How to Make Chicken Cutlets
This chicken cutlet recipe is easy and quick! Crispy on the outside, juicy inside, perfect for any meal with simple ingredients and bold flavor.
Equipment
- Meat Mallet or Rolling Pin
- Three Shallow Bowls
- Large Skillet
- Cooking thermometer
- Paper Towels
Ingredients
- 2 boneless skinless chicken breasts for juicy, tender cutlets
- 1 cup all-purpose flour helps the egg adhere to the chicken
- 2 eggs binds the breadcrumbs to the chicken
- 1 cup panko breadcrumbs for that perfect crispy texture
- 2 teaspoons Italian seasoning adds a delightful flavor
- Kosher salt to taste, enhancing all the flavors
- Black pepper to taste, for a little kick
- Cooking oil for frying, ensuring that golden crust
Instructions
- Start by placing the chicken breasts between two sheets of plastic wrap. Using a meat mallet or rolling pin, gently pound the chicken to an even thickness of about ½ inch.
- In one shallow bowl, add the all-purpose flour and season with salt and pepper. In a second bowl, whisk the eggs until well combined. In the third bowl, combine the panko breadcrumbs with the Italian seasoning.
- Take each chicken breast and coat it in the flour, shaking off any excess. Next, dip it into the egg mixture, allowing any excess to drip off, and finally coat it with the panko breadcrumbs, pressing gently to ensure the breadcrumbs adhere well. Repeat for all chicken breasts.
- In a large skillet, add enough cooking oil to cover the bottom of the pan generously. Heat the oil over medium-high heat until it shimmers but is not smoking.
- Carefully add the breaded chicken cutlets to the hot oil, cooking in batches if necessary. Fry for about 3-4 minutes on each side or until golden brown and cooked through. The internal temperature should reach 165°F (75°C).
- Once cooked, transfer the chicken cutlets to a plate lined with paper towels to drain any excess oil. Serve warm with your favorite sides or sauces.
Notes
- Make sure your oil is hot enough before adding the chicken to prevent sogginess.
- Fry in batches to avoid overcrowding and ensure even cooking.
- Try baking the cutlets at 400°F (200°C) for 20-25 minutes for a healthier option.
- Store cooked cutlets in an airtight container in the refrigerator for up to 3 days.
- Reheat in an oven or skillet to maintain crispiness.