How to Make Chicken Cutlets
Crispy pan-fried chicken cutlets made from boneless skinless chicken breasts, dredged in flour, egg, and seasoned panko breadcrumbs.
Equipment
- Chef’s knife
- Cutting Board
Ingredients
Ingredients
- 2 boneless skinless chicken breasts *
- 1/4 cupall-purpose flour
- 2 eggs
- 1 cuppanko breadcrumbs
- 2 teaspoonsItalian seasoning
- kosher salt to taste
- black pepper to taste
- cooking oil **
Instructions
Instructions
- Place 1 chicken breast on a cutting board with the thicker side away from you. Hold it steady with your hand; insert a knife horizontally into the middle of the breast (knife parallel to the board) and cut inward, angling slightly down as you move toward the thicker portion to create two even cutlets. Repeat with the second breast.
- Place each cutlet between two pieces of plastic wrap and use a meat mallet or rolling pin to pound them to an even thickness of about 1/4–1/2 inch.
- Set up a dredging station: put 1/4 cup all-purpose flour in bowl #1; crack and beat 2 eggs in bowl #2; combine 1 cup panko breadcrumbs and 2 teaspoons Italian seasoning in bowl #3. Season the breadcrumb mixture with kosher salt and black pepper to taste.
- Lightly coat both sides of a cutlet in the flour, shake off excess, dip it into the beaten eggs, then press it into the panko mixture to coat both sides. Repeat for each cutlet and set them aside on a plate.
- Pour cooking oil into a large skillet to about 1/2 inch depth and heat over medium-high until the oil registers about 350–375°F or is shimmering and hot.
- Working in batches so you do not crowd the pan, carefully place cutlets in the hot oil and fry until golden brown, about 3–4 minutes per side.
- Transfer cooked cutlets to a lined plate or wire rack to drain and rest briefly before serving.
Notes
When cutting chicken, use a sharp, sturdy, good-quality knife. I recommend using a Chef’s knife.
If you don’t have a meat mallet or tenderizer, use a heavy kitchen utensil or cutting board.
Place a damp paper towel under your cutting board if it slides around.
While cutting, it’s best to position your palm directly on the chicken, with fingers curved upwards.
The cutlets need space when frying, so cook in batches if needed.
If you don’t have a meat mallet or tenderizer, use a heavy kitchen utensil or cutting board.
Place a damp paper towel under your cutting board if it slides around.
While cutting, it’s best to position your palm directly on the chicken, with fingers curved upwards.
The cutlets need space when frying, so cook in batches if needed.