Crispy Chicken Cutlets
The key to a truly crispy chicken cutlet that stays that way is a proper three-stage breading process and a crucial resting period before frying. Pounding the chicken to an even thickness is also non-negotiable; it ensures the chicken cooks through at the same rate the panko crust turns a perfect, deep golden brown.
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.
Notes
Do not drain on paper towels as this will make the coating soggy.
Do not crowd the pan while frying to maintain oil temperature.