Ingredients:
- 2 boneless, skinless chicken breasts
- 1 cup panko bread crumbs
- 0.5 cup all-purpose flour
- 2 large eggs
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 3 tablespoons oil, for frying
Steps:
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Prep the chicken: Place each chicken breast between two sheets of plastic wrap or in a zip-lock bag. Using a meat mallet or rolling pin, pound to an even ¼-inch thickness. Season both sides with 1 teaspoons salt and 0.5 teaspoons black pepper.
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Set up your breading station: Set up three shallow bowls: one with 0.5 cups all-purpose flour, one with 2 large eggs beaten until smooth, and one with 1 cups panko bread crumbs.
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Bread the cutlets: Working one at a time, dredge each piece of chicken in the flour and shake off any excess. Dip into the egg, letting any extra drip off. Press firmly into the panko crumbs, coating both sides evenly.
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Heat the oil: Heat 3 tablespoons oil, for frying in a large skillet over medium-high heat until shimmering. You want enough oil to come about halfway up the cutlet.
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Fry the cutlets: Add the breaded cutlets to the pan in a single layer — don't crowd the pan. Cook until deep golden brown on the first side, then flip and cook the other side until golden and cooked through.
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Rest and serve: Transfer to a wire rack or paper towel-lined plate. Let rest for a couple of minutes before serving — this keeps the crust crispy.
Pairing Recommendations:
Chicken cutlets are incredibly versatile. Serve them over a bowl of steamed rice with a simple cucumber salad for a weeknight dinner, slice them over pasta with a light lemon butter sauce, or lay them on top of a fresh arugula salad with shaved parmesan. They also make a fantastic chicken sandwich — pile on some slaw and your favorite sauce and you've got a crowd-pleaser any night of the week.
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