How to Make Perfect Crispy Chicken Cutlets | From the Test Kitchen | Bon Appetit

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: cornstarch

Whole wheat flour adds fiber and nutrients.

bread crumbs

🥗Healthier: panko breadcrumbs

💰Cheaper: crushed crackers

Panko provides a lighter, crispier texture.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated cheddar

Nutritional yeast is dairy-free and adds flavor.

chicken breast

🥗Healthier: chicken thighs

💰Cheaper: ground chicken

Thighs are juicier and often less expensive.

Pull off any bits of fat from the chicken breasts.

Remove the tender from the chicken breasts for separate cooking if desired.

Pound the chicken to a quarter inch thickness for even cutlets.

Prepare the breading process with flour, eggs, and breadcrumbs.

Season the flour with dry mustard powder, kosher salt, and pepper.

Mix grated parmesan cheese into the breadcrumbs for added flavor.

Dredge the chicken in flour, then dip in egg, and finally coat with breadcrumbs.

Heat a generous amount of oil in a large sauté pan for frying.

Check if the oil is hot by dropping a few breadcrumbs in; they should sizzle and bubble.

Fry the cutlets, watching for browning and crispiness, adjusting as needed.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens