Perfectly Crispy Chicken Cutlets

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.

Trim off any unwanted fat or sinew from the chicken breasts.

Carefully horizontally cut the chicken in half to create 2 pieces.

Lay the chicken halves in between 2 pieces of plastic wrap.

Pound out the chicken until it's 1/4 - 1/2 inch thick using a kitchen mallet.

In a small bowl, mix 1 teaspoon of salt, 1 teaspoon of black pepper, and 1 teaspoon of granulated garlic.

Sprinkle the seasoning mixture on both sides of the chicken.

Set up three stations for battering: 1 cup of flour, a mixture of 1 tablespoon of milk with 2 eggs, and a mixture of 1 cup of Panko bread crumbs, 1/4 cup of finely grated Parmesan cheese, and 1 tablespoon of Italian seasonings.

Run the seasoned chicken through the dipping stations: first coat in flour, then dip in the egg mixture, and finally press into the Panko crumbs.

Place the coated chicken on a baking sheet and repeat with remaining pieces.

Heat about an inch of cooking oil in a pan to 350 degrees Fahrenheit.

Gently place the chicken into the hot oil, ensuring not to crowd the pan.

Cook for about 90 seconds to 2 minutes, then flip the chicken.

Let it cook for another 2-3 minutes until deep golden brown and crispy.

Check that the internal temperature of the chicken is 165 degrees Fahrenheit before removing from the oil.

Place the cooked chicken on a cooling rack or a paper towel-lined plate.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens