Crispy Pan Fried Chicken Cutlets
These golden and crispy chicken cutlets are a quick family favorite that you can make right on your stovetop.
dailyrecipesbook.comThere is something so comforting about a perfectly crispy chicken cutlet. This recipe is a staple in my kitchen because it is simple to put together and always turns out delicious without needing a deep fryer.
My best tip for success is to make sure your chicken breasts are pounded to an even thickness. This ensures they cook through at the same speed so you get that perfect crunch in every single bite.
Ingredients
- 2 large boneless skinless chicken breasts
- 1/2 cup all purpose flour
- 2 large eggs, beaten
- 1 cup panko breadcrumbs
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 tablespoons olive oil for frying
Instructions
- 1
Slice each chicken breast in half horizontally to create thin cutlets, then pound them with a meat mallet until they are about a quarter inch thick.
- 2
Set up three shallow bowls. Put the flour in the first bowl, the beaten eggs in the second bowl, and the panko breadcrumbs mixed with salt, pepper, and garlic powder in the third bowl.
- 3
Dredge each piece of chicken in the flour, dip it into the egg, and then press it firmly into the breadcrumbs until it is fully coated.
- 4
Heat the olive oil in a large skillet over medium heat.
- 5
Place the chicken in the hot oil and cook for about three to four minutes per side until the crust is golden brown and the chicken is cooked through.
- 6
Transfer the cooked cutlets to a plate lined with paper towels to drain any extra oil before serving.
๐ก Tips
Serve these warm with a squeeze of fresh lemon juice or your favorite dipping sauce. You can store any leftovers in an airtight container in the fridge for up to three days. To reheat, pop them in the oven for a few minutes to bring back the crispiness.
Made this recipe? Let us know how it went.
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