HOW TO MAKE PERFECT CHICKEN CUTLETS | QUICK, CRISPY, AND JUICY!

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated mozzarella

Nutritional yeast adds a cheesy flavor with fewer calories.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Vegetable oil is more affordable and has a high smoke point.

Remove the skin and bone from the chicken thighs, setting the skin aside.

Pat the chicken thighs dry with a paper towel.

Place the chicken thighs on a non-stick pan, or coat a regular pan with oil using a paper towel.

Use a meat tenderizer or the back of a heavy cast iron skillet to thin out the chicken thighs.

Chop fresh herbs: chives, dill, oregano, and parsley for the breadcrumbs.

Crack 2 eggs into a bowl and whisk them together.

Add club soda and a pinch of salt to the egg mixture and whisk again.

In a separate bowl, combine plain Japanese panko breadcrumbs with the chopped fresh herbs and about 1/2 cup of Parmesan cheese.

Crush the reserved chicken thigh skin in a food processor and add it to the breadcrumb mixture.

Season the chicken thighs with salt, pepper, and smoked paprika.

Lightly coat the chicken thighs in flour, shaking off the excess.

Dip the floured chicken thighs into the egg wash, then pat them into the breadcrumb mixture to ensure they are well coated.

Heat neutral oil in a cast iron skillet over medium to high heat for shallow frying (1 to 2.5 cups of oil).

Fry the chicken thighs, flipping them every 1.5 minutes for even coloring.

Remove the chicken from the skillet and place it on a rack to cool down.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens