Ingredients
- 4 (8-ounce) boneless, skinless chicken breasts
- 1/2 cup all-purpose flour
- 1 teaspoon Diamond Crystal kosher salt
- 1/2 teaspoon black pepper
- 2 large eggs, beaten
- 2 cups panko breadcrumbs
- 1.5 teaspoons freshly ground black pepper
- 2 teaspoons dried oregano
- 1 teaspoon garlic powder
- 1/2 cup grated Parmesan cheese
- Canola oil, for frying
- Flaky sea salt, for finishing
Prepare the Chicken Cutlets
Slice each chicken breast in half horizontally to create two thin cutlets. Place the cutlets between two sheets of plastic wrap and use a meat mallet or the bottom of a heavy skillet to pound them to an even 1/4-inch thickness.
Pat each cutlet completely dry with paper towels. A dry surface is essential for the breading to adhere properly.
Set Up the Breading Station
Arrange three wide, shallow dishes in a line.
In the first dish, whisk together the all-purpose flour, 1 teaspoon of kosher salt, and 1/2 teaspoon of black pepper. In the second dish, place the beaten eggs. In the third dish, combine the panko breadcrumbs, 1.5 teaspoons of black pepper, the dried oregano, garlic powder, and grated Parmesan cheese. Stir the panko mixture well to distribute the seasonings.
Bread the Chicken and Let It Rest
Working with one cutlet at a time, dredge it in the seasoned flour, making sure to coat all sides, then shake off the excess. Next, dip it in the egg, letting the excess drip back into the dish. Finally, press the cutlet firmly into the panko mixture, ensuring a thick, even coating.
Place the breaded cutlets on a wire rack and let them rest for at least 10-15 minutes. This step allows the coating to hydrate and form a sort of glue, which is what prevents it from falling off in the hot oil.
Fry Until Golden Brown
Pour about a half-inch of canola oil into a large, heavy skillet and heat it over medium-high to 350F.
Carefully place two cutlets in the hot oil. Do not crowd the pan, as this will cause the oil temperature to drop and result in greasy, soggy chicken.
Fry for ~3-5 minutes per side, until the crust is a deep, uniform golden brown and an instant-read thermometer registers 165F.
Transfer the cooked cutlets to a clean wire rack to drain. Immediately sprinkle them with flaky sea salt. Let them rest for a few minutes before serving.
Crispy Chicken Cutlets
Ingredients
- 4 8-ounce boneless, skinless chicken breasts
- 1/2 cup all-purpose flour
- 1 teaspoon Diamond Crystal kosher salt
- 1/2 teaspoon black pepper
- 2 large eggs beaten
- 2 cups panko breadcrumbs
- 1.5 teaspoons freshly ground black pepper
- 2 teaspoons dried oregano
- 1 teaspoon garlic powder
- 1/2 cup grated Parmesan cheese
- Canola oil for frying
- Flaky sea salt for finishing
Instructions
- Slice each chicken breast horizontally to create two thin cutlets.
- Place the cutlets between plastic wrap and pound to 1/4-inch thickness.
- Pat the cutlets dry with paper towels.
- Set up three shallow dishes for breading station.
- Mix flour, kosher salt, and 1/2 teaspoon pepper in the first dish.
- Place beaten eggs in the second dish.
- Combine panko, black pepper, oregano, garlic powder, and Parmesan in the third dish.
- Dredge each cutlet in flour mixture, then egg, then press firmly into panko mixture.
- Place breaded cutlets on a wire rack and rest for 15 minutes.
- Heat 1/2 inch canola oil in a large skillet to 350F.
- Fry two cutlets at a time for 3-5 minutes per side until golden brown and internal temperature reaches 165F.
- Transfer to a clean wire rack and immediately sprinkle with flaky sea salt.
- Let rest for 5 minutes before serving.
