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.
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.