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Crispy Chicken Cutlets Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 67 reviews
  • Author: Kimberly
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4-6 servings
  • Category: Main Dish
  • Method: Frying
  • Cuisine: American

Description

This Crispy Chicken Cutlets recipe delivers golden, crunchy chicken slices with a flavorful panko and Parmesan crust. Perfect for a quick and satisfying meal, these cutlets are lightly breaded and fried to perfection, making them crisp on the outside and juicy on the inside.

Ingredients

Chicken

  • 2 pounds thinly sliced chicken breasts

Breading

  • 1 cup all-purpose flour
  • 1 tablespoon seasoned salt
  • 2 large eggs
  • 1 tablespoon water
  • 1 teaspoon hot sauce
  • 2 cups panko breadcrumbs
  • 1 teaspoon garlic powder
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • ¼ cup grated Parmesan cheese

Frying

  • 1 cup light oil (such as light olive oil, canola oil, or vegetable oil)

Instructions

  1. Prepare the chicken: Trim any excess fat from the thinly sliced chicken breasts and pat them dry using paper towels to ensure the breading will adhere properly.
  2. Set up breading stations: Arrange three shallow bowls—one with the flour mixed with seasoned salt, the second with eggs whisked together with water and hot sauce, and the third with panko breadcrumbs combined with garlic powder, kosher salt, black pepper, and grated Parmesan cheese.
  3. Bread the chicken: Dip each chicken breast first into the flour mixture, coating all sides, then into the egg wash, allowing excess to drip off, and finally into the panko mixture, pressing gently to ensure an even coating. Place the breaded cutlets on a plate.
  4. Heat the oil: Pour the light oil into a 10-inch skillet and heat it over medium heat until it reaches 350°F (177°C). To test readiness without a thermometer, dip the end of a wooden spoon into the oil—if bubbles form immediately, it is hot enough for frying.
  5. Fry the cutlets: Cook the breaded chicken cutlets in batches to avoid overcrowding the pan. Fry each cutlet for 2 to 3 minutes on each side until they turn golden brown and are cooked through. Adjust the heat as needed to prevent burning and ensure even cooking.
  6. Drain and serve: Transfer the fried cutlets to a paper towel-lined plate to absorb excess oil. Serve the crispy chicken cutlets warm, alongside your preferred sides or sauces.

Notes

  • Use thinly sliced chicken breasts for even cooking and easier breading.
  • Maintaining oil temperature is key to achieving a crispy crust without greasy chicken.
  • You can substitute panko with regular breadcrumbs, but panko yields extra crunch.
  • Adjust the seasoning in the breadcrumb mixture to suit your taste preferences.
  • Serve with lemon wedges or dipping sauces like ranch or honey mustard for added flavor.

Find it online: https://slsrecipes.com/crispy-chicken-cutlets-recipe/