Chicken Cutlets
Enjoy crispy and tender Easy Chicken Cutlets, coated in a garlic-infused panko and parmesan crust, and fried to golden perfection.
Ingredients
Chicken Cutlets
- 2 boneless skinless chicken breasts sliced in half horizontally, making 4 chicken cutlets.
- ½ cup oil
Breading
- ½ cup all-purpose flour
- 1 teaspoon garlic powder
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- 1 large egg, room temperature, beaten
- 1 cup plain panko bread crumbs
- ½ cup parmesan cheese, freshly grated
- parsley, chopped for garnish
Instructions
- Pat the chicken dry with paper towels.
- Set out three shallow plates. To the first plate, add the flour, garlic powder, salt, and pepper. Stir to combine.
- To the second plate, add the beaten egg.
- To the third plate, add the panko and parmesan. Stir to combine.
- Dredge the chicken first into the flour mixture. Tap off excess flour and then dredge them into the egg mixture. Finally, dip the chicken into into the panko mixture and press to coat all sides evenly. Set on a plate and repeat with the remaining chicken.
- To a large skillet on medium heat, add oil and heat to 375°F. Carefully lower a chicken cutlets into the oil, being careful not to overcrowd the pan. Depending on the size of your skillet, you may have to work in batches. Cook for 8-10 minutes, flipping halfway through, or until golden brown and the chicken reaches an internal temperature of 165°F.
- Garnish with parsley and serve.
Notes
Air Fryer Instructions
- Prepare the chicken as directed and then place into the basket of your air fryer. (Depending on the size of your air fryer, you may have to work in batches.)
- Cook for 8 minutes at 400°F, or until the internal temperature of the chicken reaches 165°F.
- Line a baking sheet with parchment paper.
- Prepare the chicken as directed and then place the breaded chicken cutlets onto the lined baking sheet.
- Bake for 20-22 minutes, or until the internal temperature of the chicken reaches 165°F and it is golden brown.