The Best Crispy Chicken Cutlets
Serves 435 mins prep55 mins cook
Chicken cutlets are a staple recipe that I cook almost weekly for a variety of dishes. I love to top a salad with them, serve veggies alongside, make chicken parmesan, sandwiches, and even snack on them straight out of the fridge leftover.
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What you need
Instructions
Prep the cutlets by placing the flour, eggs, and panko bread crumbs in three separate bowls. Season the chicken and each bowl of ingredients with salt and pepper and then one by one dip the cutlets into flour and cover lightly, then into eggs, and lastly covering with panko bread crumbs. Let sit for 10 minutes. Pour oil into a cast iron skillet until its about 1/4-1/2 inch deep in the skillet and heat over medium high heat. Let it heat until you can place the back end of a wooden spoon into the oil and little bubbles form around the wood. This means the oil is hot enough. If no bubbles, keep heating. Once oil is hot, add two cutlets at a time so you don’t overcrowd the pan and cook on each side about 4-5 minutes until golden brown and chicken is cooked through. Remove from the oil, place onto a baking sheet lined with paper towels or on a rack and sprinkle with a little extra salt while hot and let any excess oil drain off.View original recipe