Description

This Crispy Chicken Cutlets recipe features thinly sliced chicken breasts coated in a flavorful seasoned flour, dipped in a spiced egg wash, and encrusted with a crunchy panko breadcrumb and Parmesan cheese mixture. Fried to golden perfection in light oil, these cutlets deliver a crispy exterior with juicy, tender meat inside—perfect for a quick dinner or a satisfying meal served with your favorite sides.

Ingredients

Scale

For the Chicken and Coating

2 pounds thinly sliced chicken breasts
1 cup all-purpose flour
1 tablespoon seasoned salt
2 large eggs
1 tablespoon water
1 teaspoon hot sauce
2 cups panko breadcrumbs
1 teaspoon garlic powder
1 teaspoon kosher salt
½ teaspoon black pepper
¼ cup grated Parmesan cheese

For Frying

1 cup light oil (such as light olive oil, canola oil, or vegetable oil)

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Instructions

Prepare the Chicken: Trim any excess fat from the chicken breasts and pat them dry with paper towels to ensure the coating sticks well.
Set up the Coating Stations: Arrange three shallow bowls – one with all-purpose flour mixed with seasoned salt, the second with eggs whisked together with water and hot sauce, and the third with panko breadcrumbs combined with garlic powder, kosher salt, black pepper, and grated Parmesan cheese.
Bread the Cutlets: Dip each chicken breast first into the flour mixture, coating it evenly. Then dip into the egg wash, allowing excess to drip off, and finally coat with the panko breadcrumb mixture, pressing lightly to adhere. Place the breaded cutlets on a plate ready for frying.
Heat the Oil: Pour the light oil into a 10-inch skillet and heat over medium heat until it reaches approximately 350°F (177°C). Test readiness by dipping a wooden spoon into the oil—rapid bubbling indicates it’s ready for frying.
Fry the Cutlets: Fry the chicken cutlets in batches to avoid overcrowding, cooking each side for 2-3 minutes until they turn golden brown and are cooked through. Adjust the heat as necessary to prevent burning and ensure an even crispy crust.
Drain and Serve: Remove the cutlets from the skillet and place them on a paper towel-lined plate to absorb excess oil. Serve warm and enjoy your crispy, flavorful chicken cutlets.

Notes

For evenly cooked cutlets, ensure they are of uniform thickness before breading.
Do not overcrowd the pan to maintain oil temperature and crispiness.
Use a thermometer to keep oil temperature around 350°F for best frying results.
If desired, substitute panko breadcrumbs with regular breadcrumbs, though panko offers better crispiness.
Leftover cutlets can be reheated in an oven to re-crisp the coating.