Description
This Crispy Chicken Cutlets recipe delivers tender, juicy chicken breasts coated in a seasoned, crunchy panko breadcrumb crust. Perfectly pan-fried to a golden brown, these cutlets make a quick and delicious meal ready in just 30 minutes.
Ingredients
Scale
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
- Prep Chicken: Trim any excess fat from the chicken breasts and pat them dry thoroughly to ensure the breading adheres properly.
- Set Up Breading Station: Prepare three shallow bowls: one with flour mixed with seasoned salt, one with eggs whisked together with water and hot sauce, and one with panko breadcrumbs combined with garlic powder, kosher salt, black pepper, and grated Parmesan cheese.
- Bread Chicken: Dip each piece of chicken first into the flour mixture, coating evenly. Then dip into the egg mixture, allowing excess to drip off. Finally, coat in the panko breadcrumb mixture. Place each breaded cutlet on a plate ready for frying.
- Fry Cutlets: Heat the oil in a 10-inch skillet over medium heat until it reaches 350°F (177°C). Use a wooden spoon test—if bubbles form immediately around the spoon, the oil is ready. Fry the cutlets in batches for 2-3 minutes per side or until golden brown and fully cooked through. Adjust the heat as necessary to avoid burning.
- Drain and Serve: Transfer the cooked chicken cutlets to a plate lined with paper towels to drain any excess oil. Serve immediately while warm for the crispiest texture.
Notes
- Use a meat thermometer to ensure chicken reaches an internal temperature of 165°F for safety.
- Do not overcrowd the pan to maintain oil temperature and ensure even frying.
- You can substitute panko with regular breadcrumbs, but panko will yield a crispier crust.
- For a spicier cutlet, increase the hot sauce in the egg wash or add cayenne pepper to the breadcrumb mixture.
- Leftover cutlets can be reheated in the oven at 350°F for 10 minutes to maintain crispiness.
