Chicken Cutlets

Prep Steps

• 3 cloves garlic {do:mince}

Cut the Cutlets

Slice lengthwise into 6 thin cutlets, then pound to an even 1/2-inch thickness with a mallet...

• 1 1/2 lbs boneless, skinless chicken breasts

Set Up the Breading

Set up three shallow dishes. In the first, whisk together...

• 1/2 cup all-purpose flour
• 1/2 tsp kosher salt{tip:We test with Morton kosher salt. Using table salt? Use about 3/4 as much. Diamond Crystal? Use about 1 1/2 times as much.}
• 1/4 tsp black pepper

In the second, whisk together...

• 2 large eggs
• 1 tbsp water
• 1/2 cup grated parmesan cheese
• 1/2 tsp kosher salt
• 1/4 tsp black pepper

In the third, stir together...

• 2 cups panko breadcrumbs
• 3 cloves garlic, minced
• 1 tbsp dried parsley
• 1 tbsp Italian seasoning
• 1/2 cup grated parmesan cheese

Coat each cutlet in the flour, then the egg, then the panko mixture, pressing the crumbs in firmly. Rest on a wire rack for 15–20 minutes so the coating dries and sticks, which makes for a crispier cutlet.

Cook the Cutlets

Option: Pan Fry {id:cook.fry}

The classic golden crust.

In a large, heavy skillet over medium-high heat, heat to 350°F, about a 1/4-inch layer...

• 1 1/2 cups peanut oil

Note: No thermometer? The oil is ready when a wooden chopstick dipped into it starts to bubble.

Fry the cutlets in batches until golden and cooked through, 2–3 minutes per side. Drain on a wire rack.

Option: Air Fry {id:cook.air, cooktime:+5, cal:-90, fat:-10}

Crisp, with no skillet of oil.

Heat the air fryer to 400°F. Arrange the cutlets in a single layer and mist both sides with...

• 2 tbsp vegetable oil, in a spray bottle

Air fry 10–12 minutes, flipping halfway, until golden and the inside reaches 165°F. Work in batches.

Serve

Serve right away with mashed potatoes and a vegetable, or use them in chicken parmesan or a vodka chicken cutlet panini.