Crispy Chicken Cutlets Recipe

Ingredients

• 2 boneless, skinless chicken breasts
• 1/4 cup All-Purpose Flour
• 1/2 tsp Black Pepper, freshly cracked
• 1/4 tsp White Pepper
• 1/2 tsp Dried Parsley
• 1 tsp Kosher Salt, divided
• 2 large eggs
• 3/4 cup Panko Breadcrumbs
• Vegetable or Canola oil, for frying

Pound the Chicken Thin

Slice each chicken breast in half horizontally to create two thinner cutlets. You’ll end up with four pieces total.

Place one cutlet at a time between two sheets of plastic wrap.

Using a meat mallet or the flat side of a heavy pan, pound each piece to a uniform thickness of about 1/4-inch. Work from the center outwards.

Set the pounded cutlets aside.

Bread the Cutlets

Arrange three shallow dishes for your breading station.

In the first dish, whisk together the flour, black pepper, white pepper, dried parsley, and half of your salt (1/2 tsp).

In the second dish, lightly beat the two eggs.

Pour the panko breadcrumbs into the third dish.

Working with one cutlet at a time, press it into the flour mixture to coat both sides, then shake off the excess.

Dip the floured chicken into the egg, letting any extra drip off.

Press the egg-coated cutlet into the panko, making sure the entire surface is covered. Place the breaded chicken on a wire rack.

Repeat for all four cutlets.

Fry the Cutlets

Add about an inch of oil to a large cast-iron or heavy-bottomed skillet and heat it over medium-high heat to ~350°F.

A thermometer is the only reliable way to know when the oil is ready.

Gently place two cutlets into the hot oil. They should start sizzling immediately.

Don’t overcrowd the pan.

Fry for about 3 minutes per side, until the crust is a deep golden brown and the internal temperature reaches 165°F.

Remove the cooked cutlets from the skillet and place them on a clean wire rack to drain.

Immediately season the hot cutlets with the remaining 1/2 tsp of salt.

Let the oil return to ~350°F before frying the second batch.

Crispy Chicken Cutlets

This is a recipe for a standard, crispy chicken cutlet; the kind you’d use for a sandwich or serve with a salad. Getting it right is just a matter of pounding the chicken thin and even, and frying it hot enough so the panko crust gets golden and crunchy before the chicken overcooks.

Prep Time20 minutes mins

Active Time12 minutes mins

Total Time32 minutes mins

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Ingredients

• 2 boneless skinless chicken breasts
• 1/4 cup All-Purpose Flour
• 1/2 tsp Black Pepper freshly cracked
• 1/4 tsp White Pepper
• 1/2 tsp Dried Parsley
• 1 tsp Kosher Salt divided
• 2 large eggs
• 3/4 cup Panko Breadcrumbs
• Vegetable or Canola oil for frying

Instructions

• Slice chicken breasts horizontally to create 4 cutlets.
• Pound cutlets between plastic wrap to 1/4-inch thickness.
• Mix flour, black pepper, white pepper, dried parsley, and 1/2 tsp salt in shallow dish.
• Beat eggs in second dish.
• Place panko breadcrumbs in third dish.
• Dredge cutlets in flour mixture, then egg, then panko.
• Heat 1 inch oil in large skillet to 350°F.
• Fry 2 cutlets at a time for 3 minutes per side until golden brown and 165°F internal.
• Transfer to wire rack and season with remaining salt.
• Let oil return to 350°F before frying second batch.

Notes

Use a thermometer to verify oil temperature. Do not overcrowd pan while frying.