper, 1 teaspoon garlic powder, and 1 teaspoon onion powder. Generously season both sides of each pounded chicken cutlet with this mixture.
⏱️ 2 min
- 4
Set up the breading station: Prepare three shallow bowls. In the first bowl, add the all-purpose flour. In the second bowl, crack the 2 large eggs, season with a pinch of salt and pepper, and whisk thoroughly until well combined. In the third bowl, add the Panko breadcrumbs.
⏱️ 3 min
- 5
Bread the chicken: Take one seasoned chicken cutlet and fully dredge it in the flour, ensuring both sides are coated. Shake off any excess flour. Next, dip the floured cutlet into the whisked egg mixture, letting any excess egg drip off. Finally, transfer the egg-coated cutlet to the Panko breadcrumbs, pressing gently to ensure an even and complete coating on all sides. Place the breaded cutlet on a clean plate or baking sheet. Repeat with the remaining chicken cutlets.
⏱️ 7 min
- 6
Heat the oil: In a large, heavy-bottomed skillet or frying pan, pour the vegetable oil until it reaches approximately 1 inch deep. Heat the oil over medium-high heat until it reaches about 350°F (175°C). You can test the oil by dropping a pinch of Panko; it should sizzle immediately.
⏱️ 3 min•🌡️ 350
- 7
Fry the cutlets: Carefully place 1-2 breaded chicken cutlets into the hot oil, being careful not to overcrowd the pan. Fry for 2-3 minutes per side, or until they are golden brown and crispy, and the internal temperature reaches 165°F (74°C).
⏱️ 8 min•🌡️ 350
- 8
Drain and serve: Remove the cooked chicken cutlets from the pan and place them on a wire rack lined with paper towels to drain any excess oil. Repeat with the remaining cutlets. Serve hot, optionally garnished with fresh lemon wedges.
⏱️ 4 min
Kitchen Tools
Nutrition Facts (per serving)
Crispy Chicken Cutlets
- 2 chicken breasts, about 1 1/2 pounds total
- 1 cup all-purpose flour
- 2 eggs, large
- 1 1/2 cups Panko breadcrumbs
- 3 cups vegetable oil, for frying, or as needed to reach 1 inch depth
- 1 teaspoon salt, plus more to taste
- 1/2 teaspoon black pepper, plus more to taste
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 lemon, cut into wedges, optional for serving
Instructions
- 1
Prepare the chicken: Place each chicken breast on a cutting board. Carefully slice each breast horizontally into two thinner cutlets. You should have 4 cutlets in total.
⏱️ 3 min - 2
Pound the chicken: Place one chicken cutlet between two pieces of plastic wrap. Using a meat mallet or the flat side of a heavy pan, pound the chicken until it is uniformly thin, about 1/4 inch thick. Repeat with the remaining cutlets.
⏱️ 5 min - 3
Season the chicken: In a small bowl, combine 1 teaspoon salt, 1/2 teaspoon black pepper, 1 teaspoon garlic powder, and 1 teaspoon onion powder. Generously season both sides of each pounded chicken cutlet with this mixture.
⏱️ 2 min - 4
Set up the breading station: Prepare three shallow bowls. In the first bowl, add the all-purpose flour. In the second bowl, crack the 2 large eggs, season with a pinch of salt and pepper, and whisk thoroughly until well combined. In the third bowl, add the Panko breadcrumbs.
⏱️ 3 min - 5
Bread the chicken: Take one seasoned chicken cutlet and fully dredge it in the flour, ensuring both sides are coated. Shake off any excess flour. Next, dip the floured cutlet into the whisked egg mixture, letting any excess egg drip off. Finally, transfer the egg-coated cutlet to the Panko breadcrumbs, pressing gently to ensure an even and complete coating on all sides. Place the breaded cutlet on a clean plate or baking sheet. Repeat with the remaining chicken cutlets.
⏱️ 7 min - 6
Heat the oil: In a large, heavy-bottomed skillet or frying pan, pour the vegetable oil until it reaches approximately 1 inch deep. Heat the oil over medium-high heat until it reaches about 350°F (175°C). You can test the oil by dropping a pinch of Panko; it should sizzle immediately.
⏱️ 3 min•🌡️ 350 - 7
Fry the cutlets: Carefully place 1-2 breaded chicken cutlets into the hot oil, being careful not to overcrowd the pan. Fry for 2-3 minutes per side, or until they are golden brown and crispy, and the internal temperature reaches 165°F (74°C).
⏱️ 8 min•🌡️ 350 - 8
Drain and serve: Remove the cooked chicken cutlets from the pan and place them on a wire rack lined with paper towels to drain any excess oil. Repeat with the remaining cutlets. Serve hot, optionally garnished with fresh lemon wedges.
⏱️ 4 min