Description
These Crispy Chicken Cutlets are thinly sliced chicken breasts coated in a seasoned flour and panko breadcrumb mixture, then fried to golden perfection. Perfectly tender on the inside with a crunchy exterior, they make a delicious, quick meal for any occasion.
Ingredients
Scale
Chicken
- 2 pounds thinly sliced chicken breasts
Breading Station
- 1 cup all-purpose flour
- 1 tablespoon seasoned salt
- 2 large eggs
- 1 tablespoon water
- 1 teaspoon hot sauce
- 2 cups panko breadcrumbs
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- ¼ cup grated Parmesan cheese
Frying
- 1 cup light oil (such as light olive oil, canola oil, or vegetable oil)
Instructions
- Prep Chicken: Trim any excess fat from the chicken breasts and pat them dry with paper towels to ensure the breading sticks properly.
- Set Up Breading Station: Prepare three shallow bowls: the first with flour combined with seasoned salt; the second with eggs, water, and hot sauce whisked together; the third with panko breadcrumbs mixed with garlic powder, kosher salt, black pepper, and grated Parmesan cheese.
- Bread Chicken: Dip each chicken breast first into the flour mixture, coating evenly. Then dip into the egg mixture, allowing excess to drip off. Finally, coat generously with the panko breadcrumb mixture, pressing lightly to adhere. Place the breaded cutlets on a plate.
- Fry Cutlets: Heat the oil in a 10-inch skillet over medium heat until it reaches 350°F (177°C). You can test the oil by dipping a wooden spoon in; if bubbles form immediately, the oil is ready. Fry the cutlets in batches for 2-3 minutes per side until they turn golden brown and are cooked through. Adjust the heat as needed to prevent burning.
- Drain and Serve: Transfer the cooked cutlets to a paper towel-lined plate to drain any excess oil. Serve warm and enjoy your crispy chicken cutlets.
Notes
- Ensure the chicken breasts are pounded thin for even cooking and crispiness.
- Do not overcrowd the skillet while frying to maintain the oil temperature and get a crispy crust.
- Use a thermometer to monitor oil temperature for best frying results.
- These cutlets can be served with mashed potatoes, salad, or your favorite dipping sauce.
- Leftover cutlets can be stored in the refrigerator and reheated in the oven to retain crispiness.
