Crispy Chicken Cutlets
Crispy Chicken Cutlets
Ingredients
For the Chicken
- 2 chicken breasts, split horizontally into 4 cutlets
- 1/2 teaspoon salt, or as needed
- 1/4 teaspoon black pepper, freshly ground, or as needed
For the Dredging Station
- 1/2 cup all-purpose flour
- 2 large eggs, whisked
- 2 cups Panko bread crumbs
- 1 teaspoon garlic powder, optional, for bread crumbs
- 1/2 teaspoon paprika, optional, for bread crumbs
- 1/2 teaspoon Aleppo pepper, optional, for bread crumbs
- 2 tablespoons Parmesan cheese, grated, optional, for bread crumbs
- 1 tablespoon sesame seeds, optional, for bread crumbs
For Frying
- 1/2 cup olive oil, or other high-heat oil, as needed for frying
Instructions
- 1
Preheat your oven to its lowest setting (around 200°F) and place a wire rack on a baking sheet. This will be used to keep the cooked cutlets warm and crispy.
⏱️ 2 min•🌡️ 200
- 2
Prepare the chicken: Take each chicken breast and carefully slice it horizontally through the center to create two thinner cutlets. You should have 4 cutlets in total.
⏱️ 3 min
- 3
Place each chicken cutlet individually into a large resealable plastic bag or between two sheets of plastic wrap. Using a meat mallet or a rolling pin, pound the chicken cutlets evenly until they are about 1/4 inch thick. This ensures even cooking and tenderness.
⏱️ 5 min
- 4
Season both sides of the pounded chicken cutlets generously with salt and black pepper.
⏱️ 1 min
- 5
Set up your dredging station: Place the all-purpose flour in a shallow dish or plate. Season the flour with a pinch of salt and pepper. In a second shallow dish, whisk the large eggs and season them with a pinch of salt and pepper. In a third shallow dish, combine the Panko bread crumbs with any desired optional seasonings such as garlic powder, paprika, Aleppo pepper, grated Parmesan cheese, and sesame seeds. Mix well.
⏱️ 5 min
- 6
Dredge the chicken: Take one seasoned chicken cutlet and first dip it completely into the seasoned flour, shaking off any excess. Next, dip it into the whisked egg mixture, allowing any excess egg to drip off. Finally, coat the cutlet thoroughly in the seasoned Panko bread crumbs, pressing gently to ensure the crumbs adhere well to all surfaces.
⏱️ 4 min
- 7
Repeat the dredging process for the remaining chicken cutlets. Place the breaded cutlets on a clean plate or baking sheet as you finish them.
⏱️ 2 min
- 8
Heat a large skillet (preferably cast iron or heavy-bottomed) over medium heat. Add enough olive oil (about 1/2 cup) to generously coat the bottom of the pan, about 1/4 inch deep. Heat the oil until it shimmers and a small sprinkle of Panko bread crumbs sizzles immediately when dropped in.
⏱️ 2 min
- 9
Carefully place 1-2 chicken cutlets (do not overcrowd the pan) into the hot oil. Fry for 2-3 minutes per side, or until the edges turn golden brown and the Panko is crispy and golden. The internal temperature should reach 165°F.
⏱️ 6 min
- 10
Once cooked, transfer the crispy chicken cutlets to the prepared wire rack on the baking sheet and place them in the preheated oven to keep warm while you fry the remaining cutlets. Add more oil to the skillet if needed between batches.
⏱️ 2 min
- 11
Serve the crispy chicken cutlets immediately with your favorite accompaniments, such as mashed potatoes, roasted vegetables, or a fresh salad.
Kitchen Tools
Nutrition Facts (per serving)
Crispy Chicken Cutlets
For the Chicken
- 2 chicken breasts, split horizontally into 4 cutlets
- 1/2 teaspoon salt, or as needed
- 1/4 teaspoon black pepper, freshly ground, or as needed
For the Dredging Station
- 1/2 cup all-purpose flour
- 2 large eggs, whisked
- 2 cups Panko bread crumbs
- 1 teaspoon garlic powder, optional, for bread crumbs
- 1/2 teaspoon paprika, optional, for bread crumbs
- 1/2 teaspoon Aleppo pepper, optional, for bread crumbs
- 2 tablespoons Parmesan cheese, grated, optional, for bread crumbs
- 1 tablespoon sesame seeds, optional, for bread crumbs
For Frying
- 1/2 cup olive oil, or other high-heat oil, as needed for frying
Instructions
- 1
Preheat your oven to its lowest setting (around 200°F) and place a wire rack on a baking sheet. This will be used to keep the cooked cutlets warm and crispy.
⏱️ 2 min•🌡️ 200 - 2
Prepare the chicken: Take each chicken breast and carefully slice it horizontally through the center to create two thinner cutlets. You should have 4 cutlets in total.
⏱️ 3 min - 3
Place each chicken cutlet individually into a large resealable plastic bag or between two sheets of plastic wrap. Using a meat mallet or a rolling pin, pound the chicken cutlets evenly until they are about 1/4 inch thick. This ensures even cooking and tenderness.
⏱️ 5 min - 4
Season both sides of the pounded chicken cutlets generously with salt and black pepper.
⏱️ 1 min - 5
Set up your dredging station: Place the all-purpose flour in a shallow dish or plate. Season the flour with a pinch of salt and pepper. In a second shallow dish, whisk the large eggs and season them with a pinch of salt and pepper. In a third shallow dish, combine the Panko bread crumbs with any desired optional seasonings such as garlic powder, paprika, Aleppo pepper, grated Parmesan cheese, and sesame seeds. Mix well.
⏱️ 5 min - 6
Dredge the chicken: Take one seasoned chicken cutlet and first dip it completely into the seasoned flour, shaking off any excess. Next, dip it into the whisked egg mixture, allowing any excess egg to drip off. Finally, coat the cutlet thoroughly in the seasoned Panko bread crumbs, pressing gently to ensure the crumbs adhere well to all surfaces.
⏱️ 4 min - 7
Repeat the dredging process for the remaining chicken cutlets. Place the breaded cutlets on a clean plate or baking sheet as you finish them.
⏱️ 2 min - 8
Heat a large skillet (preferably cast iron or heavy-bottomed) over medium heat. Add enough olive oil (about 1/2 cup) to generously coat the bottom of the pan, about 1/4 inch deep. Heat the oil until it shimmers and a small sprinkle of Panko bread crumbs sizzles immediately when dropped in.
⏱️ 2 min - 9
Carefully place 1-2 chicken cutlets (do not overcrowd the pan) into the hot oil. Fry for 2-3 minutes per side, or until the edges turn golden brown and the Panko is crispy and golden. The internal temperature should reach 165°F.
⏱️ 6 min - 10
Once cooked, transfer the crispy chicken cutlets to the prepared wire rack on the baking sheet and place them in the preheated oven to keep warm while you fry the remaining cutlets. Add more oil to the skillet if needed between batches.
⏱️ 2 min - 11
Serve the crispy chicken cutlets immediately with your favorite accompaniments, such as mashed potatoes, roasted vegetables, or a fresh salad.