Crispy Golden Chicken Cutlets
These golden brown chicken cutlets are crispy on the outside and tender on the inside, making them a perfect quick dinner.
recipesbynani.comThere is something so comforting about a perfectly fried chicken cutlet. It is a staple in my kitchen because it is simple enough for a busy weeknight but always feels like a treat. My family loves how crunchy the breading gets without needing a messy deep fryer.
To keep these extra juicy, I like to pound the chicken breasts until they are all the same thickness before I start breading them. This helps everything cook evenly so you never end up with dry meat.
🧺 Ingredients
- 2 large boneless skinless chicken breasts
- 1 cup all purpose flour
- 2 large eggs, lightly beaten
- 1.5 cups panko breadcrumbs
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup vegetable oil for frying
- Lemon wedges for serving
👩🍳Instructions
- 1
Slice the chicken breasts in half horizontally to create thin cutlets, then place them between plastic wrap and pound with a meat mallet until they are about one quarter inch thick.
- 2
Set up three shallow bowls. Put the flour in the first, the beaten eggs in the second, and the panko breadcrumbs mixed with garlic powder, salt, and pepper in the third.
- 3
Dredge each chicken piece in the flour, then dip it into the egg wash, and finally press it into the panko mixture until well coated.
- 4
Heat the vegetable oil in a large skillet over medium high heat.
- 5
Fry the cutlets for about 3 to 4 minutes per side until they are golden brown and cooked through.
- 6
Transfer the cooked cutlets to a plate lined with paper towels to drain any excess oil before serving warm with lemon wedges.
💡 Tips
Serve these cutlets alongside a fresh arugula salad or creamy mashed potatoes. If you have leftovers, keep them in an airtight container in the fridge for up to two days and reheat them in the oven to keep the breading crisp.
Made this recipe? Let us know how it went.
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