Chicken Cutlets

No ratings yet

It is really hard to beat perfectly crisp Chicken Cutlets. Golden brown on the outside, juicy and tender on the inside, and ready to pair with just about anything, this recipe is one of those back-pocket recipes that never lets you down.

Prep Time30

Cook Time5

Total Time35

Course: Main Course

Cuisine: American

Keyword: chicken cutlet, chicken cutlet recipe, chicken cutlets, chicken cutlets recipe

Servings: servings

Calories: 572kcal

Ingredients

1 ½ pounds thin-sliced chicken breasts
1 ½ teaspoons kosher salt
½ teaspoon garlic powder
½ teaspoon ground black pepper
½ cup all-purpose flour
2 eggs large
2 tablespoons water
½ cup dry breadcrumbs (plain)
½ cup panko breadcrumbs
oil (such as vegetable oil), for frying

US Customary - Metric

Instructions

Place the flour, eggs & water, and plain dry breadcrumbs & panko breadcrumbs each into 3 large, shallow bowls.
Beat the eggs & water together with a fork until combined.
Toss the plain dry breadcrumbs and panko breadcrumbs together to combine.
Sprinkle the thin-sliced chicken breasts with salt, garlic powder, and pepper on both sides.
Coat the chicken breasts lightly in the flour, tapping off any excess.
Transfer to the egg mixture, coating on both sides.
Transfer to the breadcrumb mixture, pressing to coat on both sides.
Pour enough oil into a large, heavy-bottomed pan as to come about ¾-inch up the sides, and heat to between 325 and 375 degrees F.
Carefully slip the breaded chicken cutlets into the hot oil.
Fry until golden around the edges (approximately 1 to 3 minutes), then carefully flip and continue to cook until they reach an internal temperature of 165 degrees F (approximately 1 to 3 minutes).
Remove from the hot oil and place on a wire rack set over a baking sheet.
Rest for 5 minutes before serving or slicing.
Cutlets can be kept warm in a 170-degree F oven, lightly covered with foil.

Nutrition