These Crispy Chicken Cutlets Are The Ultimate Comfort Classic
A crispy chicken cutlet is one of life’s greatest pleasures. Whether smothered in marinara and mozzarella for a killer chicken Parm or stuffed between sliced milk bread to create a katsu sando, there’s just something about the combo of crunchy golden bread crumb exterior and juicy tender middle that can’t be beat.
Cutlets prepared for specific recipes may be embellished with extra ingredients—for example, Parmesan added to the breading for chicken Parm—but for this recipe, I wanted to strip the cutlet back to its purest form and create a versatile, straight-up delicious version that could be used in any recipe and fit with flavors and toppings from anywhere in the world.
Yields: 4 servings
Prep Time: 5 mins
Total Time: 40 mins
Ingredients
2
boneless, skinless chicken breasts (about 1 1/2 lb. total)
1/2 c.
(60 g.) all-purpose flour
2
large eggs
Kosher salt
1 1/3 c.
plain panko bread crumbs
1 c.
vegetable oil
Directions
Place 1 chicken breast on a cutting board. Using a sharp chef’s knife held parallel to cutting board, slice into thickest side of breast, cutting three-quarters of the way through. Fold top piece back (as if you were opening a book) and continue to cut until breast is divided into 2 thinner cutlets. Repeat with remaining chicken breast for a total of 4 cutlets.
Line a baking sheet with a wire rack. On a clean work surface, arrange a 12"-long sheet of plastic wrap. Place 2 chicken cutlets on top, spacing about 1" apart. Top with a second sheet of plastic wrap. Using the blunt end of a meat mallet (or the side of a rolling pin), gently pound cutlets until they’re an even 1/4" thick. Transfer cutlets to prepared rack. Repeat with remaining cutlets.
Place flour in a large shallow dish. In a second large shallow dish, whisk eggs with a pinch of salt. Place panko in a third large shallow dish.
Season chicken on all sides with 1 1/2 teaspoons salt. Lightly dredge in flour to coat, shaking off excess. Dip into eggs, shaking off excess. Dredge in panko, lightly pressing to adhere. Return to rack.
Into a large heavy pot fitted with a deep-fry thermometer, pour oil to a depth of 1/2". Heat over medium-high heat until thermometer registers 350° (a bread crumb should sizzle when dropped in).
Carefully arrange 2 cutlets in pan in a single layer. Cook until golden brown on the bottom, 2 to 3 minutes. Using tongs or a fish spatula, flip chicken and cook on the other side until golden brown, 2 to 3 minutes more. (An instant-read thermometer inserted into thickest part should register 165°.)
Transfer cutlets to a paper towel-lined plate; lightly season with salt. Repeat with remaining 2 cutlets, adjusting heat as necessary to maintain a consistent oil temperature.
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