The Tastiest and Crispiest Chicken Cutlets
Here's an easy recipe for Chicken cutlets. These thinly sliced chicken breasts are so crispy and delicious! It's a quick chicken recipe to make for any weeknight and will be loved by kids and adults.
Equipment
- a heavy-bottom skillet (about 12 inch or larger)
Ingredients
- 2 chicken breasts, skinless and boneless
- ½ cup all-purpose flour
- 1 teaspoon garlic powder, (divided)
- 1 teaspoon onion powder, (divided)
- ½ teaspoon Italian seasoning, (or use dried thyme or oregano)
- ½ teaspoon paprika powder, (smoked or regular)
- 1 whole egg, (beaten)
- 1¼ cups panko breadcrumb
- ½ cup grated parmesan cheese or pecorino romano
- 1 teaspoon kosher salt
- 6 tablespoons oil , (divided, add more as needed)
Instructions
- Pat the chicken dry with paper towels then freeze for 15-30 minutes. Use a sharp knife to slice the chicken horizontally then pound to an even thickness (about ¼ inch).(see notes)
- In the first bowl, combine flour, ½ teaspoon of garlic powder, and ½ teaspoon of onion powder.In the second bowl, mix an egg with one tablespoon of water and paprika. In the third bowl, combine panko breadcrumb with ½ teaspoon of garlic powder, ½ teaspoon of onion powder, Italian seasoning, and cheese.
- Dredge the cutlets in flour then shake off the excess. Dip the cutlets in egg mixture, shake off the excess then coat with bread crumbs, and press down to adhere.
- In a large skillet, heat the 3 tablespoons of oil over medium-high heat until it's shimmering. Place 2 cutlets and cook for 2 minutes or longer per side, until crispy and golden brown. Transfer the cooked chicken cutlets to a wire rack or a paper towel-lined plate.
- Carefully clean up the pan with paper towels to remove brown bits. Reheat another 3 tablespoons of oil then cook the remaining chicken cutlets. (see notes)
Notes
- Do not overcrowd the pan. Depending on the size of your pan, you can cook 1-2 chicken cutlets at the same time. The chicken cutlets shouldn't overlap each other or you'll end up with soggy and oily cutlets.
- Clean pan. Make sure that you remove the brown bits from the bottom of the pan between batches to prevent a burning taste. You can use a fine mesh strainer to remove brown bits, wipe them out with paper towels, or just use new oil to cook the next batch.
- Pound the chicken. Working with 1 chicken breast at a time, place a breast inside a gallon zip-lock bag. Use a meat mallet, rolling pin, saucepan, or skillet to slightly flatten the breast to an even thickness from end to end.
- Hot oil. To test it out, you can drop in a small pinch of breadcrumbs. If you see bubbles around and the crumbs start to float, your oil is ready to use.
- Keep it warm. You can keep the cooked chicken cutlets in the oven at 175°F for up to an hour before serving.
- Chicken temperature. Chicken is safe to eat when the internal temperature reaches 165°F.
Nutrition
Calories: 455kcalCarbohydrates: 28gProtein: 21gFat: 28gSaturated Fat: 4gPolyunsaturated Fat: 7gMonounsaturated Fat: 15gTrans Fat: 0.1gCholesterol: 88mgSodium: 1020mgPotassium: 324mgFiber: 2gSugar: 1gVitamin A: 312IUVitamin C: 1mgCalcium: 164mgIron: 2mg
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