Crispy Chicken Cutlets

Course: Main Course

Cuisine: American, Italian

Keyword: chicken, chicken parmesan, cutlets

Author: Cheryl of ApronsOnPeople.com

2 boneless, skinless chicken breasts sliced in half horizontally to make 4 thin cutlets
1/2 cup all-purpose flour
2 large eggs beaten
1 cup breadcrumbs (panko or regular, depending on your preference)
1 tsp salt
1/2 tsp pepper
1/2 cup Oil for frying (vegetable, canola, or olive oil)

Prep the Chicken: Slice boneless, skinless chicken breasts in half horizontally to create thin cutlets. Pound them gently for even thickness if needed.
Season: Lightly season both sides of the chicken with salt and pepper.
Set Up a Breading Station: Prepare three shallow bowls—one with flour, one with beaten eggs, and one with breadcrumbs (plain or panko).
Dredge the Chicken:
First, coat each cutlet in flour and shake off the excess.Dip into the beaten egg to coat completely.Press into the breadcrumbs, ensuring an even, full coating.
Heat the Oil: In a large skillet, heat a thin layer of oil (like vegetable or olive oil) over medium heat until shimmering.
Fry the Cutlets: Cook the chicken in batches for 3–4 minutes per side, or until golden brown and cooked through (internal temp should reach 165°F / 74°C).
Drain, Continue Cooking if needed & Serve: Transfer to a paper towel-lined plate to drain excess oil. Place the cooked cutlets onto a sheet pan in a single layer in the oven heated to 350 F for 20 minutes if desired. When cooking in batches, it is helpful to continue cooking cutlets if browning too rapidly before reaching the appropriate temperature.