Crispy Chicken Cutlet

This crowd pleaser can be dressed up as chicken piccata or scarfed down by kids with picky palates.

2

Servings

10 Mins

Prep Time

5 Mins

Cook Time

Prep

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Prepare the Chicken

Slice the chicken breast horizontally into two thinner breasts. Then place the chicken pieces between two pieces of plastic wrap. Using a kitchen mallet, evenly pound the chicken until ¼ inch thick.

  • Chicken Breast(skinless, boneless)1
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Season the Chicken

Moderately season both sides of the chicken with kosher salt.

  • Kosher Saltas needed
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Bread the Chicken

Set up a breading station with three equal sized bowls. Measure and add the flour to the first bowl. Add the eggs to the second bowl, and the panko in the third bowl. First coat the chicken in flour and shake off any excess. Next, dip the chicken into the beaten eggs and then finally the panko. Transfer the breaded chicken to a tray or plate.

  • All Purpose Flour 12 cup
  • Large Eggs(beaten)2
  • Panko(or bread crumbs) 12 cup
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Cooking Steps

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1. Add the Clarified Butter while Preheating the Pan

Add the clarified butter (or high heat oil) and set your pan to 375°F/190°C (medium-high). Use a thermometer to make sure the oil is at the currect temperature.

  • Clarified Butter(or high heat oil) 12 cup
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2. Add the Cutlets and Begin Frying

Carefully place the 2 breaded cutlets in the pan. Cook the cutlets for 3 minutes and 30 seconds, or until golden brown on the first side.

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3. Flip the Cutlets and Finish Frying

Using a pair of tongs, carefully flip the cutlets and continue cooking for 2 more minutes on the second side, or until golden brown.

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4. Remove the Chicken

Using a pair of tongs, carefully transfer the chicken cutlets to a paper towel lined tray or plate. You can keep the cooked cutlets warm in a low temperature oven until ready to serve.

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5. Season and Serve

Lightly season the cutlets with salt and serve immediately.

  • Kosher Saltas needed
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