Golden Crispy Chicken Cutlets
Golden Crispy Chicken Cutlets
Ingredients
- 2 boneless, skinless chicken breasts
- 1 cup all-purpose flour
- 2 large eggs, beaten
- 1 1/2 cups Panko breadcrumbs
- 1 teaspoon kosher salt, plus more, as needed
- 1/2 teaspoon black pepper, plus more, as needed
- 1 cup olive oil, or other neutral oil, as needed for frying
Instructions
- 1
Prepare the chicken breasts. Place one chicken breast on a cutting board. Carefully butterfly the chicken breast by holding it flat with one hand and, with a sharp knife, make a long, straight cut horizontally through the side of the breast, stopping just before cutting all the way through. Open the breast like a book. Repeat with the second chicken breast.
⏱️ 5 min
- 2
Pound the chicken. Place each butterflied chicken breast between two sheets of plastic wrap. Using a meat mallet, pound the chicken out on both sides until it forms a thin, even layer, about 1/4-inch thick. This ensures even cooking and tenderness.
⏱️ 5 min
- 3
Season the chicken. Remove the plastic wrap and season both sides of the pounded chicken cutlets generously with salt and black pepper.
⏱️ 2 min
- 4
Set up the dredging station. Prepare three shallow trays or dishes. In the first dish, add the all-purpose flour. In the second dish, add the beaten eggs. In the third dish, add the Panko breadcrumbs.
⏱️ 2 min
- 5
Season the dredging ingredients. Season each of the three dredging ingredients (flour, eggs, and breadcrumbs) individually with a pinch of salt and black pepper. This adds flavor to every layer of the cutlet. Optionally, add other spices to the breadcrumbs for an extra flavor twist.
⏱️ 2 min
- 6
Dredge the chicken. To keep one hand clean, designate one hand for handling dry ingredients (flour and breadcrumbs) and the other for wet ingredients (egg). First, coat a chicken cutlet thoroughly in the seasoned flour, shaking off any excess. Next, dip the floured chicken into the seasoned beaten eggs, ensuring it's fully coated. Finally, transfer the egg-coated chicken to the seasoned breadcrumbs. Press the breadcrumbs firmly into the cutlet on both sides to ensure a complete and sealed coating.
⏱️ 5 min
- 7
Prepare for frying. Pour enough olive oil (or other neutral oil) into a large frying pan to come halfway up the side of the chicken cutlets when they are placed in the pan (approximately 1 cup, but adjust based on pan size). Heat the oil over medium-low heat until shimmering, about 325-350°F.
⏱️ 2 min
- 8
Fry the chicken. Carefully place 1-2 breaded chicken cutlets into the hot oil, ensuring not to overcrowd the pan. Fry for 2-4 minutes per side, or until a beautiful golden-brown exterior is achieved and the chicken is cooked through to an internal temperature of 165°F. Adjust heat as needed to prevent burning.
⏱️ 8 min
- 9
Finish and season. As soon as the chicken cutlets are golden and cooked, remove them from the pan using tongs and immediately place them on a wire rack set over a baking sheet. While still hot, sprinkle them with a little extra salt. The wire rack allows air circulation, keeping the cutlets crispy and draining any excess oil.
⏱️ 2 min
- 10
Serve. Repeat the frying process with any remaining chicken cutlets. Serve immediately as is, or use them as a base for sandwiches or chicken parmesan.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Golden Crispy Chicken Cutlets
- 2 boneless, skinless chicken breasts
- 1 cup all-purpose flour
- 2 large eggs, beaten
- 1 1/2 cups Panko breadcrumbs
- 1 teaspoon kosher salt, plus more, as needed
- 1/2 teaspoon black pepper, plus more, as needed
- 1 cup olive oil, or other neutral oil, as needed for frying
Instructions
- 1
Prepare the chicken breasts. Place one chicken breast on a cutting board. Carefully butterfly the chicken breast by holding it flat with one hand and, with a sharp knife, make a long, straight cut horizontally through the side of the breast, stopping just before cutting all the way through. Open the breast like a book. Repeat with the second chicken breast.
⏱️ 5 min - 2
Pound the chicken. Place each butterflied chicken breast between two sheets of plastic wrap. Using a meat mallet, pound the chicken out on both sides until it forms a thin, even layer, about 1/4-inch thick. This ensures even cooking and tenderness.
⏱️ 5 min - 3
Season the chicken. Remove the plastic wrap and season both sides of the pounded chicken cutlets generously with salt and black pepper.
⏱️ 2 min - 4
Set up the dredging station. Prepare three shallow trays or dishes. In the first dish, add the all-purpose flour. In the second dish, add the beaten eggs. In the third dish, add the Panko breadcrumbs.
⏱️ 2 min - 5
Season the dredging ingredients. Season each of the three dredging ingredients (flour, eggs, and breadcrumbs) individually with a pinch of salt and black pepper. This adds flavor to every layer of the cutlet. Optionally, add other spices to the breadcrumbs for an extra flavor twist.
⏱️ 2 min - 6
Dredge the chicken. To keep one hand clean, designate one hand for handling dry ingredients (flour and breadcrumbs) and the other for wet ingredients (egg). First, coat a chicken cutlet thoroughly in the seasoned flour, shaking off any excess. Next, dip the floured chicken into the seasoned beaten eggs, ensuring it's fully coated. Finally, transfer the egg-coated chicken to the seasoned breadcrumbs. Press the breadcrumbs firmly into the cutlet on both sides to ensure a complete and sealed coating.
⏱️ 5 min - 7
Prepare for frying. Pour enough olive oil (or other neutral oil) into a large frying pan to come halfway up the side of the chicken cutlets when they are placed in the pan (approximately 1 cup, but adjust based on pan size). Heat the oil over medium-low heat until shimmering, about 325-350°F.
⏱️ 2 min - 8
Fry the chicken. Carefully place 1-2 breaded chicken cutlets into the hot oil, ensuring not to overcrowd the pan. Fry for 2-4 minutes per side, or until a beautiful golden-brown exterior is achieved and the chicken is cooked through to an internal temperature of 165°F. Adjust heat as needed to prevent burning.
⏱️ 8 min - 9
Finish and season. As soon as the chicken cutlets are golden and cooked, remove them from the pan using tongs and immediately place them on a wire rack set over a baking sheet. While still hot, sprinkle them with a little extra salt. The wire rack allows air circulation, keeping the cutlets crispy and draining any excess oil.
⏱️ 2 min - 10
Serve. Repeat the frying process with any remaining chicken cutlets. Serve immediately as is, or use them as a base for sandwiches or chicken parmesan.
⏱️ 1 min