Fried Chicken Cutlets Recipe
These fried chicken cutlets are one of my favorite ways to turn simple chicken breasts into something a little more exciting. I pound them thin, coat them in crispy panko, and finish them with butter for a golden, crunchy exterior and tender, juicy center.
Servings: 2 servings
Equipment
- 1 Sharp Knife
- 1 Cutting Board
- Plastic Wrap or Parchment Paper
- 1 Meat Mallet or Rolling Pin
- 3 Shallow Bowls
- 1 Large Frying Pan or High-Sided Skillet
- 1 Pair of Tongs
- 1 Large Spoon
- 1 Wire Rack
- 1 Instant-Read Thermometer
Ingredients
- 2 boneless skinless chicken breast
- ½ cup all-purpose flour
- 2 teaspoon OSMO Golden Gourmet Seasoning
- 2 large egg beaten
- 1 cup panko breadcrumb
- ¼ cup neutral oil
- 2 tablespoon unsalted butter
Instructions
- Place the chicken breasts on a cutting board. Using a sharp knife, slice horizontally through the side of each breast, stopping before cutting completely through. Open each breast like a book.2 boneless
- Cover the chicken with plastic wrap or place it in a zip-top bag. Gently pound it to an even thickness with a meat mallet or small saucepan.
- Arrange three shallow bowls. Combine the flour and OSMO Golden Gourmet Seasoning in the first. Add the beaten eggs to the second and the panko breadcrumbs to the third.½ cup all-purpose flour, 2 teaspoon OSMO Golden Gourmet Seasoning, 2 large egg, 1 cup panko breadcrumb
- Working with one piece at a time, coat the chicken completely in the seasoned flour and shake off any excess.
- Dip the chicken into the beaten eggs, allowing the excess to drip off.
- Press the chicken firmly into the panko breadcrumbs until completely coated. Shake off any loose breadcrumbs and transfer to a clean tray.
- Repeat with the second chicken breast. Let both cutlets rest for 10 minutes to help the breading adhere.
- Heat the neutral oil in a medium frying pan over medium heat.¼ cup neutral oil
- Carefully place the chicken in the hot oil, laying it away from you. Fry for about three minutes, or until the underside is golden brown.
- Flip with tongs. Add the butter and baste the chicken with the melted butter for about three minutes more.2 tablespoon unsalted butter
- Cook until the thickest part of the chicken reaches 150°F (65°C).
- Transfer to a paper towel-lined tray or wire rack and rest for two to three minutes before serving. The final temperature should reach 165°F or 74°C.
Video
Notes
*Adjust the ingredient amounts in the recipe instructions accordingly if doubling or tripling the recipe.
Storage: Store leftover fried chicken cutlets in an airtight container in the refrigerator for up to three to four days. For the crispiest results, reheat them in the oven or air fryer until heated through.
Nutrition
Serving: 1serving | Calories: 915kcal | Carbohydrates: 47g | Protein: 62g | Fat: 52g | Saturated Fat: 13g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 25g | Trans Fat: 1g | Cholesterol: 361mg | Sodium: 555mg | Potassium: 1014mg | Fiber: 2g | Sugar: 2g | Vitamin A: 741IU | Vitamin C: 3mg | Calcium: 122mg | Iron: 5mg