Chicken Cutlets
Thinly slice lengthwise into 1/2" thick cutlets...
- 1.5 lb bonless, skinless chicken breasts
Use a mallet to pound cutlets into an even thickness.
Prepare your three-station breading setup, whisking the ingredients thoroughly in each bowl.
Flouring station.
- 1/2 cup flour
- 1/2 tsp salt
- 1/4 tsp pepper
Egg wash station.
- 2 eggs
- 1 tbsp water
- 1/2 cup fresh grated parmesan
- 1/2 tsp salt
- 1/4 tsp pepper
Breading station.
- 2 cups panko breadcrumbs
- 3 cloves garlic, minced
- 1 tbsp parsley
- 1 tbsp Italian seasoning
- 1/2 cup fresh grated parmesan
Coat each cutlet in the flour station, then the egg wash station, and finally in the breading station.
Press the breading deep into each cutlet then place on a wire rack and let rest for 15-20 minutes. This step allows the coating to dry and adhere to the chicken, which helps create a crispier chicken.
Fill a large heavy bottomed skillet with about 1/4" thick layer of
- Peanut oil for frying
Heat oil to 350º F or until a wooden chopstick inserted into the oil starts to bubble. Then fry chicken until golden on each side, about 2-3 minutes per side.
Remove from oil and place on a rack to drain. Serve immediately or use this as a starting point for many other delicious recipes such as Chicken Parmesan, or a Vodka Sauce Chicken Cutlet Panini.
