Description
This Crispy Chicken Cutlets recipe delivers perfectly golden, crunchy chicken cutlets with a flavorful panko and Parmesan coating. Ready in just 30 minutes, it’s an easy stovetop method perfect for a satisfying weeknight dinner.
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
Cooking
- 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 with paper towels to ensure they bread evenly and fry up crispy.
- Set Up Breading Station: Prepare three shallow bowls: one with the flour combined with seasoned salt; the second with eggs beaten together with water and hot sauce; and the third with the panko breadcrumbs mixed with garlic powder, kosher salt, black pepper, and Parmesan cheese.
- Bread Chicken: Dip each chicken breast first in the flour mixture, coating it completely, then into the egg wash, letting excess drip off, and finally into the panko breadcrumb mixture, pressing gently to adhere the coating well. Place the breaded cutlets on a plate ready for frying.
- Fry Cutlets: Heat the oil in a 10-inch skillet over medium heat to approximately 350°F (177°C). You can test the readiness of the oil by dipping a wooden spoon in and observing bubbles forming immediately around it. Fry the cutlets in batches for 2-3 minutes per side until they develop a golden brown crust and are cooked through. Adjust the heat as needed to prevent burning.
- Drain and Serve: Transfer the cooked chicken cutlets onto a paper towel-lined plate to absorb excess oil. Serve warm and enjoy your crispy chicken cutlets.
Notes
- For even cooking, slice chicken breasts thinly and uniformly.
- Use a thermometer to maintain oil temperature for perfect crispiness.
- Don’t overcrowd the pan to avoid lowering the oil temperature.
- Serve with lemon wedges, fresh salad, or your favorite dipping sauce for added flavor.
- Leftover cutlets can be stored in the refrigerator and reheated in the oven for best texture retention.
