Description
Discover how to make perfectly crispy chicken cutlets with this easy recipe. Learn the secret to achieving golden-brown perfection every time!
Ingredients
- 3 boneless, skinless chicken breasts
- 1/2 cup (120 ml) all-purpose flour
- 3 eggs
- 1 cup (240 ml) unseasoned Italian breadcrumbs
- 1 cup (240 ml) unseasoned panko breadcrumbs
- neutral oil (such as canola, vegetable, or avocado)
Instructions
- Prepare the chicken by laying each breast flat on a cutting surface. Carefully slice each breast horizontally with a sharp blade, keeping the knife parallel to the board. To do this, press your other hand gently on top of the breast for stability while slicing.
- After slicing, place the pieces between two sheets of plastic film. Use a meat tenderizer or a similar heavy object to flatten the chicken to half its original thickness. Lightly sprinkle both sides with salt for seasoning.
- Organize your breading station with three bowls: one containing flour, another with whisked eggs, and the last filled with a combination of breadcrumbs. Add a generous amount of salt to each bowl for flavor.
- Individually, coat each chicken piece in flour, then immerse it in the egg mixture, and finally press it into the breadcrumb mixture to ensure an even coating. Arrange the completed cutlets on a tray, repeating the process with the remaining pieces.
- Heat oil to a depth of about 1 1/2 inches in a deep skillet or pan until it reaches 350℉. If you don’t have a thermometer, warm the oil for a few minutes and test it with the edge of a chicken piece. If the oil begins to bubble gently, it’s ready for frying.
- Fry 1-2 cutlets at a time, avoiding overcrowding the pan. Depending on thickness, cook each side for 3–5 minutes until they achieve a golden brown color before turning over.
- When finished, take the cutlets out of the pan and lay them on either a plate lined with paper towels to absorb extra oil or on a wire rack. Sprinkle a little salt over them and continue frying the remaining cutlets.
